How To make Kasha Varnishkes
1 c Medium buckwheat groats
1 Egg
2 c Boiling chicken stock or
1 Knorr bouil. cubes diss 2cup
Boiling water 1 qt Water
1 c Uncooked varnishkes,bowtie
1 Noodles
3 tb Corn oil
1 Large onion, coarsely choppe
1 1/2 ts Salt,less if bouillion used
In a small bowl mix groats with egg until each groat is well coated with egg.Place in a medium-sized saucepan over moderately high heat,and sitr constantly with a wooden spoon until groats seperate and the egg begins to dry. Remove from heat and pour boiling chicken stock or water over kasha.Add salt and stir.Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes,or until all the liquid is absorbed.Remove from heat and reserve. Bring the quart of water to a boil and cook the pasta about 15 minutes,until tender.Drain and reserve. Heat the oil in a skillet and saute the onions until golden brown.Mix the onions,kasha and cooked bowties together in a large bowl and serve.Serve with pot roast or just with leftover pot roast gravy. ADVICE: From MAMA,for a more delicious and authentic version subsitute 1/4 cup of schmaltz for the corn oil......
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Jewish Cuisine with POLIN | Kasha varnishkes (Feat. Irene Pletka and Yoskowitz) | POLIN Museum
Kasha varnishkes is a delicacy beloved by East European Jews the world over. Join Irene Kronhill Pletka, a POLIN Museum Distinguished Benefactor, and Jeffrey Yoskowitz, co-owner of The Gefilteria, as they prepare kasha varnishkes as it was made in #Lublin. Following a recipe from Irene’s aunt, they will demonstrate the process step by step, using natural ingredients and traditional methods. Irene will share her memories of this dish and personal stories about her connection to #Poland. This video is a part of the Jewish Cuisine with POLIN, and the Cooking with Friends of POLIN series.
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Eat In Good Health! - Kasha Varnishkes (100% gluten-free)
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A Cooking Show in Yiddish with English subtitles
with Rukhl Schaechter and Eve Jochnowitz
Kasha Varnishkes (100% gluten-free)
Joan Knows Best, Episode 2: Kasha varnishkes
Joan Nathan teaches her son David Henry Gerson how to make this Eastern European staple, with some help from chef Jake Cohen.