So.
Remember Creamed Spinach 101 for My Beloved Ben Franklin? [And if you don’t, it’s the post immediately preceding this one, so it’s not a long journey to re-acquaint yourself! *smile*]
Well….
So what does it say about me that I am filled with glee when friends ask me to go grocery shopping with them….
I have my buddy Andrew to thank for introducing me to Kasha. I had never heard of it, and certainly never tried it, until the first time Andrew and I ate at the Carnegie Deli together. In addition to my usual Corned Beef and Matzoh Ball Soup, Andrew–good Jewish man that he is—insisted that we get a knish or two as well. There were a few kinds to choose from, and of those he picked two: Potato (the classic) and Kasha. At Carnegie, the knish are large and round, and Andrew told me the ‘right’ way to eat them is to cut them into quarters. It tried the potato first and it was soft and oniony just as I expected….but the kasha knish was a revelation! Nutty and earthy and just a touch (a very tiny touch) sweet, it was the perfect foil to the pastry on the outside. One bite in, kasha was my new love!
I first found this recipe when I had a glut of fresh summer corn-on-the-cob and was looking for new and interesting ways to use it all up.
I’m one of those people, I admit it, that just simply don’t like bottled salad dressing. I’d much rather quickly sprinkle a salad with olive oil, vinegar, salt, pepper and maybe an herb or two than pour on some pre-made concoction.
But I do have a whole bunch of dressings that I make in batches and am very happy to have on hand. My Buttermilk Chive Dressing is one of them.
