You are either already subscribed or there was an error
Your entry has been submitted
Sorry, your entry could not be submitted
...and so it begins....
2009.11.28
I've been doing this for years, but had to cancel last year because of the injury.....
Click here to add text
I've been doing this for years, but had to cancel last year because of the injury.....
1
A festival of food and drink and lights and stuff.... but i have to start cooking TODAY!!!!!!
Click here to add text
A festival of food and drink and lights and stuff.... but i have to start cooking TODAY!!!!!!
2
So I started with knishes.... mashed potatoes, mixed with carmelized onions, sauted in chicken fat, salt and lots of pepper......this is the filling....
Click here to add text
So I started with knishes.... mashed potatoes, mixed with carmelized onions, sauted in chicken fat, salt and lots of pepper......this is the filling....
3
I use puff pastry dough.... rolled out really thin, filled with potato mixture, sealed, and then 'cut' using the side of your hand... which seals the dough together... you make sure you pinch them shut, and then freeze, until the day....
Click here to add text
I use puff pastry dough.... rolled out really thin, filled with potato mixture, sealed, and then 'cut' using the side of your hand... which seals the dough together... you make sure you pinch them shut, and then freeze, until the day....
4
gotta test a couple....omigod they were good.... these have little 'tops' of 'greben'.... which is chicken skin, chopped up, and then gently fried until it is super crispy and oh so good.....
Click here to add text
gotta test a couple....omigod they were good.... these have little 'tops' of 'greben'.... which is chicken skin, chopped up, and then gently fried until it is super crispy and oh so good.....
