Oswald Rivera

Author: Oswald Rivera (page 77 of 83)

Sukiyaki – The Perfect Party Dish

January 19, 2010 / Oswald Rivera / 0 Comments

Back when I was a young man there was a hit song: “Sukiyaki,” sung in Japanese by a crooner named Kyu Sakamoto. As far as I know it was the only Japanese language song to top the charts in the U.S. It wasn’t until years later when I was in Japan that I discovered the dish, sukiyaki. This gem is a popular one-pot meal in Japan, and is the perfect winter dish. It is a dish cooked in the nabemono (Japanese Hot Pot) style; and normally consists of thin slices of beef slowly cooked or simmered in a pan or skillet with other ingredients such as vegetables, to which soy sauce, sugar and mirin (Japanese rice wine) can be added. A vegetarian version can be made with tofu.

The origins of sukiyaki are murky. Meat, especially game and poultry has been cooked in Japan since time immemorial. Farmers use to cook the meat (yaki) by grilling it outside on a spade or plow share (suki). Hence, the literal meaning, sukiyaki. In the 16th century Portuguese traders brought beef with them, and the Japanese started preparing sukiyaki with beef.

Today sukiyaki is popular world-wide, and can be found in many restaurant menus. It is the perfect party dish since it can be cooked at table with the ingredients already set individually or in a large plate. You cook the ingredients as you go. You don’t have to cook in the kitchen, as noted in the recipe below. And remember that sukiyaki is a communal thing. It cannot wait for the guests. Before cooking begins, have your guests comfortable and seated, nibbling on appetizers, and the hot rice served at the beginning.

SUKIYAKI

1 1/2 pounds beef tenderloin or flank steak
1 pound rice (it could be short grain, such as Nishiki, or medium or long grain)
1/2 pound transparent or silver noodles
6 scallions, washed and cut into thin slices (minus the root end)
8-10 white mushrooms, cut through the stem and crown so that it resembles a “T” shape.
1/2 pound fresh spinach, washed and torn into bite-size pieces
1 pound canned bamboo shoots, drained
1/2 pound bean sprouts, drained if canned. If fresh, blanch, then rinse and drain.
2 tablespoons peanut oil

Sauce:
1 cup soy sauce
1/2 cup rice wine (mirin) or dry sherry
2 teaspoons sugar

1. Put the meat in the freezer for about 1/2 hour to firm it enough so that it can be sliced into paper thin slices. If the slices are longer than 4 inches, halve them. Arrange meat slices on a round platter, slightly overlapping, cover with aluminum foil and refrigerate.
2. Cook rice according to package directions. Set aside and keep it warm.
3. Place noodles in a bowl. Cover with boiling water, and soak for 20 minutes. Drain, and repeat procedure. Drain again and place in bowl.
4. Here you have a choice. You can either arrange all the vegetable on a large platter. Or you can put the onions and scallions in one bowl, each divided into one-half of the bowl; and the mushrooms, spinach, bamboo shoots, and bean sprouts into their own small bowls as well.
5. Prepare sauce: In a small saucepan bring soy sauce, rice wine or sherry, and sugar to a boil. Pour into a sauce dish.
6. Place wok (on top of a burner) or an electric frying pan in the middle of the table. Spoon rice into 4 individual bowls. Arrange all ingredients around the wok or fry pan. Heat oil in the wok or pan over high heat. Add one-fourth of meat slices and brown quickly on both sides. Sprinkle some of the sauce mixture over the meat, and push aside. Add one-fourth of each of the vegetables and noodles and stir-fry for approximately 3 minutes.
7. Each guest is given part of the cooked meal and starts eating while the second portion is being prepared. Each guest can add more sauce according to taste.
Yield: 4 servings.
Note: Traditional sukiyaki in Japan includes a bowl of raw beaten eggs. Each guest dips the cooked vegetables into the eggs before eating. I have a problem with raw eggs in any venue, even with cooked vegetables. If you want to include eggs, an alternative is to cook the eggs with the ingredients and then serve.

The Wonders of Garlic

I am a garlic lover. I make no bones about that. Always have been. Always will be. Lucky for me, my significant other also loves garlic. And that helps in a relationship. Garlic is the wonder food, wonder herb, wonder medicine all combined in one. Most of us know it as a seasoning. But did you know that garlic has a pedigree that goes back to the beginning of time? It began in Central Asia in Neolithic Times, and then spread to the world. The Ancient Greeks used garlic to boost strength. the Roman legions fed it to their soldiers to make them stronger and more courageous. The Ancient Indians considered it an aphrodisiac. The Egyptian “Codex Ebers,” the oldest preserved medical document written in 1550 B.C.E., has 22 different medical formulations for garlic. Hippocrates, the father of modern medicine, used garlic to treat pneumonia and cancerous tumors. Louis Pasteur recommended it as an antiseptic in 1858. And during World War II the British and Russians, when nothing else was available, used it to disinfect wounds and treat gangrene.

Garlic’s history is phenomenal. In the Mishnah, a collection of Jewish traditions incorporated into the Talmud, the ancient Hebrew writers refer to themselves as “The Garlic Eaters”—and this was probably long before Moses came on the scene. In some circles, garlic (allium sativum) is known as the “stinking rose.” And because of its pungent smell, in certain cultures it’s used as a mosquito repellent. Figure it this way, if nothing else, it keeps vampires away. In Palastinian tradition a groom wears a clove of garlic in his buttonhole to guarantee a happy wedding night—who needs Viagra?

Garlic is GOOD for you. It contains antioxidants, and is a good source of protein and minerals such as calcium, iron and potassium. It also has vitamin A, vitamin B1 (thiamine) and vitamin C.

Today garlic is known mainly for its cooking properties, since it has been used since ancient times as an herbal flavoring. I cook with garlic all the time. Need that special lift that will transform an ordinary dish into something unique?—add garlic, chopped, crushed, whole, raw or cooked.

For those out you out there who complain: “But what about the smell?” Simple, stop bitching and take some breath mints. believe me, what garlic affords goes beyond its odor.

Following along this vein, below is a recipe that uses lots of garlic. Don’t be concerned. Only the distinct flavor will survive in the dish, and it will transport you to heaven.

GARLIC CHICKEN

4 small roasting chickens, quartered

Salt and ground black pepper to taste

2 tablespoons oregano

2 heads of garlic

1/2 cup lemon juice

1/2 cup olive oil

4 sprigs fresh rosemary

1. Take one head of garlic, separate cloves, and leave them unpeeled. Peel the second head of garlic and crush the cloves.

2. Rinse chicken parts under cold running water and pat dry with paper towels. Season the chicken with salt, pepper and oregano.

3. Place the chicken in a pan or dish, and add the peeled and crush garlic, lemon juice, olive oil and rosemary. Roll chicken pieces in the mixture, coating well. Cover and let marinate 2 hours, turning occasionally.

4. Meanwhile, preheat oven to 400 degrees. Place unpeeled garlic cloves in a single layer in a lightly greased roasting pan; and roast 20 minutes, stirring cloves from time to time. Remove from oven.

5. Drain chicken parts and discard marinade.

6. Place chicken, skin side down in a greased roasting pan, and roast for 15 minutes at 4oo degrees. Reduce heat to 375 and roast about 45 minutes more or until done.

7. Remove the chicken from the oven. Let it stand at room temperature for 15 minutes, and serve with the roasted garlic.

Yield: 4 servings.

Reblog this post with Zemanta

Comfort Food – Kugel

January 8, 2010 / Oswald Rivera / 0 Comments

Kugel is a dish that was introduced to me by my close and dear friend, Paul Goldstein. When I was a young man, we were roommates and shared a place together in the upper Bronx. I had just returned from Vietnam and, admittedly, my interests were in good drink, chasing the ladies, and having fun. Paul, on the other hand, apart from his many talents, was a good cook. See, Paul is the archetypical Renaissance man: he is a sculptor, writer, artist—and a damn good carpenter to boot. One of our culinary mainstays during those days was kugel.

For those unfamiliar with it, kugel is a Jewish casserole that may be served as a side dish or a dessert. The word itself comes from the German. It means “ball” or “round.” The dish was given this name because of the small round pot in which it was cooked. As noted, it is of Eastern European Ashkenazi origin. It is normally eaten on the Jewish Sabbath, as well as other Jewish holidays.

Kugels began about 800 years ago; and they were made from bread and flour. Today the base ingredient for kugel may include potatoes, noodles, or matzo flour. There are fruit kugels, vegetable kugels, and even (I’m told) Rice Crispy kugel (no lie). So herein is Paul Goldstein’s kugel, which is based on his aunt’s original recipe (with modifications). Whip it up tonight (or whenever you wish), and have a great time. Note that the dish can be served hot or cold, by itself, or with apple sauce or sour cream. You can even try it with vanilla ice cream.

PAUL GODLSTEIN’S KUGEL

8 ounces egg noodles
2 eggs
2 golden delicious apples, peeled and cut into large pieces
1 pear, peeled and cut into large pieces
1/3 cup raisins
cinnamon (to taste—lots of it)
Margarine or butter

1. Cook egg noodles according to package directions, drain and put back into the pot or pan.
2. Add apples, raisins, eggs, and cinnamon.
3. Heavily apply either the margarine or butter to a large cast-iron frying pan, making sure the sides are well covered with the margarine. Pour noodle mixture into pan and press down with hand and fingers.
4. Cook on medium heat until bottom is either blackened or slightly burned. Turn the kugel over into a plate, grease the pan again and slip the kugel back into the pan. Cook until other side is done. Usually the pan is covered while the second side is cooking.
Yield: about 6 servings.

Coconut Rice Pudding for Epiphany

January 5, 2010 / Oswald Rivera / 0 Comments

We are coming up on January 6th, which is the time where in the Spain, the Caribbean, and Latin America, they celebrate the Epiphany. This commemorates the birth of Jesus Christ and the visitation of the three Magi, or Wise Men from the east. These three royal wise men or kings were Melchior (representing Europe), Gaspar (Arabia) and Balthazar (Africa). They brought gifts, respectively, of gold, frankincense and myrrh to the baby Jesus. The day is Known as El Dia De Los Reyes (the Day of the Kings); and it is also sometimes called EL Dia De Los Reyes Magos (The Day of the Three Royal Magi).

Traditionally, just like at Christmas, children receive gifts to commemorate the day. In Puerto Rico, in the old days, it was customary for kids to fill a box with grass or hay and put it underneath the bed. This was for the camels that the magi rode to Bethlehem, where Jesus was born, following the star that led them there. You left the grass or hay so that the Wise Kings would be generous with their gifts. The custom is similar to kids in the U.S. leaving out milk and cookies for Santa Claus.

In Louisiana, Epiphany is the beginning of the Mardi Gras season, with the revels and parades the citizens of New Orleans are so familiar with.

In our culture, a traditional dish for the holidays, inclusive of Epiphany, is Arroz con Dulce (also known as Arroz con Coco). It’s a coconut based rice pudding. The normal way of preparing it involves using ripe coconuts, extracting the coconut milk, grating and using the coconut shreds to enhance the liquid used for cooking the dish. It’s great but time consuming. If you don’t have coconuts around, it perfectly alright to substitute coconut cream or milk which can be found in almost any supermarket these days. If you want the original recipe, check it out in my cookbook, Puerto Rican Cuisine in America (Perseus Books Group). Otherwise, just follow the condensed recipe given below.

ARROZ CON DULCE (Rice Pudding)

2 cups rice (either long grain or short grain)

2 cups coconut milk

1 5-ounce can evaporated milk

1 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon salt

1/4 teaspoon vanilla extract

1/2 cup seedless black raisins

1 1/2 cups sugar

1 teaspoon butter or margarine

1/2 cup cracker crumbs

1. Place rice in a saucepan with water to cover and let stand at room temperature for at least 5 hours or preferably overnight.

2. Drain rice, place in a pot or saucepan and add 1 cup of coconut milk, evaporated milk, cinnamon, cloves, salt, vanilla, raisins, 1 cup sugar, and butter. Cook on moderate heat, stirring frequently with a wooden spoon, for 1/2 hour or until rice is tender.

3. Add second of coconut milk and remaining 1/2 cup sugar. Stir to blend. Cover and simmer on low heat for 5 minutes.

4. Spoon into a round serving platter or pie plate.

5. Sprinkle with cracker crumbs and allow to cool at room temperature before serving.

Yield: 10 servings or more.

Sherlock Holmes – A Gem Article

January 2, 2010 / Oswald Rivera / 0 Comments

Happy New Year. Yesterday, as noted in the prior blog post, we had our annual Hoppin’ John dinner which ensures continual good luck for the coming season (you have to read the blog to get the gist of it). During our dinner conversation, our guests remarked upon the new Sherlock Holmes movie out in theaters. This one stars Robert Downey Jr. as the protagonist, Holmes, and Jude law as the ever faithful Dr. Watson. My recollections of Sherlock Holmes are, of course, from the 1940s movies with Basil Rathbone, and the Masterpiece theater presentations, in which the whole Holmes cannon was presented with Jeremy Brett as the inimitable detective.

Like most, I’m fascinated by the facile detective and his almost supernatural powers of deduction. I came across a piece about Sherlock Holmes which I found particularly elucidating. It concerns the Holmes creator, Sir Arthur Conan Doyle. It’s from Isaac Asimov‘s Treasury of Humor (Houghton Mifflin Company). And it puts a whole new perspective on the Sherlock Holmes phenomena.

“Sir Arthur Conan Doyle, of the famous Sherlock Holmes stories, once hailed a cab in Paris. He climbed in with his bag, but before he could say a word, the driver said, ‘Where to, Mr. Conan Doyle?’

‘You recognize me? said the author in surprise.’

‘No, I’ve never seen you.’

‘Then how do you know I’m Conan Doyle?’

‘Well,’ the driver said, ‘I’ve read in the newspapers that you were on vacation in the south of France; I noticed you getting off the train that came from Marseilles; I see you have a fan that bespeaks a week or more in the sun; from the ink spot on your right finger, I deduce you are a writer; you have the keen look of a medical man, and the clothes of an Englishman. I felt you must be Conan Doyle, the creator of the detective, Sherlock Holmes.’

Conan Doyle burst out, ‘but you are yourself the equal of Sherlock Holmes since you recognized me from all these small observations.’

‘There is,’ the driver said, ‘one additional fact.’

‘And that is?’

‘Your name is on the bag.’ ”

Hoppin’ John – A Southern Tradition

December 30, 2009 / Oswald Rivera / 0 Comments

In my first foray down south, years ago, I discovered a traditional New Year’s ritual: Hoppin’ John (or Hopping John, for all you uppity types). Southern lore has it that Hoppin’ John is the birthright of every southerner. And it’s a double edged sword. See, Hoppin’ John is the dish that everyone south of the Mason-Dixon line must have on New Year’s day. It ensures continual good luck for the coming year. Skip it and you risk damnation and an accursed 365 days to come. If you don’t eat Hoppin’ John on January 1st, well, all bets are off.

I’ve taken this fable to heart. I partake of Hoppin’ John every New Year’s day. What is consists of is black-eyed peas and rice. Some variations have the beans and rice cooked together. I prefer cooking them separately, and serving the black-eyed peas over the rice.

I assume there are as many Hoppin’ John recipes as there are southern cooks. Most call for ham hocks, country ham, bacon, or ham steak added to the peas. I use ham hocks, which gives the dish an earthy flavor. So here follows the Rivera family version of a southern favorite. By the way, how the dish got its name, I have no idea. If anyone out there knows its history, please let me know.

HOPPIN’ JOHN

1 pound dried black-eyed peas

3 tablespoons olive oil

2 medium ham hocks

1 large onion, sliced into rounds

1 red or green bell pepper (pimento), chopped

3 cloves garlic, finely minced

1 tablespoon oregano

2 bay leaves

1 teaspoon salt

1/4 teaspoon hot pepper sauce or 1/2 teaspoon crushed red pepper

1 chicken bouillon cube

4 cups water

Cooked white rice (3-4 cups)

1. Preparing the peas: initially I would soak them overnight in water, drain, and cook the next day. I’ve discover that a more convenient (and better way) is to cover the peas with water in a large saucepan. Bring to a boil over medium-high heat and boil for 2 minutes. Then remove from heat, cover pan and let stand 1 hour. Finally, drain peas, rinse well, and set aside.

2. While peas are are being done, rinse ham hocks under cold running water, and pat dry. In a large heavy-bottomed pot or Dutch oven, heat olive oil and sear ham hocks until browned. Add water just to cover ham hocks, bring to a boil, partly cover, lower heat and simmer ham hocks until tender (about 45 minutes).

3. Add peas, onion, pimento, garlic, oregano, bay leaves, salt, hot pepper sauce, bouillon, and water. Bring to a boil, cover, reduce heat, and simmer until beans are tender (about 45 minutes).

4. Serve over white rice or, if preferred, you can mix the cooked rice and beans together.

Yield: 6 to 8 servings.

Hangover Cures for the New Year

December 28, 2009 / Oswald Rivera / 0 Comments

“My brain is melting into my feet.”

—Mel Brooks

It’s that time of year again, kiddies. New Year’s is just around the corner; and you know what that means: the perpetual New Year’s eve hangover. Yes, New Year’s revels have been with us since the beginning, and so have hangovers cures. The ancient Romans recommended eating deep fried canaries as a sure-fire cure. The ancient Libyans quaffed a mixture of sea-water and wine. The ancient Greeks recommended eating sheep’s lungs. The ancient Chinese swore that eating horse’s brains was the cure. In the 1800s in the U.S. it was thought that soaking your feet in mustard would do it. Among our Irish brethren it was thought that burying the person up to the neck in moist river sand would generate a cure.

Today in Mexico the national cure is menudo, a broth made of boiled tripe. In Haiti, it’s sticking 13 black-headed pins in the cork of the bottle you drank from that will deliver you from the hangover. In Puerto Rico, at one time, it was said that rubbing a lemon under your drinking arm would be the cure. In Poland, it is still recommended that drinking pickle juice is a good remedy (I would think twice about that one). A more modern cure among scuba divers is taking a blast from an oxygen tank. Some say a steam sauna is the best way to get rid of a hangover. But what if you don’t have access to a sauna?

My experience with hangovers comes from my wild and misspent youth when I was known for more than my share of imbibing. The following remedies are what I consider to be tried and true options, as far as the primordial hangover is concerned.

1. Drink plenty of fluids. Booze dehydrates you. Replenish your system with fruit juices and water. Orange juice with its vitamin C content is especially good.

2. Take a hot shower. This relaxes constricted blood vessels and tense neck muscles.

3. Avoid caffeine. It dehydrates you more. Drinking black coffee will probably make you sicker.

4. Tray good ole Alka Seltzer the next morning. Avoid aspirin, Tylenol or Ibruprofen. Aspirin is a blood thinner, and just like alcohol it can intensify the affects of a hangover. Tylenol (acetamoniphen) can adversely affect the liver. Ibuprofen can cause stomach bleeding.

5. Sweat it out. Exercise the toxins out of your system. But beware that too strenuous exercise may dehydrate you more. I do a series of breathing exercises from our Kung-Fu Wu-Su system called 8 silk weaving. This is marvelous for easing a hangover.

6. Pop some vitamins. B vitamins (especially B6) help the body metabolize alcohol. B vitamin supplements also provide a boost of energy. Vitamin C helps detoxify the body naturally, reducing the affects of the poisons in your system.

7. Ginkgo Biloba (ginkgo seeds) is considered a good herbal remedy since ginkgo contains an enzyme that speed up the body’s metabolism of alcohol.

8. Drink skullcap tea made from an herb (skullcap) that eases withdrawal from the alcohol. It can be found in capsule or tablets in health food stores. I like skullcap tea sweetened with pure, raw organic honey. Believe me, you’ll feel better in an hour or so.

9. Another good tea drink is peppermint. The mint contains antioxidants which is a natural stomach soothener and digestive aid.

10. Ginseng tea or ginseng root (steeped in hot water) soothes the stomach and helps with stomach troubles (endemic to hangovers). I prefer Korean Panax ginseng tea (which contains fructose).

11. Which leads us to the next cure, fructose (or fruit sugar), which speeds the body’s metabolism of alcohol by 25%. Or try putting some raw honey in your tea (it’s more than 40% fructose). Recall that among old time bartenders the favored hangover remedy was just honey in hot water.

If nothing works you can always try the time honored “Hair of the Dog.” That is, having a shot on booze, preferably gin or vodka. Something about the blood stream dealing with the new alcohol and thus ignoring the old alcohol, and the hangover in your system. For the record, I have never tried this, and I don’t think I ever will. And then there’s offering prayers to Saint Viviana, patron saints of drunkards and, concurrently, hangovers.

But my best hangover cure of all is simply, rest, peace, and quiet. Just sleep it off.

celebrate with COQUITO!

December 21, 2009 / Oswald Rivera / 0 Comments

In Puerto Rican households of old, the traditional drink for the Christmas holidays was coquito. In Puerto Rico, I’m told, it was also the beverage that flowed during Las Fiestas Patronales, or the the Feast of the Patron Saints. Seems every town or village had a patron saint, and what better way to pay homage than by making coquito. My folks called coquito Puerto Rican moonshine. It’s not too far off the mark. Some liken it to potent eggnog; and it can be made very potent or mild depending on how much rum you put in it.

In our family we still make coquito in the traditional manner. In my cookbook, Puerto Rican Cuisine in America (Perseus Books Group), the family recipe is given, and it calls for ripe coconuts which are cracked open, and using both the coconut milk and the coconut skin to make the coquito. It is a great recipe, and it makes the finest coquito on earth. But, it’s time consuming. I’ve modified the recipe using cream of coconut or coconut milk (readily available in most supermarkets) and there is no need to go buy coconuts and grate and pour and strain. If you want the traditional way of doing it, buy the book. Otherwise, just follow the steps given below. It produces a pretty good version.

An additional note: whichever way one makes coquito, my mother insists that only 151 proof dark rum should be used. Anything else is sacrilege.

COQUITO

3 cups cream of coconut or coconut milk (called coconut juice in some circles)
1 14-ounce can sweetened condensed milk
1 5-ounce can evaporated milk
1 teaspoon ground cinnamon
4 egg yolks, ligthtly beaten
3 cups 151 proof dark rum

1. In a large bowl, combine coconut cream or coconut milk, condensed milk, evaporated milk, cinnamon, egg yolks and rum. Pour in a blender or food processor and blend 10-20 seconds. If using a blender, this may be done in portions.
2. Pour into 1 liter or 1 quart containers (soda or wine bottles are fine), cap tightly and refrigerate for at least 2 hours.
3. Serve in glasses with a sprinkling of nutmeg or cinnamon.
Yield: 14 servings or more, depending if you serve in a shot glass, pony glass, or wine glass.

Jewish Comfort Food – Matzo Brei

December 17, 2009 / Oswald Rivera / 0 Comments

As our Jewish brethren head toward the eighth day of Chanukah, I keep thinking of my favorite Jewish comfort foods. I’ve already posted on potato latkes, the traditional dish during the Festival of Lights, and kasha varnishkes, which we in the Rivera family love to eat. My other favorite is matzo brei. Traditionally you enjoy this during Passover. However, we make it all the time. It’s my wife’s favorite pick-me-up. Easy, quick, and scrumptious.

In my version of matzo brei, I add onion to it (which is not traditional as far as I know, but it does enhance the flavor). Matzo brei can be prepared two ways: either scrambled (which I prefer), or as a whole frittata-like omelet. It is served with sugar sprinkled over it or jelly.

MATZO BREI

4 matzos

4 large eggs, beaten

Salt and ground black pepper to taste

1 medium onion, thinly sliced in rounds

3-5 tablespoons olive oil or margarine

1. Break matzos into small pieces, and place in a bowl.

2. Cover with hot water for about a minute or two. Then gently squeeze out the water.

3. Add eggs, salt, pepper, and onion. Mix well with a fork.

4. Heat oil or margarine in a heavy 10-to-12-inch skillet or frying pan. Add matzo mixture and fry over medium heat, stirring constantly until eggs are scrambled and matzo begins to crisp, about 3 minutes. Or you can brown the entire matzo mixture on one side. Then turn over with a spatula and brown on the other side (figure about 4-5 minutes per side).

Yield: 4 servings.

How About Some Kasha Varnishkes?

December 12, 2009 / Oswald Rivera / 1 Comment

In the last post I included a recipe for latkes, a traditional dish served during Chanukah, to honor the Festival of Lights. Traditionally, my Jewish friends serve latkes with beef brisket. However, it has been my experience and preference that a great dish to serve with brisket is none other than that usual standby, kasha varnishkes.

Kasha is boiled or baked buckwheat. Actually, buckwheat that has been hulled and crushed. It is a side dish (think of rice or pasta) popular in Eastern Europe. It is traditional comfort food. I love kasha varnishkes, by itself, or as an accompaniment to a main meal. And I prefer that popularly known brand, Wolff’s Kasha. So, without further ado, here is my version of kasha varnishkes.

KASHA VARNISHKES

1 cup kasha (medium grain)
1 large egg (or egg white, if preferred), slightly beaten
1/4 cup margarine or olive oil (being Latino, I prefer the latter)
1 large onion, thinly sliced in rounds
2 cups chicken broth or bouillon
Salt and pepper to taste
1/2 teaspoon oregano
1 cup bow-tie noodles
2 tablespoons chopped fresh parsley

1. In a small bowl, combine the egg and kasha. Using a wooden spoon or fork, mix well, making sure all the kasha kernels are coated with the egg.
2. Heat oil or margarine in a heavy skillet or frypan, and saute onions until translucent.
3. Stir in kasha mixture, and cook for a couple of minutes. Add broth or bouillon, salt, pepper, and oregano. Bring to a boil, cover tightly and simmer on low heat for 15 minutes.
4. Meanwhile, bring a medium-to-large pot of water to a boil. Cook the bow-tie noodles according to package directions. Drain.
5. When kasha is done, stir in cooked noodles. Put skillet or frypan in the broiler and brown under broiler flame (1-2 minutes).
6. Remove from boiler, sprinkle with parsley, and serve with gravy or as is.
Yield: 4 servings.

Note: You can also convert this dish into kasha pilaf by omitting the noodles, and sauteing 1/2 cup sliced mushrooms along with the onions. Or you can add 3/4 canned chickpeas, drained, to the broth or bouillon. This is the fancier way of cooking kasha.

Author, Warrior, and Teacher