|Kasha, all the way|
- 1 box of course granulation kasha (13 oz), cooked to directions, plus 2 extra egg yolks in the toasting stage (yield about 8 cups cooked)
- 4 cups chopped caramelized onions
- 1 cup shortening
- 8 whole eggs, lightly beaten
- 2 teaspoon salt
- Eggwash (whole egg and water) to coat
|What a whole box of kasha wrought|
Wanna here something nasty? You just wanna hear about that nasty Ham & Swiss thing at the top. You're all the same. I had enough dough and space in the oven after using up the kasha for two more knishes. No chocolate in the house thanks to a very pregnant wife, and the mac n' cheese in the fridge is kid-friendly knish-repellent Kraft dinner.
But looking at the supplies on hand for my kid, I have some freshly sliced cold cuts and cheeses for variety on her dinner plate. Thin-sliced Swiss cheese and thin-sliced country ham. Hmmmm. Ham & Swiss in a pressed sandwich, panini or croque monsieur is an obvious. The rough n' tumble potato dough might be a good match. So to each standard sized knish dough, I crumpled two slices of ham, 2 halves of a Swiss slice, and a dollop of caramelized onion. And....
|Ham & Swiss Knish...nikkit!!|
- Cubed precooked meat (turkey, pastrami, something a little less trief)
- Cubed cheese (Swiss is a gimme, gotta explore eastern European cheeses more)
- In the interest of respecting Jewish custom, maybe some hashbrown-styled cubed potato for instead of cheese.
- Onion as condiment is a winner. There is a certain umami that could do some of the heavy lifting cheese usually does.Maybe pre-mustardize the insides, too.
|You can call me Ms. Jackson.|
This post was written last week, but was delayed in posting due to the appearance of one particular, peculiar, and distinctly piping fresh knish:
|Baby Knish, limited edition of 1. Much rarer than the McRib.|