Tag Archives: Mushrooms

Kasha Varnishkes

Kasha varnishkes (bow-tie pasta with kasha) is traditional comfort food for Ashkenazi Jewish immigrants.

Ingredients

  • 1 pound of bow-tie pasta (varnishkes)
  • 1 cup kasha
  • 1 large onion diced
  • 12 oz. fresh mushrooms sliced (optional)
  • 1 large egg
  • 2 cups chicken stock
  • 4 Tbsp. of schmaltz (chicken fat) or butter
  • 2 Tbsp. of chopped flat parsley
  • Salt and pepper

Directions

  1. Saute the onions in 2 Tbsp. of the fat until golden and set aside.
  2. Pan roast the mushrooms with the remaining 2 Tbsp. of fat a little at a time so they become caramelized and brown and set aside with the onion. Overcrowded mushrooms will steam not roast.
  3. Beat the egg and then mix in the kasha until all grains are coated (some clumping is inevitable)
  4. Heat the chicken stock to a simmer in a small sauce pan
  5. Heat a large pot of water to boil for the pasta
  6. Put the kasha in the same saute pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
  7. Add the onions and mushrooms to the kasha and turn the heat to low
  8. Immediately pour the hot stock over the kasha egg mixture, turn down from heat, and cover at a low simmer for about 10 minutes until the kasha absorbs the stock and becomes tender.
  9. Meanwhile cook the pasta al dente in the large pot.
  10. Drain the pasta and combine with the kasha and vegetables
  11. Add more fat if desired and adjust seasoning
  12. Sprinkle parsley and serve

Photo by Derbeth via Wikimedia Commons used with CC Attribution license

Barley Tofu Salad

Ingredients

  • 1 package of extra firm tofu (12 oz)
  • 1 tablespoon brown sugar
  • 4 tablespoons soy sauce
  • fresh ginger
  • Dark sesame oil
  • 2 garlic cloves
  • 1 cup uncooked barley
  • 1 lb. green beans cut into 2 inch pieces
  • 1½ lbs. of large shiitake mushrooms
  • 2 bunches of scallions
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons of honey

Directions

  1. Drain tofu and place in a dish towel and a heavy skillet or book on it to drain water for about 45 minutes. Then, cut into 1 inch cubes and pour marinade over it and let stand for 25 minutes.
  2. Prepare marinade for tofu with brown sugar, 2 tablespoons of soy sauce, 1 teaspoon of fresh minced ginger, 1 teaspoon dark sesame oil and garlic clove minced.
  3. Preheat oven to 375˚. Once tofu has marinated, bake for about 30 minutes, turning after 15 minutes. Cool and set aside.
  4. To prepare barley: heat one teaspoon of sesame oil in a heavy saucepan over medium-high heat. Add barley and toast for about 3 minutes stirring frequently. Add 5 cups of water and ½ teaspoon of salt; bring to a boil. Reduce heat and simmer for about 45 minutes or until barley is tender. Drain, cool and set in a large bowl.
  5. Cook green beans for about 3 minutes or until crisp-tender, drain and run under cold water. Add to bowl with barley.
  6. Slice mushrooms thinly and cook on a pan with sesame oil. Add to bowl with barley. Slice scallions thinly. Add to barley and green beans.
  7. Combine 1 tablespoon of sesame oil, rice wine vinegar, honey, 2 teaspoons of minced ginger, 1 minced garlic in a small bowl stirring with a whisk. Drizzle mixture over barley and other ingredients. Serve warm or chilled.