My niece wanted to know how to make Kas Knephla. That would be a simple request for a recipe, if it was that simple.
We all know that many of the recipes passed down from the Germans from Russia are simply – well, just do it. You know, flour, water, baking soda, salt and an egg. The filling is cottage cheese, egg, onion, salt and pepper.
If you had never witnessed the process you couldn’t make them from that recipe could you?
So rather than explain the process – I made a video for you to enjoy. If you are my family feel free to laugh at it, but just remember at least I’m preserving something for my grandchildren to watch someday. Blurb now has video book capabilities and I’m thinking that a cooking book with video would be very valuable to us in preserving the food culture of the Germans from Russia.
It’s been a little quiet on this blog lately, but I am furiously trying to get organized to get our first food culture interview book ready for proofing. In the meantime, we are having 20 people, non Germans from Russia and my family for Kase Knephla and ham for our Christmas dinner. It will be crowded but when you say your are making Kase Knephla, everyone comes running. Of course we will have some pickled beets, pickles and goodies to go with that delightful dinner.
Want to know how to make Kase Kneophla for a crowd? Well, check this video out and let me know how your family serves it. And remember that food photography is an art in itself and the final photo is not that appealing but ask my husband how they tasted…