Rachels Pearl Onion And Kasha Kugel Recipes

RACHEL'S PEARL ONION AND KASHA KUGEL

Steps:

• Bring the broth or water to a boil and add a little salt and paprika. Sweet works great, I like smoked for that extra zing.
• Add the kasha, stir, and leave on high heat uncovered.
• Once the kasha expands and soaks up the liquid at the top (about 5 minutes) cover with lid and leave on low heat for another 12-15 minutes. Make sure all liquid has been absorbed at the bottom!
• Fluff with a fork and place into a mixing bowl. Or if making ahead of time, put into a container and refrigerate, then later put it in the mixing bowl.
• Empty the bag of frozen pearl onions into a small bowl, and rinse any freezer burn off them with warm water. Pat dry.
• Put the pearl onions into the mixing bowl of kasha.
• Using the same small, cold bowl from rinsing the frozen onions, beat the eggs with the oil and spices then mix into the large bowl. If you make and cool the kasha ahead of time, you don't need to mix them separately but I do this anyway to evenly coat the mixture-- as my grandpa used to say, "This knish filling is good but it needs more snot to hold it together!".
• Pour into a well-oiled 9.5" or 10" pie pan.
• Bake for 50-60 minutes at 350F, or until the top is nice and browned.

PEPPERED KASHA -BUCKWHEAT GROATS WITH MUSHROOMS AND ONIONS

Steps:

• Beat the egg in a 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 drys and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling broth 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 skillet, heat the oil on a medium flame. Saute the chopped onions and sliced mushrooms until cooked. Add the onions and mushrooms to the pot of kasha, and adjust salt and pepper to taste.

KASHA WITH BACON AND ONIONS

Steps:

• Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
• Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
• Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
• Soak a small handful of dried porcini in hot water. When they're tender, drain them, reserving their soaking liquid. Cook them with 1/2 pound button mushrooms, trimmed and sliced, as you do the bacon in step 1, increasing the fat (use butter or olive oil) to 2 tablespoons; remove when they are lightly browned. Cook the kasha as above, using about a cup of the reserved mushroom soaking liquid in place of water. Stir in the mushrooms and serve.

CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS

Steps:

• Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
• Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.