Saturday, August 13, 2011

Kasha Varnishkes

Serves with brisket and the gravy from the brisket.

2 1/4 boxes kasha
5 eggs
13 1/2 cups chicken stock
1/8 teaspoon monkey dish salt (flat)
1/2 T chopped garlic
1/2 teaspoon ground black pepper
1/4 box mushrooms, sauteed
caramelized onions, about 1 cup
1 1/4 (l-pound) boxes farfalle pasta, cooked

Preparing the kasha varnishkes:
Preheat the oven to 350 degrees F.

Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with gravy, if desired.

Makes 3 1/2 to 5 pounds


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