KASHA PILAF

 

If you aren’t of eastern European heritage, you may not be familiar with Kasha, roasted buckwheat kernels that are available in different granulations, from coarse to fine.  Kasha has a wonderful nutty flavour that stands on its own.  You may want to substitute it for rice once in awhile.  It can be used in stuffing, soups and as a delicious breakfast cereal.   A simple way to serve it is as a pilaf with onions and mushrooms.  I’ve had it countless times with farfalle in it, but you can omit the pasta and make this pilaf as a side dish.  With one egg in it, which magically disappears before it is finished, you get the protein equivalent of two eggs in a ¾ cup serving.  Let’s make some delicious kasha pilaf:

 

Ingredients:

2 cups (16 fluid ounces, ½ litre) beef consommé or broth

Salt and black pepper to taste

2 tablespoons of butter

1 cup Kasha (Buckwheat groats)

1 egg

1 chopped onion

½ cup sliced mushrooms

Method:

 Bring to boiling the broth, salt and pepper.

Meanwhile lightly beat the egg in a bowl with a fork. Add the Kasha and stir to mix with the egg.

 

In a skillet, fry the onion and mushrooms in the butter until softened.

 

Put the egg-coated kasha in a warmed, dry (no butter), separate skillet or saucepan. Turn heat high and keep stirring until the egg has dried and the kernels are separate. Reduce heat.

 

Stir in the boiling broth mixture, the vegetables, cover well and simmer about six minutes, till the liquid is absorbed.  Taste for tenderness, may need another minute.

 

Makes about four cups of pilaf.

NOSHIN' ON KNISHES

My stepdaughter went to a wedding in New York recently, and while there, she and her family visited New York City. Although she comes from that area, her spouse and children are from northeast Georgia, where they all reside. When they came back, they told us of the sites they had visited,like Central Park and Rockefeller Center. I've been living down south for a few decades now, it was nice to see photos taken of Central park and Radio City. In fact, a couple of photos taken by my teen-aged granddaughter were very artistic, because the angle of view was stunning, showing the height of the building from base to top.

I got to thinking of a street food I used to get all the time when I lived there. So I said, "Did you eat a knish (pronounced kuh nish)while you were there?" They all said "no" like it was no big deal. But my mouth got to watering, and soon I couldn't think of anything else. The next day I went to the market and bought the groceries for it. I have an old Molly Goldberg Jewish cookbook with a knish recipe in it, so I went at it.

A knish is an eastern European savory pastry, brought to America by Jewish immigrants. You could sort of compare it to an empanada. Knishes are usually made with mashed potatoes or Kasha (buckwheat groats).

I baked up a batch of knishes, and I really enjoyed them. My spouse loved them too. Here is the recipe I used from The Molly Goldberg Jewish Cookbook by Gertrude Berg.

6 Tblspns oil

2 onions, chopped

4 cups mashed potatoes

3 eggs

3/4 cup sifted flour

1 tspn salt

1/8 tspn white pepper

2 Tblspns grated onion

Saute the 2 onions in 4 Tablespoons of the oil for 10 minutes, stirring frequently. Remove and cool. Preheat oven to 375F.

Mix the potatoes,eggs,flour,salt,pepper,grated onion and remaining oil. Knead until smooth. Break off pieces and shape into 2 inch sized balls. Make a depression in the center and fill with a teaspoon of the sauteed onions. Cover the filling with the dough. Flatten the balls slightly with your palm. Place on a greased baking sheet, bake for 25 minutes, or until browned.

These were a special feast for me and my wife. You may need more flour when you mix these. Simple ingredient list, succulent treat.