Jean B. wrote:
> 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....

Look in the kosher foods section, Goodman's, Streit's, Manichewitz all
produce egg bows.

Sheldon