Sheldon wrote:
That recipe will work but not nearly so well as the one I
emailed you
> (and never heard if you received), along with all the kasha links.
>
> First thing I do is start the onions caramelizing in butter in a large
> heavy pot... and in a pasta pot start the bow ties, do not over cook,
> al dente is good... be sure they are egg bows, not cheapo dago bows.
> Then measure out the liquid in a large Pyrex measuring cup, covered
> with a saucer, and place in the nuker at the ready... this works for
> me.. you heat liquid your way. Then mix the kasha with the egg... two
> eggs to one entire box.... let set to absorb. When onions are nicely
> caramelized scrape out with a rubber spatula into a bowl and set aside.
> Then add butter to same pot (I typically use all butter), and over
> medium heat toast kasha, stiring constantly with a fork, don't let it
> burn... start liquid to heat... not necessry to break up every lump, in
> fact I enjoy the lumps. When nicely toasted add hot water, onions,
> mushrooms if disired, salt, pepper. Slap on lid and continue cooking
> on lowest heat for 12 minutes. Turn off heat but do not lift lid for
> ten minutes. Then lift lid and check that liquid is absorbed and kasha
> is cooked but not over cooked... if a bit wet turn on heat and cook
> slowly with lid off, a few minutes should do it. Then gently blend
> with bow ties and place into large caserole, what doesn't fit eat
> (simple solution). At this point it can be refrigerated for a day, or
> bake immediately in medium oven, uncovered, about 20-25 minutes. I
> wouldn't recommend toasting kasha in the oven, you got lucky, this
> time.
>
> Sheldon
>
Oh good! Since I also asked, thank you for posting this! Now
I have to see whether *I* also have a problem finding the egg
bow ties....

--
Jean B.