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Post by auntieannie on Aug 6, 2011 11:49:36 GMT
Although I know of kasha varnishka, I have never cooked that dish.
I think it may be because my mom cooks something similar with long thick tubular pasta and potatoes and it is my least favourite dish.
I usually simply use it as fast cooking carbs to add to various concoctions (today some braised beef - it works quite well together)
Since roasted buckwheat is something I don't know much about, could you share your experiences of it/ your recipes with me?
Many thanks!
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Post by Don Cuevas on Aug 6, 2011 12:38:11 GMT
I like adding dried sliced mushrooms to my kasha pilaf.
Kasha pilaf, made by toasting the grain in a heavy pan with egg beaten in, then boiling hot water or stock is put in, salt, pepper, butter, oil or schmaltz.
Bring to a boil, stir, lower the heat, cover and let steam on very low flame about 10 minutes. I like it very much as a side to pot roast.
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Post by auntieannie on Aug 6, 2011 13:02:26 GMT
oh, that reads delicious, Senor! What is schmaltz again? When I told a russian acquaintance one could find roasted buckwheat here in the UK she was absolutely amazed. She'd transported suitcaseloads full of it from Moscow so many times over the years!
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Post by lagatta on Aug 7, 2011 17:13:32 GMT
Auntie, I'm happy that you readily find toasted buckwheat in the UK. Has this always been, or is it due to the presence of many Polish immigrants now (and some from Ukraine and Russia)?
Schmaltz means fat in German - and in Yiddish. Everyone cooked with it in northeastern Europe, but Jewish dietary laws not only rule out the use of lard, but also mixing a dairy product such as butter with a meat product. (I think butter was also very expensive for most people there, whatever their religion).
Often, to the descendant of Ashkenazi (Central and Eastern European Jewish) immigrants, "schmaltz" means rendered chicken fat. Duck fat would be a healthier and tastier alternative (chicken fat really clogs the arteries) but the chicken fat has a nostalgic appeal for many
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Post by Don Cuevas on Aug 7, 2011 18:38:52 GMT
Schmaltz (in this instance): rendered chicken fat. I suppose goose fat might qualify, but I've never seen it in use.
I didn't know that duck fat was healthier.
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Post by Deleted on Aug 7, 2011 19:12:43 GMT
One of the mysteries of Southwest France for a long time was that they consume huge amounts of duck fat and yet have one of the lowest rates of heart disease in Europe. And no, the red wine doesn't explain everything.
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Post by auntieannie on Aug 7, 2011 20:38:38 GMT
yeah, goosefat isn't clogging arteries for some reason... mmmmhhh!
I have no idea, lagatta, I started buying it by chance from the healthfood shop, and thought it was nice and easy to cook with for quick meals. You can find unroasted buckwheat in the same shop and I think originally I got the wrong pack. there are lots of polish shops, but I haven't tried them yet. should speak to my polish and georgian friends about it, actually!
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Post by lagatta on Aug 8, 2011 16:27:58 GMT
Here you go, Don C: www.vintagerecipes.net/books/365foreigndishes/jewish_goose_greeben.php I've read that foie gras production was originally a by-product of Jewish communities in Central Europe fattening geese to have more cooking fat. (Of course Gentiles could fatten a pig for this). Jewish Romanians often made pastrami (a variation on a similar Turkish dish) with goose as well. |
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Post by hwinpp on Aug 10, 2011 5:49:42 GMT
Here you go, Don C: www.vintagerecipes.net/books/365foreigndishes/jewish_goose_greeben.php I've read that foie gras production was originally a by-product of Jewish communities in Central Europe fattening geese to have more cooking fat. (Of course Gentiles could fatten a pig for this). Jewish Romanians often made pastrami (a variation on a similar Turkish dish) with goose as well. I used to love the Turkish version made of lamb, with a this garlic/ chilli pase around it. Very interesting! |
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Post by Deleted on Aug 10, 2011 8:23:26 GMT
I always forget what buckwheat is as opposed to wheat.
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Post by auntieannie on Aug 10, 2011 9:46:15 GMT
Kerouac, I think it is sarrasin/blé noir
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Post by fumobici on Aug 10, 2011 15:31:40 GMT
In Italy it's called grano saraceno and is quite common, so I assume it came over from Africa or the Middle East.
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Post by Deleted on Aug 10, 2011 16:52:33 GMT
Kerouac, I think it is sarrasin/blé noir Yeah, that's right. Nevertheless, it is still a hazy concept. I will have to look it up. |
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Post by lagatta on Aug 11, 2011 0:25:44 GMT
We eat it a lot in Québec - Breton heritage no doubt. Galettes de sarrasin.
And looking eastwards, SOBA are buckwheat/sarrasin noodles. Very healthful and tasty.
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Post by Don Cuevas on Aug 20, 2011 8:35:20 GMT
Kasha Varnishkes are on schedule for Sunday dinner, to accompany the pot roast of brisket. I will describe it in detail afterwards.
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Post by auntieannie on Aug 20, 2011 9:32:27 GMT
looking forward to reading your report, Senor!
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Post by Don Cuevas on Aug 21, 2011 21:35:37 GMT
The kasha varnishkes came out great, other than a bit low on salt. (I usually use a beef or chicken stock in it, but my Mom uses water. There was a ton of the stuff. I considered it the main course. The brisket in a sweetish tomato gravy, the gazpacho, the Vaguely Mexican Vegetable Casserole; all secondary to the Varnishkes.  |
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Post by bixaorellana on Aug 21, 2011 21:39:25 GMT
That looks so pretty & hearty.
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Post by Don Cuevas on Aug 22, 2011 7:10:15 GMT
I had some more Kasha Varnishkes for supper, with the jus from some roasted breast of veal.
If there was ever a "trash meat", breast of veal would qualify. Although it tastes great, if prepared well, the cut is mostly bone, fat and skin with a little coarse, stringy meat.
Together with the KV, it was wonderful.
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