A friend requested my potato kugel recipe. For those who don't know, kugel is a baked Jewish casserole with many variations. The recipe I use is this one. Use a lasagna pan and it will turn out just thick enough to be creamy on the inside while the outside becomes brown and crispy. It has a nice zing to it when you add fresh ground pepper, and it freezes well. It's meant to be a side dish for dinner, but it makes a perfect breakfast food, too.
When Manischewitz starts making its kosher-for-passover potato-based egg noodles (only available near Passover time) I will stock up on them and work on a gluten-free noodle kugel recipe... Which is one of the foods I'm missing the most.
Tinkyada brown rice pasta (fettucine or linguini work best) makes a great noodle kugel (but not for Passover unless you're sefardi)! The ones from Manishevitz that are gf taste a little too potato-like for my taste.
ReplyDeleteLast Pesach I stocked up on the Gefen non-gebrokts noodles and I've been using those for noodle kugels -- my first since I was diagnosed with celiac disease eight years ago. My favorite recipe for a sweet noodle kugel is from "Spice and Spirit: The Complete Kosher Jewish Cookbook" published by Lubavitch Women's Cookbook Publications. I don't pre-cook the noodles -- I just combine the uncooked noodles with the rest of the ingredients.
ReplyDeleteNancy, I'm definitely planning to stock up when non-gebrokts stuff comes on the market in the spring! I will check out the Gefen brand if I can find them. I didn't realize you could make kugel without cooking the noodles first - Thanks for the tip!
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