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search on 'NY knish' - that produces bunches of "authentic" recipes. . . . rather a lot use the phyllo dough approach . . . more of a pie dough recipe - alt: use vodka instead of water - less gluten... https://italianchef.org/new-york-knish-yo-a-step-by-step-guide-to-delicious-homemade-knishes/ the phyllo method.... https://www.food.com/recipe/new-york-city-knish-34043

This stuff is very good. From Gustiamo. I actually can get it through Fresh Direct.

To paraphrase your august self from a thread on garlic bread: Bottled sauce is for children. That said the Victoria stuff that Costco sells, which goes on sale for about half of Rao’s is not terrible after the kids doctor it up a bit when it’s their night to cook

I was told my panettones would ship by Purolator Thursday 11 December. Jo, my invoice from Goûter stated that I'm responsible if there are any tariffs. I will be interested to find whether we end up having to pay some tariffs. Hope someone who receives a panettone does let as know!

I had not shopped at Costco for a bit. I've dashed in to pick up prescriptions or head to a certain item, but hadn't browsed. Yesterday I browsed. And bought. My Costco had not had Tonnino tuna before and it was such a bargain I had to get one. I also couldn't resist the Hendrick's--$39 for the set of 2 bottles which I thought was great. I've seen the frozen Thali (Indian meal) for a while there, but yesterday it was marked down to $7.97*. I couldn't resist getting one--it will be 3-4 meals for me. *Did you know that when a price sign at Costco has a price that ends in ".97*", it means it is marked down and when it is gone, that's it. Might come back in the future, but what is on the shelf is all there is.

NB: "Maritimer," in this context, means someone from Canada's three Maritime provinces, ie New Brunswick, Nova Scotia, and Prince Edward Island.

Thank you! I'm planning on trying some combination of these techniques over the weekend. I still have questions: What makes the crust seem so...un-dough-like? How come it never bubbles/separates from the filling? Can the result I'm looking for be achieved in an oven? Am I out of my mind to be toying with the idea of trying to coat the knish mixture in batter, if I don't get the result I'm seeking with a traditional approach?

A few meals we’ve been having this week. Below. Bought Tortellini with red sauce Below Pork chop with pasta and red sauce, plus puréed baby spinach. My red sauce is gently fried onion and garlic in olive oil, a can of tomatoes and usually a pinch of dried basil or maybe oregano. I know I could open a jar of passata but I’ve always done it this way. Below Breaded chicken fillet, salad and nuked potato.

Maybe. The sauce was light but very flavorful thanks to the oil from the garlic confit and several cloves of the garlic plus red chile flakes. The almonds are browned in that, then the beans went in with a bit of butter and cooked a few min to very lightly brown the butter before the white wine and mussels went in. The mussels got fished out, the broth reduced and garlic mashed before the pasta was added to finish cooking. The sauce was finished with parsley, lemon zest and juice and a final dab of butter to emulsify everything.

I'd like to reorder this year depending on the tariff situation.

I had a jar of Rao's for dinner night before last. It was OK but I can't say I liked it. Maybe it was the carrot? I'd love to find a brand of pasta sauce that I really, really liked. My jar said: "Product of Italy" "Manufactured for: Rao's Specialty Foods, Inc. "Montclair, NJ 07042" I find it fast enough to open a can of tomatoes and peel a garlic clove, albeit a jar of Rao's on sale is cheaper.

Rao's

No sauce? Maybe blend anchovies into some butter?

I like Rao's A nice NYC gravy/sauce. But on the bottle...right below where it says made in New Jersey....is says "a product of Italy" Like Sinatra was a product of Italy I guess

And which isn't a knish.

Like the green beans & potato recipe above, this one is also in the spring section but the fresh beans at my local farmers market have been beautiful lately and I got mussels in my weekly fish share so I made the pasta with green beans, garlic confit, mussels, and almonds from Six Seasons of Pasta. I enjoyed this, all the elements were excellent but it didn’t really come together as more than the sum of its parts like the green bean and potato recipe did. As usual, I doubled the amount of beans, with a mix of green and yellow beans and reduced the pasta from 4 oz/ serving to 3 oz.

Thanks. In fact, their virtual assistant just told me that the panettone is expected to arrive Dec. 16. I feel better!

Roasted chile Poblano, roasted red bell pepper, and red onion salad with Parmesan vinaigrette, served with butter lettuce Red chileatole with mushrooms, chicken, and zucchini. Soup base was toasted ancho chile paste, sauteed white onion, and sauteed garlic, blended with homemade chicken stock.

Purolator is a Canadian shipping company. Your parcel is in good hands.

I got an email from Goûter a couple of days ago that my order had been released to Purolator, but I still haven't heard anything more! It doesn't help that "Purolator" sounds to me like an oil filtration system. 😆

@Shelby Are you using the Misfits+ membership or do you just do the regular shipments?

Hard to believe that I started this topic with an article from my Smithsonian daily download and here I am back again with yet another Smithsonian download from today: Gas Stoves Are Poisoning Americans by Releasing Toxic Fumes Associated With Asthma and Lung Cancer

I got a UPS email for a delivery tomorrow from USM CT CO BULLETPROOF MIDWEST which seems to be a logistics company handling shipments from Canada so maybe Goûter panettone is on the way sooner than I expected!

Sure. Sift 125g of plain flour with 1 tsp baking powder and a pinch of salt. Mix in 125g greek yogurt. Divide into 2 balls, roll out and cook in a dry tava or flat pan, a minute or so each side.

Aah @sartoric, could you disclose the secrets of your never fail yogurt flatbread?