It’s official. Bubble Child is now in Lithuania! (“Vaikas burbule” to be precise.) But why this Baltic country? Because shortly following the new Bubble Child cookbook, we will be partnering with my buddy Jared’s company Tervezo (whom I met studying abroad in Paris in 2007 when I was first hit with my French food obsession) to expand the media of the project here. Filming at a Lithuanian lake house? Ookkkkk.
Getting to know the local cuisine has been surprising for me, especially in the realm of gluten-free. A traditional ingredient is “grikiai”, which is buckwheat that is boiled and served warm for both breakfast as porridge and meals as a starch. Despite “wheat” being in the name, buckwheat does not contain gluten, nor is it in the same family as traditional wheat or spelt. “Kasha“* is a common name for roasted buckwheat, and is easy to find in health stores. It is delicious served as you would rice and has a luxuriously earthy flavor.
Kasha (Roasted Buckwheat): For ideal cooking, boil 2 cups water with a large pinch sea salt, add 1 cup kasha (or toasted buckwheat grains), bring to boil again, cover, reduce heat to low, and let simmer for about 20 minutes, or until all liquid has been absorbed and grains are cooked al dente. I recommend tossing in a few teaspoons high quality olive oil, paprika and lemon zest for a subtle flavor boost.
*If you cannot find the roasted version, toast your own grains in a sauté pan for 5 minutes over medium-high heat with no oil stirring frequently to increase flavor and reduce cooking time. Then cook according to method above.