I have buckwheat. :)

[kiya]

Kevin found some at the place browngirl mentioned. I have made a kasha with mushrooms in, which would probably be better if I hadn't burnt some of it. I suspect not burning some of it would have been easier in a kitchen with LIGHTS IN.

I also burnt my thumb. (oneironaut says, "Don't do that. It hurts." Gtst would know.) And it does hurt like . . . something that hurts a blessed lot.

But I have buckwheat now. And a lead on juniper berries. And a really melted ice cube (sigh).

Comments

[kiya]

A savory kasha:

2 1/2 c boiling salt water
2 c raw buckwheat
butter or lard

Mix the water and the buckwheat and cook over low heat until the water's absorbed. Spread the hot kasha on a clean, moist board to about a finger's thickness, let dry in a cool place overnight. Cut the kasha into cubes and fry in the lard or butter.

Used to add to gravies and roasts, especially with mushroom sauce.

A sweet kasha (Royal Cracow Buckwheat Kasha with Raisins)

3/4 cup boiling milk
2 oz butter
1/2 vanilla bean
1 c buckwheat
1 egg
4 separated eggs (the whites and yolks are used separately)
6 oz sugar
4-6 oz raisins

Mix the buckwheat with the egg and let it dry thoroughly. Add the milk, butter, and vanilla bean and cook over low heat without stirring it; when it starts thickening, bake it in a covered pot in a medium-hot oven for ~45 minutes -- the kasha should not brown. Remove the vanilla bean, let cool.

Beat the egg yolks and the sugar until they're fluffy; add lemon rind if you want it. Mix into the cooled kasha, then add the raisins, then add the egg whites (beaten as stiff as possible first).

Butter a dish liberally and put the resulting goo in; bake for ~40 minutes.

Serve with sour cherry preserves.