Best Kasha Varnishkes Recipes

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 AT WOLFF'S IN NEW JERSEY

Steps:

• 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
• 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
• 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
• 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
• 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.

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 - 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.

KASHA VARNISHKES

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-high heat. Add onion and cook, stirring, until softened and lightly browned, 2 to 3 minutes. Season with salt and pepper and transfer to a large bowl; set aside.
• Reduce heat to medium-low and add 2 tablespoons butter. When butter has melted, add mushrooms, season with salt and pepper, and cook, stirring, until softened and browned, 25 to 30 minutes. Transfer to bowl with onions; set aside.
• Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray.
• In a medium saucepan over high heat, toast kasha, stirring constantly, until fragrant and toasted, about 1 minute. Add egg and stir to coat. Add chicken stock, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer, cover, and cook until all liquid is absorbed, about 10 minutes.
• Transfer kasha to bowl with onions and mushrooms. Add pasta and remaining 4 tablespoons butter; stir until butter is melted and mixture is well combined. Transfer mixture to prepared baking dish and bake until lightly browned, 25 to 30 minutes. Sprinkle with parsley before serving.

KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY

Steps:

• Preparation 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
• Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
• Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
• Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
• When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.
• Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf /n

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.

PASTA WITH MUSHROOMS AND KASHA - KASHA VARNISHKES

Steps:

• 1. Bring a large pot of water to a boil and add 1 tablespoon salt. 2. Add the pasta and kasha and cook until the pasta is al dente and the kasha just tender, 10 to 12 minutes. Reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot. 3. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes. 4. Add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes. 5. Add the mushroom mixture to the drained pasta and kasha. Stir in the parsley, butter, reserved pasta water, ½ teaspoon salt, and ¼ teaspoon pepper.

KASHA VARNISHKES

Steps:

• In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside. Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.) In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes. In the meantime, boil the pasta just until tender. Drain well and stir into the kasha. Serve hot.

KASHA VARNISHKES

Steps:

• Cook pasta as directed on package. Meanwhile, mix kasha and egg white in medium bowl until blended.
• Heat large nonstick skillet on medium-high heat. Add kasha mixture; cook 3 minutes or until grains have separated and dried out, stirring frequently. Add butter; stir until melted. Add onion; cook 3 minutes or until onion is crisp-tender, stirring frequently. Add chicken broth, 1/2 cup water and dressing mix; bring to boil. Cover. Reduce heat to medium-low; simmer 10 to 15 minutes or until kasha is softened. Remove from heat. Let stand, covered, 10 minutes.
• Stir in cooked pasta. Sprinkle with parsley.