I am hosting the first JSA Shabbat Supper on Friday and I want to make potato kugel. Does anyone have a good recipe? It has to be vegetarian.
I am also making barley, green bean casserole, ginger carrots, and autumn glory (a pumpkin, root vegetables, and pasta dish that is serves in a hollowed out pumpkin).
Posted by Annie (Member # 295) on :
I don't do many recipes, but when I occasionally need one in a pinch, I use allrecipes.com - it looks like they have several variations on kugel there.
Posted by ElJay (Member # 6358) on :
Ooooh, Autumn Glory sounds wonderful. And I love ginger carrots. Posted by Ela (Member # 1365) on :
Can it be dairy? I make a delicious dairy potato kugel...
Posted by Mrs.M (Member # 2943) on :
Annie, I tried allrecipes. To my consternation, they didn't have anything that I could use.
Ela, it can be dairy.
ElJay, I haven't actually ever made the autumn glory, but the picture in the cookbook is so pretty and unusual that I have to try it. I'm testing it Friday for a possible Thanksgiving dish.
Posted by Ela (Member # 1365) on :
Here's the recipe, somewhat adapted from Recipes for a Small Planet, in case you want to use it. I don't follow it exactly; I use slightly more potatoes, less oil and much less salt. You can skip the dairy elements, if you want it to be parve, and it will still taste great. We love it with the cheese on top, though.
6 average potatoes 2-3 carrots 1 big onion 1 clove garlic, minced (I use a press) 2 eggs, beaten 3 tbsp oil 2 tsp salt 1/4 cup whole grain bread crumbs (I use matzoh meal) 1 cup (1 packet) instant milk powder
Topping: Grated cheese (I use cheddar)- the recipe calls for 1 cup, but I use just enough to make a nice cheesy top)
Grate pototoes, carrots and onions. Stir in remaining ingredients. Add milk powder carefully to avoid lumps. Spread mixture evenly in an oiled pan. Bake 40-60 min at 350 degrees. Before you remove it from the oven, add the grated cheese on top and leave for 5 min. more, till cheese melts. The kugel can be served with plain yogurt on the side, which we like, and tastes great hot or cold.
Posted by Mrs.M (Member # 2943) on :
Thank you, Ela. Sounds yummy.
Edit: For some weird reason, I didn't process the word grate.
[ October 20, 2004, 05:39 PM: Message edited by: Mrs.M ]
Posted by Zalmoxis (Member # 2327) on :
If you are crazy and have time to do it, you can also put the mixture in greased muffin tins. Yes, it takes more time than spreading it out in a pan, but you end up with little individual portions [well, 3-4 of them make up an individual portion but you know what I mean].
I'm crazy enough to have done it that way once. But only once. [Although I might do it again].
Posted by Ela (Member # 1365) on :
Sounds like a cute idea, Zal. It would work well for a potluck, where people just want small tastes of things anyway.
Writing that recipe out has made me hungry - maybe I should make it myself. Posted by Sara Sasse (Member # 6804) on :
Ela, this sounds yummy. It's a savory kugel, right? Are noodle kugels usually sweet? (I only have had sweet noodle kugels, never a potato one. But this does whet the appetite.)
Posted by Ela (Member # 1365) on :
Yes, it's a savory kugel. Many kugels are. For example, you can make a broccoli kugel (not my favorite, but I've had it made by others). I can't remember ever having a noodle kugel that wasn't sweet.
Posted by Sara Sasse (Member # 6804) on :
Great! You have both broadened my horizons and confirmed my (slippery) memory.
Broccoli kugel? I love broccoli, and I often casserole it with a roux-based white sauce topped with cheese. Is this kugel-ish, or does it have to have eggs to qualify?
Posted by Elizabeth (Member # 5218) on :
The best noodle(not potato, sorry) kugel recipe I know is from the Moosewood Cookbook. If you want it, I can copy and send it.
Posted by Ela (Member # 1365) on :
I generally make a dairy kugel.
In case you are interested, my noodle kugel contains egg noodles (I cook up a 1 lb bag), 1 can crushed pineapple in its own juice (no added sugar), 1 to 1 1/2 lb container low fat cottage cheese,1/2 to 1 cup plain yogurt, 2-4 eggs, about 1/2 cup raisins, and cinnamon to taste. Optional ingredients: a little lowfat sour cream, if I happen to have it, milk if the mixture seems too dry, occasionally I will add nuts (like slivered almonds) or sunflower seeds. I top it with wheat germ and cinnamon before baking.
I don't follow an exact recipe, just toss in whatever of the above I have available, and bake it at 350 till it sets and gets a little browned on top (about 30-40 min, depending on the volume).
This kugel is filling enough to be eaten as a main dish, with a salad and vegetable on the side.
Posted by Ela (Member # 1365) on :
Sara, I love broccoli too, but I don't love the broccoli kugels I've had - maybe because the broccoli usually seems to come out overcooked.
And, yes, kugels generally do contain eggs.
Posted by ketchupqueen (Member # 6877) on :
There are lots of really great ones at Recipezaar (my absolute favorite recipe site ever, much better than allrecipes in my book).
Posted by Ela (Member # 1365) on :
That site doesn't seem to have any kugel recipes - at least none came up when I did a search.
[ October 21, 2004, 01:02 AM: Message edited by: Ela ]
Posted by rivka (Member # 4859) on :
My mom makes a savory noodle kugel (my dad likes it) as well as the more common sweet one.
My kids' favorite kugels are the variants on my Almost-Instant Kugel. (Take 3 jars baby food (carrots, sweet potato, or squash). Rinse jars with soy or rice milk (this is a non-dairy kugel, served as a side-dish); and add a little more soy/rice milk to mixture. Whisk in two eggs, vanilla, spices (a little cinnamon, nutmeg, and/or allspice), about 1/2 c. sugar (preferably brown) and either 1 c. flour OR 1/2 c. of cornstarch. Mix well. Pour into baking dish or dishes; bake at 325F for 40-60 minutes (time depends on dish sizes and exact proportions I ended up with ). Great hot or cold.)
Kugel just means "pudding" . . . so there are many many varieties.
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