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Tuesday, December 12, 2006

Kasha Varnishkes - A Taste Of The Past

Paula, did us a wonderful favor in these next two posts. Insane cook though she is she is sharing some recipes are from a traditional Jewish restaurant which was located at: 69 Salem Street in Boston Massachusetts, circa 1895.

Now I never ate nor will eat Kasha Varnishkes just because Pop & Mom ate them and they go in the category of "sour cream & borscht" for me. (I mean that is real Jew Food!) They also are mentioned in a few of Isaac Bashevis Singer's short stories, and were really the "bread and meat" of Jewish immigrants to the United States in the late 1800's and early 1900's.

Kasha Varnishkes - A Taste Of The Past


  1. 2 Cups buckwheat groats ( aka Kasha, which is a toasted grain)
  2. 1 Egg well beaten
  3. 4 Tablespoons of Chicken fat
  4. 1 Tablespoon salt
  5. ½ Teaspoon Pepper
  6. 1 Large Onion, peeled and diced small
  7. 2 Stalks Celery, cut into small pieces
  8. 4 Cups water
  9. 1 Cup Egg Bow Noodle
  1. Saute onion and celery in 2 Tablespoons of chicken fat then let it stand.
  2. In separate fry pan put 2 Tablespoons chicken fat, buckwheat groats and egg.
  3. Heat and stir until the groats are thoroughly blended with the egg.
  4. Pour the boiling water over the groats and lower the heat.
  5. Add seasoning.
  6. Simmer until all water has been absorbed.
  7. Boil the Egg noodles , drain and rinse with cold water.
  8. Add saute mixture to noodles and bake on 350 degrees for 15 minutes.

Kasha Varnishkes Kasha Varnishkes

Chicken Fat is a very common ingredient in many "homemade" Jewish recipes. For one chickens were less expensive than meat, and thus in the poor shtetel's Chicken and chicken fat were used to create "meat" dishes. So don't forget it here. Kasha Varnishkes can still be found in many Kosher restaurants, though without Pop sitting there and eating them I just bask in memories. They can be served as a main or side dish.

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