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Name: margalit
Location: Massachusetts, United States Professional writer, educational advocate, opinionated ultra liberal mother of 18 year old twins, living life in the slow lane due to hypertrophic cardiomyopathy, congestive heart failure, and diabetes.

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Sunday, April 13, 2008

Kugel, we're making kugel

Kugels are always a big topic of discussion before Passover. They are used as side dishes to round out the seder dinner, but they are also great as leftovers and a stable at any Jewish table. Most people know about lucshun kugel, the delicious, fattening, filled with artery-clogging goodness kugel. But kugel is simply a pudding, an easy way to put a lot of vegetables into a casserole dish to be cooked earlier and heated up for the dinner.

These are recipes for the kugels I'm making this Passover.


Potato Kugel

A true grandma classic -- this potato kugel is surprisingly easy to put together, and can be made ahead of time if you prefer.

Ingredients

  • 6 tbsp (90 mL) vegetable oil
  • 6 large potatoes, peeled
  • 1 large onion
  • 4 eggs
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (50 mL) chopped fresh parsley
  • 6 tbsp (90 mL) matzoh meal

Cooking Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Pour the vegetable oil into a 9x13-inch (23 x 33 cm) rectangular baking dish.
  2. With the large holes on a hand grater or using the shredding blade of a food processor, grate the potatoes. Transfer the grated potatoes to a colander and run cold water over the shreds, tossing by hand until they are thoroughly rinsed. (This rinses out excess starch and prevents them from turning dark.) Drain thoroughly then squeeze the shredded potatoes by hand to remove as much water as possible. Place in a large mixing bowl.
  3. Grate or chop the onion very finely and add to the shredded potatoes. Beat the eggs with the salt and pepper, and add to the potato mixture along with the chopped parsley and the matzoh meal. Mix thoroughly.
  4. Place the baking dish containing the vegetable oil into the oven and let it heat for about 5 minutes -- or until very hot. Remove the baking dish from the oven and pour about half of the hot oil into the potato mixture, stir well, then spoon the potato mixture into the hot, oiled baking dish. Bake for 50 to 60 minutes or until the top of the kugel is golden brown and crisp.
Servings: Makes about 12 servings.

Note:

If you want to prepare this kugel ahead of time, underbake it slightly -- 40 to 45 minutes -- then let cool, cover tightly and refrigerate. Reheat at 375° F (190° C) for 15 to 20 minutes or until heated through and sizzling slightly.


Carrot Kugel

This kugel is very light, almost like a souffle.

Ingredients

  • 4 eggs, separated
  • 1/2 cup sugar
  • 3 cups tightly packed grated carrots
  • 1/4 cup shredded peeled apple
  • 1/4 cup sweet red wine
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon rind
  • 1/3 cup potato starch
  • oil for casserole dish

Cooking Instructions

  1. In a large mixing bowl, beat the egg yolks with the sugar until light.
  2. Add the grated carrots, apple, wine, lemon juice and lemon rind and the potato starch. Blend well.
  3. In another bowl, beat the egg whites until stiff.
  4. Fold egg whites into the yolk mixture.
  5. Turn into a well-greased 1 1/2 quart casserole dish. Bake for 35 minutes in a preheated 375 degree oven or until nicely puffed and set.
  6. Serve hot or cold. Serves 6.
Now, I multiply this recipe x 3 for a seder, and it comes out OK. Occasionally the middle will sink a big because it's bigger, but it's still good.

Mushroom/Onion Matzoh Kugel

I haven't tried this recipe yet, but I did something similar a couple of years ago out of a cookbook and it was spectacular. Of course, I lost the cookbook. I did. I can't find it anywhere and it was one of those from the remainder table so I'll never find it again. Sigh. I might add some spinach to this recipe. Just because green vegetables are good for you! I'll let you know how it comes out.

Ingredients

  • 3 cups matzoh farfel
  • 2 large onions
  • l lb. mushrooms
  • 4 eggs
  • 2tbl. oil
And the following ingredients can be added to taste:
  • salt
  • pepper
  • galic powder
  • dill powder
  • thyme

Cooking Instructions

  1. Wet farfel in colander with boiling water
  2. Saute onions and mushrooms then mix with other ingredients and then mix with farfel.
  3. Bake in a well greased pan for 1 hour at 350 degrees
If you try any of these recipes, let me know how they worked out for you. Remember, if you're not making them for Passover, you can substitute matzoh meal for flour, potato starch for corn starch, and matzoh farfel for large bread crumbs.

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4 Comments:

Blogger amy324 said...

Mmm, that potato kugel recipe sounds fabulous. We have a lot of German traditions in our family and always had noodle kugel at Christmas. It had cottage cheese in it, and sour cream, and raisins, and brown sugar. We always said it though so that kugel rhymed with noodle. In wikipedia it says it has the oo sound as in look or book. How do you pronounce it?

13/4/08 5:41 PM  
Blogger margalit said...

Amy, we say it Koo-gool. It's a Yiddish word, and so very similar to German. The noodle kugel you describe is very similar to the lucshon kugel we have with dairy meals. It's delish!

13/4/08 6:02 PM  
Blogger Daisy said...

Yum!

13/4/08 7:06 PM  
Blogger KLee said...

Oh, the potato kugel sounds to die for! Yum!

I might try my hand at that one some day soon! Thanks!

13/4/08 7:59 PM  

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