Kasha Varnishkes
Kasha & Bows
One cup of kasha (granulated roasted whole grain buckwheat) is toasted in a dry non-stick pan for a few minutes, then cooled. A beaten egg is added, stir to coat all the grains. Cook briefly over medium heat until the egg has dried. Add 2 c. seasoned hot chicken stock plus 1 T. vegetable oil, stir, cover and cook on low heat until the liquid is absorbed.
Meanwhile sauté a chopped yellow onion in 2 T. vegetable oil, or in schmaltz (rendered chicken fat), as my Aunt Edythe did. When the onion is nice and browned, toss with al dente bowtie pasta and then add the kasha. This is usually served as a side dish but along with a salad, makes a tasty weeknight meal as well.
Yesterday was the anniversary of my father’s passing, 38 years ago. I always light a Yahrzeit candle in his memory on this day, say a personal prayer, and spend a few moments “in conversation” with my Dad.
This year I made Kasha Varnishkes, like my Aunt Edythe (his sister) used to make and served it on my parents’ old china, Franciscan Apple. Also known as Kasha & Bows, this is a traditional Russian Jewish dish, one no doubt taught to my Aunt by my Nana, who was from Kiev.
I find the annual act of lighting the Yahrzeit candle on this anniversary very comforting, and along with the cooking of traditional Jewish foods, it helps to keep the memory of my Dad, Aunt, Nana and Papa alive.
Now, Passover is just around the corner, starting at sundown on April 8. And like last year, I am excited to host a Round-up of Passover Photos. If you are participating in a Seder this year, I hope you will join in. Please send me a photo of your Seder plate, Passover dish(es), or your Passover table. If you would like to use my Passover Round-up badge in your blog post, please feel free. There are no rules to take part, just email your photo to tastewiththeeyes AT cox DOT net, and tell me a little about you and your Seder photo. I am hoping that those readers without a blog will participate as well. Let’s share! I will post the round-up after the eighth day of Passover. Wishing you and your family a wonderful Pesach.
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LL, a beautiful way to remember your dad! The hurt diminishes with time, but we continue to miss them.
If I may, I will contribute a Gentile’s Passover – our Holy Thursday observance is really in memory of Jesus’ Passover celebration! FA
I love Kasha, which I have always thought was toasted buckwheat, but I didn’t grow up with it, so I am not an expert. It is a lovely way to remember your father. My husband isn’t so keen on grains other than rice, but perhaps if I introduced it with bowties he might come over to liking it. In addition to wondering what all you have added to this recipe, I would love to have a recipe for buckwheat knishes. I used to have a wonderful potato based dough with a kasha filling, and I adored it, but it disappeared along the way in my cross continental moves. Any help would be appreciated, but I am in no hurry, so don’t feel pressed to rustle one up quickly. Just sometime if you have one or can point me in the right direction.
What a wonderful tradition and such a nice way to evoke memories of your Dad. I remember a friend of mine in high school making Kasha and Bows for an international dinner. I’ve never made it, but your photos brought back those memories. I remember falling in love with the dish when I first tried it.