Just A Penny

Random thoughts from a housewife.

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Some days, we all struggle with motivation.  But this phrase reminds me that we have the power to chose the life we want.  The future is what we make it. So make the best of it!

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Knish:  Updating a Once Popular Jewish Food

Variations on Knish Recipes

While many ethnic or cultural foods have gained in popularity in recent years, some traditional comfort foods, such as the knish have taken a backseat. While traditionally filled with potato or occasionally meat, a knish can be updated and revamped to help give this comfort food a new life.

Photo:  Nikchick (by CC 2.0)

What is a Knish

A knish, pronounced kin-ish, is a baked or fried dumpling made of dough with a filling. The history of the knish has been lost, although most cultures have created a similar meal of potatoes, meat and vegetables wrapped in bread or dough for easy of eating.

Knishes were first seen in the West at the end of the 19th century, and quickly caught on in popularity (they are still very popular at delis in New York City - my favorite is Katz’s). As mass production of the pastry led to fried, soggy potatoes wrapped in dough, this traditional, hot comfort food lost its appeal.

Variations of a Knish

Most knishes were made simply, with mashed potatoes and occasionally onion taking the center of the pastry dough. Ground meat, cabbage and occasional other vegetables could also be found from time to time.

While potatoes are often viewed as a low-cost comfort food, the knish can be updated with multiple variations, to give new flavor and life to this old, Jewish staple. Some variations on the knish filling can include:

Sweet potatoes in place of standard potatoes

Sweet potatoes with apples and chopped pecans

Ground lamb with goat cheese and fresh mint

Diced grilled chicken with spinach and rice

Potatoes mashed with onion, garlic and cheese

Spinach with lemon juice and pine nuts

Cooked chicken mixed with bread crumbs and chicken gravy

Tuna with mushrooms, peas and parsley

Photo:  Rachel Kramer Bussel (by CC 2.0)

Basic Knish Recipe

This recipe is for the outer pastry dough of the knish. After forming the dough, separate it out into 1/4 cup portions and flatten into patties. Spread filling along the interior of half of the patties, top with the other half and pinch the edges shut before baking at 350 degrees until golden brown. Additional egg yolk can be brushed on the dough before baking to glaze if desired.

Ingredients

2 Large eggs

1 teaspoon baking powder

1/2 teaspoon Kosher salt

2 tablespoons Olive oil

1-2/3 Cups all-purpose flour

Instructions

Beat the eggs, baking powder, oil and salt together until well combined

Slowly add the flour, continuously mixing until the dough is no longer sticky

Knead with your hands for approximately 10 minutes, until the dough is slightly stretchy and very smooth to the touch

Roll out to the desired consistency

Knishes can be made larger or smaller to serve as either appetizers or meals. Consider giving new life to this old meal and bring this comfort food into the 21st century.

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My Favorite Kitchen Gadgets

Sometimes it boggles my mind on how our grandmothers survived in the kitchen. How did they make good coffee?  How was it enduring untoasted bread every morning? How was it preparing pulled pork without the help of the modern crock pot?  They survived anyway, and here I am. My granddaughter will be asking the same questions 80 years from now as her fridge telepathically informs her that the milk is going stale. But I have to work with the present, and there are some items I consider my best kitchen gadgets. Without them, my life in the kitchen, the prospects of working in the kitchen are truly scary.

1.     Home espresso machine

I thank the god of technology that I can have my espresso at home and save $8 on an overpriced version where I get stares if I ask for a refill. I researched the best value espresso machine and got one for my first apartment (and now in my home).  The good thing is that this allows me to experiment with different espresso based coffees. I just perfected the Mocha.

2.     Hand blender

I like most of life’s sweet things in a form that is soft to my tongue and easily swallowed. The hand blender finds a variety of uses in my kitchen, starting with the baby’s food up to my favorite smoothie. I use a Cuisinart and I love it. All I have to do is add fruits, yoghurt and milk into a jug, blend for 30 seconds and Voila! I have a perfect smoothie.  And while at it, I make awesome soups too with this thing.

3.     Toaster oven

The apartment I moved into did not have an oven. I did not see the need for a big gas oven seeing as it is that baking a whole pizza would be wasting good food as it is only me and the small one. But I still needed my toast, so what to do? The toaster oven was the answer. This thing can work wonders. It can roast meat, bake potatoes, toast nuts, toast bread, bake muffins, and of course heat left-overs for a quick breakfast. (Bonus:  check out my pizza/pissaladiere recipe.)

4.     Non-stick rice cooker

I like my rice but unfortunately, my rice cooking skills are not that great (even when following the “expert tips”). When I try to make it turn out perfect with all the rice granules cooked, soft and not clumped, it comes out burnt. The non-stick rice cooker has been a life savior. No more eating slightly smoky rice and scrubbing blackened pots.

5.     Crock pot

I love good food but sometimes cooking is too much work. That is the point at which I will dump a side of lamb, onions and chili into the crock pot and let it do its magic. Easy dinner! (Lots of crock pot recipes to come this winter!)

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How to Cook Welsh Rabbit

An easy cheese sauce recipe that doubles as a delicious breakfast

As legend has it, a Welsh hunter who prided himself on his tracking skills came home one day without a rabbit for his family. His wife, who saw how despondent he was, whipped up a sauce reminiscent of a cheese fondue and called it a rabbit (full story on the history can be found here) . Try this recipe to see just what it was that made her husband feel better.

How to Cook Welsh Rabbit with Velveeta Cheese

Ingredients:

¼ cup milk

8 oz Velveeta Cheese product

2 tablespoons all-purpose flour

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce (I use Lee & Perrins)

2 tablespoons butter

½ cup beer

6 slices white bread

Salt and pepper to taste

Instructions:

Melt the butter in a large saucepan over low heat. Whisk in flour; cook for five minutes, stirring constantly.

Add mustard, Worcestershire sauce, salt and pepper. Whisk until smooth.

Slowly pour in beer. Whisk until evenly mixed with sauce.

Add milk. Bring to a boil, stirring constantly; remove from burner after 1 minute.

Lower heat to medium. Gradually add Velveeta until fully melted into sauce. While melting, toast bread slices.

Pour sauce onto bread slices. Serves 3.

How to Make a Perfect Cheese Sauce

Sprinkle paprika on the sauce before serving. This adds a delicate spice flavor that mingles well with the cooked beer.

Cut the Velveeta into cubes before you add it to the sauce. These melt more quickly and allow you to add very small portions at a time.

Use a British porter or brown ale. Many chefs believe that these beers, which are the traditional ingredients in the sauce, taste better than most lagers.

Add a few flakes of dried parsley to the sauce before pouring on the bread. Alternatively, you can set a few sprigs of fresh parsley on the finished dish before serving.

Substitute red wine for the beer. Known as English rabbit, this is a sweeter variant with a distinctly fruity tinge.

Substitute seasoned salt for the salt and pepper. This provides a more complex spice flavor with hints of garlic and onion.

For a Scotch rabbit, substitute the beer for good Scotch whiskey. Try to simmer the sauce for at least two minutes longer; this will ensure that all of the alcohol cooks away.

Cook a fried egg alongside the cheese sauce and serve on top of the bread slices. Called a King Rabbit, this is a much fattier version that incorporates classic breakfast food.

Substitute heavy cream for the milk. Though unhealthy, heavy cream thickens the sauce and allows the cheese to melt more easily.

Substitute the dry mustard for Dijon mustard. Alternatively, you can use honey mustard for a sweeter flavor.

Photo credit:  Joel Kramer (by CC 2.0)

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Garden Fresh Sliced Tomato Pizza Recipe

Gorgeous and Simple Way to Highlight Fabulous Tomatoes

Sometimes the simplest approach is the best when preparing excellent, fresh produce. Allowing their color, flavor, texture and taste to shine through will reflect well on your reputation as a cook, too. This recipe is part pizza, part pissaladiere, and will gain the cook complements and requests for seconds.

The southern French Pissaladiere is sometimes made with a pizza-type crust, and sometimes with a rich pastry crust. Pissaladiere usually includes sauteed onions, garlic, olives, and anchovy. In the recipe below, the onions help form the base of the dish, and a simple pizza crust is used. The anchovy are optional.

Save your most gorgeous ripe tomatoes for this pie: red, orange, yellow, or a combination. Feel free to use different types of cheese, but don’t increase the total quantity. The point here is to allow the taste of the tomatoes and herbs to shine through, rather than having them swamped by melted cheese.

This is wonderful served with a salad on the side as a lunch or a light supper (serves 4). It can also be cut in smaller pieces to be served as an hors d'oeuvre, or as an appetizer (serves 8).

Garden Fresh Tomato Pizza

2 Tbs olive oil, plus small amount to grease the pan

1 cup quartered and thinly sliced yellow, white, or red onion

1 lb uncooked pizza or bread dough, whole wheat or regular

3 Tbs shredded reduced-fat mozzarella cheese

3 Tbs shredded romano or parmesan cheese

3 Tbs crumbled soft goat cheese, or blue cheese

2 large fresh, high-quality tomatoes

1/4 cup fresh basil leaves, torn or roughly chopped

6-8 good quality anchovies

Ground black pepper, to taste

Preheat the oven to 425 F. Lightly grease an 11″ x 13″ rectangular cookie sheet with the olive oil.

In a medium-sized sautee pan, heat the olive oil over medium heat. Saute the onion in the oil for 5-7 minutes, stirring frequently. The onion should become soft and slightly browned. Set aside.

Roll out the pizza dough until it fits the pan, using flour as needed on the rolling surface, the surface of the dough, your hands, and the rolling pin. Fold the dough in thirds, and quickly transfer it to the prepared pan, unfolding the dough to fit. The sides do not have to be even or reach all edges of the pan.

Sprinkle the dough in the pan evenly with the mozzarella and romano or parmesan cheese, keeping it and all other toppings 1/2″ from the edges of the dough. Sprinkle the sauteed onions on top of the cheese. Next, sprinkle the goat or blue cheese over the onions. Then sprinkle the basil leaves over the cheeses and onions. Carefully and attractively arrange     the sliced tomatoes to cover the cheeses. Top with the anchovies if using them, and then finish with ground black pepper to taste.

Bake for 25-30 minutes in the top third of the oven. Pizza is done when nicely browned both on the exposed crust and on the bottom (carefully lift a corner of the pizza to check the color of the bottom of the crust).

Cool a few minutes before cutting into 8 pieces, or as desired.

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Give me a lift

Some days, you really just need a lift. I love this photo. Some people post that 'footprints in the sand' thing and get all religious about it. But not me. I'm the ugly toad.

But it's true, sometimes having someone carry you for just a little bit can make all the difference. I've been struggling for a while with problems at home with the family, but I've relied on my friends and my book club and I feel like I'm getting through it.

I've also tried to put a little more structure and ritual into my life. I wake up in the morning and hit my local Starbucks before going to yoga. I come home, make a snack, get the house clean before the kids come home from school. Sometime in the evening, I try to find time to read a book for my book club. And then get up and do it all over again the next day.

My book club is the one real bright spot in my week. We read lots of Oprah's Book Club Selections. We had another book picked, but with the rise in white supremacists in the USA, we switched over and are currently reading Elie Wiesel's Night. Reading about concentration camps doesn't exactly improve my mood, but it's important to see where things could go here.

I've also been trying out some new recipes in the kitchen. If anything turns out good, I might post the recipe here.

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Some days...

Some days are just so difficult. I'm sure you know what I mean.

The world is going to hell in a handbasket and I can barely get up in the mornings. I get up, but can't be bothered to get dressed. I start my day with legally addictive stimulants (coffee). And then set about my day.

And then, at the end of it, I work my way into legally addictive downers (my 5pm cocktail, which is usually wine). God I love my wine. Give me the Jordan Cabernet Sauvignon any day. What can I say, I don't drink crap coffee and I don't crap wine either. Thank god for my Third Wave coffee of the morning (take your pick, I'm working my way through all of them) and something from Jordan Winery in the afternoon.

But enough about my depressing views. I just had to post this picture because it so completely represented that I'm feeling.

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Hola!

Hi. How are you?

Yes...you!  The one lurking there behind the screen.  I’m talking to you.

How are you?

No, I don’t mean in that superficial kind of way you just ask people.  I mean it.  How are you?  How are you really doing?

How many times do we ask that question, but never really listen or understand the answer?  I feel like sometimes like I’m the only one out there really listening.

So, welcome to my little world.  I was going to call this “random thoughts of an unarmed housewife,” but it seemed a little off putting.  Nonetheless, here I am.

Feel free to stop back and be a voyeur on my life.  I’ll be posting it all here.  Every thought, recommendation, random muttering, snapshot and everything else.

Hold on to your hat!