Breaking News Bar
posted: 9/12/2012 8:00 AM

Kasha Varnishkes

hello
Success - Article sent! close
  • Kasha varnishkes can be modernized for Rosh Hashana celebrations.

      Kasha varnishkes can be modernized for Rosh Hashana celebrations.
    Associated Press

 

2 cups bow-tie pasta

½ ounce dry porcini mushrooms

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

½ cup schmaltz or butter, divided

2 cups chopped yellow onion

1 tablespoon salt

1 tablespoon minced garlic

1 cup kasha, preferably coarse

2 teaspoons ground black pepper

1 tablespoon fresh thyme leaves

1 cup chicken stock

2 bunches baby leeks, cut into ½-inch lengths (or 1 regular leek, diced)

½ pound veal or beef bacon, cut into ½-inch pieces, cooked until crisp

2 tablespoons chopped fresh parsley

Cook the pasta in salted water until al dente, according to package directions. Drain and set aside.

Meanwhile, in a small bowl soak the porcini mushrooms in ¾ cup of warm water for 10 minutes. Drain the mushrooms, retaining the soaking water, then mince and set aside.

In a large saucepan over medium-high, melt ¼ cup of the schmaltz or butter. Add the onions and salt, then sauté until well browned. Add mushrooms and garlic, then cook for 1 minute. Add the kasha, pepper and thyme, then cook for 2 to 3 minutes. Stir in the stock, cover, reduce heat and simmer for 20 minutes.

Meanwhile, in a separate pan over medium-high heat, melt 1 tablespoon of the remaining schmaltz or butter. Add the leeks, reserved mushroom water and bacon, if using, then saute until the leeks are tender.

In a large serving bowl, toss the pasta with the kasha mixture. Spoon the leek and bacon mixture over it, then garnish with chopped parsley.

Serves six.

Nutrition values per serving: 500 calories, 28 g fat (13 g saturated), 47 g carbohydrates, 4 g fiber, 20 g protein, 80 mg cholesterol, 1,890 mg sodium.

Adapted from Mark Spangenthal, Kutcher's Tribeca restaurant, New York City

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.