Another day of prep, can't bake knishes today as I don't want to be serving not-so-fresh knishes on Saturday. Working by myself with a baby nipping at my heels and pushing everything through pots, pans and ovens sized for home-cooking definitely makes a few days of prep necessary to make a few days of knish making possible.
So what went down at KnisheryNYC HQ today? Due to limits of the kitchen, we had to outsource the making of the pastrami. We took a whole side of the meat from Katz's home and had our way with it.
We went into our fields and harvested a few bushels of kasha just for you. And then we, uh, put them in a box, took them out of a box, tossed them with some egg and quickly sauteed them....
To lighten up the kasha and get all seasonal wit' it, we chopped up some pumpkin (and some butternut squash), baked it in the oven, then mixed it in with the kasha.
And then there was the spinach, chopped, tossed with oil and salt and baked for 30 minutes. Tossed again with the mashed roasted garlic from last night, and it's ready to go.
Finished up ahead of schedule, so I peeled 15 lbs of potatoes while feeding an amusing the gremlin that was dogging me all morning:
Tomorrow, I'm out with other work and teaching a culinary class. However, I'm taking a meeting in regards to the knishing in the morning and may have an interesting announcement to make tomorrow evening. Stay tuned!