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.
skip to main |
skip to sidebar
This work is licensed under a Creative Commons 3.0 License.
All rights reserved
© 2006, 2007
SEARCH THIS BLOG
Custom Search
FIND ME ON TWITTER
Contact
COPYRIGHT INFO
This work is licensed under a Creative Commons 3.0 License.
All rights reserved
© 2006, 2007
Categories
- about me (8)
- administrativia (5)
- appetizers and snacks (12)
- bay area (7)
- beans (9)
- beverages (1)
- blogging events and festivals (10)
- breads (17)
- breakfast (14)
- cake (10)
- casseroles and one-dish meals (13)
- celiac disease (13)
- condiments (9)
- cookies (8)
- cooking and dining tips (3)
- crockpot (1)
- desserts (28)
- eggs (4)
- fish (4)
- flour mixes (4)
- food allergies and intolerances (7)
- food news and politics (3)
- fruit (19)
- gifts (2)
- gluten free (185)
- gluten-free recipe roundups (27)
- grains (11)
- grocery shopping (4)
- holiday recipes (47)
- hudson valley (1)
- ingredients (3)
- jewish recipes and foods (44)
- kashrut (5)
- main dishes (29)
- meal ideas (10)
- meat (7)
- muffins (5)
- passover (42)
- pasta and noodles (7)
- potatoes (15)
- products (18)
- recipes (104)
- salads (14)
- sandwiches (6)
- sauces and dressings (3)
- side dishes (40)
- soup (9)
- thanksgiving recipes (36)
- vegan (45)
- vegetables (50)
- vegetarian (107)
- weekend herb blogging (9)
Gluten-Free Favorites
Blog Archive
-
▼
2006
(69)
-
▼
October
(24)
- Broccoli: My favorite food
- A tribute to chickpeas, and a recipe for spicy hummus
- Pear, Feta & Basil Salad
- More muffins.
- Potato Kugel
- A coconut flour experiment: Coconut Blueberry Muffins
- Celiac & Gluten-Free Meetup in Oakland, CA
- Gluten-Free Kasha Varnishkes: Mission Accomplished
- Soup 911: Cashew Sour Cream to the Rescue
- Friday's List o' Randomness
- Balsamic-Honey Roasted Root Vegetables
- The signature menu
- Strawberry-Pear Cobbler
- Chilies & chocolate
- Eggs & Kale Parmesan
- GroceOut!
- Coconut Pancakes
- Best Bunless Broiled Burger
- Potential Link Between Celiac Disease And Cognitiv...
- Tzimmes
- Gluten-Free Honey Cake for Rosh Hashanah
- October's Mission: Possible.
- The joy of the socca
- Welcome!
-
▼
October
(24)
3 comments:
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.
Last 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.
Nancy, 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!
Post a Comment