Caramelized Onions And Smoked Salmon Knishes Food

SMOKED SALMON & CARAMELIZED ONION OMELET ( #13)

Steps:

• In a med bowl, beat eggs w/salt & pepper till just blended.
• In a 9-in skillet over med-heat, heat the oil & saute onion (stirring often) till soft & caramelized (10-12 min).
• Turn out of the pan & set aside.
• In the same skillet, melt butter over med-heat.
• Pour eggs into the pan & cook, lifting from the edge to let the runny portion flow underneath.
• When almost set, scatter the onion & salmon over it.
• Roll over 1/3 of the omelet & tilt it onto a warm plate, making another fold.
• Divide omelet into 2 servings.
• Spoon sour cream over the top, sprinkle w/chives & serve immediately. (Serving w/toasted bagels was suggested).

SMOKED CHILE POTATO KNISHES

Steps:

• In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig.
• Place the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add the chipotle and kielbasa to the potato mixture. Let cool.
• Preheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom. Alternatively, cut dough into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie sheet. Bake for 30 minutes, until golden.

CARAMELIZED ONIONS AND SMOKED SALMON KNISHES

Steps:

• Prepare Filling:.
• Place potatoes in a saucepan, cover with water and chicken broth.
• Bring to a boil, reduce heat, and simmer 15 minutes or until tender.
• Drain well.
• Combine potatoes, broth, softened cream cheese, salt, pepper and salmon in a large bowl, mash until well combined.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray and butter.
• Add onion, cook 5-10 minutes until caramelized.
• Remove with slotted spoon and add to potato mixture.
• Stir into the potato mixture.
• Set aside.
• Prepare Dough:.
• Preheat oven to 375°F.
• Combine 2-1/2 cups flour, baking powder and salt in a large bowl.
• Combine cream cheese, 1/4 cup water, butter and 1 egg in medium bowl, stirring with a whisk.
• Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms.
• Sprinkle with chopped chives, if desired.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic(about 10 minutes); and 1 tablespoon flour to prevent dough from sticking to hands(dough will feel sticky).
• Cover dough, and let it stand for 10 minutes.
• Divide dough into 16 portions.
• Working with one portion at a time(cover remaining dough to prevent drying), roll each portion into a 5" square on a floured board.
• Place 1/4 cup potato mixture in the center of dough.
• Fold dough over filling, pinching ends and seam to seal.
• Place knishes, seam side down on a cookie-sheet coated with cooking spray.
• Repeat procedure with remaining dough and filling.
• Make a small cut in center of top of each knish.
• Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk.
• Brush egg mixture over knish tops.
• Bake for 30 minutes or until golden.

POTATO-KASHA KNISHES

Steps:

• Start with our step-by-step knish how-to.
• Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
• Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
• Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
• Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
• Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
• Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.