Scott Weiss’ Kasha and Varnishkes

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This recipe accompanies a story on local chefs’ favorite Rosh Hashana recipes: The Best Thing They Ever Ate (for Rosh Hashana).

Scott Weiss’ Kasha and Varnishkes

Scott Weiss’ Kasha and Varnishkes

Ingredients

  • About 3 cups chicken stock
  • 1 pound buckwheat groats (kasha)
  • 1 large Spanish onion, diced small
  • 2 cups bowtie pasta, prepared according to package directions
  • 1 stick butter
  • Salt and pepper to taste
  • Optional: 1 tablespoon chopped parsley or 1 teaspoon cumin seed (or both) or 1 teaspoon nutmeg

Instructions

  1. Saute the Spanish onion in butter until onion is caramelized to a golden brown color, sweet aroma, about 15 minutes. At the same time, in a medium saucepan over high heat, bring chicken stock to a boil.
  2. Meanwhile, warm a saute pan over medium heat, then add kasha with 1/2 tablespoon of salt and brown until you get a nutty aroma, about 2 to 3 minutes. Add the optional cumin seed at this time.
  3. When kasha is browned, pour boiling chicken stock over it, enough to cover. Cover the pot, and cook on low flame without stirring until all the stock is absorbed (about 5 minutes). Turn the heat off, and do not touch until the kasha is cooled.
  4. Meanwhile, prepare the bowtie pasta.
  5. When kasha is cool, separate it with your hands until flaky, stir in caramelized onions, then add to the noodles. Mix together, add more melted butter, if necessary. If you are using the parsley or nutmeg, add that now. Then add salt and pepper to taste.
http://food.lohudblogs.com/2014/09/12/scott-weiss-kasha-and-varnishkes/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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