Best Buckwheat Noodles With Red Caviar And Sour Cream Recipes

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.

WIDE NOODLES WITH BUTTER AND SOUR CREAM

Steps:

• 1. Cook the noodles according to package. When they are cooked the way you like, drain noodles, letting them sit in the colander in the sink for a minute or two.
• 2. While noodles are draining, put butter in the same pot and let it start to melt a little.
• 3. Add noodles back to pot and mix with the butter, until the butter is melted and noodles are coated.
• 4. Lightly salt and pepper the noodles, mixing gently, then add sour cream and thoroughly combine. Adjust salt and pepper to taste.
• 5. Mix in parsley and serve.

BUCKWHEAT PASTA PRIMAVERA

Steps:

• Bring broth to simmer in heavy medium saucepan. Rinse mushrooms briefly under cold water. Add mushrooms and sun-dried tomatoes to broth; simmer until tender, about 4 minutes. Using slotted spoon, transfer mushrooms and tomatoes to plate; cool. Add carrot and sugar snap peas to broth and cook until crisp-tender, about 3 minutes.Using slotted spoon, transfer vegetables to another plate. Boil broth remaining in saucepan until reduced to 1/4 cup, about 5 minutes. Reserve broth. Discard mushroom stems. Slice mushroom caps and tomatoes.
• Melt butter in heavy large skillet over medium-high heat. Add onion; sauté until tender and golden, about 8 minutes. Add bell pepper and garlic; stir until bell pepper is tender, about 4 minutes. Add carrot, sugar snap peas, mushrooms, sun-dried tomatoes, reserved broth and cream to skillet and bring to boil. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 4 minutes. Drain. Place pasta in large bowl. Pour vegetables and sauce over pasta. Sprinkle with 1 cup Parmesan; toss to coat. Garnish with green onions. Serve, passing additional Parmesan separately.

BUCKWHEAT NOODLE SALAD

Steps:

• Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
• Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

SOUR CREAM NOODLE BAKE

Steps:

• Preheat oven to 350 degrees F.
• Cook noodles according to package directions; drain and set aside. Meanwhile, heat a heavy non-stick pan over medium-high heat and coat it with cooking spray. Add turkey and brown, breaking it up with a wooden spoon; cook until no pink color remains. Drain all the grease from the pan and then add salt and pepper. Add tomato sauce and squeeze the pulp of the roasted garlic into the turkey mixture. Stir to blend and simmer for 5 minutes.
• Combine cottage cheese, sour cream, fontina, and scallions in a bowl. Spread 1/2 of the turkey mixture across the bottom of a 2-quart casserole dish. Top with 1/2 of the noodles, followed by 1/2 of the cheese mixture. Repeat layers 1 more time. Sprinkle the Cheddar over top. Bake for 20 minutes or until cheesy is melted and bubbling.