Knish me once,
And Knish me twice,
And Knish me once again,
It’s been a long, long time.
Apologies to the great songwriter, Jule Styne. He would understand. He was a New Yorker.
Allow me to tell you a story. I was recently reading Julie Andrews’ early-years bio, and came across a mention of Ms. Andrews’ fond childhood memories of potato sandwiches. What?!
Must be an English thing. That was enough for me. Being as I love anything English, I love Ms. Andrews, and I love potatoes, I jumped on the bandwagon. I found a recipe easily enough, but decided to adapt it a bit. Nothing major in the changes department, but I have to admit, I did adapt. Italian Parsley subbing for corriander (because we grow parsley), the microwave subbing for a boiling pot, added a tiny bit of sour cream.
- Microwave (bake) a potato. Or boil one.
- Cook up a little onion in a pan with some butter.
- Mash up the cooked potato, onion, and some parsley together.
- Add a little sour cream to smooth it out, mix/mash it up.
- Salt to taste.
- Spread it on a piece of bread.
- Grill the thing with butter (like a grilled cheese).
- Or grill it in one of those sandwich-maker things.
- Serve with ketchup.
It didn’t even occur to me while I was making it, but – You know what I unwittingly nailed the recipe for? What this thing tasted exactly like? A New York City knish. Those Yiddish-origin potato treats you can buy from the street vendors in the city. They were always a favorite of mine. Serendipity! I learned about a delicious English treat, and I rediscovered a favorite New York City street food.
English, Yiddish … When it comes to our potatoes, we’re not all that very different, are we?