Hungry Travels

Last week’s visit to Croton-on-Hudson inspired this week’s recipe, broccoli knishes.

Fun times in Croton — spent a while doing work at Black Cow, then later met friends at Tavern at Croton Landing, where the happy hour drinks were dirt cheap and we had the good fortune to sample a warm Tuttle’s Homemade apple pie a la mode.

In between, I picked up a few items at Zeytinia, including a broccoli knish, which by the time I got home was hard as a hockey puck from sitting in the frigid trunk of my car.  But a few minutes in the oven and it was good to go.  A warm, soft knish with gobs of yellow mustard?  That’s a treat.

And a breeze to make.  Well, it is if you don’t care about how it looks.  A quick search brought up this recipe from the site, Jewishrecipes.org.  Here’s what you need:

1 cup mashed potatoes
1/3 cup matzo meal
2 tbsp potato starch (** I used cornstarch instead)
1/2 small onion, chopped
2 egg whites
1/2 tsp pepper
1/4 tsp salt
1 cup fresh or frozen broccoli, steamed and chopped

I mixed everything up, leaving out the broccoli.  The recipe says to “Divide the dough into 6 balls and flatten each.  Divide the broccoli evenly onto each circle, fold over, and press edges to seal.”

I don’t know, my “dough” was pretty sticky, and I wasn’t exactly sure how to fold it over the broccoli without making a goopy mess, so I dumped the broccoli into the mixture and formed six disc shapes.

Into a 375 degree oven for about 15 minutes per side.

A couple of the knishes stuck to the foil a bit, but this is how they came out:

Low artistic marks, but what matters is the taste, and these are good.  I love the flavor, texture and color from the broccoli.

Next week I may try making kugel.  Matzo ball soup, latkes, knishes, kugel?  Just call me Bubby.