December 19, 2016 by Pechluck 6 Comments
My sister mentioned a show called My Crazy Ex-Girlfriend to me, and I ended up binging on the entire first season in one weekend when I found it on Netflix (it’s also available on Hulu). If you haven’t heard of this show, it’s about a girl who runs into her childhood first love and moves to California to follow him. The episodes tend to center around her schemes how to get together with him, believing he is her destiny. You can see where the “crazy” part of this comes in, but the show did a good job in the first season of balancing the realistic fact a woman can be smart yet a bit unsound about love at the same time, fed by unrealistic messages about how true love can rationalize lots of wackiness. There are also lots of humorous musical numbers in each episode with fun lyrics. In a recent episode in the current season, the main character Rebecca makes kugel, and suddenly I wanted it.
Kugel is a Jewish egg noodle casserole dish with a custard of eggs, milk, and cheese. It may be sweet by adding sugar and cinnamon and perhaps vanilla and fruit, but there are also versions that are savory which is what I think the character Rebecca made. They are baked in rectangular pans that are then served in squares.
This dish is my twist on this version by Farm to Table LA who followed her grandmother’s worn, faded, and well loved recipe card. It used a lot more butter, eggs, and cheese than others, but trust a recipe card that looks like that straight from any grandma. The butter helps create the crispy edges that are 40% part of the highlights of this dish, and the egg and cheese once cooled makes this hold together well.
I did add additional vegetables with sauteed onions and I had some leftover peas, but you could add any vegetable: if I had it I would have loved sauteed spinach and mushrooms too.
This recipe makes 9 servings.
Ingredients:
- 16 ounces of wide egg noodles, cooked al dente
- 1 stick butter
- 5 eggs
- 1 cup milk
- 32 ounces small curd cottage cheese
- 5 tablespoons of sour cream
- 1 cup diced sautéed onions (optional)
- 1 cup frozen peas, or you can use sauteed spinach, mushrooms, etc. (optional)
- 1/2 teaspoon salt and more to taste
- 1/2 teaspoon ground pepper and more to taste
- Grated Parmesan (optional) to serve
- Chopped parsley to garnish (optional)
Instructions:
- Cook the egg noodles until al dente, drain the water and set aside. If you want, you can put in a teaspoon of butter and mix it so the noodles don’t stick to each other while you complete the other steps if not doing them simultaneously.
- Preheat the oven to 350° F. Put a stick of butter in a 13 x 9 pan and let it melt in the oven as it preheats.
- Meanwhile, in a large mixing bowl, combine the 5 eggs, 1 cup milk, 32 ounces of cottage cheese, and 5 tablespoons of sour cream. Season generously with the 1/2 teaspoons each of salt and pepper. Optionally also combine in the 1 cup of sautéed diced onions or peas. Instead of peas you could also add other savory ingredients like mushrooms and or sautéed spinach.
- Add the cooked egg noodles into the egg and cheese mixture and stir.
- Pour the noodles with eggs and cheese mixture directly over the melted butter: no need to further stir.
- Cover and bake at 350 F for 45 minutes
- Uncover and bake for approx another 15-30 more minutes – keep checking until you see the sides and top of the dish are golden brown and there are lots of browned edges and top, but not so dark brown it is burning.
- Garnish with the chopped parsley (optional). You can serve the dish warm, but I think it’s best after an hour when the Kugel has set and is firmer. Otherwise when you cut it into the squarish pieces it will not hold together.
Serve with salt, pepper, and grated Parmesan to top per each individual’s taste. The best pieces are the corner pieces of course since they offer more crunchy parts. It tastes fine without the grated Parmesan, but I love making it snow cheese.
Have you ever heard of or had kugel before, or any other Jewish dish? Do you watch My Crazy Ex-Girlfriend?
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FAQs
The best side dishes to serve with kugel are Jewish brisket, cholent, shakshuka, Caesar salad, chicken soup, gefilte fish, zucchini fritters, applesauce, cucumber salad, pickled beets, tzatziki sauce, potato latkes, roast vegetables, matzo ball soup, coleslaw.
Is noodle Kugel better hot or cold? ›
Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.
What holiday is kugel served? ›
Kugel (Yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner.
Why is kugel significant? ›
Some also say that the tangled pasta of the noodle kugel specifically has been said to be a symbol of Jewish unity – from the Ashkenazi to the Mizrahi.
Why do Jews eat kugel? ›
As Rabbi Pinchas of Koretz once said, “Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated.” Noodle kugel may not actually be eaten by all Jews, but it has clearly reached far beyond mere Ashkenazi cuisine.
What do you eat with kugel? ›
Although it's a sweet dish, kugel is typically served as a side alongside savory meat and vegetable dishes. That said, it makes a very tasty dessert (or even breakfast).
Why does my noodle Kugel fall apart? ›
Make Sure to Cool Your Kugel
Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.
How long does kugel last in refrigerator? ›
Potato kugel keeps well in the refrigerator for four to five days, as long as it's covered. You can eat a cold slice right out of the fridge, or reheat it in a 350 F oven, uncovered so the top can crisp, until hot. Kugel will also freeze well.
When should I eat kugel? ›
Thanksgiving and Rosh Hashanah simply are not the holidays without homemade kugel. Ever since I was young, kugel has been one of my all time favorite dishes. Even though it's usually considered a meal for holiday occasions, I love to have it all year round.
What does kugel mean in Yiddish? ›
The name of the dish comes from the Yiddish word kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round balls of dough that were placed in the center of the cholent, a traditional Shabbat stew, to cook alongside it and absorb its flavors for its later use as a side dish ...
Thus, we have two remembrances of the manna during the Shabbat meal. One is the two loaves of challah that correspond to the double portion of manna we received on Fridays during our sojourn in the desert, and the other is the kugel, which corresponds to the manna we will eat after Moshiach comes.
What nationality is kugel? ›
For the predominantly Ashkenazi Jewish American community, kugel is still one of the most popular holiday staples. In Israel, many families call the pastry “kigel” (pronounced kee-ghel), the Galician way. Kugel is the Lithuanian version.
What is the English word for kugel? ›
„Kugel“: Femininum
ball bullet, pellet, shot sphere, globe bulb head thick flank roulette ball sphere shot, bowl, ball ball More translations... ball.
What is a South African kugel? ›
South African slang (usually derogatory). A type of wealthy young (Jewish) woman, characterized as being shallow and materialistic.
Is kugel eaten at Passover? ›
"Farfel kugel is a Jewish pudding typically eaten at the Passover table but can be enjoyed any time of year," says recipe creator CRW. "This kugel is a savory one that is a wonderful accompaniment to any meat dish with gravy to help soak up the gravy."
What do you serve with savory souffle? ›
Savory soufflés are very rich so they're best served with a lofty side salad and light vinaigrette. Our favorite green to use is Arugula, but any combination of spring mix, leaf lettuce, or massaged kale is healthy and delicious.
How long does kugel keep in the fridge? ›
To store the kugel, you can either cover up the whole casserole or slice and wrap it up in individual pieces. It'll keep in the fridge for 3 to 4 days.
Why is kugel eaten at Hanukkah? ›
It commonly makes an appearance on the dinner table during Shavuot (along with bourekas), when it's traditional to consume dairy foods, and Shabbat because it's said that kugel resembles the manna that fell from heaven. It's the perfect side dish for a Hanukkah latke party, adding some richness to the meal.
What's the difference between a kugel and a casserole? ›
The common denominators of all true kugels are a starch base, eggs (or egg substitute), and fat, without the addition of water or other liquids. If the dish lacks any of the basic ingredients, it is technically a casserole or cake, not a kugel.
