Knishes - Potato & Corned Beef Knishes
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Date: 2019-07-25
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Comments and reviews: 10
Valerie Pallaoro
And it's for this reason I am totally turned. Reading the forming process in a cook book would have had me scratching my head and frowning but here, in all it's gloriousness is the coolest way to watch how it works; with Chef John's words of inspiration, oil, egg wash, nothing, whatever you like I was all shrugs how the heck is this gonna work? and there you go, it's the side of your palm pressed, and used as a cutter and former. Love this; and sooo much thanks.
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And it's for this reason I am totally turned. Reading the forming process in a cook book would have had me scratching my head and frowning but here, in all it's gloriousness is the coolest way to watch how it works; with Chef John's words of inspiration, oil, egg wash, nothing, whatever you like I was all shrugs how the heck is this gonna work? and there you go, it's the side of your palm pressed, and used as a cutter and former. Love this; and sooo much thanks.
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Dominic
Oh man. talk about a blast from the past. My cousin took me to Coney Island for the first time when I was around 11yo and I remember an old Jewish man was walking around the beach selling knishes from a basket. She got us some and I immediately fell in love with them. I tried making them myself years ago with a recipe I found online but it was nothing like this. I'm gonna give us one a try, it also looks loads easier then the one I originally tried.
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Oh man. talk about a blast from the past. My cousin took me to Coney Island for the first time when I was around 11yo and I remember an old Jewish man was walking around the beach selling knishes from a basket. She got us some and I immediately fell in love with them. I tried making them myself years ago with a recipe I found online but it was nothing like this. I'm gonna give us one a try, it also looks loads easier then the one I originally tried.
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Book7BrokeMyBrain
I made these and they turned out perfectly. Next time, I will do a veg version with more cruciferous veg taste, like more cabbage, some broccoli and/or rutabega (swedes. I love making Cornish pasties, and the sharp flavor of rutabega really perks up the profile. I sent my mom off to work with one for her lunch, and it worked perfectly as a hand food. :) I thought the samosadilla filling would make an excellent knish, too
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I made these and they turned out perfectly. Next time, I will do a veg version with more cruciferous veg taste, like more cabbage, some broccoli and/or rutabega (swedes. I love making Cornish pasties, and the sharp flavor of rutabega really perks up the profile. I sent my mom off to work with one for her lunch, and it worked perfectly as a hand food. :) I thought the samosadilla filling would make an excellent knish, too
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Anthony Ferguson
Either I messed up on the dough, because it wasn't as elastic as it looked in the vid, or I didn't roll it out enough. I swear I rolled it out as thin as I could, but it was only about the width of a large rolling pin, and I could only get 4 per log, and the hand shop did NOT seal the cut dough ends together. Every cut was pushing the filing out the other end. I'm sure they'll still TASTE excellent, but. #disappointment
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Either I messed up on the dough, because it wasn't as elastic as it looked in the vid, or I didn't roll it out enough. I swear I rolled it out as thin as I could, but it was only about the width of a large rolling pin, and I could only get 4 per log, and the hand shop did NOT seal the cut dough ends together. Every cut was pushing the filing out the other end. I'm sure they'll still TASTE excellent, but. #disappointment
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The Good Plate
I used to get corned beef knishes in a deli in Beverly Hills a very long time ago. I loved them. I lucked out today when I was making these and realized I had some duck schmaltz to sautee cabbage and onion together. I already had leftover mashed. I bought puff pastry on a whim yesterday and am making these today. I had some extra pasty, so I made palmiers, too. A good day in the kitchen.
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I used to get corned beef knishes in a deli in Beverly Hills a very long time ago. I loved them. I lucked out today when I was making these and realized I had some duck schmaltz to sautee cabbage and onion together. I already had leftover mashed. I bought puff pastry on a whim yesterday and am making these today. I had some extra pasty, so I made palmiers, too. A good day in the kitchen.
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MediaM5
tyvm for this. where i am in TN its almost impossible to find a good kinish let alone a NY kinish. i miss the regular porato one with just the crust on the outside. get it from the old hot dog karts with a little of both ketchup and guldens mustard. the cordned beef one sounds awesome. ive only had the spinach and cheese version of these types of kinishes.
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tyvm for this. where i am in TN its almost impossible to find a good kinish let alone a NY kinish. i miss the regular porato one with just the crust on the outside. get it from the old hot dog karts with a little of both ketchup and guldens mustard. the cordned beef one sounds awesome. ive only had the spinach and cheese version of these types of kinishes.
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Scooter Magee
Hey Chef John, Ive been following you for about a yr now as Ive discovered my love of cooking. Ive seen at least 200 of your recipes and have cooked at least 3 dozen recipes. The most challenging was the Scotch egg (although I did finally get it) followed the paper pork which I only recently accomplished after 3 tries. Thank you sir.
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Hey Chef John, Ive been following you for about a yr now as Ive discovered my love of cooking. Ive seen at least 200 of your recipes and have cooked at least 3 dozen recipes. The most challenging was the Scotch egg (although I did finally get it) followed the paper pork which I only recently accomplished after 3 tries. Thank you sir.
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David Slone
Im so glad that you did this Also, the CB&C actually makes perfect sense, since Irish New Yorkers got their fondness for corned beef from us New York Jews. Now that youve paid homage to the high-end, Yonah Schmmel style baked knishes, Id love to see your take on the down n dirty, street cart and ball Gabilas style fried knishes
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Im so glad that you did this Also, the CB&C actually makes perfect sense, since Irish New Yorkers got their fondness for corned beef from us New York Jews. Now that youve paid homage to the high-end, Yonah Schmmel style baked knishes, Id love to see your take on the down n dirty, street cart and ball Gabilas style fried knishes
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SaraBE Smith
Haha That statement about eating in front of your friends who are doing keto was hilarious even to me. I'm doing keto and torturing myself by watching your videos I don't know when I started hating myself so much. LOL On a serious note, can you come up with keto versions of some of these dishes? Pleeeeeeeze? With sugar on top?
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Haha That statement about eating in front of your friends who are doing keto was hilarious even to me. I'm doing keto and torturing myself by watching your videos I don't know when I started hating myself so much. LOL On a serious note, can you come up with keto versions of some of these dishes? Pleeeeeeeze? With sugar on top?
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Arnkh
Filling did make extra. So much extra, next time I'll make 30% more dough and bake 3 batches, instead of trying to put more into a total of 16 knishes and having half of them burst. And it's not like I managed to use it all up. And I am not complaining about leftover filling, by the way - it is extremely delicious all by itself.
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Filling did make extra. So much extra, next time I'll make 30% more dough and bake 3 batches, instead of trying to put more into a total of 16 knishes and having half of them burst. And it's not like I managed to use it all up. And I am not complaining about leftover filling, by the way - it is extremely delicious all by itself.
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