A roundish, orange-ish, sweetish fruit of about medium size (which is to say, neither largish nor smallish). Its skin is glossy like a tomato’s, though that’s pretty much where the similarity ends. Persimmons are unique in that varieties of them occur naturally all around the northern hemisphere. They’re native not only to North America, but […]
READ ONAnd no, not instant pudding, but English-style pudding. The timing on this is excellent, since we’re getting into that time of year. It’s hard to know where to start with pudding, since it’s like trying to tackle the subject of “cake” with just one recipe. However I know what my personal favorite pudding is: persimmon. […]
READ ONHaving been blogging almost daily for some four years now, I’ve really gotten to know my readership. When I put up my Kentucky Knish post last Friday, I had every expectation that I’d be getting a lot of grief for it. Sure enough, within minutes the first complaints came trickling in. “Too flat”, “too French”, […]
READ ONOne of the nice things about this dough is how easy it is to prepare and store. You just mix it up, let it sit for an hour, and it’s ready to use. Or, you can refrigerate it until you’re ready to use it, up to several days. 11 ounces (2 cups) all-purpose (AP) flour […]
READ ONThe nice thing about these sorts of brioche pocket pies is that they keep well and don’t take much time to proof, only half an hour. Thus it’s easy to make a large quantity and bake them off as needed. Once they’re shaped, they can be refrigerated for a day or two, then simply removed […]
READ ONThat question from several readers so far. If so, what’s below is a pocket pie. But you know, I can live with that. It’s been a fun week.
READ ONAs I’ve been saying, I don’t make “authentic” knishes most of the time (I think I’ve cast reasonable doubt as to whether such a thing even exists). My little ones turn their noses up at traditional pocket pie crusts. I don’t know if it’s the color, the texture or what. Who can fathom the depths […]
READ ONDon Cuevas at My Mexican Kitchen submits his green chile, potato & cheese knish recipe for you approval.
READ ONWhy is that about 90% of New York City street vendors — like this friendly fellow here — reply as such when asked for a knish? The reason is twofold. First, the knish has nosedived in quality over the last several decades, especially the type sold from carts. That’s brought demand for the knish way […]
READ ON“Knish” is a Yiddish word, Yiddish being a Germanic language created by Ashkenazi Jews who settled in and around the Rhine Valley about the year 900. It closely resembles two other words in current use today, the Russian knys which means “pastry” and the Polish knyz meaning “snack.” Put those two together, and that’s pretty […]
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