Easter might be over but I think such holidays take some time before you can completely recover food wise. Hence the Jewish dishes I intend to share with you guys this week. On the other hand, such holidays remind each of us of what we should be celebrating in our hearts on a daily basis and there is no need to recover from that, otherwise our lives would have very little meaning in them.
I recently picked up Leah Koenig's Modern Jewish Cooking and let me tell you, this book is absolutely gorgeous in every aspect! It didn't take me very long to chose the recipes I would want to share with you because I had had my eye on them for some time now. But I cannot wait to go through the cookbook and make just about every recipe my little heart desires! I have a long wish list of cookbooks, but it actually takes some convincing for me to purchase them. This book is totally deserving of the raving reviews and I am so happy to have added it to my library.
This specific dish is so tasty yet pretty simple. My family loves almost anything with sautéed onions and this hit the spot for me. I was instantly intrigued with the fact that this specific dish combines both pasta and buckwheat, wouldn't it usually be one or the other? Filling and flavorful, I find this to be a pretty fantastic way of putting some variety on cooking with buckwheat.
Leah's Kasha Varnishkes
- 16 oz bow-tie pasta
- 1/2 cup vegetable oil + extra for drizzling
- 3 large yellow onion, finely chopped
- kosher salt
- 2 cups chicken broth
- 1 cup buckwheat
- freshly ground black pepper
- fresh parsley, chopped
- Cook the pasta as instructed on the package to al-dente. Drain, drizzle with oil and toss to coat, set aside.
- In a large skillet heat 1/2 cup of oil along with the chopped onions. Cook until soft for about 10 minutes, stirring as needed. Season with salt and continue to cook until onion turn a deep golden brown, this will take an additional 10-15 minutes.
- Meanwhile in a separate saucepan, bring chicken broth to a boil. Stir in buckwheat, turn the heat to low, cover and simmer for 12-15 minutes until the grains are tender. Fluff with a fork and allow to rest off heat for an additional 5 minutes.
- Toss pasta, onion and buckwheat together in a large bowl, transfer to a serving dish and garnish with parsley before serving.