First, I was curious about how you make the mash for a meat meal. It looks so fluffy!
First, I use red potatoes or other 'moist' potatoes. Then I add some olive oil and seasoning - salt and pepper last night. Really simple. But I discovered that some of the juice from the cornish ladled on was delicious, so it got some of that too.
Second, do you always use potato flour or cake meal in the blintz wrappers, or is that only because it's Passover? Also, how long can you keep the filled blinztes for before you fry them?
At work we always use potato starch (which isn't the same thing as potato flour -- you know how when you grate a bunch of potatoes and then drain them? At the bottom of the bowl you have the really thick, pure white starch? That's basically potato starch before it's dried. Potato flour, I believe, is more like ground, dehydrated potatoes). And I don't make them often at home, but I really like the potato starch version. It's light and let's you focus on the fillings.
How long can you keep them? If you freeze them you can keep them for weeks. Just make sure they're really well wrapped. In the fridge, I'd say a couple of days, wrapped.
Finally, is most of the kosher meat you have access to frozen, or are there local butchers as well?
It's all frozen and we bring most of into Winnipeg. A couple of grocery stores have a small frozen kosher sections but we're the only independent kosher food store between Toronto and Vancouver (we do have a couple of bakeries and the Jewish Community Campus has a restaurant).
There was a kosher chicken plant but it closed down years ago (probably 15 or more). There was a kosher butcher up until a few years ago, but even he had to ship meat in from Toronto. My father (and family) moved to Winnipeg in 1950 and tells me there were 12 kosher butchers here. At that point, until 4 or 5 years ago, they were slaughtering locally. Now the only places in the country where they have kosher slaughter are in the Toronto area and maybe a little in Montreal.
For a while we were able to get fresh lamb from the US but it's become exorbitant to do so. So we truck it in from Montreal and Toronto. We've had problems with trucks coming through the city in the middle of the night and not stopping, so our orders can make it all the way to Calgary and have to come back -- so everything comes in frozen.