Kasha with Sauteed Pears and Cinnamon

I've been getting very interested in buckwheat lately. My childhood memories include only one instance—waffles. But oh, they make up for being the only memory by their sheer awesomeness. A little rough, spicy, hearty, leavened, then drenched in maple syrup and maybe peanut butter. A wonderful lazy Sunday morning affair.
My interest now stems from a strong love of all things porridge. Yes, go ahead and make fun of me—I love the texture, the soft, silky but not without personality breakfast king, porridge! My go-to is of course, the wonderful oat and all its various applications. But I also love polenta, grits, cornmeal...stop me now because the list goes on.

As the weather here turns cool and the leaves outside start to crisp, the spicy and hearty nature of kasha becomes all the more lovable.

Kasha, if I am correct, can refer to many types of porridge consumed by Eastern European and Russian cultures. Buckwheat grows well at northern latitudes and is beneficial to soil in other ways.



Honey made from buckwheat is strong, farm-flavored, and dark.
The little seeds are not related to wheat, but instead to rhubarb, of all things.

Kasha with Sauteed Pears and Cinnamon

Ingredients

• 3/4 c. kasha (toasted buckwheat groats)
• 3/4 c. (+ extra) water
• 1/8 c. milk
• kosher salt
• 1 medium Bartlett pear
• 1 t. butter
• 1 t. vanilla extract
• 1/2 t. cinnamon
• 1 t. honey

Method

1. Bring water up to a boil, then add kasha and turn down to simmer, covering well with a lid.
2. Simmer about 20 minutes.
3. Meanwhile, core and slice your pear.
4. Heat butter over medium heat and sear pears lightly, adding cinnamon, a dash of salt, vanilla and honey. Continue cooking until soft but not completely mush.
5. Remove lid of kasha and stir in milk. Let absorb and continue cooking slowly. If texture is too firm for your liking, add water, stir, and continue cooking.
6. Serve pears atop kasha. I like to add yogurt and fleur de sel, but more milk or honey also would be lovely.