Kasha is Kool




A few weeks ago I put up an ad from a vintage Gourmet, touting a book of buckwheat recipes from the ancient Birkett mill.  The mill, established in 1798, continues to grind today, and it is still putting out Wolff’s buckwheat flour.  I was unable to locate a copy of the book, but today a copy arrived in the mail.  A friend had found one. 

This is the 9th edition, published in 1951.

A short note on buckwheat: it is entirely gluten-free, botanically unrelated to wheat.  (Its closest relative is rhubarb.) Here, without further ado, is a recipe that might appeal to those who eschew gluten.   

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Except, of course, that the dough contains 2 cups of sifted, all-purpose flour....

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Where am I eating? What's for dinner tonight? And what books have I been reading? For a look at what's going on in my life lately, take a look at this journal, which I try to update on a regular basis.