Saturday, 17 May 2014

Lokshen Kugel Variations


MY BOBBA SARAH KAPLAN DrUS's APPLE AND RAISin LOKSHEN KUGEL 

Ingredients: 
  • 8 ounces egg noodles
  • 1/4 cup dark seedless raisins
  • 1/4 cup (1/2 stick) butter, melted
  • 4 eggs
  • 3 red apples, ( Granny Smith or any available Cooking Apples) 
  • 1/4 cup evaporated cane sugar
  • 1 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla extract
 
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Method: 
Preheat oven to 350°F. Coat a 9x13-inch baking dish with canola oil cooking spray. Soak raisins in hot water to cover. Cook noodles according to package direction and drain.

Meanwhile, lightly beat eggs in a large mixing bowl. Add chopped apples and melted butter. Drain raisins and add to egg mixture. Stir in the sugar, salt, cinnamon, and vanilla. Add the cooked drained noodles. Stir well and pour into prepared baking dish. Bake for 30 minutes, covered with foil. Remove foil and continue to bake for an additional 15 minutes.

Lokshen Kugel (Savory Noodle Kugel)

 Kugel Yerushalmi - Jerusalem Kugel (Parve)


Kugel Yerushalmi - Jerusalem Kugel
Kugel Yerushalmi - Jerusalem Kugel
Giora Shimoni


This uniquely-flavored savory kugel, of caramelized noodles spiced with black pepper, was brought to the city of Jerusalem by Eastern European Hasidic Jews in the eighteenth century. Thus the kugel is called Kugel Yerushalmi, which means Jerusalem Kugel. Kugel Yerushalmi is traditionally eaten after Sabbath morning prayer services - either for kiddish or lunch - along with cholent and pickles.

Ingredients:

  • 4 1/2 cups water
  • 1 Tbsp. salt
  • 3/4 Tbsp. black pepper
  • 1 pound (400 grams) fine egg noodles
  • 2/3 cup oil
  • 1 1/4 cup sugar
  • 4 eggs

Preparation:

1. Grease a baking pan with non-stick cooking spray.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. In a pot, bring water, salt and pepper to a boil. Add noodles. Cover pot. Reduce flame to low. Cook until water is absorbed.
4. Your careful attention (be careful not to burn yourself) and patience (don't leave this unattended) is needed to make the caramel. Place oil and sugar in a light-colored (so you can see the color of the melting sugar), heavy-bottomed saucepan. Heat on medium heat, stirring with a wooden spoon. Slowly the sugar will start to turn yellowish-brown and combine with the oil. If the sugar turns dark brown too quickly, turn the heat down. Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
6. Pour into prepared pan. Bake for 1 to 1 1/2 hours at 350 degrees Fahrenheit (180 degrees Celsius) until nicely browned.
7. When done, remove immediately from pan.


Cakey Crunch Sweet Potato Kugel


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My sister-in-law and I sat at one end of the long kitchen table with two heaping platefuls of the addictive kugel, unable to prevent ourselves from eating yet another serving.
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Soon after the sweet potato kugel binge, I fell asleep with my daughter upstairs for a full hour and a half. Forget the turkey-induced snooze fest…my kugel nap was just divine.
I convinced my mother-in-law to hand over the recipe, and with just a few small tweaks, I share it with you all. But I warn you: there is no going back. Make this at your own risk. You may not be able to put down your fork.
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Cakey Crunch Sweet Potato Kugel

Ingredients

8 medium sweet potatoes, peeled and cut into quarters
1 Tbsp vanilla extract
3-4 heaping Tbsp brown sugar
¼ tsp nutmeg
½ tsp kosher salt
¼ cup orange juice or orange-flavored liqueur
8 oz mini marshmallows
2 sticks margarine or butter, melted

Directions

Boil sweet potatoes in large pot of water until tender, around 20-25 minutes.
Preheat the oven to 350 degrees.
Drain the sweet potatoes and mash in a large bowl. Add vanilla, brown sugar, nutmeg, salt and orange juice or orange-flavored liqueur and mix well.
Grease a 9x11 baking dish. Layer half of the sweet potato mixture evenly in the baking dish.
Sprinkle marshmallows over the top. Add remaining sweet potato mixture on top of marshmallows and spread evenly using an off-set spatula or knife.
Sprinkle yellow cake mix evenly over the top of sweet potato mixture. Pour melted butter or margarine evenly over the top of the cake mix.
Bake for 60 minutes. Serve warm or at room temperature.

Salt and Pepper Noodle Kugel


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Like everything Baba Billie made, this kugel is not for the faint-hearted, or faint-stomached. This is not a light recipe, but it is good. You may look at the amount of oil and think, come on – really? Yes, really. I don’t make this every day, nor do I suggest making it every day. We make it a few times each year always to rave reviews. Everything in moderation, or so my father always says, and this kugel is no exception.
My husband likes to use regular wide noodles, but I opt for the super-duper extra wide. You can use either variety you like.
Like a little kick? Make sure to use hot paprika on top. If you prefer to play to it safe just use a sweet, smoky paprika instead.
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Salt and Pepper Noodle Kugel

Ingredients

1 12 ounce package of wide or extra wide egg noodles
2 Tbsp jarred garlic
1 Tbsp garlic powder
1 1/2 tsp salt
1 tsp pepper
6 eggs
paprika
3-4 Tbsp olive oil
Special equipment: Pyrex baking dish

Directions

Preheat oven to 375 degrees. When oven is heated, add 3-4 heaping Tbsp of olive oil to baking dish and place pan in oven for the oil to heat. This step will make for a crispier kugel.
Bring a large pot of salted water to boil. Cook noodles as directed on package, around 7-8 minutes. Drain and set aside.
While noodles are cooking, whisk together eggs, garlic, garlic powder, salt and pepper.
Add cooked noodles to egg mixture and mix gently until completely coated. Remove baking dish with hot oil from the oven and add noodles to the dish. It will sizzle slightly - this is a good thing.
Sprinkle top with paprika. Bake for 40 minutes uncovered or until noodles are desired crispiness. Serve warm or room temperature.

Spring Zucchini Kugel



spring-kugel-2For the last few weeks, green has been everywhere, especially in the abundance of springtime vegetables at the farmer’s markets and grocery store. And as I have been watching the spring veggies arrive, I was trying to imagine how to incorporate the flavors of Spring into kugel.
Zucchini kugel is delicious by itself, but add some fresh, bright herbs like basil and mint, and you have an updated dish perfect for Spring. If basil and mint doesn’t quite appeal to your taste buds, you could also use fresh parsley for a more subtle flavor.
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Note: after sauteing the zucchini, make sure to drain as much liquid out as possible. If there is too much liquid in the zucchini, the kugel will turn out a mushy mess.
Spring Zucchini Kugel

Ingredients

5 medium zucchini
olive oil
salt and pepper
4 eggs
2 tsp fresh lemon zest
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh mint
1/2 cup matzo meal
1/2 Tbsp salt
2 tsp black pepper

Directions

Using a spiralizer or vegetable peeler, make long noodles out of zucchini.
Heat 1-2 Tbsp olive oil in a large saute pan over medium heat. Saute zucchini in batches for 3-4 minutes each until soft and slightly translucent. Add a pinch of salt and pepper with each batch.
Place the cooked zucchini in a colander and drain excess liquid. Make sure to squeeze out as much liquid as possible.
Preheat oven to 350 degrees.
In a 9x13 baking dish, add another 2 Tbsp to the dish and place in the oven to heat up while you prepare the remaining ingredients.
In a large bowl whisk the eggs with mint, basil, salt, pepper and matzo meal. Add zucchini and stir gently until completely mixed.
After oil has heated in pan around 5-10 minutes, add zucchini mixture to pan. Using a spatula or the back of a spoon smooth out top.
Bake for 45-55 minutes or until edges are crispy and the kugel is set in the middle. You may need to drain off excess oil and liquid and place back into the oven for additional 5-10 minutes.
Once kugel has cooked through, remove from oven and allow to cool for at least 20 minutes before cutting. Serve at room temperature or warm

Kugel
Kugel.jpg
Noodle kugel
Place of origin
Jewish from Central Europe. Today mostly in Israel and theUSA.
Main ingredients
Egg noodles or potatoes
 Cookbook:Kugel   Kugel
Kugel (קוגל kugl, pronounced IPA: [ˈkÊŠÉ¡l̩]) is a baked pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) orpotato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat andYom Tov.[1]

Etymology

The name of the dish comes from the Middle High German kugel meaning "sphere, globe, ball"; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to GermanGugelhupf—a type of ring-shaped cake). Nowadays, however, kugels are often baked in square pans.

History


Yerushalmi or Jerusalem kugel
The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles orfarfel. Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency common in today's dessert dishes. In Poland, Jewish homemakers added raisinscinnamon and sweet farmer's cheese to noodle kugel recipes. In the late 19th century, Jerusalemites combined caramelized sugar and black pepper in a noodle kugel known as "Yerushalmi kugel" or "Jerusalem kugel," which is a commonly served at Shabbat kiddushes and is a popular side dish served with cholent during Shabbat lunch.
In Romania, this dish is called Budinca de Macaroane/Paste Fainoase (Maccaroni/Pasta Pudding), and it is a traditional Romanian dish. In certain villages throughout the country it is known as "Baba Acolo". It is made with or without cheese, but it most always includes raisins.[2]
Savory kugel may be based on potatoes, matzahcabbagecarrotszucchinispinach or cheese.[3]

Jewish festivals


Passover Matza kugel
Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a Tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.[4]
While noodle kugel, potato kugel, and other variations are dishes served on Jewish holiday meals, matzo kugel is a common alternative served at  Passover Seders which is adjusted to meet passover kosher requirements.
A similar Belarusian dish is potato babka.

South African slang usage

Among South African Jews, the word "kugel" was used by the elder generation as a term for a young Jewish woman who forsook traditional Jewish dress values in favor of those of the ostentatiously wealthy, becoming overly materialistic and over groomed, the kugel being a plain pudding garnished as a delicacy. The women thus described made light of the term and it has since become an amusing rather than derogatory slang term in South African English, referring to a materialistic young woman.[5]

References

  1. Jump up^ In search of the holy kugel, Haaretz
  2. Jump up^ "Budinca de Macaroane".
  3. Jump up^ "Kugels"rec.food.cuisine.jewish Archives. Mimi's Cyber Kitchen. Retrieved July 2, 2013.
  4. Jump up^ Allan Nadler"Holy Kugel: The Sanctification of Ashkenzaic Ethnic Food in Hasidism", in Leonard Greenspoon, ed., Food & Judaism Creighton University Press, 2005), ISBN 978-1-881871-46-0, pp. 193–211.
  5. Jump up^ Sarah Britten (2006). The Art of the South African Insult. 30 degrees South Publishers. pp. 198–199. ISBN 978-1920143053. Retrieved July 2, 2013.

Wednesday, 14 May 2014

Mashed sweet potatoes with orange essence

Mashed sweet potatoes with orange essence

Ingredients Tick boxes to send shopping list to email

Method

Mashed sweet potatoes with orange essence

1) Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.

2) In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg.

3) Serve the potatoes topped with the butter, if desired. 

Cinnamon Honey Butter


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Method

Cinnamon honey butter
1) Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.