ya think??? LOL

REC: New York Potato Knishes...

New York Potato Knishes

Recipe By :Marcy Goldman

Dough:
5 cups all-purpose flour
2 1/2 teaspoons salt
1/4 cup sugar
2 teaspoons baking powder
1 cup warm water
3 eggs
3/4 cup oil
Filling:
2 cups mashed potatoes
1 egg
3 tablespoons oil -- (approx)
2 large onions -- diced and browned inoil
salt and pepper -- to taste

non-stick cooking spray or a beaten egg

Mix dough ingredients and knead gently. Place dough in a freezer bag and refrigerate while preparing filling. Prepare mashed potatoes then mix with salt, pepper, and onions fried in oil.

Preheat oven to 350 F.

Divide dough in two. Roll out each section to a 12 by 12 inch rectangle. Apply half the mashed potatoes and roll into a log. Cut in 15 sections.

Turn cut side down of each knish and press down slightly. Gather top cut edge inwards - to form a flower-like opening. Place knishes on a parchment-lined baking sheet. Spray knishes with non-stick cooking spray or brush with beaten egg.

Bake until golden brown (30 to 40 minutes).

 
REC: Yellow Pepper Soup

YELLOW PEPPER SOUP

INGREDIENTS:

1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)

DIRECTIONS:

1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an emersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.

4 servings

(originally posted by Mean Chef)

http://www.recipezaar.com/22104

 
M

meryl

Well-known member
How about a cold (or warm) pureed soup? Yellow Pepper Soup is fantastic, as is

Carrot Soup With Spinach Chiffonade.

 
Evidently. I guess "Necessity . . . Mother . . . Invention" Here's what I was trying for . . .

and eventually DID make this afternoon:

Dilled Potato and Pickled Cucumber Salad

6 Tbsp DISTILLED WHITE VINEGAR
4 tsp COARSE KOSHER SALT
2 1-pound ENGLISH HOTHOUSE CUCUMBERS, very thinly sliced
½ cup plus 3 Tbsp CHOPPED FRESH DILL

3 ¼ lbs YUKON GOLD POTATOES (about 10 medium), unpeeled
Additional coarse KOSHER SALT
1 cup very thinly SLICED WHITE ONION
8 RADISHES, trimmed, thinly sliced
¾ cup MAYONNAISE
SMALL RADISHES WITH GREEN TOPS

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and ½ cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into ½ inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature. Makes 8 servings.

Bon Appétit August 2004

 
I had this once in Oklahoma--never heard of it before and didn't want to try it, but it was good.

 
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