Any one a fan of kasha varnishkes?

[Alice S. Fuzzybutt]

http://i89.photobucket.com/albums/k203/petrina_02/kasha480.jpg?t=1233457419

I'm thinking it will be just be me and DarkHippie. It's basically kasha (a nutty-flavored grain) with bow-tie pasta. What makes it even more yummy is a mushroom sauce (I cheat and use Cream of Mushroom soup).

I can find it frozen at my local supermarket. I know, why ruin a good thing? But I'd like to make my own. Not sure if I can do a mushroom sauce.

If you have no recipe for Kasha Varnishkes PLEASE post an EASY MUSHROOM SAUCE RECIPE.

[razorboy]

http://i89.photobucket.com/albums/k203/petrina_02/kasha480.jpg?t=1233457419

I'm thinking it will be just be me and DarkHippie. It's basically kasha (a nutty-flavored grain) with bow-tie pasta. What makes it even more yummy is a mushroom sauce (I cheat and use Cream of Mushroom soup).

I can find it frozen at my local supermarket. I know, why ruin a good thing? But I'd like to make my own. Not sure if I can do a mushroom sauce.

If you have no recipe for Kasha Varnishkes PLEASE post an EASY MUSHROOM SAUCE RECIPE.

I like kasha. I'd give it a try with pasta.

[Alice S. Fuzzybutt]

Really? I only know it with the pasta. How do you prepare it?

[razorboy]

Really? I only know it with the pasta. How do you prepare it?

Usually just as a porridge or as a vegetable (usually zucchini) and kasha casserole. Sometimes on salads, or even as a pudding a couple of times.

[FunkyDrummer]

Really? I only know it with the pasta. How do you prepare it?

We eat it without bowties as well.

http://russianwinnipegclub.com/pictures/RussianWinnipegClub_DSCN1643_1.JPG

Here's a recipe I found online:

Grechnevaya Kasha

Ingredients
1 cup of coarse buckwheat groats
1 egg
1 teaspoon of salt
8 tablespoons of butter
2 to 3 cups of boiling water
2 cups of finely chopped onions
1/2 pound of fresh mushrooms, finely chopped

Directions
In a mixing bowl, toss the buckwheat and egg together with a large wooden spoon until the grains are thoroughly coated. Transfer to an ungreased, 10- to 12-inch skillet (preferably one with a nonstick surface) and cook uncovered over moderate heat, stirring constantly, until the buckwheat is lightly toasted and dry. Watch carefully for any sign of burning and regulate the heat accordingly. Add the salt, 3 tablespoons of butter and 2 cups of boiling water. Stir thoroughly, cover the pan tightly, and reduce the heat to low. Simmer, stirring occasionally, for about 20 minutes. If at this point the buckwheat is not yet tender and seems dry, stir in the additional cup of boiling water and cook covered 10 minutes longer, or until the water is absorbed and the grains are separate and fluffy. Remove the pan from the heat, remove the cover, and let the buckwheat rest undisturbed for about 10 minutes. Meanwhile, melt 3 tablespoons of butter in a heavy 10- to 12-inch skillet over high heat. Add the chopped onions, lower the heat to moderate, and, stirring frequently, fry for 3 or 4 minutes, or until the onions are soft and pale gold. Stir the onions into the buckwheat and melt the remaining 2 tablespoons of butter in the skillet over high heat. Drop in the mushrooms, reduce the heat to moderate, and cook 2 or 3 minutes, stirring frequently. Then raise the heat to high and cook the mushrooms briskly, uncovered, until all the liquid has evaporated. Add the mushrooms to the buckwheat and onions and toss together. Taste for seasoning. Buckwheat may be cooked in advance and reheated, covered, in a preheated oven 200° oven for 20 minutes or so. Or, it may be steamed by placing the cooked kasha in a colander and setting the colander over a deep pot filled with 1 inch of water. Drape the colander with a towel, bring the water to a boil and steam the kasha for about 10 minutes, or until it is heated through

http://homepage3.nifty.com/LAMPOPO/YS4/grechka.JPG

[King Hippos Bandaid]

love the kasha varn. my favorite jew food side my aunt makes em well

[Gvac]

I swear to God, I thought this thread was about a Middle Eastern or Hindi priest or priestess/philosopher.

I've never heard of this food before, and it looks and sounds like I wish it stayed that way.

But you guys enjoy it!

[extracheese]

they are great - but the key is to have gravy on it. Lots of times they are dry - yech. But with a good gravy - nothing goes better with a nice roast beef on club.

[joethebartender]

I dig 'em...a Jewish friend used to have it and I really like it.

[Alice S. Fuzzybutt]

Grechnevaya Kasha

I must try this.

But as extracheese mentioned, it needs a gravy. I'm just hooked on mushroom sauce.

[Thebazile78]

I miss it. My friend Samuel's wife used to make a really nice one, but since they moved out to St. Louis years ago, I haven't had hers in quite some time.

It's usually a pareve staple at Ashkenazi Shabbat lunches that aren't at Pesach.

Anyway, I wonder if you could prepare kasha like you do bulgur for tabouleh .... (I've already tried it with quinoa and regular couscous, both of which are similar to bulgur in size & texture. And since it works out nicely with Israeli couscous, I don't see the harm in trying it with kasha!)

[Kevin]

I thought it was a chick from Europe, when i read the title. Now that i read Gvacs post, she could be middle eastern/Indian too.

[FunkyDrummer]

I must try this.

But as extracheese mentioned, it needs a gravy. I'm just hooked on mushroom sauce.

I recommend having some of it here:
http://1.bp.blogspot.com/_NmxJaLp-lsc/RbLECMfMFjI/AAAAAAAAAAs/pfYUmuzvkgY/s320/Russian%2BVodka%2BRoom.gif

265 W 52nd St, New York 10019
(Btwn 8th Ave & Bway)

Order the Chicken Schnitzel with Kasha and pickled vegetables and they have a ton of infused vodkas that they make themselves.

http://images.nymag.com/nymag/columns/barbuzz/russianvodkaroom_1_400.jpg