Kasha and bow ties together???
Linda C

My grandmother always made kasha and bow ties. Sorry I don't have a recipe, Joann, but I'll be watching to see if someone else does.

Lindac, I am shocked!

What you're looking for is also called Kasha Varniskes. It's a little bit of heaven. Here's a recipe for Kasha Varnishkes adapted from "Yiddish Cuisine, A Gourmet's Approach to Jewish Cooking" by Robert Sternberg (1993)

1 cup kasha (course grind or whole)
1 egg, beaten
1 tsp salt
1 1/2 cups chicken stock (or vegetable)
4 TBS veg oil
1 large onion
1/2 lb bowties (or wide egg noodles)
(Sometimes there's mushrooms added with the onions)

Bring large pot of water to boil for the Bow Ties or egg noodles.
Toast the kasha in a large saucepan with a tight fitting lid over medium heat for 2 - 3 minutes.
Immediately stir in egg with wooden spoon until completely incorporated, quickly stir in salt and stock, cover pot. Reduce heat to simmer and cook the kasha until all stock is absorbed (about 15 minutes).

Add Bow Ties to boiling water and cook until tender but firm (Al Dente). Drain and place in a large mixing bowl.

Meanwhile, heat oil in another skillet over medium heat and saute onions until translucent and soft. Add to noodles.
When kasha is completely cooked add to noodles and mix well, transfer to baking pan or gratin dish, sprinkle with about a tablespoon of oil and bake in 350 oven for 15 - 20 minutes.

Serve as a side dish with any roasted meat or chicken. Enjoy!

Nope...I have heard of kasha varnishkis but I thought it was seasoned kasha in a casing.
For a WASP I don't do too bad with the Jewish soul food...but never heard of that.
Linda C

Lindac: I didn't mean to be rude. I have just come to expect you to know something about just about every food out there!

So, try it, you'll like it! (Even Mikey likes it)

Yup, kasha varnishkes, my bubbe made it all the time, sometimes with thin egg noodles and sometimes with bowties. I'm not a huge buckwheat fan so I like mine with mushrooms, maybe a bissel spinach or chopped parsley, and a drop of balsamic vinegar. But the basic recipe is really the way to go.

Linda what you're calling kasha varnishkes is kishke, or kishka.

Here is a link that might be useful: Kishka defined by Wikipedia

It looks like kasha (buckwheat) is actually not a wheat product. Does that mean it is gluten free?

I had never tasted kasha until I acquired a Ukranian stepfather when I was 16. Buckwheat is used in many Ukranian dishes and always is on the Christmas Eve table in some form. My favorite is stuffed cabbage with a kasha and mushroom filling.

This is not a traditional recipe but is the way I make kasha and bow ties.

MICROWAVE KASHA AND NOODLES - 4 servings

3 ounces bow-tie pasta
1 Tbs. vegetable oil
1/2 cup whole kernel kasha
1 egg, lightly beaten
1 cup chicken broth
3 Tbs. butter
15 fresh mushrooms, trimmed, and sliced
2 Tbs. minced onion
1/4 cup chopped green onions
1/2 tsp. coarsely ground black pepper

Bring a large saucepan of water to a boil, and add the pasta. Cook until just tender, then drain, rinse under cold water and drain again. Set aside.

Cook the oil, uncovered, in a 2 quart microwave-safe casserole at full power for 1 minute. Stir in the kasha, and cook until toasted and fragrant, 1 1/2 minutes. Remove the casserole from the oven and quickly add the beaten egg, stirring until it is almost cooked and the kernels are coated (this will take only a few seconds). Return the casserole to the oven and cook 20 seconds. Stir to separate the kernels, breaking up any clumps with a fork. Stir in broth and cook, uncovered, until liquid has been absorbed and the kernels are cooked through, about 6 1/2 minutes. Break up any clumps with a fork. Set aside.

Cook the butter in a microwave-safe pie plate for 1 minute. Then stir in the mushrooms and chopped onion, and cook 3 minutes. Remove from oven and stir in the green onions and pepper. Stir the mushroom mixture and the reserved pasta into the kasha. Return the casserole to the oven, and cook until heated through, 1 to 2 minutes. (Note: for extra flavor, noodles can be cooked in chicken broth.)

Thanks for all the great recipes!! By the way Kasha is gluten free for anyone who needs to stay away from gluten. My mouth is watering as I am reading. Time to go make some!!
Joann

Kasha is also good all by its lonesome, just topped with some butter. But varnishkes is definitely soul food!

Now the REAL way is to make it with chicken fat, not oil. Heart attack on a plate, but sooooo yummy.

Lindac - you're thinking of kishka, not kasha!

Ah kasha varnishkes. One of the things my mom made that I can't replicate. Besides I'm the only one would would eat it today, sigh.

LindaC: [teasing commencing] first halloumi, then this? C'mon girl, you are slipping!

For those who find the taste of the groats too dominant, in this recipe they're mellowed by combining with rice and barley. I like to serve it with duck or venison.

THREE-GRAIN PILAF

1/2 cup whole barley
1 cup boiling water
2 tsp. butter
1/2 lb. fresh mushrooms, sliced
3/4 tsp. lemon juice
1 large egg
3/4 cup kasha
1 Tbs. vegetable oil
3/4 cup long-grain white rice
2 medium onions, chopped
1 large clove garlic, minced
3 cups beef broth or stock
1/4 cup chopped fresh parsley
Salt & pepper

Put the barley in a small bowl and pour the boiling water over it. Let soak for 1 to 1 1/2 hours. Drain and set aside.

Melt the butter in a heavy medium saucepan over moderately high heat. Add the mushrooms and saute, stirring occasionally, until browned. If the pan seems too dry, add a Tbs. of water to encourage the cooking. The mushrooms will be dry at first but then release their juices. Transfer to a bowl and stir in the lemon juice; reserve.

In a small bowl, stir the egg with a fork. Stir in the kasha until coated and then dump into the pan you just used. Stir constantly over moderately high heat until dry and lightly toasted, 2 to 3 minutes. Turn out onto a plate and reserve.

Spoon the vegetable oil into the same pan and stir in the white rice. Stirring constantly, cook over medium heat until golden, about 2 to 3 minutes. Add the onions and cook, stirring, to soften, about 3 minutes. Add the garlic and cook for 30 seconds longer. Add the drained barley, kasha and mushrooms to the pan. Add the beef broth and bring to a boil, stirring, over high heat. Reduce the heat to low, cover tightly and simmer, stirring gently once or twice, until the grains are tender and the liquid is absorbed, about 15-20 minutes. Fluff with a fork. Stir in the parsley, and season with salt and pepper to taste. Serve hot. Makes 10 servings of slightly under 1 cup each.

Note: Vegetable broth can be substituted for the beef broth. If serving with duck, add a bit of grated orange rind.

Oooh ruthanna I may serve that for Christmas next year. We often have duck, my dad loves it. I usually make wild rice pilaf but it's gotten kind of boring.

Well here are my Bow Ties and Kasha!! They were sooo yummy..just like I remember them. I used to eat them in my college days at Duquesne University in Pgh. We found this little place called Bubbles and Sherman Deli and they served the most delicious food! It was within walking distance of the dorm but alas they are long gone!
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"but alas they are long gone" As are so many of those good things! Your kasha Varnishkes looks so good I can almost smell it!