Rosh Hashana Kasha with Bowties | Cooking with Mom 003

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Oh, I didn't know we were sharing.

Cooking with Mom.

It's another episode of Cooking with Mom, not just with my mom this time, but with another mom. We've got Gail and we've got Rhonda, and today what are we making, guys?

Bowties and kasha, or as I like to say, kasha and bowties.

Oh, shots fired. Okay, take it away. I'm out of here.

The first thing we're going to do is that I started boiling the water for the farfalle, for the bowties. That's number one. Number two, the most important thing about the whole process, very important, are the onions. We've discovered over the years, because Rhonda and I have been doing this for about 4, 5 years.

Yeah, I think at least 5, maybe even 6.

Yeah, we're not sure. What we do now is we put in the onions and we let them sweat without oil. We found that a better technique.

Close to about 8 or 9 Vidalia onions in that bag.

It stinks so much already.

Yeah, you should smell my house because, you know, and then we have a second bag. Oh yeah, but now I'm going to tell you something about Gail. Yeah, it is never enough onions. We can cut 20, we can cut 30, and all I'm gonna hear as they shrink and sweat is, "Rhonda, I don't know that we have enough onions." So today, very true, I brought— because I know I'm gonna hear that there are not enough onions. So here we go. So when Gail starts panicking, panicking and saying, "Are you sure?

Are you sure?

Are you sure?" we have a few more to cut up, a couple of yellow fresh Fresh onions.

Perfect, because honestly, the onions and the oil with the salt and the pepper gives it the good flavor.

So now those will sit and they will sweat for a long time.

Very long. Yeah, but how long?

It smells horrible.

Oh well, you know.

Yeah, yeah, yeah.

I—

Gail, I don't remember, do we cover the pot?

Well, that's what I was gonna do.

I don't remember. You know, where's one of your cue cards? You must have wrote notes from our last event.

You know, I have the cue cards only of how many boxes we made.

I think we have to cover it.

I'm gonna agree.

This smell is a nightmare.

Don't lose a piece of onion.

I lost a piece of onion.

You better find it. It's the 5-second rule goes when you're cooking. As you know, the floor is clean. It's Gail's house, the floor is super clean. So Gail, We need 2 cups of broth, water, bouillon, or consommé.

I know, but Branca?

Yes. Oh, that's only for 1 cup of kasha. That's where we get— okay, I think we have to figure it out. We need a measuring cup. Okay, here. And we don't put the egg. It says egg, but we don't put the egg. I'm not really quite sure why we don't put the egg. Well, we just decided not to put the egg.

We don't put the egg because we're keeping it—

oh, is that the vegan thing? Oh, vegan for Adam, no egg. Yeah, you know, so we're gonna measure one box. So, oh, this is a math thing, Gail. You know we don't do so good with the math. So 3 boxes times 2.5 cups is 2, 4, 6, 7.5 cups of kasha. Would that be correct?

I wasn't listening at all, but you did it super quick.

Would that be correct? I think so. So Gail, just remember this. Boxes So this makes 7½ cups of kasha.

Yeah, okay.

Okay, wait. Now 7½, so for each cup— 3 whole cups is every year. For each cup of kasha, we need 2 cups of broth. So 7 times 2 is 14, with a little half, 15.

15½.

Oh, okay. You want that extra half?

Well, I don't know, 'cause it's a half, a half, a half.

A half, a half, a half. I'm gonna, you know what, I'm gonna defer to her because she might be better.

But if we need more broth, sometimes we need more broth. Yeah, okay.

So let's just remember we need 15 1/2 cups of broth.

Yeah.

With this, and then we need some butter or margarine.

Yeah.

Oh no. Well, I think that's a problem for those—

Do you eat it if it's with margarine? I, no. Oh no, I don't have margarine, okay.

No.

But you know what I do have? Melt, Organic Melt, which is the perfect blend. So what does it say?

Because I'm not wearing my glasses. Vegan, trans fat free, soy free, gluten free.

Perfect.

It's free of a lot of things. Let's hope it has taste because I don't know. Looks exactly like the real thing.

Yeah, yeah. No one will know. I'm not telling.

If you don't tell, I won't tell.

No one's gonna know.

Okay, I need to get this kasha in the pangal.

Yeah, go ahead.

Okay, we pour the grains in. As you see, they're super dry and beautiful and grainy. We need one more box. Yeah, yeah, this has to be part of it. It's very hot in here. It's very hot in here. Very hot. Lots of stoves, lots of everything.

So this is my fan I carry with me everywhere.

Gail, could you turn it on? I'm melting. We're toasted. Oh, shit.

We're burnt. Whoops.

Whoops, sorry.

I forgot it was filming. Okay.

Gail, it's burnt.

Burnt bad?

Gail, burnt is bad.

No, it's okay. It'll give it a toasty effect.

No, it'll give it a burnt effect.

Oh, it smells burnt.

I think we're okay, but we want to start adding some stuff.

It's over time. Hold on a second. And this is going too. The filming is confusing.

Gail? Focus? And we need the broth.

Oh my God, oh my God.

Okay, Gail, you're taking too long.

I'm soon taking over. Just put it over here, Rhonda, for a second. Just put it over here.

It's like a workout. You know how heavy this is? Okay, put— just squirt. And not me. No, no, not me.

It's only—

okay, just squirt. Squirt it and we'll add the water. You don't need to measure.

Okay.

You know, you, you know. I gotta watch my mouth.

I'm not used to, uh. Okay, that looks good.

That is, how many cups is that though? 8. Okay, can you pour it in? Because it looks very heavy while I mix.

Okay, but move your hand.

Yeah. Oh yeah, look at that baby go. Oh yeah. Now that's boiling kasha. Very important once you add the liquid to keep the mixing going. I'm not gonna— I will not leave the station.

We have to look at the onions.

Are they sweating?

Yeah, I know they're sweating.

Because you know, I can't look, I have to mix. I don't want to leave. I already left once and look what happened. Hold on. Burnt pieces.

Whoa, whoa. Maybe I should turn on the fan also.

No, no, Gail, let's sweat in this. Beautiful. Gail, do you think we have enough onions?

I really—

might have to chop up a few more, right?

Okay.

Might have to chop up a few more. I can't chop because I have to mix. If you would have done enough onions in the first place, you know, you're asking me, right? I really thought— you know what, you didn't mark it on the card, so you didn't tell me. Two huge bags from Costco of the Vidalia. It must come 9, 10 onions in a bag. Big ones.

You think we should still cover it? Yeah.

Yes. Okay, now we need to add some— no, no covering of this. This has to keep stirring so that it doesn't clump, because there's nothing worse than clumpy kasha.

Melt the squalane in. No one will know the difference. We don't even have to tell anybody.

Per cup. Oh geez, that sounds like a lot. That's 15 Let's see, that's 7 cups of kasha. Oh, it's a math thing. Gail, where'd you go? It's a math thing. Of course, you disappeared because it's a math thing. 7.5 cups of kasha to 2 tablespoons of—

Keep stirring. I'm stirring.

Okay, so 7, 2 tablespoons per cup. 7 cups, 7.5 cups times 2. Oh, here we go again.

See, it's the same thing. It's the same thing.

So 15 tablespoons of stock.

It's enough, it's enough, it's enough, it's enough. Okay, that's beautiful. So you see, Adam, like making a chicken soup, for Rhonda and I, bow ties and kasha comes from the heart. It's like, I would say it's one of those Jewish traditions that our bubbees and bubbees, I won't say Bubbies and Zaydas because at that time Zaydas probably were definitely not cooking.

Definitely not cooking.

And at this time they are.

But my bubbie made a damn good kashan bowties.

But kashan bowties were the thing. My Auntie Ruthie probably got it from my bubbie, but she used to make, oh my God, a horseshoe ring with Jell-O. No, a horseshoe ring filled, like a kasha and bow tie knish. Maybe she didn't put in bow ties, but if she made kasha knishes, like in a horseshoe, that was really phenomenal.

But God willing, we could do this for many years.

Many, many, many, many more years. Yeah, exactly. I'm getting my cutting board.

Yeah, I know why. You know why? I'm just saying. Because once again, not enough onions. It doesn't matter. There could be 10, not enough. 100, not enough. It doesn't matter. So you know what, Gail? That's why I feel good. Brought you a few more.

Yeah.

I think you should chop them up. I'm going to. What do you think? I think she should chop them up. Yeah. Because you know what? She needs to be happy. I just— And my Gailie is not happy if there's not enough onions. No. That's the one thing I learned over the last many years.

Yeah.

She takes her onions Super serious. Yeah, I'll just go back to mixing while she chops. Yeah, there should be no crunch. I don't think there's crunch.

I mean, ready, it's good just like that.

So should we— I say add the oil. Fine, now let's see.

You know what?

Okay, whoa, whoa, okay, steady there, girlfriend.

Pepper? Counting how many turns.

Deep concentration with the pepper mill. We take our bowl of bowties or farfalle. So now we scoop the kasha into the boiled farfalle.

Yeah, let me get the little bit I—

Oh no, don't waste.

I don't like to waste one.

Gold. So as you see, we're getting a good ratio. This is a workout. I'm in a sweat. No, no, like, no joke.

You know what, I could turn.

Adam, if you're showing the beads of sweat on my upper lip, I'm thoroughly embarrassed. Okay, yeah, the fan is not doing— oh my God, look! I feel it. Is my hair blowing in the wind?

I just—

look, look, look at this.

Hang on, slow your roll first.

Yeah, you know what, that's when you know you're doing a good job. You get your hands right in there.

But now it's really— we're waiting on the onions.

Adam is laughing at my kosher fingers. I got kosher fingers like Dad has.

Yeah, so, see, this is a labor of love, this whole process that we make for you. So when you guys sit down and enjoy Rosh Hashanah and enjoy Yeah, this is what we do.

The chicken soup, the matzo balls, brisket, the meatballs, the turkey, the schnitzel, pumpkin with eggplant, the chicken liver, my salad, Greek— I don't make, she does.

Yeah, I mean, these are, these are traditions that we love to do, and hopefully we're gonna pass them down to our kids and And you know what? This to me is my legacy. This is what I feel, and I don't care.

So kids, school, when we're gone, what we're leaving you is kasha and bowties.

No, we're leaving you tradition, tradition, and, um, the feeling of family sitting around the table and just watching. Absolutely, the love and just sitting back and All the hours of planning, making lists, making your meal menus, cue cards, your cue cards, um, grocery shopping, setting the table, making it pretty, and finally sitting down and seeing everybody around the table.

And nothing's a good feeling.

Nothing could touch our hearts more. That's what I have to say.

Everything that she said, I did.

Oh yeah, yeah. Now in there, have enough onions for you?

Oh, see, I like, I like low onion.

Oh, oh, look at that, Gail.

Yeah, I'll get some onion to make you happy because you're my mother and Rhonda's not.

Yeah, well, you know.

Oh yeah, been around a long time.

I came, I came out of You. Oh yeah, that's amazing. The ratio is amazing. The onion adds a little sweetness.

Yeah.

Do you think it needs salt a little?

I, I don't love salty things. No, nor me, but this is nice.

This is a little bit of salt.

Well, this is the conundrum. And I just wanted to say Shana Tova, everybody.

This was—

yes, absolutely. Happy New Year. Health and happiness to your friends, your family, and all those that you care about.

Amen.

We'll see you next time.

Yeah, exactly. We're gonna have to figure out something else. And make sure we go viral.

Like this video. Yeah, share it with your friends.

You guys are pros. I'm just gonna take one more little— I know it's yours.

Yeah, sure, you're taking out of my bag, not your mother's.

We'll put more.

And that's a wrap.