mmmmmm...kasha varnishkes!
#2
Posted: 10/1/08 at 1:02am
Absolutely delicious!!! Especially when the varnishkes are homemade like my mama used to make.
L'Shanna Tov
L'Shanna Tov
#4
Posted: 10/1/08 at 1:49pm
It's basically bowtie pasta mixed with kasha, which is buckwheat groats. Sounds weird, but very tasty-kasha's a grain with a nut like flavor.
<-----I'M TOTES ROLLING MY EYES
#5
Posted: 10/1/08 at 2:02pm
In the theatre district, you can get it at the Edison Cafe.
Also, Yonah Shimmel's (Houston & 2nd Ave) has great kasha knishes.
Updated On: 10/1/08 at 02:02 PM
#6
Posted: 10/1/08 at 2:04pm
It doesn't look very good, but I'd try it!
Is the Edison cafe in the hotel?
Is the Edison cafe in the hotel?
KFTC!!!!!
#7
Posted: 10/1/08 at 2:13pm
Yes, the Edison Cafe is off the 47th St. entrance to the Edison Hotel.
Nicknamed "the Polish Tea Room", it is known as a hangout for old Jewish comedians, actors, and Broadway behind-the-scenes folk. They have amazing matzoh ball soup, pretty good burgers, and great prices, considering the location.
It was the setting for the Neil Simon play, "45 Seconds to Broadway".
Updated On: 10/1/08 at 02:13 PM
#8
Posted: 10/1/08 at 2:41pm
I love the Edison Cafe. I got there for their matzoh brei and chopped liver whenever I've got shpilkes.
#9
Posted: 10/1/08 at 2:44pm
I'll have to try it next time I go to NY!
KFTC!!!!!
#10
Posted: 10/1/08 at 2:56pm
Sittin' on shpilkes, PJ?
<-----I'M TOTES ROLLING MY EYES
#11
Posted: 10/1/08 at 3:48pm
Everyone tells me that I make the best kasha varnishkes.
"Friends are the people you chose as family."....Me.
#12
Posted: 10/1/08 at 4:06pm
Ingredients:
1 cup kasha
2 large eggs
1 pound bow tie pasta
3-4 good sized onions
Canola oil
Directions:
Dice onions and saute' in a pan with canola oil. Use a low flame and keep mixing until the onions are golden in color and soft. After the onions have finished cooking you can chop them further if needed and then set aside. Take the cup of kasha and put into a 2 qt. pot. Use low heat. Crack the two large eggs into the kasha and mix it until the egg is all mixed in and the kasha is moist. Keep stiring until the kasha gets dried out like it was originally and then pour boiling water into the kasha - just enough to cover all the kasha plus a little bit more. Cover the pot and let the kasha cook on a low flame until it absorbs all the water and is soft. At this time you will need to prepare the bow tie pasta. Once the bow tie pasta is ready - drain and then add to the pot where you are cooking your kasha. Add your onions, a little oil to the kasha and mix. Add salt and pepper to taste and then serve.
1 cup kasha
2 large eggs
1 pound bow tie pasta
3-4 good sized onions
Canola oil
Directions:
Dice onions and saute' in a pan with canola oil. Use a low flame and keep mixing until the onions are golden in color and soft. After the onions have finished cooking you can chop them further if needed and then set aside. Take the cup of kasha and put into a 2 qt. pot. Use low heat. Crack the two large eggs into the kasha and mix it until the egg is all mixed in and the kasha is moist. Keep stiring until the kasha gets dried out like it was originally and then pour boiling water into the kasha - just enough to cover all the kasha plus a little bit more. Cover the pot and let the kasha cook on a low flame until it absorbs all the water and is soft. At this time you will need to prepare the bow tie pasta. Once the bow tie pasta is ready - drain and then add to the pot where you are cooking your kasha. Add your onions, a little oil to the kasha and mix. Add salt and pepper to taste and then serve.
#14
Posted: 10/1/08 at 4:45pm
Yep, it's a grain-I mentioned it in my post with the photo!
<-----I'M TOTES ROLLING MY EYES
#15
Posted: 10/1/08 at 5:01pm
I saw that after I asked......LOL!
KFTC!!!!!
#16
Posted: 10/1/08 at 5:04pm
I went to the Edison with Shira last time I was in the city. The prices were great, and I had a lovely breakfast while people watching in a cozy setting. We even saw Lin Manuel Miranda!
#17
Posted: 10/1/08 at 5:18pm
And varnishkes are NOT made with varnish.
#19
Posted: 10/1/08 at 9:05pm
One of my favorite comfort foods.
... I just finished my leftovers from the holiday.
A work of art is an invitation to love.
... I just finished my leftovers from the holiday.
#20
Posted: 10/1/08 at 9:16pm
One question. I've always wondered "Why (*only*) Bow Ties"?? Is it sacrilege to use any other pasta?? Don't get me wrong - I love Farfalle..how did the whole tradition start??
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