Kasha Recipes Jewish Food

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

Steps:

• Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
• In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
• In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

JEWISH KASHA VARNISHKES (BOWTIE PASTA WITH BUCKWHEAT GROATS)

Steps:

• Gather the ingredients.
• Melt schmaltz in a large skillet and add onions. Sauté over medium-low, stirring frequently until onions are turning brown. Using a slotted spoon, remove onions to a bowl and set aside.
• Cook bowtie pasta in 2 cups chicken stock or salted water until al dente or done to your liking. Drain, reserving liquid, and set aside.
• While the pasta is cooking, mix uncooked kasha with beaten egg, coating well. Warm a medium skillet that has a lid and turn kasha into the pan, patting down flat. Cook, stirring often, until kasha has separated into individual grains.
• Deglaze the pan you cooked onion in with the reserved hot chicken stock or pasta cooking water by pouring it into the pan with the kasha. Stir, bring to a boil, stir again, reduce heat to simmer, cover, and cook until tender, 20 to 40 minutes. Toward the end of cooking, set cover slightly askew to allow any liquid to fully evaporate.
• In a large saucepan, combine onions, pasta, and kasha, mixing well. Season to taste. Reheat and serve hot as a side dish or main course.

KASHA VARNISHKES

Steps:

• Preheat oven to 350 degrees. Mix the kasha with the eggs. Add 1 tsp. salt and pepper. Mix with a fork. Put into a baking dish and spread evenly. Bake for 15-20 minutes. Stir occasionally, do not let the kasha dry out too much or burn. While this is baking, bring the water or stock to a boil. Remove kasha from the oven and add to the boiling water stir and cover. Cook for 15 -20 minutes, or until all the water is absorb. Stir often, do not let the kasha become to dry. If needed add more liquid.
• While the kasha is cooking, heat 1 tbsp. of chicken fat in a skillet and saute the onions until golden brown. Pour the onions and the fat from the pan into a bowl. Set aside.
• Boil the noodles according to the package directions and add the salt. When noodles are cooked, drain and return to the pot. When kasha is done, add to the noodles and add the onions. Stir and check seasonings. Serve hot.

KASHA VARNISHKES

Steps:

• Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.

KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY

Steps:

• 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
• 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
• 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
• 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
• 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.