Kasha With Bacon And Onions Recipes

KASHA WITH BACON AND ONIONS

Steps:

• Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
• Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
• Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
• Soak a small handful of dried porcini in hot water. When they're tender, drain them, reserving their soaking liquid. Cook them with 1/2 pound button mushrooms, trimmed and sliced, as you do the bacon in step 1, increasing the fat (use butter or olive oil) to 2 tablespoons; remove when they are lightly browned. Cook the kasha as above, using about a cup of the reserved mushroom soaking liquid in place of water. Stir in the mushrooms and serve.

BUCKWHEAT KASHA WITH MUSHROOMS

Steps:

• Roast the buckwheat in a dry skillet over medium heat until it's golden brown.
• Place mushrooms in a bowl, cover with hot water and let stand for about ten minutes.
• Meanwhile cook bacon in a medium pot over medium heat until golden brown and crispy, transfer to paper towel to drain.
• Remove the bacon grease except from 1 tablespoon from the pot and add onion, season with salt and let cook, covered, over medium heat for about 5-8 minutes until soft and starting to brown.
• Drain, rinse and chop the mushrooms.
• Add butter, mushrooms and Buckwheat to the pot, roast for 2-4 minutes until buckwheat starts to become aromatic.
• Add boiling water. bring to a boil, season with salt and cook on low for about 30 minutes until buckwheat has cooked through.
• Add the cooked bacon, mix well and serve with a slab of butter.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.