OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes
Second Avenue Deli recipe

1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
2 eggs, beaten
1/4 cup corn oil or schmaltz
5 cups chopped onion
3/4 pound (12 ounces) bow tie noodles (varnishkes)
2-1/2 teaspoon salt

Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
pan. Those babies got very toasty but not burned. I was sweating
bullets for a few minutes.)
Heat corn oil (I used olive) in a large skillet, and saut onions,
stirring occasionally, until well browned. Remove to a bowl, retaining
cooking oil with onions (there wasn't any excess oil to retain).
Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
into the boiling water, and simmer for 15-20 minutes, until all water
has evaporated. (I used too much water, boiled for 20 minutes and
drained it. Too soft.) When you're through cooking the kasha, break up
clumps with a fork. (I broke it up before I put it in the water.)
While cooking the kasha, in a separate pot boil the bow ties in water
for 15-20 minutes, until fully cooked. Drain and rinse.
Mix everything together, including salt, and serve.

They're good but not as greasy as those at the Deli. Would schmaltz
have made a difference in that regard? (Serious question. SmartAsses
may refrain from responding -- got that, BOBS?)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

"Melba's Jammin'" > wrote in message
...
> OK, I made a batch today. Pretty good. The recipe is from the Second
> Avenue Deli and is on my web page. Pictures, too.
>
> OK, here's the recipe. I made half. And even measured (most of) it.
>
> Kasha Varnishkes


Nice recipe snipped.

as a young man Kasha which was served quite often by my Russian Grandparents
had only 2 uses IMHO:

Use # 1 Re-boil until dissolved to make wallpaper paste.
Use # 2 Specifically designed to **** off grandma - proceed to cover with
ketchup.

That's all.

Dimitri

Melba's Jammin' wrote:
> OK, I made a batch today. Pretty good. The recipe is from the Second
> Avenue Deli and is on my web page. Pictures, too.
>
> OK, here's the recipe. I made half. And even measured (most of) it.
>
> Kasha Varnishkes
> Second Avenue Deli recipe
>
> 1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
> 2 eggs, beaten
> 1/4 cup corn oil or schmaltz
> 5 cups chopped onion
> 3/4 pound (12 ounces) bow tie noodles (varnishkes)
> 2-1/2 teaspoon salt
>
> Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
> mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
> pan. Those babies got very toasty but not burned. I was sweating
> bullets for a few minutes.)
> Heat corn oil (I used olive) in a large skillet, and saut onions,
> stirring occasionally, until well browned. Remove to a bowl, retaining
> cooking oil with onions (there wasn't any excess oil to retain).
> Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
> into the boiling water, and simmer for 15-20 minutes, until all water
> has evaporated. (I used too much water, boiled for 20 minutes and
> drained it. Too soft.) When you're through cooking the kasha, break up
> clumps with a fork. (I broke it up before I put it in the water.)
> While cooking the kasha, in a separate pot boil the bow ties in water
> for 15-20 minutes, until fully cooked. Drain and rinse.
> Mix everything together, including salt, and serve.

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

In article >,
Melba's Jammin' > wrote:

> OK, I made a batch today. Pretty good. The recipe is from the Second
> Avenue Deli and is on my web page. Pictures, too.
>
> OK, here's the recipe. I made half. And even measured (most of) it.
>
> Kasha Varnishkes
> Second Avenue Deli recipe

I make kasha varnishkes a little bit differently than this recipe calls
for. I use only about two cups of onions. I replace the other two cups
of onions with a mixture of diced celery, sliced button mushrooms, and
diced green pepper, all of which I saute until slightly firm in a bit of
butter before the kasha is added. The extra vegetables give the kasha a
much nicer flavor.

In article .com>,
"Sheldon" > wrote:

> Melba's Jammin' wrote:
> > OK, I made a batch today. Pretty good. The recipe is from the Second
> > Avenue Deli and is on my web page. Pictures, too.
> >
> > OK, here's the recipe. I made half. And even measured (most of) it.
> >
> > Kasha Varnishkes
> > Second Avenue Deli recipe
> >
> > 1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
> > 2 eggs, beaten
> > 1/4 cup corn oil or schmaltz
> > 5 cups chopped onion
> > 3/4 pound (12 ounces) bow tie noodles (varnishkes)
> > 2-1/2 teaspoon salt
> >
> > Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
> > mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
> > pan. Those babies got very toasty but not burned. I was sweating
> > bullets for a few minutes.)
> > Heat corn oil (I used olive) in a large skillet, and saut onions,
> > stirring occasionally, until well browned. Remove to a bowl, retaining
> > cooking oil with onions (there wasn't any excess oil to retain).
> > Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
> > into the boiling water, and simmer for 15-20 minutes, until all water
> > has evaporated. (I used too much water, boiled for 20 minutes and
> > drained it. Too soft.) When you're through cooking the kasha, break up
> > clumps with a fork. (I broke it up before I put it in the water.)
> > While cooking the kasha, in a separate pot boil the bow ties in water
> > for 15-20 minutes, until fully cooked. Drain and rinse.
> > Mix everything together, including salt, and serve.
>
> 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.

I apologize for not acknowledging your message, Sheldon. My sister was
here with a boatload of questions about this, that, and the other ---
all consecutively, and then I broke the pepper shaker to my dishes and
had ground pepper all over hell and gone. I love her and I'm glad she's
home. Then I forgot about your info after I found my Second Avenue
Cookbook. Not an excuse, but an explanation of how it got lost in my
mental shuffles. Sorry. I haven't looked at any of the links yet.
>
> 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 doe. sn'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.

Funny you say that. That's about what I was thinking, too. I've a
feeling that if they'd been in there for only another minute, I'd have
been pitching them because they were burned. NO off flavor at all - God
watched out for fools and middle-age muddlers.

I think I'd have had better flavor if I'd used butter; Margaret
explained to me why they probably don't use butter - the laws of
kashruth (sp?) Did you look at my pics? My onions were really nice.
I'm thinking mushrooms wouldn't hurt, either.

I just came from the supermarket with a small box of Baby Bella
mushrooms. I might cook some of those and work it into the dish.



> Sheldon
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Melba's Jammin' wrote:
>
>
> I apologize for not acknowledging your message, Sheldon. My sister was
> here with a boatload of questions about this, that, and the other ---
> all consecutively, and then I broke the pepper shaker to my dishes and
> had ground pepper all over hell and gone. I love her and I'm glad she's
> home. Then I forgot about your info after I found my Second Avenue
> Cookbook. Not an excuse, but an explanation of how it got lost in my
> mental shuffles. Sorry. I haven't looked at any of the links yet.

No problem, it's not easy being Jewish! hehe

> > I wouldn't recommend toasting kasha in the oven, you got lucky, this
> > time.
>
> Funny you say that. That's about what I was thinking, too. I've a
> feeling that if they'd been in there for only another minute, I'd have
> been pitching them because they were burned. NO off flavor at all - God
> watched out for fools and middle-age muddlers.

Next try toasting on the stove top, much less chance of burning and
with the stirring they toast more evenly

> I think I'd have had better flavor if I'd used butter; Margaret
> explained to me why they probably don't use butter - the laws of
> kashruth (sp?) Did you look at my pics? My onions were really nice.
> I'm thinking mushrooms wouldn't hurt, either.
>
> I just came from the supermarket with a small box of Baby Bella
> mushrooms. I might cook some of those and work it into the dish.

I use butter. I don't worry about laws, if it tastes good I eat it.
Mushrooms are good, just quarter them and toss in with the hot water...
they need no prior cooking.

Read through the material I sent.

I like more kasha than varnishkas, why I use the entire box... plus I
really like kasha and can eat it every day... it also freezes well, but
I don't ever remember freezing any, never lasts long enough no matter
how much I prepare. Often I don't bother with the bow ties, then I can
easily finish the entire box in oh, two servings.

Kasha goes best with braised brisket w/gravy, and thick creamed spinach
like they made at Horn and Hardart, Garfields, or Dubrows... now why
can't I find that recipe.

http://www.theautomat.com/inside/recipes/recipe.html

Sheldon

Melba's Jammin' wrote:

> I think I'd have had better flavor if I'd used butter; Margaret
> explained to me why they probably don't use butter - the laws of
> kashruth (sp?) Did you look at my pics? My onions were really nice.
> I'm thinking mushrooms wouldn't hurt, either.
>


Well, adding butter wouldnt make it non-kosher, but serving a dish made
with butter at a meat meal (which kasha varnishkes would prbably be
served with) would be a no-no.
This reminds me that i have some schmaltz in the freezer and should buy
some kasha and egg bows (While I do not share Shledon's recist
attitude towards pasta, he's right about egg bows being the correct
flavor for this dish :> )

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

sarah bennett wrote:
> (While I do not share Shledon's recist
> attitude towards pasta, he's right about egg bows being the correct
> flavor for this dish :> )

The fact that you noted my comment and immediately interpreted it as
racist proves that it is you who are a racist... otherwise you'd have
totally ignored the comment, but being a racist yourself you could not.
People need to learn that not all disparaging remarks are racist, most
are simply disparaging. Dago by itself is not racist... you need to
learn how to read, *in context*... according to you all reference to
ethnicity in recipes is racist... a friggin' noodle can't possibly be
racist, you illiterate, disingenuous ****.

sarah bennett wrote:
> Melba's Jammin' wrote:
>
>> I think I'd have had better flavor if I'd used butter; Margaret
>> explained to me why they probably don't use butter - the laws of
>> kashruth (sp?) Did you look at my pics? My onions were really nice.
>> I'm thinking mushrooms wouldn't hurt, either.
>
>
>
> Well, adding butter wouldnt make it non-kosher, but serving a dish made
> with butter at a meat meal (which kasha varnishkes would prbably be
> served with) would be a no-no.
> This reminds me that i have some schmaltz in the freezer and should buy
> some kasha and egg bows (While I do not share Shledon's recist
> attitude towards pasta, he's right about egg bows being the correct
> flavor for this dish :> )
>

I can no longer find real egg bowties in my New York City
neighborhood. They had been made by Manischewitz, Goodman's and
Muller's, but nobody carries them here. The Italian Farfalle does not
look or taste the same and is much larger. It is NOT made with eggs.
This dish requires egg pasta in the shape of bowties.

If I ever get to the Lower East Side, I will look there.

I have always made Kasha Varnishkes with chicken broth instead of
water. And fried the onions in butter. And used mushrooms, too.
Barbara will call me a heathen.

In article >,
Margaret Suran > wrote:

> sarah bennett wrote:
> > Melba's Jammin' wrote:
> >
> >> I think I'd have had better flavor if I'd used butter; Margaret
> >> explained to me why they probably don't use butter - the laws of
> >> kashruth (sp?) Did you look at my pics? My onions were really nice.
> >> I'm thinking mushrooms wouldn't hurt, either.
> >
> >
> >
> > Well, adding butter wouldnt make it non-kosher, but serving a dish made
> > with butter at a meat meal (which kasha varnishkes would prbably be
> > served with) would be a no-no.
> > This reminds me that i have some schmaltz in the freezer and should buy
> > some kasha and egg bows (While I do not share Shledon's recist
> > attitude towards pasta, he's right about egg bows being the correct
> > flavor for this dish :> )
> >
>
> I can no longer find real egg bowties in my New York City
> neighborhood. They had been made by Manischewitz, Goodman's and
> Muller's, but nobody carries them here. The Italian Farfalle does not
> look or taste the same and is much larger. It is NOT made with eggs.
> This dish requires egg pasta in the shape of bowties.
>
> If I ever get to the Lower East Side, I will look there.
>
> I have always made Kasha Varnishkes with chicken broth instead of
> water. And fried the onions in butter. And used mushrooms, too.
> Barbara will call me a heathen.

Barbara will NEVER call you a heathen. At least no while you're
watching. What was probably lost in the telling of my Maiden Kasha
Experience is that I actually followed the f'ing directions in the
recipe. Next time I'll do it my way - butter, mushrooms, and broth.
Guess that makes me a heathen, too. At least I'm in good company. "-)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Margaret Suran > wrote:

> I have always made Kasha Varnishkes with chicken broth instead of
> water. And fried the onions in butter. And used mushrooms, too.
> Barbara will call me a heathen.

Dunno... maybe she will. There is no doubt that *I* will, though, just
because of you even *thinking* of such a dish, which is a really "fine"
example of an American version of a "fusion cuisine". Hah! I suspect
it was originally an extremely lazy version of some
stuffed-with-buckwheat-groats-as-one-of-the-ingredients baked pie dish.
Another Nicht-Gefüllte Fisch, so to say...

Bubba

In article .com>,
"Sheldon" > wrote:

> sarah bennett wrote:
> > (While I do not share Shledon's recist
> > attitude towards pasta, he's right about egg bows being the correct
> > flavor for this dish :> )
>
> The fact that you noted my comment and immediately interpreted it as
> racist proves that it is you who are a racist... otherwise you'd have
> totally ignored the comment, but being a racist yourself you could not.
> People need to learn that not all disparaging remarks are racist, most
> are simply disparaging. Dago by itself is not racist... you need to
> learn how to read, *in context*... according to you all reference to
> ethnicity in recipes is racist... a friggin' noodle can't possibly be
> racist, you illiterate, disingenuous ****.

Oh, calm down! Note the smiley at the end of her comment. Sheesh, :-)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

The olive oil would have affected the mouth feel differently than the
chicken fat. Perhaps that is what you are perceiving. I've always used the
chicken fat it lends a different subtle taste. Also, it's better than
butter, health wise and not bad enough to bother substituting oil for the
amount used. Some things just need the chicken fat like chopped chicken
livers or chicken liver pate or Kasha. Try the fat the next time and see if
it makes a difference.

Dennis
-------------------------------------------------
"Melba's Jammin'" > wrote in message
...
> OK, I made a batch today. Pretty good. The recipe is from the Second
> Avenue Deli and is on my web page. Pictures, too.
>
> OK, here's the recipe. I made half. And even measured (most of) it.
>
> Kasha Varnishkes
> Second Avenue Deli recipe
>
> 1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
> 2 eggs, beaten
> 1/4 cup corn oil or schmaltz
> 5 cups chopped onion
> 3/4 pound (12 ounces) bow tie noodles (varnishkes)
> 2-1/2 teaspoon salt
>
> Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
> mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
> pan. Those babies got very toasty but not burned. I was sweating
> bullets for a few minutes.)
> Heat corn oil (I used olive) in a large skillet, and saut onions,
> stirring occasionally, until well browned. Remove to a bowl, retaining
> cooking oil with onions (there wasn't any excess oil to retain).
> Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
> into the boiling water, and simmer for 15-20 minutes, until all water
> has evaporated. (I used too much water, boiled for 20 minutes and
> drained it. Too soft.) When you're through cooking the kasha, break up
> clumps with a fork. (I broke it up before I put it in the water.)
> While cooking the kasha, in a separate pot boil the bow ties in water
> for 15-20 minutes, until fully cooked. Drain and rinse.
> Mix everything together, including salt, and serve.
>
> They're good but not as greasy as those at the Deli. Would schmaltz
> have made a difference in that regard? (Serious question. SmartAsses
> may refrain from responding -- got that, BOBS?)
> --
> http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
> parts the trip report from our vacation time in San Francisco
> for Nephew Pat's wedding last weekend.

On Thu 17 Nov 2005 12:46:55a, Thus Spake Zarathustra, or was it No One?

> The olive oil would have affected the mouth feel differently than the
> chicken fat. Perhaps that is what you are perceiving. I've always used
> the chicken fat it lends a different subtle taste. Also, it's better
> than butter, health wise and not bad enough to bother substituting oil
> for the amount used. Some things just need the chicken fat like chopped
> chicken livers or chicken liver pate or Kasha. Try the fat the next
> time and see if it makes a difference.
>
> Dennis

I agree. I love olive oil and use it frequently, but schmaltz is the most
apprpropriate fat for this dish.


--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article >,
"No One" > wrote:

> The olive oil would have affected the mouth feel differently than the
> chicken fat. Perhaps that is what you are perceiving. I've always used the
> chicken fat it lends a different subtle taste. Also, it's better than
> butter, health wise and not bad enough to bother substituting oil for the
> amount used. Some things just need the chicken fat like chopped chicken
> livers or chicken liver pate or Kasha. Try the fat the next time and see if
> it makes a difference.
>
> Dennis
> -------------------------------------------------
(snip)
> >
> > They're good but not as greasy as those at the Deli. Would schmaltz
> > have made a difference in that regard? (Serious question. SmartAsses
> > may refrain from responding -- got that, BOBS?)

Thanks, Dennis. That's what I wondered about.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

No One wrote:
> I've always used the chicken fat it lends a different subtle taste. Also, it's better than
> butter, health wise
> Dennis

You really think chicken fat is more healfthful than butter.. yoose
gots to be dreaming.

Both are animal fats. Duh

Anyways, I would never use store bought chicken schmaltz, that's
scarrier than preground mystery meat. If you want chicken schmaltz
make your own, it's easy, and you'll know for sure what/who is in it.

Sheldon

In article . com>,
"Sheldon" > wrote:

> No One wrote:
> > I've always used the chicken fat it lends a different subtle taste. Also,
> > it's better than
> > butter, health wise
> > Dennis
>
> You really think chicken fat is more healfthful than butter.. yoose
> gots to be dreaming.
>
> Both are animal fats. Duh
>
> Anyways, I would never use store bought chicken schmaltz, that's
> scarrier than preground mystery meat. If you want chicken schmaltz
> make your own, it's easy, and you'll know for sure what/who is in it.
>
> Sheldon

some of us live on the edge, Sheldon. "-)
I'll buy mine at Cecil's but I won't get there today.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

On Wed, 16 Nov 2005 02:36:18 GMT, "Dimitri" >
connected the dots and wrote:

~
~"Melba's Jammin'" > wrote in
message
...
~> OK, I made a batch today. Pretty good. The recipe is from the
Second
~> Avenue Deli and is on my web page. Pictures, too.
~>
~> OK, here's the recipe. I made half. And even measured (most of)
it.
~>
~> Kasha Varnishkes
~
~
~Nice recipe snipped.
~
~as a young man Kasha which was served quite often by my Russian
Grandparents
~had only 2 uses IMHO:
~
~Use # 1 Re-boil until dissolved to make wallpaper paste.
~Use # 2 Specifically designed to **** off grandma - proceed to
cover with
~ketchup.
~
~That's all.
~
~Dimitri
~

Hehe. I felt the same when I was a kid. Then somehow a box of the
darned stuff found it's way into my house, and I tried it with sauteed
onion, garlic, celery carrots, broccoli and tofu. Plenty of chicken
broth.

I don't know what my mother did to it, but this stuff was good. Maybe
because I use salt?....

maxine in ri

On Tue, 15 Nov 2005 17:10:57 -0600, Melba's Jammin'
> wrote:

>OK, I made a batch today. Pretty good. The recipe is from the Second
>Avenue Deli and is on my web page. Pictures, too.
>
>OK, here's the recipe. I made half. And even measured (most of) it.
>
>Kasha Varnishkes
>Second Avenue Deli recipe
>
>1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
>2 eggs, beaten
>1/4 cup corn oil or schmaltz
>5 cups chopped onion
>3/4 pound (12 ounces) bow tie noodles (varnishkes)
>2-1/2 teaspoon salt
>
>Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
>mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
>pan. Those babies got very toasty but not burned. I was sweating
>bullets for a few minutes.)
>Heat corn oil (I used olive) in a large skillet, and saut onions,
>stirring occasionally, until well browned. Remove to a bowl, retaining
>cooking oil with onions (there wasn't any excess oil to retain).
>Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
>into the boiling water, and simmer for 15-20 minutes, until all water
>has evaporated. (I used too much water, boiled for 20 minutes and
>drained it. Too soft.) When you're through cooking the kasha, break up
>clumps with a fork. (I broke it up before I put it in the water.)
>While cooking the kasha, in a separate pot boil the bow ties in water
>for 15-20 minutes, until fully cooked. Drain and rinse.
>Mix everything together, including salt, and serve.
>
>They're good but not as greasy as those at the Deli. Would schmaltz
>have made a difference in that regard? (Serious question. SmartAsses
>may refrain from responding -- got that, BOBS?)

I'm just a middleaged shiksa, but I can't for the life of me
understand what people see in kasha varnishkas. I would have surmised
that it's something, maybe, with which someone must be raised in order
to appreciate. But Barb is at least as much shiksa as I, so ... ?
What the heck??!!? I'm a bit of a chow hound and even I had to gag
the stuff down, not appearing to gag I hope, so as not to be impolite.

Ah well. Each to his own taste, said the old woman as she kissed the
cow! I was raised on pancakes with mushroom gravy, ain't got much
room to tawlk :-)

TammyM, self-avowed shiksa

In article >,
(TammyM) wrote:

> On Tue, 15 Nov 2005 17:10:57 -0600, Melba's Jammin'
> > wrote:
>
> I'm just a middleaged shiksa, but I can't for the life of me
> understand what people see in kasha varnishkas. I would have surmised
> that it's something, maybe, with which someone must be raised in order
> to appreciate. But Barb is at least as much shiksa as I, so ... ?
> What the heck??!!? I'm a bit of a chow hound and even I had to gag
> the stuff down, not appearing to gag I hope, so as not to be impolite.
>
> Ah well. Each to his own taste, said the old woman as she kissed the
> cow! I was raised on pancakes with mushroom gravy, ain't got much
> room to tawlk :-)
>
> TammyM, self-avowed shiksa

Funny you should mention it, Hon, First time I ever ate it, I wasn't
much impressed, either. At all, in fact. Second time was better. The
stuff that Mary sent us home with in August was wonderful. Maybe it had
more schmaltz in it. Maybe it's batch specific and if you catch the
cooker on an off day, well, you know. . . the stuff I made needed some
butter and salt added when I re-heated it to finish it off.

AFA being raised with it -- I'm a'liking noodles of all kinds - and I
WAS raised with them. Halushky. Egg knoodles. And, by virtue of
halushky with kapusta, I'm accustomed to having something that's not a
sauce mixed in with them.

And do we WANT to know about pancakes with mushroom gravy? Jesus, Mary,
and Joseph!! I think NOT!
--
http://www.jamlady.eboard.com, updated 11-18-05 - a couple random things

On Sat, 19 Nov 2005 08:33:31 -0600, Melba's Jammin'
> wrote:

>In article >,
> (TammyM) wrote:
>
>> On Tue, 15 Nov 2005 17:10:57 -0600, Melba's Jammin'
>> > wrote:
>>
>> I'm just a middleaged shiksa, but I can't for the life of me
>> understand what people see in kasha varnishkas. I would have surmised
>> that it's something, maybe, with which someone must be raised in order
>> to appreciate. But Barb is at least as much shiksa as I, so ... ?
>> What the heck??!!? I'm a bit of a chow hound and even I had to gag
>> the stuff down, not appearing to gag I hope, so as not to be impolite.
>>
>> Ah well. Each to his own taste, said the old woman as she kissed the
>> cow! I was raised on pancakes with mushroom gravy, ain't got much
>> room to tawlk :-)
>>
>> TammyM, self-avowed shiksa
>
>Funny you should mention it, Hon, First time I ever ate it, I wasn't
>much impressed, either. At all, in fact. Second time was better. The
>stuff that Mary sent us home with in August was wonderful. Maybe it had
>more schmaltz in it. Maybe it's batch specific and if you catch the
>cooker on an off day, well, you know. . . the stuff I made needed some
>butter and salt added when I re-heated it to finish it off.

I'm doubting the stuff I had was made with schmaltz, so maybe I've
never had from kasha varnishkas? Maybe it needed more butter too.
LOTS more butter might have made it palatable.

>AFA being raised with it -- I'm a'liking noodles of all kinds - and I
>WAS raised with them. Halushky. Egg knoodles. And, by virtue of
>halushky with kapusta, I'm accustomed to having something that's not a
>sauce mixed in with them.

OK, you're talking above my ever-graying head now, what the Sam Hill
is kapusta??! Is this a Slovak thang? I just ran across a Slovak
cookbook. I'm going to go back today and buy it, maybe it'll learn me
somethin' about kapusta and stuff :-D

>And do we WANT to know about pancakes with mushroom gravy? Jesus, Mary,
>and Joseph!! I think NOT!
>--
>http://www.jamlady.eboard.com, updated 11-18-05 - a couple random things

Heh heh heh. I can't defend it. Although it's not too far afield
from biscuits and gravy when ya get down to it. In the good old days,
it was made with mushrooms grandma picked herself. I always fretted
over toadstools, but the old woman knew her bidness. I suspect this
family "delicacy" comes from the days of Gram's youth, they were the
other side of dirt poor and any meal was a good thing. Grandma's
mushroom picking days are over, I'm afraid. She gets too confoozed
these days, but at 92 (well, she'll be 92 next month), she has a right
to be confused. Still, confusion and mushroom picking don't mix well!
<remember the scene in The Beguiled? <<shudder>> >

TammyM

In article >,
(TammyM) wrote:

> On Sat, 19 Nov 2005 08:33:31 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > (TammyM) wrote:
> >
> >> On Tue, 15 Nov 2005 17:10:57 -0600, Melba's Jammin'
> >> > wrote:
> >>
> >> I'm just a middleaged shiksa, but I can't for the life of me
> >> understand what people see in kasha varnishkas. I would have surmised
> >> that it's something, maybe, with which someone must be raised in order
> >> to appreciate. But Barb is at least as much shiksa as I, so ... ?
> >> What the heck??!!? I'm a bit of a chow hound and even I had to gag
> >> the stuff down, not appearing to gag I hope, so as not to be impolite.
> >>
> >> Ah well. Each to his own taste, said the old woman as she kissed the
> >> cow! I was raised on pancakes with mushroom gravy, ain't got much
> >> room to tawlk :-)
> >>
> >> TammyM, self-avowed shiksa
> >
> >Funny you should mention it, Hon, First time I ever ate it, I wasn't
> >much impressed, either. At all, in fact. Second time was better. The
> >stuff that Mary sent us home with in August was wonderful. Maybe it had
> >more schmaltz in it. Maybe it's batch specific and if you catch the
> >cooker on an off day, well, you know. . . the stuff I made needed some
> >butter and salt added when I re-heated it to finish it off.
>
> I'm doubting the stuff I had was made with schmaltz, so maybe I've
> never had from kasha varnishkas? Maybe it needed more butter too.
> LOTS more butter might have made it palatable.
>
> >AFA being raised with it -- I'm a'liking noodles of all kinds - and I
> >WAS raised with them. Halushky. Egg knoodles. And, by virtue of
> >halushky with kapusta, I'm accustomed to having something that's not a
> >sauce mixed in with them.
>
> OK, you're talking above my ever-graying head now, what the Sam Hill
> is kapusta??! Is this a Slovak thang?

Sauerkraut. Some might say that kapusta refers to a dish in which
sauerkraut is a component, but at home when we had kraut, we had
kapusta. S'am t'ing.


> I just ran across a Slovak
> cookbook. I'm going to go back today and buy it, maybe it'll learn me
> somethin' about kapusta and stuff :-D

Kewl. What's the book. A church cookbook maybe? Whose church?
There's a book called Slovensky Jedlo that's got the blue collar recipes
I'm familiar with. Harry posted a recipe for a cabbage pie on the alt.
food group - sounded like pagac (I don't have the diacritical mark - say
PAH-gotch) to me. It can be made with dry cottage cheese, too.

>
> >And do we WANT to know about pancakes with mushroom gravy? Jesus, Mary,
> >and Joseph!! I think NOT!
> >--
> >http://www.jamlady.eboard.com, updated 11-18-05 - a couple random things
>
> Heh heh heh. I can't defend it. Although it's not too far afield
> from biscuits and gravy when ya get down to it.

Honey, it's across the field -- in the next county over! Don't kid
yourself and don't try to kid me. :-)

> In the good old days,
> it was made with mushrooms grandma picked herself.

Go, Granmaw!


> I always fretted
> over toadstools, but the old woman knew her bidness. I suspect this
> family "delicacy" comes from the days of Gram's youth, they were the
> other side of dirt poor and any meal was a good thing. Grandma's
> mushroom picking days are over, I'm afraid. She gets too confoozed
> these days, but at 92 (well, she'll be 92 next month), she has a right
> to be confused. Still, confusion and mushroom picking don't mix well!

'Tis truel

> <remember the scene in The Beguiled? <<shudder>> >

I don't know the movie nor the scene.
When The Cousins came here 5 years ago, Cousin Michal brought the golden
gift: dried mushrooms. He must have come with two or three pounds of
them that I divvied into maybe 2-ounce portions for the sibs. More
precious than gold. Michal had spent the spring and summer gathering
the mushrooms for the American cousins he'd not seen in years, or in
some cases, met ever.

> TammyM
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

Melba's Jammin' wrote:
>>(TammyM) wrote:
>>
> > OK, you're talking above my ever-graying head now, what the Sam Hill
> > is kapusta??! Is this a Slovak thang?
>
> Sauerkraut. Some might say that kapusta refers to a dish in which
> sauerkraut is a component, but at home when we had kraut, we had
> kapusta. S'am t'ing.

Hmm, I was always under the impression that kapusta refered to
*cabbage* regardless the form, whether plain unadulterated or kraut, or
slaw, whatever.

Anyway that's what my co-worker of many years, Charles/Chas. " The
Actor" Zaveski, a full Czechoslovakian would call cabbage in any form.

Sheldon

In article .com>,
"Sheldon" > wrote:

> Melba's Jammin' wrote:
> >>(TammyM) wrote:
> >>
> > > OK, you're talking above my ever-graying head now, what the Sam Hill
> > > is kapusta??! Is this a Slovak thang?
> >
> > Sauerkraut. Some might say that kapusta refers to a dish in which
> > sauerkraut is a component, but at home when we had kraut, we had
> > kapusta. S'am t'ing.
>
> Hmm, I was always under the impression that kapusta refered to
> *cabbage* regardless the form, whether plain unadulterated or kraut, or
> slaw, whatever.
>
> Anyway that's what my co-worker of many years, Charles/Chas. " The
> Actor" Zaveski, a full Czechoslovakian would call cabbage in any form.
>
> Sheldon

Dunno. Could be. I'll have to check with a sister to see what she
says. OK. Did that: Cabbage is kapusta. Sauerkraut is kapusta. We
all knew which one she was talking about in any given situation or meal
prep. I believe that the correct description of sauerkraut is kyslá
kapusta - sour cabbage. I didn't ask Sister Julie about slaw. Lemme
see what my Slovak cookbook says. OK, between my cookbook, Slovenska
Kucharka (in Slovak) and my slovnik (dictionary) is looks like kapusta
covers it, but the recipes in the cookbook always state which kind -
sour or not. Plain ol' sweet cabbage is hlávková kapusta.
Class dismissed. :-)

Whoops, not quite. There are some recipes that use kvasenej kapusty -
some sort of fermented cabbage product. Then, there's kapustnica - a
sauerkraut-based stewp that I'm not personally familiar with but the
thought of which made a young Slovak exchange student wistful and
homesick when we spoke of it. The Slovak cookbook has a number of
sauerkraut-based soups and I would expect them to be all good. Here's
a recipe from my personal files; served to me when I visited my family
there 13 years ago. It's very simple and was delicious.

* Exported from MasterCook Mac *

Polievka Kapustova z Podpinkam
(Sauerkraut Soup with Mushrooms)

Recipe By : Bozena Gajdos'ova, 10/23/92, Humenne, Czechoslovakia
Serving Size : 1 Preparation Time :0:00
Categories : Slovensky Recepty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 kilogram sauerkraut
2 liters water -- (2 to 3)
2 cups sliced mushrooms (believe she used dried)
110 grams tomato paste
Caraway seeds - little bit

Cook for 30-60 minutes; make zaprashka and add to soup and cook another
5 minutes or so.


- - - - - - - - - - - - - - - - - -

And this is my mom's recipe for Sour Soup - made with kraut juice; gotta
have a fair amount of black pepper in it:

* Exported from MasterCook Mac *

Sour Soup

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Slovensky Recepty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 or 4 Fresh pork hocks
3 quarts water
1 quart sauerkraut juice
3 tablespoons flour
2 cups sauerkraut juice
1 onion -- diced
bacon fat

Cover pork hocks with water (about 3 quarts), bring to boil, reduce
heat, cover and simmer for 2-3 hours, until meat is tender. Remove
hocks from liquid and, when cool enough to handle, remove meat from
bones and chop. Add the quart of kraut juice to the liquid and cook for
about 10 minutes. Mix the 3 tablespoons flour into the 2 cups kraut
juice and add to the pot, stirring. Return the meat to the kettle.
Brown the onion in the bacon grease (or vegetable oil) until brown; add
to pot. Bring to boil and pour over lecky -- little noodle dough
squares. Grind black pepper over to taste.

- - - - - - - - - - - - - - - - - -

NOTES : 3/27/01. Couldn't get fresh hocks so I used smoked. Cooked
them for at least 2-3 hours, chilled the broth and removed the fat
before proceeding. Had to buy kraut juice (20 oz.?) at the co-op for
$4.58!! Jeez! Had some kraut juice in the fridge from pirohy-making.
Had homemade lecky. Pretty darned good.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

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.

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

Sheldon wrote:

> Jean B. wrote:
>>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
>
Thanks, I should have thought of that. I see a trip to the
store in my immediate future. :-)

--
Jean B.