Subj : Kasha (Buckwheat)
To   : Ben Collver
From : Ruth Haffly
Date : Wed Jun 07 2023 13:33:48

Hi Ben,


 RH> I prefer a pot, for a cup of kasha, a 2 qt pot works well.

 BC> I will try that next time.  The flavor reminded me a little of
 BC> stuffing, which i would also cook in a pot.

I never thought of it as having a stuffing-ish flavor but I can imagine
it now that you mention it. Probably depends on the stuffing (or
dressing) you grew up with. BTW, if it's in the bird, it's stuffing;
(fixed) outside of the bird, it's dressing. (G) Since Steve smokes our
birds, most of the time I make dressing. We'll put an apple, onion and
some herbs inside the cavity.


 RH> On low heat, it usually takes 12-15 minutes for the liquid to fully
 RH> absorb. It also makes the kasha tender. Fluff it a bit before serving.

 BC> The Betty Crocker recipe said 5 minutes, but it took me about
 BC> 12-15 minutes too.

Sounds like somebody transcribed the recipe wrong, left off a "1" in
front of the "5".


 RH> Additional information from one who has been cooking kasha for many
 RH> years. I first had it at a Jewish summer camp that I worked at one
 RH> summer; it was usually served with sauteed onions and mushrooms, cooks
 RH> called it "kasha varnishkies".

 BC> That sounds tasty.  I bet some celery, parsley, and sage would
 BC> taste good too (inspired by stuffing).

That would definatly give it a stuffing twist. I've heard/read about
rice stuffing, so don't see why kasha wouldn't work as well. Personally,
I like a bread stuffing; we're using herbed bread (commercial) since
Steve has a corn allergy. Before we discovered that, I'd experimented
with a corn bread, apple, sausage, onion (and seasoning--sage, pepper,
etc) stuffing. It was good but can't do it any more.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Books are better than TV; they exercise your imagination.

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