Friday, May 1, 2009

Kosher.com responds... How to Cook a Frozen Kishka


And they even put my question on their website. Oh, and kishka is also apparently the name of a hair salon.

From: Kosher .com
Subject: RE: Kishka Questions
To: "J"
Date: Thursday, April 30, 2009, 2:19 PM

Hi Jon,
Thanks for writing. I'm sorry it took a while to get back to you. Things were pretty busy leading up to Passover. Now that we're back in the swing of things, I am glad to address your question for this week's Q and A. Here's a sneak preview and I hope it answers your question satisfactorily.
Feel free to let your friends know about kosher.com's new culinary Q and A feature. We are here to help anyone who has questions about cooking in the kosher kitchen.
All the best,
Felisa

Q. What are some ways I can cook frozen kishka? Also, do you have the nutritional information?

Adding a frozen loaf of kishka to chulent is probably the most popular method of preparing kishka. But it isn’t the only technique.

As a flavor enhancer, kishka adds an old-world feel to practically any baked casserole dish like rice pilaf or tzimis. Kishka is conventionally used as stuffing for chicken, either filling the cavity of a whole bird, or tucked in between the skin and flesh of chicken pieces.

A few years ago, I enjoyed an upscale version of chicken stuffed with kishka. The cook, who is a kishka fanatic, spread a few tablespoons of defrosted kishka on each cutlet, which she rolled up and covered with a square of puff pastry. She brushed an egg wash over the puffy pastry and baked them for about 30 minutes in a 350 oven.

Kishka can also be fried, with the casing on or off, in a lightly oiled frying pan. Or, consider cooking kishka in a pot of salted water or baked in a 350 degree oven until warm throughout, about 1 ½ to 2 hours. No need to defrost it, just throw it in frozen.

When kishka isn’t served with the food in which it’s cooked, you may want to make flour-thickened gravy from the pan juices. Simply transfer the cooking juices to a small skillet placed over a medium flame. Add margarine. Once melted, sprinkle a few tablespoons of flour and quickly whisk until thick. Serve with the kishka.

When it comes to nutritional information, for a 2 ounce serving of a typical loaf of frozen fleishig kishka, there are 190 calories, 12 grams of fat, half of which are saturated.

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