Ziggys Kasha Varnishkas Recipes

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 AND VARNISHKES

Steps:

• Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.

KASHA VARNISHKES

Steps:

• in small bowl mix kasha with beaten egg, set aside.
• in skillet brown onions in oil.
• add kasha and cook, separating grains until slightly toasted.
• add broth, salt& pepper, bring to boil, cover and simmer until broth is absorbed, about 12 minutes.
• mix in cooked bowties, season with additional salt& pepper.

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

Steps:

• Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
• Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
• Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.

KASHA VARNISHKES WITH CONFIT OF GIZZARDS

Steps:

• Heat oven to 225 degrees. Clean the gizzards, then cut them into 1/2-inch dice. Place in a small, heavy-bottomed pot, sprinkle with salt and pepper to taste and add enough rendered duck or goose fat to cover. Bring to a simmer, cover the pot, and then transfer it to the oven's center rack. Bake, covered, for 2 to 3 hours, until tender and chewy but not browned. The gizzard confit can be left to cool and then refrigerated in its fat until serving.
• Put the kasha in a medium bowl and mix well with the egg and 2 tablespoons of the chicken broth. Bring the remaining broth to a boil. Place a skillet with a lid over medium heat and add the kasha, stirring it for a few minutes until it is firm and smells like toasted nuts. Pour the hot broth into the skillet. Simmer, covered, stirring occasionally, for about 20 minutes or until cooked.
• In a sauté pan, heat 2 tablespoons of the duck fat over medium-high heat. Add the onions and the mushrooms and sauté, stirring occasionally, until the onions are golden, about 5 minutes. Add the gizzards and cook until warmed through. Season with salt and pepper. Mix with the kasha and cooked noodles and sprinkle with the parsley.