Mammy’s Savory Noodle Kugel

August 13, 2013

Author: TheArtisanJewishDeli

Michael got a little misty-eyed the first time he tasted our spot-on version of his family’s heritage baked noodle, egg, and dairy casserole. Previously, the “recipe” existed only in vague text fragments and the taste memories handed down to Michael’s mother and aunt from his beloved (and long-departed) maternal grandmother, Rose Fertig (whom Michael nicknamed “Mammy” when he was a toddler). Michael recounts: “Mammy grew up in a Yiddish-speaking home in Portland before she married my grandfather, a lawyer. To be honest, she wasn’t a great cook, but all us grandkids and now our kids adore this dish. My mom or aunt still makes it, by popular demand, for every family gathering, which is good since it serves a small army.” Keegal and kugel are variant names for the same range of sweet or savory dishes made with a noodle or other starch base. The different pronunciations relate back to the different regions of Eastern Europe where the dish was made.

Ingredients:

Cooking spray

3 ½ tablespoons kosher salt

18 ounces wide egg noodles (about 1 ½ packages)

½ cup (1 stick) plus 2 tablespoons unsalted butter, cubed

3 cups small-curd cottage cheese

3 cups sour cream

6 large eggs, beaten

½ teaspoon freshly ground white pepper

Preparation:

Preheat the oven to 350 F. Spray a 9 by 13-inch glass baking dish with cooking spray and set aside.

Fill a large pot with about 5 quarts water, add 2 tablespoons of the salt, and bring it to a boil. Add the egg noodles and cook until they are nearly tender but still undercooked, about 5 minutes. Drain the noodles in a colander, shaking out the excess water. Transfer them back to the dry pot. Add ½ cup of the butter and stir to melt. Allow the noodles to cool slightly, about 5 minutes.

Stir in the cottage cheese and sour cream. Add the eggs, pepper, and the remaining 1 ½ tablespoons of salt and stir to thoroughly combine. Pour the noodle mixture into the baking dish and spread it out into an even layer. Dot the top of the keegal with the remaining 2 tablespoons butter. Bake until the keegal is set in the center and lightly browned on top and around the edges, 45 to 55 minutes. Allow the keegal to cool for about 10 minutes before cutting and serving.

Store any leftover keegal, covered, in the refrigerator for up to 3 days. To reheat, add a drizzle of milk or a few dots of butter to the top of the keegal and bake it at 350°F, covered, until heated through. (The cooking time will depend on the quantity being reheated.)

From The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman/Andrews McMeel Publishing, LLC

Posted in Side Dishes

Tags: butter, cooking spray, cottage cheese, egg noodles, eggs, Keegel, kosher salt, Kugel,sour cream, The Artisan Jewish Deli, white pepper

Lukshun Kugel

March 6, 2014

Author: Merle Orelove

My step-daughter (age 18) had never tasted kugel until I married her dad. She loved it and wanted it for every meal. She is a vegetarian, so every Thanksgiving I make one for her in the shape of a turkey and we call it “kugelurkey”!

Ingredients:

1 lb cottage cheese

½ pint sour cream

1 stick butter

12 oz noodles

1 tsp vanilla

1 tsp cinnamon

1 cup raisins or dried cranberries

Preparation:

Cool noodles as per directions on package and drain. Mix together the eggs, ¾ of the butter, sour cream and cottage cheese. Add vanilla, cinnamon and raisins and stir in with noodles. Dot with remaining butter. Bake at 350 degrees for 45 mins-1 hour. Serve hot or cold.

Jan’s Yummy

November 30, 2011

Author: Lisa Grissom

Jan, my best friend from high school, is an amazing cook. Her mother, Sandy is also an amazing cook. And guess what, her Bubbie, now passed away, was an amazing cook. So it’s in Jan’s DNA. Whenever I visit her home in Boston, she always has something delicious cooking on the stove or in the oven...and I always want the recipe. On one visit, she was preparing for a brunch. She was in the midst of making this amazing egg-apple thingie that didn’t have a name. Sort of a souffle, but not exactly. In the blintz family, but not quite. Something between a main course and a dessert. So I named it Jan’s Yummy because it’s from Jan and it’s yummy. Enjoy!

Ingredients:

6 Large Eggs

1 1/2 Cup(s)s Milk

1/4 cup(s) Sugar

1 1/2 Teaspoons Vanilla

1/2 teaspoon Salt

1/4 teaspoon Cinnamon

3/4 Stick of butter

2 Large Apples

Preparation:

Preheat oven to 400 degrees. Place all ingredients in a blender excluding apples and butter Place butter in 13 x 9 baking dish and place into pre-heated oven. Let butter melt. Add peeled, sliced apples and mix around in the butter, allow apples to cook 5 minutes. Pour blender batter over apples and bake until pancake is golden brown about 20-30 minutes. Dust with confectioners sugar.

Baba Malka’s Blintz Casserole

December 28, 2012

Author: Evelyn Poplawski

Ingredients:

12 cheese blintzes (frozen)

5 eggs

Less than 1/4 cup sugar

1/4 cup OJ

1/4 lb melted butter

1 1/2 cups Sour Cream

1 tsp Vanilla

Preparation:

Put all of the ingredients (except the blintzes) into a blender. Mix until well blended.

Put blender, filled with liquid into the refrigerator, overnight. In the morning, preheat your oven to 350 degrees. Whip the liquid in the blender until it is mixed well. Grease the bottom of a 9″ X 13″ pan. Place the blintzes in the pan, side by side, (some on the end). Pour the liquid from the blender, over the blintzes, in the pan. Sprinkle the top with cinnamon. Bake for 45-50 minutes at 350 degrees.

Bourbon Chicken

December 28, 2012

Author: Julie Rogers

Ingredients:

(1) 12 lb turkey, or (2) 4lb chickens

3/4 lb unsalted butter

1 cup bourbon

Preparation:

Pre-heat oven to 500 degrees. Wash out the insides of the birds well and pat them dry with paper towels. Sprinkle insides with salt and pepper. Insert 1/4 lb sweet butter into each cavity and truss birds. Put chickens side by side in large roasting pan. Salt and pepper outside and dot with butter. Brown the uncovered in a very hot oven turning to brown on all sides. This will take about 12 minutes. Remove roasting pan from oven and set on stovetop. Warm bourbon and pour over poultry. Light it and let flame until flames die down. Baste poultry well with resulting sauce. Place poultry breast side up and cover breasts lightly with foil to keep meat moist while finishing roasting. Turn oven down to 325 and roast slowly, basting from time to time. 30 min. per pound, or about 2 hrs. and 20 minutes. Serve with clear gravy or sour cream bourbon sauce.

Sour Cream Bourbon Sauce:

To the juices in the roasting pan, whisk in one cup sour cream slowly. Stir constantly with a wire whisk or wooden spoon over very low flame. Add 2 T. bourbon, salt and pepper to taste. Continue to stir until mixture reduces and thickens slightly.

Cheesy Salmon Quiche

May 9, 2013

Author: KosherScoop

Quiches are such an easy dish to serve any time of day for any meal. This quiche is light and fluffy with a rich taste. The walnuts add an unusual and delightful twist to this wonderful dish. Originally published in Kosher Scoop.

Ingredients:

Crust:

1½ cups all-purpose flour

½ tsp salt

½ cup butter

1 cup shredded Cheddar cheese

½ cup finely chopped walnuts

Filling:

3 eggs

1 cup grated mozzarella or Swiss cheese

¾ cup sour cream

½ cup finely chopped onions

½ cup mayonnaise

¼ tsp salt

2.5 oz. (213 g) can of salmon, drained and flaked

Preparation:

1. For crust: Combine flour and salt in a large mixing bowl. Cut in butter until mixture is crumbly. Stir in Cheddar cheese and nuts. Set aside half the mixture for the topping and press the remaining mixture into the bottom of a well-greased 9-inch round Pyrex dish. Refrigerate until chilled.

2. For filling: Beat eggs in a bowl. Then blend in grated cheese, sour cream, onions, mayonnaise and salt. Fold in salmon. Pour salmon mixture into prepared pie shell and sprinkle reserved flour mixture on top.

3. Bake at 375° F for 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.

VARIATION: I sometimes substitute the onions in the filling for finely chopped chives. It adds a beautiful color.

Tags: all-purpose flour, butter, cheddar cheese, eggs, flour, grated mozzarella, grated mozzarella cheese, Kosher Scoop, mayo, mayonnaise, mozzarella, mozzarella cheese, onions, Salmon, salt, Shavuot,shredded cheddar cheese, sour cream, swiss cheese, walnuts

Pandesal, Filipino Sweet Dinner Rolls

December 10, 2012

Author: Michael Milan

So, the food experience from childhood that most reminds me of my Bubbie would probably be enjoying Pandesal (usually buttered, occasionally with Pimento cheese or used to make a sandwich with corned beef, or even sometimes simply dunked in coffee, or hot chocolate). For me, key component to this memory was the always the bread – when it came fresh from the baker’s oven, Pan de sal had a tendency to get intact while taking a moment to recharge.

Ingredients:

2 cups all purpose flour

2 cups bread flour

1/2 cup white sugar

5 tbsp butter, melted

1 tsp baking powder

1 1/4 cup fresh milk, warm

1 pouch rapid rise yeast

1 tsp salt

1 cup bread crumbs

1 piece raw egg

1 tbsp cooking oil

Preparation:

1. Combine the yeast, sugar and warm milk and stir until the yeast and sugar are fully disolved

2. In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt and baking powder. Mix well by stirring.

3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. Use your clean hands to effectively mix the ingredients.

4. In a flat surface, knead the dough until the texture becomes fine.

5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with a damp cloth and let the dough rise for least 1 hour

6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer

7. Roll each part until it forms a cylindrical shape

8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)

9. Roll the sliced dough over the bread crumbs and place in a baking tray with wax paper (makes sure to provide gaps between the doughs as this will rise later on)

10. Leave the sliced dough with bread crumbs in the tray for another 10 to 15 minutes to rise

11. Preheat the oven at 375 degrees fahrenheit for 10 minutes

12. Put the tray with dough in the oven and bake for 15 minutes

13. Turn off the oven and remove the freshly baked pandesal

14. Serve hot. Share and enjoy!

Bubbie's French Toast

March 6, 2014

Author: Phyllis Westling

The secret is in the poppy seeds.

Ingredients:

Challah with poppy seeds

Milk

Eggs

Butter/Olive oil

jam

Preparation:

Dunk the sliced challah with poppy seeds in the milk and egg mixture. Fry bread in butter/olive oil until golden brown. Serve with jam. Delish!

Pasta E Fagioli

July 28, 2014

Author: C Grillo

Ingredients:

1/2 bag of Great Northern beans

1/2 bag Pinto beans

1/4 cup lentils

1/4 cup split peas

1 tsp parsley

1 stalk celery (chopped)

1 cup crushed tomatoes

1 carrot (chopped)

1 large onion (chopped)

1/2 stick margarine or butter

salt to taste

1 cup broken spaghetti noodles (cooked)

1 box frozen spinach OR broccoli

Directions:

Wash and drain Great Northern & Pinto beans and add to pot. Fill the pot 3/4 full with water

Add parsley, carrots, onions, tomatoes & salt to pot. Bring to a simmer (partially covered) for 3/4 hour.

Add lentils and split peas and Oleo (margarine/butter) and cook for another 3/4 hour – stir a little every so often.

Cook separately frozen spinach or broccoli and spaghetti – add to pot when finished (Split peas should be soft) adjust salt to taste and serve.