Peasant Style Kasha And Potatoes Recipes

KASHA KNISHES

Steps:

• Add all the wet ingredients to a bowl and mix well. In a separate bowl, mix all the dry ingredients together. Gradually add the wet ingredients to the dry ingredients until well combined and a dough forms. Knead dough well for 5-10 minutes. Put the dough in an oiled bowl and cover. Fridge the dough for one hour. In a pan, add 1 tablespoon of Colavita Olive Oil and the diced onion. Fry on med-low heat for 45 minutes, stirring every 5 minutes. Remove the onion and add 1 tablespoon of Colavita Olive Oil. Add the Kasha (Buckwheat), salt and pepper. Stir well. Add 1 cup of water, bring to a boil and cover. Simmer for 10-15 minutes. In a bowl combine the kasha, onions and mashed potatoes. Stir well. Roll out the dough into a large rectangle. Put the filling across the dough longways 2 inches from the bottom. (See picture for reference). Egg-wash the bottom and top of the dough and roll longways. Roll the log so that it is closed tightly. Use the palm of your hand to create dents in the log every 2 inches. Use a knife to cut where you dented. (See picture 2 for reference) Face the dough upwards so the open part is facing up. Use your thumbs to push the dough into the center. (See picture 3 for reference) Put on a baking sheet and egg-wash generously. Preheat oven to 375F. Bake for 30-40 minutes until the top appears golden brown.

POTATO-KASHA KNISHES

Steps:

• Start with our step-by-step knish how-to.
• Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
• Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
• Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
• Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
• Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
• Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.

PEASANT STYLE KASHA AND POTATOES

Steps:

• 1. Heat the oil in a large heavy skillet over medium heat. Add the potatoes, onion, garlic, and thyme, and sauté about 5 minutes. 2. Rinse the buckwheat, add to the skillet, and increase the heat to medium-high. Stir constantly about 3 minutes or until dry. 3. Carefully pour the hot water over the buckwheat (it will sizzle and splatter). Cover immediately, reduce the heat to low, and simmer 10 to 15 minutes or until the water is absorbed. 4. Serve topped with Tahini-Miso Sauce and chopped parsley.