Stuffed

I've had quite a summer stuffing egg roll wrappers, and this weekend I definately hit the jackpot with two new recipes- one inspired by my cooking muse Lynn Socko and the other- well it just seemed to be a nostalgic way to use up the perishable wrappers and some sorry looking potatoes in my pantry. So in this post we have two recipes and I'm really happy to share them. Here's recipe #1:

Baked Portabello and Ricotta Roll-Ups
Inspired by Lynn Socko

5 egg roll wrappers
10 slices (1/4 inch) Portabella Mushrooms
Tomato/meat sauce- store bought or home made
8 oz part skim ricotta cheese
1/4 cup grated parmesan cheese
1 large egg, slightly beaten
1 tsp dried basil
1 tsp crushed red pepper flakes
2/3 cup grated part skim mozzarella cheese divided

Pre heat oven to 375 degrees. In medium size bowl mix ricotta cheese, egg, basil, pepper flakes, parmesan and 1/3 cup mozarella cheese.  Set aside. In 9 x 13 inch pan spread tomato/meat sauce on the bottom. Set aside and get ready to rock and roll. Normally I roll my egg roll wrappers on the diagonal, but for this recipe I cut the wrappers in half and rolled them just like you would for canneloni and left the sides open. Place each of 5 split egg roll wrappers on work surface, add a T of ricotta mixture and a mushroom slice.

Top with a sprinkling of mozzarella, make your roll ups and place in baking dish.

Cover with remaining tomato sauce, top with a bit more mozzarella cheese and bake 35 minutes uncovered in pre heated oven. Sprinkle with red pepper flakes and serve 2 or 3 roll ups as a main course with your favorite garlic bread and a green salad. You won't be disappointed.

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If you're not familiar with this blog, you probably don't know that I'm a New York gal, born and bred. And the local deli has always played a major part in my food memories. My grandpa Abe used to drive from Brooklyn, whisk me up on Sunday mornings (from the time I was 4 years old) and we'd go get bagels, lox, smoked whitefish and potato knishes for my family for breakfast. We'd set the table and get ready for a feast that would last until we were ready for nap time. It's a memory that keeps showing up in my recent thoughts.

Anyway, it has been so long since I've had a knish (pronounced kanish) that I decided that I'd make a version of this traditional deli treat using my left over egg roll wrappers. So here's recipe #2:

Egg Roll Potato Knishes
not an authenic knish recipe

4 medium size Russet potatoes peeled and cut into 1 inch pieces
2 small onions finely chopped
2 tsp butter
2 tsp canola oil
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
Additional salt if necessary
Generous grind of fresh black pepper
1 large egg
1/2 cup cheddar cheese
1 large egg plus 1 T water to make an egg wash

Cook potatoes on stove top until soft, about 20 minutes. When the potatoes are done, pour into colander and then place back in the hot pot to let any liquid evaporate. 

While potatoes are cooking, sweat onions in butter and oil on low for 10 minutes. I cover the pan. When onions have softened, raise heat a bit and let them brown slightly uncovered.  Add onions to cooked potatoes and mash to a fine consistancy. Add seasonings, cheese and  the egg. (the egg helps the mixture bind together). Now you're ready to roll up the knishes. Pre heat oven to 375 degrees and prepare your egg wash using 1 egg and a splash of water.

I rolled these babies up just like you would an egg roll. Place 2 T of potato mixture on egg roll wrapper.



 

Roll bottom of wrapper over potato mixture, fold the sides over the top, brush edges with egg wash to help seal and complete your roll.

 

 

Brush top with egg wash. This will help the knish brown. Bake in pre-heated oven for 15 minutes. Turn over and bake another 15 minutes. Don't these look toasty and good? The combination of the crispy egg rolls and the creaminess of the mashed potato filling was to me, comfort food at its best. 

 

 

They were definately yummy, but I must admit that my tastes have changed since I was a child, and I would have liked to have added some roasted peppers or even some ground spicy sausage or bacon. But for today, this was a blast from the past. And what an easy recipe! Next time I'll be a little more daring. It could be real soon, since I STILL have more egg roll wrappers, potatoes, bacon and cheese on hand. Here's the finished product, served with a yellow mustard and sour cream sauce.