Recipe!
One of my followers sent me a recipe to try. What a fun idea! She said it’s a super-secret family recipe that’s been passed down for eight generations in secret on the same napkin. She made me promise not to tell anybody, but I can’t keep something this cool from my blog-fans! Sorry, Harriet! Here it is:
Grandma Finkelstein’s Secret Kishka!
Ingredients
• 108 inches clean beef casings (buy at a Kosher butcher if you can find one or at a gourmet store)
• 2 cups flour • 1 cup matzo meal
• 1 1/2 teaspoons salt • 1/4 teaspoon pepper • 1 cup melted schmaltz (chicken fat) or chopped suet • 1/2 cup grated carrot • 1 small onion, grated • 1 teaspoon poultry seasoning Directions 1. Wash casings in cold water and cut into 12 inch lengths.
2.
Tie one end of each length tightly with white sewing thread. 3.
Turn casings inside out. 4. Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning. 5.
Fill each casing loosely with this stuffing and tie the remaining end. 6. Drop into rapidly boiling water and boil 10 minutes. 7. Drain. 8.
When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
9. Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper. 10.
Reduce heat and simmer, uncovered for 3 hours. 11.
Remove from water. 12.
Brown for about 1 hour around a roast or roasting poultry. 13.
(You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).
So let’s get cooking!!!
I didn’t have time to go to the grocery store so I had to make a few substitutions. For instance, I didn’t have any kosher meat casings around the house, so I sucked out the meat from the middle of some hotdogs and stuck the hollow casings together with honey. I don’t even know what Matzo meal is so I added shellfish instead. Hopefully it stays true enough to Grandma Finkelstein’s delicious intentions.
As for the chopped suet, I just used a suet birdfood brick I have been meaning to put out in the backyard.
This is when I realized this recipe takes almost 4 and a half hours to cook!
CHEF TIP: Make sure you read ahead in the recipe to see how long you have to cook it for! Or don’t make plans!
I was scheduled to go to a low-stress yoga class for severely overweight men 45 minutes from when I started, so after I filled my hotdog casings with the carrots, onions, shellfish and birdfood suet, I boiled the water, dropped them in, then put the pot of boiling water in the oven, which of course I had pre-heated as per the directions.
And how did it turn out? DISGUSTING!!!
I didn’t think a food could be burnt and soggy at the same time, but this Kishka proved me wrong! This awful recipe should stay a secret! Sorry Grandma Finkelstein, your Kishka is awful! Of course, I ate it all anyway (as a good cook always does!!) but that might have been a poor decision right before I went to a Yoga class. Need I say more?…Yes? Okay, I pooped on my mat.
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