1 cup kasha
1 egg
1/2 tsp salt
1 pinch pepper
1 1/2 cup boiling water
1 tbsp butter
A Recipe for
Basics: Kasha
Herb Tip |
Herb Tip |
Herb Tip |
This Recipe for Basics: Kasha is one of thousands in the Recipes-to-go Bread Cookbook.
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
If you enjoy this Basics: Kasha Recipe - you should enjoy the recipe collections you can find on the websites below:
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
This is a recipe for Basics: Kasha from the recipe cookbook of Recipes-to-go (Bread)
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Basics for new cooks:
[Kasha: aka Buckwheat Groats]
In saucepan, combine kaska, egg, salt and pepper; cook over medium-low
heat, stirring, for 3 minutes or until dry and kernels separate. Stir
in water and butter; cover and cook, without stirring, for 10-12
minutes or until water is absorbed. Fluff kasha with fork. Makes
1-1/2 cups, or 2 servings.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Serves: 2
Basics: Kasha Recipe brought to you by Recipes To-Go