Sunday, April 11, 2010
Sundays with Marlena Spieler-Kasha Varnishkes
I cooked up a storm last weekend...and this classic Ashkenazi dish of buckwheat (Kasha) made us very happy. I love cooking and blogging through Marlena's book because I am always surprised by a fond food memory....Kasha Varnishke is no exception! The Kasha I bought is wheat and gluten free...and vegan/vegetarian!
Serves 4 - 6
5 sliced mushrooms or 1/2 of a portabello mushroom chopped into 1/4 inch pieces
1 and 1/8 cups of boiling water or veggie stock (I used veggie stock)
3 TBS veggie oil
2 med. onions, thinly sliced
1 and 1/2 cups Kasha or buckwheat ( used medium coarse)
1/2 bag of pasta bows
salt and ground black pepper to taste
1. Heat the oil in a pan on med then add the sliced onions. You want them to get very golden..almost crispy but not burned. Drain on paper towel or clean kitchen towel.
2. Add the sliced mushrooms to the same pan and saute for a few minutes. Return onions to the pan and remove from heat...set aside.
3. Toast the kasha in a large heavy pan on high heat for about 2 minutes..stirring the entire time. Reduce heat and stir in the boiling stock and blend. Put lid on and let it cook for about 10 minutes or until liquid has been absorbed completely.
4. While that is cooking, cook the pasta in a pot of salted water..about 4 tsp. of salt and drain when it is just tender or el dente.
5. Toss the onions (reserving some for garnish on top), mushrooms, and pasta into the cooked kasha. Stir and serve hot. It would be great with some Pecorino cheese, if you are eating cheese.
Our project of cooking through Jewish Cooking will be coming to and end by mid-June I am thinking...maybe before that. Be sure and check out my blogger buddies offerings from the book this week. Eileen and Just the Two of Us and Shankari at Sacramento Spice.
Wondering if I am going to plow through another cookbook...not sure yet. I feel sad just thinking about this project ending.