mmmmmm...kasha varnishkes!

[thetinymagic2]

Posted: 10/1/08 at 12:54am

yummy. (with gravy from the brisket).

[Poppy]

Posted: 10/1/08 at 1:02am

Absolutely delicious!!! Especially when the varnishkes are homemade like my mama used to make.

L'Shanna Tov

[clever name]

Posted: 10/1/08 at 1:33pm

What is it? Can I get a visual, please?

[Jane2]

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.

[Jon]

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

[StockardFan]

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?

[Jon]

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

[PalJoey]

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.

[StockardFan]

Posted: 10/1/08 at 2:44pm

I'll have to try it next time I go to NY!

[Jane2]

Posted: 10/1/08 at 2:56pm

Sittin' on shpilkes, PJ?

[The Grovers Corners Yenta]

Posted: 10/1/08 at 3:48pm

Everyone tells me that I make the best kasha varnishkes.

[thetinymagic2]

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.

[StockardFan]

Posted: 10/1/08 at 4:40pm

Is kasha a grain, like rice?

[Jane2]

Posted: 10/1/08 at 4:45pm

Yep, it's a grain-I mentioned it in my post with the photo!

[StockardFan]

Posted: 10/1/08 at 5:01pm

I saw that after I asked......LOL!

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!

[PalJoey]

Posted: 10/1/08 at 5:18pm

And varnishkes are NOT made with varnish.

[thetinymagic2]

Posted: 10/1/08 at 9:00pm

Yes, JOEY, no varnish..
http://en.wikipedia.org/wiki/Kasha

[luvtheEmcee]

Posted: 10/1/08 at 9:05pm

One of my favorite comfort foods.

... I just finished my leftovers from the holiday.

[thetinymagic2]

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??