My mushroom and buckwheat stew is divine. I married bok choy and smoked pimentón, and the whole thing simply sang.
Speaking of marriage, the best way to gauge the quality of yours is to ask yourself if you’d want your child to be in exactly this kind of marriage, with their husband or wife treating them like yours treats you.
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That looks really good, I’ve never had buckwheat before. We recycle food a lot in our house, today for dinner I made pasta with leftover ground beef, bologna, and carrots and celery that were soft and about to go off, I combined them with black pepper and chili oil with hot dog buns to make garlic bread. A nutritionist would have a fit over this, but we had a lot of leftover stuff and I needed to get rid of it before it went off. I’ve made curries with similar stuff and no one got sick, we try to avoid wasting food. I’m also on my fourth vodka, maybe alcohol protects your innards 😂
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“I’ve never had buckwheat before”
You are deprived and need to remedy that in a hurry. Just make sure you get roasted buckwheat (weirdly called ‘kasha’ in the US… for some reason, in Slavic languages ‘kasha’ just means porridge or groats). Plain buckwheat probably has some purpose but I’ve yet to discover it.
Years ago getting ready for a small potluck I ended up, due to lack of foresight and planning making a weird hybrid with buckwheat, sweet potatoes and chicken (probably some other stuff I forget). I was pretty skeptical about the whole thing but people scarfed it down.
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plain buckwheat flour makes really excellent pizzeles. Don’t tell any Italians, they might take religious offense.
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Klara loves buckwheat with milk for breakfast. It looks like milk soup when you serve it. It’s our healthy version of cereal because there’s no added sugar there. It’s filling and warm. There’s zero downside to getting a kid used to that breakfast.
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Do you heat up the milk and pour it on or does the kasha get cooked in the milk?
Thanks, Amanda
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I cook in water and then add milk after it’s fully cooked.
Remember that once the water boils, you have to reduce the fire to very slow, shut the lid very tight, and not revolve the grains with a spoon or any utensil while they cook. At the very end, open the lid and add a chunk of butter but again don’t touch the grains. For as long as the heat is on, the grains shouldn’t be touched.
After the kasha is fully cooked, we wrap it in a blanket and hide it in the sofa. This step is unnecessary but fun.
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I ordered replacement kasha yesterday, easiest to get from Amazon but have to get 9 packages. we ran out on Sunday (its our sunday breakfast). It comes out very well but I’ve never wrapped it in a blanket nor put it in the sofa. I will ask my MIL about that. I probably don’t use enough butter. its so good with butter.
A.
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There’s even a saying “you can’t spoil kasha with butter.” 😀😀
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“we wrap it in a blanket and hide it in the sofa”
Some Polish people do that with dishes that should be served warm but which are done long before needed (or if someone is late or dinner is delayed significantly for any reason). They wrap up the closed pot with towels and/or newspaper and then put the wrapped pot in bed under the blankets. I’ve never heard of it as a part of the preparation….
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The blanket and the sofa are more of the “circuses” part of the equation.
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