Recipe: Kasha Varnishkes
According to wikipedia, the kasha varnishkes dish was brought over to America from eastern Europe by Ashkenzazi Jews. This makes sense, seeing how a) my Dad gave me this recipe and b) my family escaped the pogroms against Jews in the late 1800s and moved to the LES of New York.
So the moral of this story is: enjoy this delicious winter dish! My family certainly has since the days when they were living in a Ukrainian shtetl…
Requires Wolff’s medium barley groats, an egg, cooking oil, onion, and bowties
1. Boil bow ties until done like any other pasta, drain and set aside
2. Fry chopped up onions in oil till they are fairly brown
3. Heat groats in frying pan w/o oil, just to get them warm
4. Scramble an egg (w/o cooking), and stir it raw into the warm groats
5. Stir groats until they absorb the egg and get dry
6. Boil water
7. Pour the hot water into the frying pan, and keep on a lowish flame while the groats absorb the water – stir regularly
8. Stir in the onions
9. Decant into a big bowl, and stir in the bowties
10. You can add salt, but it’s not necessary.
11. Serve with ketchup? All a matter of taste.
Voila!
