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May 12, 2006

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Rebecca

These look and sound delicious to me and might be the solution to the church refreshment problem (cookies that children don't really like). They sound a bit similar to some Walker's wholemeal shortbread cookies I bought on special at Big Lots (shamefaced confession) recently. Barely sweet and a bit gritty on the tongue. Great with afternoon coffee.

Now, about your kasha and bowties, I'm thinking that Mrs. Smith's roasted onion gravy, from the toad recipe, would be just the ticket--it's vegetarian and really delicious. Not that your dried mushroom sauce doesn't sound good, as well! The carbo-lover in me really wants to try this dish.

Tania

Lindy, I could read your writing all day!

I'm not sure where to start commenting on this lovely winding post ... With the buckwheat pancakes, I think. I share your sentiment over their sad demise, as I, too, would choose buckwheat over "regular" any day. How sad that "not enough people liked them." I think that's the case with buckwheat, in general, though. It's not very glamorous or exotic, but rather rib-sticking, wholesome, and, well, brown. Alas. Well, I'm glad you could find buckwheat flour; we have Bob's Red Mill products here in Canada, too, so at least I know I can make buckwheat pancakes (and your cookies), too.

Cari

I'd never heard that buckwheat flour was best refrigerated. How strange. I have an opened bag from Bob's Red Mill sitting in my cupboard right now. I looked and sure enough, the "best by" date is several months past. Looks like the late night cookie making plans I had briefly considered upon reading this post will have to be postponed.

I've been to Pamela's a few times -- I always really anticipate the first few bites, then I end up getting a bit grossed out as the food cools and I realize just how greasy it all is. I guess I should have forgone the eggs and potatoes and ordered the buckwheat pancakes. But now I'll never get to try them. For weekend breakfasts, I love the Crepes Parisiennes in Shadyside. The savory crepes come with a citrusy little side salad. I especially like them with spinach and cheese, and the house "soy-tang" sauce. In fact, I've been trying to recreate them at home, hence the buckwheat flour in the cupboard. Your post reminded me that sometimes it's more fun just to go out.

Yulinka

Lindy,

Great post. I was thinking of making buckwheat blini, but those pancakes sound more appealing right now. I've just rediscovered buckwheat--I've never been much of a fan, but that's probably because I was force-fed it as a child.

Baking Soda

Eating breakfast out? That'll be the day... No, that is definitely not an option here in the Netherlands. I'll have to make my buckwheat pancakes myself, and I do regularly, we have them for dinner though, and the crispy lacy border is acquired by using a fair amount of butter to bake them in. We all love pancakes here and I make the dutch version, thin and dinnerplate size, some with cheese and bacon, some with raisins, apple slices and sugar/cinnamon and some plain. And I have to admit, besides that we like the added flavour I use buckwheat for the filling qualities as well... Otherwise I would be over the stove forever to feed this family of hungry men.
Drizzle with "appelstroop", treacle, maple syrup, various sugars, home made jelly, nutella...I could go on and on. I won't. Promise.(I'd never heard that buckwheat flour was best refrigerated either...oops!)

lindy

Rebecca-Wholemeal shortbread sound great! I'm sure the onion gravy would be good on the kasha too. I like to do it this way, because it works out well with adding the beef gravy, for folks like me!
Tania -You are so kind, thank you. I only recently realized that not everyone likes the buckwheat taste. I think they are missing out!
Cari-The crepes sound lovely. I am afraid that the greasiness level at Pamela's does not dissuade me, though. Especially since I don't have to clean up!
Yulinka-Buckwheat blini! Be still my heart!
Baking soda-I'm coming over right now. You have a very lucky family!
I like the idea of some buckwheat honey on them too. My Hungarian friend makes great big thin pancakes for supper, and tops them with a lightly fried egg. You poke the yoke and it makes "sauce."

Lynn D.

What a coincidence! I woke up this morning thinking about buckwheat pancakes. While drinking my coffee, I checked your blog and found we're once again on the same page. I'm glad you liked the cookies (i.e. that they didn't end up on the floor!). I decided to make Shuna's egg babies (http://www.kqed.org/weblog/food/2006/03/eggbabies-kitchen-sink-breakfast.jsp) with half buckwheat. Unfortunately, I used the wrong shaped pan and ended up with buckwheat bread, delicious nevertheless. I think I'll try again next weekend with the right pan and possibly more egg. Here is a link to a savory buckwheat crepe I've been wanting to try:

http://serendipitouschef.blogspot.com/2006/04/signs-didnt-point-to-galettes.html

I've never had kasha varnishkas, so that's something to look forward to. And I remember disliking buckwheat soba, so that's something to try again. The Serendipitous Chef recently posted about them as well.

Bakerina

Lindy, you are doing interesting things to my cookie-baking repertoire. First scourtins, now these. Had I not made plans to go shopping for a new suit -- a tale best left untold, as it's just too grisly -- I would have picked up a bag of buckwheat flour at the farmer's market this morning. Fortunately, my local health food store carries a full complement of Bob's Red Mill and their turnover is pretty good, so I don't have to wait a full week to go back to the market.

I remember those buckwheat pancakes at Pamela's, and it kills me to hear that they're gone. (I think that if Rick Sebak ever does a "Things that Aren't There Anymore III," we need to make a case for including the pancakes.) The first Pamela's I ever went to was the one in Shadyside, where I remember ordering matzo ball soup, which didn't touch the Gazebo's matzo ball soup but was still pretty good. The one in Squirrel Hill was my regular, though, as I did much more shopping in Squirrel Hill than in Shadyside. I used to be a mad fool for their chicken salad on white toast. In general I'm not a fan of gloppy over-mayonnaised semi-sweet chicken salad, but Pamela's is the exception to the rule. Every time I visit Pittsburgh I get one of those sandwiches; every time I eat it, it sits in my belly like a lead sinker; every time, it makes me very, very happy.

Incidentally, I second Tania: I love this post so much that I don't want to stop reading it.

Julie

I'm often struck by how interesting and unusual the things you're cooking are. For instance, buckwheat cookies.

I don't know that I've ever had buckwheat anything (a sheltered life I guess) but now I'm anxious to taste it.

The cookies sound wonderful and the Vegetarian Kasha Varnishkas sound truly delicious, but the thing that really sounds seductive is the buckwheat pancakes. If you told me they were still available I'd be making a side trip to Pittsburgh next time I had to go to western Pennsylvania.

Luisa

I loooove these cookies! http://wednesdaychef.typepad.com/the_wednesday_chef/2005/11/shfimbb_cookie_.html

lindy

Lynn-Those crepes look very tempting. Thanks again for the tip on the cookies.
Bakerina-I was desolated. The Gazebo itself is another regretted item. Sigh .Good matzoh ball soup must be eaten at home these days.
Julie-Their regular pancakes are pretty good too..maybe you should stop by?
Luisa-Ha! I went and looked, and ours look just alike, despite our different shaping methods. Aren't they nice?

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