Ingredients
- 2 1/4 boxes kasha
- 5 eggs
- 13 1/2 cups chicken stock
- 1/8 teaspoon monkey dish salt (flat)
- 1/2 tablespoon chopped garlic
- 1/2 teaspoon ground black pepper
- 1/4 box mushrooms, sauteed
- Sauteed onions, about 1 cup
- 1 1/4 (l-pound) boxes bowties, cooked
Directions
Brown gravy, for serving, if desired
Preheat the oven to 350 degrees F.
Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with brown gravy, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By fashun08
nashville, tn
on January 20, 2010
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You need to take your whole restaurant and bring it to Nashville. I am from Detroit and although I have lived in Nashville for 22 years, I still miss Jewish food even though I am not Jewish. There is no restaurant that serves real New York style corned beef here. You would be like royalty here because there are so many transplants here from New York, Chicago, and Detroit that you would probably have to have reservations for the restaurant here. Think about it, PLEASE?
By jonpetry_10027543
san francisco, CA
on January 18, 2010
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I watched the show and was stunned to see this dish. I ate this as a kid, cooked up by my grandma at least a couple times a month. It was wonderful to watch because grandma took the recipe to the grave. Can't wait to to try it.
By ivyvalory_10719109
San Francisco, CA
on November 27, 2009
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This sounds delicious. I did not see the episode, so I don't know for sure, but ... 13 1/2 cups of chicken stock? Really? Also, how mush is a quarter box of mushrooms? One of the 1/2 pound boxes you get at a regular supermarket, or a quarter box like a restaurant would order? Just wondering.
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