GROATS RECIPE RECIPES

Steps:

• Put the groats in a 2-quart saucepan with 1½ quarts water and 1 teaspoon salt. Bring to a simmer over medium heat and cook 30 to 40 minutes, stirring every once in a while, until the groats are tender but still have a pleasant chew. Strain the groats and set aside.
• Meanwhile, make the hollandaise: dice ½ pound of the butter into ½-inch cubes and allow to sit out at room temperature. Set up a double boiler with about an inch of water in it, or a 2-to-3-quart saucepan with a round metal bowl that fits securely in the pot without touching the top of the water. Bring the water to a gentle simmer on the stovetop, without the bowl.
• In the bowl, whisk the yolks with ½ ounce cool water and set it over the gently simmering water. Whisk constantly until the yolks thicken considerably, begin to hold a slight peak and are very warm to the touch, 2 to 5 minutes. (Be careful: if the water is too hot, the eggs will curdle. If you see a slight graininess begin to form at the edge, pull the bowl off the saucepan and allow it to cool before continuing, still whisking.)
• Once the yolks have thickened, begin adding the butter, a few cubes at a time. Whisk constantly over the heat, steadily adding the butter until it has all been incorporated. Remove the hollandaise from the heat and add the lemon juice and salt to taste. Keep the hollandaise in a warm place (like on an unlit burner on the stovetop) for up to an hour.
• In a wide sauté pan, melt the remaining 2 tablespoons butter over medium-low heat and add the shallot and a large pinch of salt. Cook the shallot gently, without letting it color, until it is tender and aromatic, 2 to 3 minutes. Add the cooled groats and stir well to reheat. When hot, turn off the heat and add about a cup of the hollandaise to create a creamy consistency; the quantity you add is your preference, but the groats should not become soupy or get lost in the sauce. Working quickly so that the heat of the groats doesn’t split the hollandaise, add the lemon zest, herbs, and salt and pepper to taste. Serve immediately.

Steps:

• Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
• In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
• In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.