006 Kasha

02/02/24 • 32 min

Such Small Portions

Today Wes and Jordan make Kasha!

Ingredients:

2 large onions, sliced in rounds

2 to 3 tablespoons unsalted butter

1 large egg or egg white, slightly beaten

1 cup medium or coarse kasha

2 cups water or bouillon

Salt and freshly ground pepper to taste

3/4 pound large or small bow tie-shaped noodles

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh coriander (optional)

Step 1

1. Sauté the onions in 2 tablespoons of the butter in a heavy frying pan with a cover until golden. Remove to a plate.

Step 2

2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.

Step 3

3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.

Step 4

4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.

Step 5

5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.

Executive Producers: Wes Scoggins, Jordan Tepper, Devon Neisen

Logo by Sergie Loobkoff: http://slappedtogether.com/

Theme by David Green: https://www.blkmktmusic.com/

Recipe: https://www.epicurious.com/recipes/food/views/kasha-varnishkes-at-wolffs-in-new-jersey-40010

Hosted on Acast. See acast.com/privacy for more information.

Today Wes and Jordan make Kasha!

Ingredients:

2 large onions, sliced in rounds

2 to 3 tablespoons unsalted butter

1 large egg or egg white, slightly beaten

1 cup medium or coarse kasha

2 cups water or bouillon

Salt and freshly ground pepper to taste

3/4 pound large or small bow tie-shaped noodles

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh coriander (optional)

Step 1

1. Sauté the onions in 2 tablespoons of the butter in a heavy frying pan with a cover until golden. Remove to a plate.

Step 2

2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.

Step 3

3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.

Step 4

4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.

Step 5

5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.

Executive Producers: Wes Scoggins, Jordan Tepper, Devon Neisen

Logo by Sergie Loobkoff: http://slappedtogether.com/

Theme by David Green: https://www.blkmktmusic.com/

Recipe: https://www.epicurious.com/recipes/food/views/kasha-varnishkes-at-wolffs-in-new-jersey-40010

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

005 Kugel Cups

Jordan and Wes make adorable individual kugels. "Kugelitos," if you will.

For kugel:

6 oz egg noodles

3 eggs, beaten

2 oz cream cheese (use the brick, not “cream cheese spread”)

8 oz farmer cheese

1 cup whole milk

1⁄3 cup white sugar

1⁄8 cup brown sugar

1⁄2 cup sour cream

3 tbsp melted butter

1⁄2 tbsp vanilla extract

1⁄2 tsp salt

For topping:

1⁄2 tsp cinnamon

1⁄8 cup brown sugar

1⁄8 cup white sugar

Preheat oven to 350 F.
Set out cream cheese and farmer cheese to soften.
Mix topping ingredients and set aside.
Cut fluted parchment cups and line your pan (or use muffin cups depending on the pan you’re using).
Boil and lightly salt water.
Cook noodles to firm al dente (about 5 minutes).
Drain noodles and shock with cold water to stop cooking. Set aside.
Combine all kugel ingredients except noodles in a mixing bowl and beat.
Stir noodles into mixture.
Spoon into your fluted cup-lined pan.
Sprinkle with topping.
Bake until golden - 40 minutes - 1 hour depending on your oven. Cool at least 10 minutes before serving.

Executive Producers: Wes Scoggins, Jordan Tepper, Adam Levin

Logo by Sergie Loobkoff: http://slappedtogether.com/

Theme by David Green: https://www.blkmktmusic.com/

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

007 Bagels

This episode is Wes, Jordan, and Adam making bagels!

Adam was the producer and recorded for the first batch of episodes before moving out of town! We really appreciate everything he did to get us up and running! We couldn't have started the podcast without him!

Ingredients:

FOR THE DOUGH:

• 21⁄4 cups/530 milliliters lukewarm water (105 to 110 degrees)

• 2 tablespoons barley malt syrup, (available in health food stores and some well-stocked supermarkets; an equal volume of molasses is a passable substitute, but won’t impart the traditional malty flavor)

• 1 (1⁄4-ounce) packet active dry yeast (about 21⁄4 teaspoons)

• 61⁄2 cups/885 grams bread flour (or use 6 cups bread flour and 1⁄2 cup whole-wheat flour), plus more for kneading

• 2 tablespoons/17 grams Diamond Crystal kosher salt or 1 tablespoon/17 grams Morton kosher salt

• Neutral oil, for greasing the baking sheets

FOR ASSEMBLY:

• 1 teaspoon baking soda

• 1⁄4 cup/60 milliliters barley malt syrup, plus more as needed

• 2 ounces/30 grams each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional)

There's too much to the recipe to post here! Listen to the episode and follow the recipe here!

https://cooking.nytimes.com/guides/81-how-to-make-bagels

Executive Producers: Wes Scoggins, Jordan Tepper, Devon Neisen

Logo by Sergie Loobkoff: http://slappedtogether.com/