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MMK S3-40 Rachel Brashear and Aaron Tomasko Traditional Jewish Food-cart Knish and Songwriting
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On this episode of Marti’s Music Kitchen, the Fun Food Podcast with Creative People wher e anything can happen, we’re taking a trip to NE Portland to visit new friends Rachel Brashear and Aaron Tomasko at their food-cart, Sweet Lorraine’s Latkes and More. Rachel and Aaron are both accomplished musicians with several albums under their creative umbrella, including a new release that just hit the air this March!
Music aside, the pair have created a menu out of a longing for traditional, New York-style Jewish food at Sweet Lorraine’s, aptly named after Aaron’s grandmother. This is where their passion for creating delicious food truly shines!
“We don’t really have this interest in reinventing anything. We want to keep these things alive so they don’t get lost in history,” says Rachel.
On MMK’s first ever episode recorded inside a food-cart, they’re showing Marti how they perfected the art of the knish - a traditional Jewish snack - in more ways than just one! Listen along as they discuss songwriting, cooking, family and the creativity of them all!
Aaron, Rachel & Sweet Lorraine’s
https://www.facebook.com/SweetLorrainesLatkes/
https://rachelbrashear.bandcamp.com/
https://soundcloud.com/aarontomasko
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RECIPE
Knish Crust ingredients:
2 ½ cups flour
1 tsp baking powder
½ tsp salt
1 large egg
1 tsp vinegar
½ cup canola oil
½ cup water
Filling Ideas:
Mashed potatoes and onion
Ground beef and onion
Vegetables
Farmer’s cheese, real cherry pie filling, cream cheese and sugar
Any kind of fruit
Instructions:
Preheat oven to 375. Combine dry ingredients first, then add wet ingredients, mixing thoroughly until a dough is formed. If it’s oily, that’s okay! Wrap the dough in plastic, place it in a bowl, and refrigerate from anywhere between an hour to a full night.
While the dough chills, prepare your favorite mashed potato & onion recipe - just make sure the potato mixture isn’t too wet, or your knish won’t hold together! Let the potato filling cool and dry - preferably cooling overnight in the fridge.
When the crust and filling are ready, use a rolling pin to roll the dough out as thin as you possibly can in the shape of a rectangle. This is a little like making a jelly roll. Once you can see through the dough (without any rips!) spoon the potato mixture (or whatever you might be adding) along the front edge of the dough.
You’re going to roll them up from this edge - this is the tricky part! There are a few different ways - Rachel makes them in pairs, getting two knish per roll. This way, the knish has a nice top and bottom crust. Some people prefer to make a singular long roll and twist them apart. Find out what works best for you!
Once your knish is in a shape that you like, apply an egg wash and bake on a cookie sheet until golden brown. In a convection oven, this takes about 25 minutes. In a traditional oven, it’s more like 35-40 minutes.
Enjoy with deli mustard or add a top
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