Most people I know who make kasha make it according to the recipe on the Wolff's kasha box. It involves toasting the kasha in a beaten egg in one pan and sautéing onions in fat in a different pan, (and of course chicken fat is best in this case). You then heat up chicken stock to boiling in a third pan and pour it over the toasted buckwheat. The kasha cooks in the stock and while THAT is simmering away you boil bowtie noodles and add them to the cooked kasha. This creates a delicious kasha. My father swore by this kasha making method. I rarely made kasha because the thought of having to use four pans to make one side dish just seemed like too much of a bother. Our many summertime visits to Netcost, the Russian supermarket, got me hankering for kasha again. I don't know exactly how I learned that often Russians don't use a stovetop to make kasha but bake kasha in an oven. I ended up stumbling into a much easierand less cooking pot intensive method of kasha making. My fathe...
sarah in nyc
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.