|If knishes were the Enterprise, these would be dilithium crystals.|
Including this past day, it is five production days to the Hester Street Fair. (And Wednesday I'm taking a meeting for my other work stuff, and teaching culinary at a high school in the evening.) Thing is, if you make a knish more than 2 or 3 days in advance and don't freeze them, they start losing maximum flavor. So Thursday and Friday are the big baking days, but there is plenty to do before then.
Today was two major components: caramelized onions and dough. All my savory knishes, regardless of flavor, have a healthy dose of properly caramelized onions. Forty pounds of onions, minced, tossed with some fat and some salt, then slow-baked for about 8 hours. Cooled, drained, stored.
|Balls of knish dough, rare imported giant slugs, or black market butt-implants: you be the judge.|
I found I shorted my potato pile, and needed to turn a couple of bagged potatoes into mashed potatoes in the shortest amount of time possible, as I had to leave time to clean up, feed my 1 year old, shower and go pick up my toddler from school. So I did what every great chef does: I googled a video.
In the evening, after Mrs. Knishy took over child care after a long day of work of her own, I roasted a pile of garlic heads, which will cool over night and be ready to be processed into a spinach filling tomorrow...
The house smelled like wonderful onions this morning. Smells like round roasted garlic this evening. So tired. So knishy. And it's only day 1!