Archive for the 'kugel recipe' Category

28
Jan
11

Shabbat Comfort Food


Last Friday we posted Oyfn Pripetchik… – In the Fireplace… with an unusual but interesting kugel recipe. Today we follow up with a very easy recipe for a great Yerushami Kugel. Truth is, I’ve never been a fan of this type of kugel, the idea of sweet pasta just doesn’t do it for me, but, last Monday at Chef Lévana‘s cooking demo I tasted this and was forced to change my mind:

Yerushalmi Kugel

Ingredients

  • 1 pound thin noodles, any noodles (gluten-free will work too!)
  • ⅔ cup vegetable oil
  • Salt to taste
  • 1 teaspoon ground pepper, or a little more to taste
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 3/4 cup sugar or Sucanat
  • 1/4 cup agave syrup
  • 1/2 cup water

An individual portion of Chef Lévanas' Yerushalmi Kugel

Directions

  1. Preheat oven to 350°F.
  2. Boil the noodles until just barely tender. If you started with long noodles, cut through the whole pile with scissors until you get smaller pieces.
  3. Place in a mixing bowl, and mix in the oil, pepper, cinnamon, vanilla, and eggs. Combine thoroughly.
  4. Meanwhile, heat the sugar, agave and water in a small saucepan.
  5. Reduce the flame to low and cook about 5 minutes, until the mixture turns a nice amber color (watch the cooking, don’t let the mixture burn).
  6. Immediately add to the noodle mixture and stir to combine.
  7. Pour the mixture into a greased 9 x 13-inch pan or a greased tube pan.
  8. Bake about 1 hour, or a little longer, until the top looks set.

Delicious warm or at room temperature.

Enjoy, gentle reader, and have a gutten Shabbos, Shabbat shalom umevorach!

CS

21
Jan
11

Oyfn Pripetchik… – In the Fireplace…


It snowed overnight, after most of the snow and ice on the ground had just about melted away…

This morning's view from my apartment window

Oyfn pripetchik brent a fayerl
Un in shtub is heys.
Un der rebbe lernt kleyne kinderlekh
Dem alef-beys.

A fire is burning in the fireplace
and its warm in the house,
as the Rabbi is teaching little children
the aleph-beys.

Street view...

It’s cold and Shabbos is coming and as we recharge our batteries from the week’s harsh realities, or we contemplate on the week’s successes, there is that special Shabbos food to warm us, to comfort us. Cholent, kugel (whether potato or lokshen – noodles) and more.

As we sing Shabbos zmiros, as we tell over divrey Torah there is a warmth that permeates the heart’s own hearth – the tiny inner pripetchik where the pintele yid is always burning, always reminding one who and what he or she is. Regardless of the weather outside, whether cold, freezing, warm or hot, the heart’s temperature is perfect, as the mind feels uplifted by the niggunim, by the words of ancient wisdom, by the stories that touch one’s soul and the body enjoys those special flavors of the Shabbos food (the same food, prepared the exact same way, just tastes so different during the week).

[..]Gliklekh iz der yid vos lernt toyre,
Vos darfn mir nokh mer?

Happy is the Jew who learns Torah
What more do we need?

(Oyfn Pripetchik - Old Yiddish song)

Talking about the special taste of Shabbos food, I came across this easy recipe, on The Food Network, by Joan Nathan, it is different and very good:

Vegetable and Fruit Kugel Cupcakes

Ingredients

  • 2 apples, grated
  • 1 large sweet potato, grated
  • 4 carrots, grated
  • 1 cup matzoh meal
  • 1 stick pareve margarine, melted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 24 paper muffin cups
  • 2 (12) cavity muffin tins

Directions

  1. In a large mixing bowl, combine all ingredients.
  2. Place the paper muffin cups in the muffin tins.
  3. Pour the batter into the cups. They should be two-thirds full.
  4. Bake for 20 to 25 minutes or until done in a preheated 350 degree oven.

A gutten Shabbos – Shabbat shalom umevorach, gentle reader.

CS

02
Sep
10

Yom Tov Recipes – Carrot Kugel


[Chef Ben Fleischman, Kosher Personal Chef, is a Culinary Institute of America (CIA) graduate; he has over 25 years cooking experience. Trained in Classical and Country French, European and American Continental cuisines, his cooking knowledge also extends to Asian, Vegetarian, Vegan and Southern cooking. Worked as a sous chef and executive chef in hotels and restaurants in the Philadelphia and the Washington, DC, Metro areas. CS]

As we all are busy making our Jewish New Year preparations, Chef Ben has graciously agreed to share with us one of his delicious, very easy to prepare, Yom Tov recipes. His Carrot Kugel is very well received and makes a delightful and colorful addition to any yom tov meal. What a delectable way, this Rosh Hashana, to truly enjoy one of the various simmanim we customarily consume.

Carrot Kugel

Ingredients

  • 1 pound baby carrots
  • 1 stick margarine
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 cup flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon baking powder

Preparation

  1. Cook 1 pound of baby carrots in water on stove until carrots are soft with a fork.
  2. Drain water.
  3. Mash carrots in medium bowl.
  4. Add 1 stick margarine melted, ½ cup brown sugar, ½ cup sugar, 1 cup flour, 2 eggs, 1 teaspoon vanilla, and 1 tablespoon baking powder.
  5. Mix well, pour into a greased 8X8 pan.
  6. Bake at 350 F, for 45 minutes.
  7. Serve warm.  Makes one kugel.

Don’t let the easy preparation fool you, this dish offers ample proof that making good food need not take hours of sweating and subsequent heavy cleaning, nor does a recipe need fancy, or exotic ingredients to please the palate.

Enjoy it!

Ben Fleischman




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