New York State of Mind: Knishes

These are almost offensively non-traditional, but I’m proud, all the same.

knishy

Since returning from vacation, I’ve been feasting on a few magnificent, toasted bagels, all the while, being briefly haunted by another traditional food from my New York heritage – knishes.  I have really fond memories of my very Italian family visiting Jewish delicatessens, and slurping bowls of chicken noodle soup after an obligatory knish.  Throw a pickle in for good measure.  Please.

I spent a lazy Saturday afternoon making these knishes.  They’re made with love, and filled with boiled, mashed potatoes,  mixed with olive oil, a ton of sauteed garlic and shallots, various greens, salt and freshly ground pepper.  The jellyroll style knishes (I was having fun with this) have added roasted garlic, nutritional yeast and a bit of miso in the filling.  All are brushed with a mixture of soy milk and olive oil.  I overbaked them a bit, cause that’s what I do.

Knishes

knish party

The dough recipe is from Vegan with a Vengeance, of course.  The knish recipe from that book is one of the first couple things I ever made from it!  I simply didn’t have the patience to roast my potatoes this time, and was winging the filling.

<3 Po-ta-toes

knish.

And hey, bagel talk, coming soon. Straight from my bagel shaped heart.

BAGELS

13 thoughts on “New York State of Mind: Knishes

  1. Your knishes look fabulous, and I bet they’re as good as they look!
    Knishes are far from being part of my food heritage as I’ve never had them, but seeing yours I just know I have been missing out, and I need to remedy that soon!

  2. Those concoctions look absolutely scrumptious! Although I’d call them quiches, since the knishes I’m familiar with here in Brooklyn are of the closed-top and hot-dog stand varieties.

    • I ran out of dough and couldn’t close them – I was going for that style – I would say they’re more dumpling, if anything : )
      Though between us, the hot-dog stand variety was my favorite, growing up!

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