It’s like the last day of camp, I can’t believe that the Olympics are over :( It’s so sad. I made a list of things to look forward to now so I wouldn’t be tempted to just be a sad couch blob who does nothing but eat dry granola and watch slow motion replays of Jocelyne Lamoureux’s game winning goal over and over while I get nostalgic and cry. (But seriously, if you have the NBC Sports app, go look up their epic slow motion videos, they’re so cool.) Ok, here’s my list of things to look forward to:
Mackenzie’s Baby Shower! Emily and I are throwing Mackenzie a brunchy baby shower next weekend and there’s gonna be so much cute shit like fruit skewers and tiny smoothies and Eggboy’s building a bagel wall for it. You know, like a donut wall, but it will hold bagels.
Eggboy’s Trombone Concert! He’s playing in the town trombone choir for the premiere of a piece by Eric Ewazen, who was both of our music theory teachers at one point. IDK if he’ll remember us but we definitely remember him and his Jell-O impressions. I wanted to make him a Jell-O salad but Eggboy said no because Eggboy is no fun.
~Whistler~ I’m busily getting all of my ducks in a row for my Passover cooking demos at Pesach on the Mountain, and also trying to put together some fun skiing lewks so that when I suck at skiing, I’ll at least look stylish.
World Ice Skating Championships! Haha! You didn’t think that ice skating was over for the season right???? I’m looking forward to a Nathan Chen short program repeat of his Skate America magic, and just being able to watch Papadakis and Cizeron again.
Yogurt Book Launch! In the last week we’ve gone from planning one local event to three! Two of them are in Fargo, one is yoga related (because who else occasionally calls yoga “yogurt?”) and all three are going to be so much fun. Keep an eye out on my events page for details.
Purim!!! I love a good Purim celebration and also I love Hamantaschen because they are like dumpling cookies and just so darn pretty. And I love seeing all of your sprinkletaschen this year!!! Keep the pics coming, please.
This year I have gone savory!!! And combined my Hamantaschen with a Knish to make a Knishentaschen. I mainly just wanted an excuse to make knishes because it’s been too long since I strolled the Upper West Side eating a Zabar’s sweet potato knish and I couldn’t stop looking at these Zak the Baker beauties on Instagram. And with both a knish and a hamantasch being filled baked goodies, the combination of the two was inevitable, right??
In my knish dough research, I came across a super easy dough in The Gefilte Manifesto, originally from Mrs. Stahl’s knishery in Brooklyn. Flour, oil, salt, water, essentially the same as the simple and satisfying Amy Thielen-inspired cracker crust pizza dough that we make all the time for Friday pizza. So guess what I did? I doubled the dough, made knishes for lunch and pizza for dinner. 2 in 1 dough, what more could you ask for?
The filling here is salt and vinegar potatoes for an acidic twist on your basic potato knish. Love an acidic twist. If salt and vinegar is not your flavor, first of all, gtfo, but also know that you can forego the vinegar here and still get a mighty tasty mashed potato knish. A heavy pile of parmesan rounds all of this out, but you can definitely switch up the cheese or omit it for a dairy-free option. If you omit, sprinkle some flaky salt or other herbs and seasonings (everything bagel seasoning???) on the outside to give it an extra somethin. The bottom line is, these aren’t rocket science and you can play with these fillings as you see fit, you can even add spinach. In the end you will have a hearty, carby handful of delight with soft potato innards and a chewy satisfying crust.
And I like these with ketchup. Obviously.
for the dough:
1 3/4 c (224g) all-purpose flour, plus more for dusting
2 tsp sugar
1 tsp kosher salt
1/4 c (50g) vegetable oil
1/2 c (118g) water
for the filling:
1 1/2 lb (680g) russet potatoes, diced (3/4”)
1 c + 2 tb distilled white vinegar
2 tb (28g) butter or olive oil or vegetable oil
1 large yellow onion, thinly sliced
1 large egg, lightly beaten
4 oz (113g) shredded parmesan
Fresh chopped chives, for topping
Ketchup, optional, for serving
Preheat the oven to 400º. Line two baking sheets with parchment and set them aside.
To make the dough, combine the flour, sugar, and salt in a large bowl. Add the oil and water and stir to combine. Turn onto a work surface and knead for 5-7 minutes, dusting with flour as needed, until smooth and slightly sticky. Cover with plastic wrap or a kitchen towel and let rest at room temp while you prepare the filling.
To make the filling, place the potatoes in a large pot with 1 cup of the vinegar and 1 tablespoon salt. Add enough water to cover the potatoes by an inch. Bring to a boil and cook for 30-40 minutes, or until very soft. Drain and pat dry. Meanwhile heat the butter or oil in a skillet over medium heat, add onion and a good pinch of salt, and cook, stirring, until softened and browned. In a large bowl, combine the potatoes, onions, additional salt to taste, a bunch of black pepper, and remaining 2 tablespoons vinegar in a bowl and mash coarsely.
On a work surface, divide the dough into 12 balls. Roll them out into 4" circles and brush them with a thin layer of egg. Top with a pile of cheese (leaving some to go on top of the knishes) and a big scoop of potato filling. Fold the edges up and over the filling to form a triangle shape, overlapping the corners and pinching them to seal. Transfer to the baking sheets an inch or so apart, brush the outsides with egg wash, sprinkle with remaining cheese, more black pepper, and a few chives, and bake until lightly golden; begin checking for doneness at 20 minutes.
Let cool slightly and enjoy with ketchup, if desired. Leftovers can be kept in the fridge for a few days and then reheated in the microwave or oven.