Wednesday, March 28, 2007

A Savory Gluten-Free Noodle Kugel for Passover

Noodle kugels generally aren't associated with Passover, since most noodles aren't kosher for this holiday. Instead we usually focus on potato and vegetable kugels, and save the noodle kugel for the rest of the year. When I saw that the company I was ordering Passover supplies from carried Manischewitz Passover Gold Wide Egg Noodles, which are kosher for Passover and made from potato starch, I got an idea... A gluten-free Passover noodle kugel! I'd heard lots about these non-gebrokts gluten-free egg noodles. They are sold only in the weeks preceding Pesach, and cannot be obtained during the rest of the year. I ordered 5 bags of them without having ever tasted them, just to make sure I had enough to last me for a couple of kugels... And I'm glad that I did.

I hear that Gefen and Flaum also make their own Passover egg noodles, and Frankel's makes a frozen version. Try your local kosher grocery. If you can't find them, you can try making your own. If you're not kosher for Passover or you follow Sephardic kashrut, you can try almost any other brand of wide, flat gluten-free noodle. I imagine that gluten-free tagliatelle or lasagna noodles (cut in strips after cooking) will work, though the texture won't be quite the same.

I based this recipe off of suggestions from my dad, savory kugel recipes online, and a sweet noodle kugel recipe from Mama Leah's Jewish Kitchen (by Lisa Loeb Fischer). Mama Leah, a friend of my family, used to run a chain of Jewish take-out shops in New York City. Her book never lets me down. The result was wonderful - This kugel is peppery, filling, and full of flavor. It gets crisp around the edges but stays moist within, and it reheats quite well in the oven or microwave.

While your kugel is in the oven, read up a bit on the history and cultural significance of this dish:

Kugel Unraveled (New York Times)

Wikipedia on Kugel



[Non-Gebrokts / Milchig / Gluten-Free]

1 pound wide gluten-free egg noodles (Passover)
2 Tbsp butter or vegetable oil
1 large yellow onion, diced
2 cloves garlic, minced or crushed
2 cups brown mushrooms, sliced
6 medium eggs
1 1/2 cup lowfat milk
1 cup lowfat small curd cottage cheese
1 cup lowfat cream cheese or sour cream
1 Tbsp plus 1 tsp brown sugar or date sugar
1 tsp paprika
1-2 tsp ground black pepper
1 tsp salt
Butter for greasing the baking pan

Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Add noodles and boil until tender (Manischewitz Passover Egg Noodles take about 4 minutes, but time may vary depending on brand). Drain the noodles immediately. Be very careful to not overcook them, they should not be mushy.

In a heavy saucepan, heat butter or vegetable oil on medium heat and sautee onions and 1 teaspoon of sugar until brown and beginning to caramelize. Add garlic and mushrooms and cook until mushrooms are tender. Remove from heat.

Beat eggs in a large bowl, then add milk, sour cream or cream cheese, cottage cheese, 1 tablespoon of sugar, 1 teaspoon salt, and ground black pepper. Mix together using a standing mixer, wooden spoon, or electric hand mixer, until combined (some lumps of cheese may remain). Add the noodles and onion-mushroom mixture and stir well to combine all ingredients.

Pour into a buttered 10x14 inch baking pan, and sprinkle lightly with paprika. Bake for 1 hour or until the eggs have set and the entire kugel is firm. The edges and top should be slightly browned. Allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.

1 comment:

K Allrich said...

Does that look delicious! Comfort food to the max. Gotta love a kugel that is golden and crisp around the edges...