Kasha Varnishkes
Source of Recipe
Mama Leah's Jewish Kitchen by Leah Loeb Fischer
* Exported from MasterCook *
Kasha Varnishkes
Recipe By : Leah Loeb Fischer
Serving Size : 6 Preparation Time :0:00
Categories : Grains, Jewish, Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup medium buckwheat groats
-- (kasha) whole, coarse, or
-- fine may be used also
1 egg
2 cups chicken stock -- boiling
or
1 chicken bouillon cube -- dissolved in
2 cups water
or
2 cups boiling water
1 1/2 teaspoons salt (less if
-- bouillon cube is used)
1 quart water
1 cup uncooked bowtie noodles
-- (varnishkes)
or
1 cup broad egg noodles -- broken into
-- pieces approximately the size
-- of a bowtie noodle)
3 tablespoons corn oil
1 large onion -- coarsely chopped
In a small bowl, mix groats with egg until each groat is well coated with egg. Place in medium-size saucepan over moderately high heat, and stir constantly with a wooden spoon until groats separate and the egg begins to dry.
Remove from heat and pour boiling chicken stock or water over kasha. Add salt and stir. Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes, or until all the liquid is absorbed. Remove from heat and reserve.
Bring the quart of water to a boil and cook the pasta about 15 minutes, until tender. Drain and reserve.
Heat the oil in a skillet and saute the onions until golden brown. Mix the onions, kasha, and cooked bowties together in a large bowl and serve. Serve with pot roast or just with leftover pot roast gravy. Good all by itself, too.
Judi's note: The author says that a more authentic version is to substitute 1/4 cup shmaltz for the corn oil. Also, try using homemade chicken broth if you can in this dish. Do not use the bouillon cube as it makes the dish too salty and doesn't taste as good. You can use canned broth also, but not as tasty.
Cuisine:
"Jewish"
Source:
"Mama Leah's Jewish Kitchen"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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