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Tuesday, September 27, 2011

Kasha! - Dana Kaplowitz Vincent

Totally different from Kishke, we used to call this Kasha Varnitchkes.. I never cared for this dish, but lots of people love it.  It's an old, old Russian Jewish recipe.
  •  1cup kasha buckwheat groats, medium granulation  (found in most grocery stores)
  • 1 egg, well beaten
  • 2 Tablespoons rendered chicken fat or vegetable oil  (again with the Smaltz!)
  • 1 yellow onion, peeled and chopped
  • 2 cups chicken stock or use canned ( this is where my frozen soup comes into place!)
  • Salt and freshly ground black pepper to taste
  • 1 cup pasta bow ties, I use the Ronzoni brand, but they are all good.

it's made like this:

In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.

Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)

In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.

In the meantime, boil the bow ties just until tender. Drain well and stir into the kasha!

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