Kitchen at Shomrei: Kugels and Souffles

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The weather is changing; it’s cooler; the radiators have begun their early morning clanking. It’s time to de-emphasize the salads and look to hearty soups and sturdy fare.

But we have one last fling with Sukkot which bridges the seasons. So, this selection of recipes includes a variety of year round kugels and an easy to make souffle.

Kugels are a classic Jewish food. They can be sweet or savory, heavy or light. A Shomrei favorite is Judy Wildman’s sweet noodle kugel (see recipes April 17, 2015).

However, there are other family favorites.

RECIPESoct13lacyLacy Potato Kugel comes from Linda Ariel via The Kosher Palate, a cookbook from Kushner Hebrew Academy. This is a simple, savory, parve kugel that would be delicious with brisket and gravy.

INGREDIENTS
6 large potatoes
2 onions, one medium, one large
4 large eggs, lightly beaten
5 tablespoons oil
2 teaspoons salt
pepper
1/4 cup potato starch
1/4 c oil
1 cup boiling water

DIRECTIONS
1. Preheat oven to 500 degrees.
2. Grate potatoes and onions and place in a large bowl.
3. Stir in eggs, 5 tablespoons oil, salt and pepper to taste.
4. Sprinkle potato starch on top.
5. Pour boiling water over starch and stir thoroughly.
6. Pour 1/4 cup oil into 9×13 baking pan and place in oven for one minute or until hot. Don’t let it burn.
7. Carefully pour potato mixture into pan.
8. Bake twenty minutes, reduce heat to 400 degrees and bake 40 minutes or until deep golden brown.

 

Savta’s Potato Kugel serves 6-8
( always made with love for Jacob and his brothers)
This recipe also comes from Linda Ariel. Savta is Linda’s mother, Beverly, who was a beloved member of our Shomrei family. This is a great recipe when you are in a hurry.

INGREDIENTS
1 package Potato Pancake Mix (any brand)
2 eggs
2 cups water
1/4 cup vegetable oil
1/4 cup matzoh meal

DIRECTIONS
1. Preheat oven to 450 degrees.
2. Beat eggs until blended.
3. Add water and vegetable oil; mix well
4. Stir in matzoh meal and potato pancake mix.
5. Allow to thicken for 3 minutes
6. Spread in a well-greased 8 x 11 1/4 inch cake pan.
7. Bake for an hour or until browned as desired.

NOTE: While I haven’t tried it, I think that sautéed mushrooms could easily be added to the mixture after it has thickened. Just make sure the mushrooms are sautéed until they give up their liquid.

 

recipesoct13kaleMushroom/Kale Kugel easily serves at least 12
This is a hearty dairy kugel which features savory ingredients, including kale, the current queen of power greens.

INGREDIENTS:
2 tablespoons unsalted butter, plus more for buttering
16 ounces wide enriched egg noodles
1 yellow onion, chopped
1 pound white or cremini mushrooms, sliced
1/2 teaspoon ground pepper
1 teaspoon fine se salt, decided
1 bunch (about 3/4 pound) kale, stemmed and thinly sliced
1 tablespoon finely chopped thyme
4 eggs, beaten
1 1/4 cup low fat cottage cheese
3/4 cup low fat sour cream

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Butter a 9 x 13 inch dish. Set aside.
3. Cook noodles in boiling water until al dente. Drain, rinse and drain again. Put in large bowl.
4. Heat butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally until golden, 8-10 minutes.
5. Add mushrooms, pepper and 1/2 teaspoon salt; cook until mushrooms are very tender, 8-10 minutes.
6. Stir in kale and cook until wilted, 2-3 minutes; add thyme.
7. Add to noodles, toss and set aside.
8. Whisk together eggs, cottage cheese, sour cream and remaining salt. Fold into noodles.
9. Transfer to prepared dish, press down gently, cover with foil and bake 30 minutes.
10. Uncover and continue to bake until lightly browned, about 10 minutes more.
11. Serve warm or at room temperature.
NOTE: After making this dish, I felt it could use more seasoning especially salt and also more mushrooms.

 

recipes 0ct 13 carrotCarrot Soufflé saves at least 8
The beautiful bright orange of this soufflé/pudding is perfect for a Sukkot or Thanksgiving dinner. The sweetness does not overpower the carrots.

INGREDIENTS
2 pounds carrots or the equivalent in canned carrots
1/2 cup sugar or a bit less to taste
1 teaspoon nutmeg
1 teaspoon cinnamon
1 stick butter or margarine
2 Tablespoons flour
6 eggs

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Steam carrots until soft. Omit this if using canned carrots.
3. Add carrots to food processor with rest of ingredients. Whip together.
4. Pour into greased bowl or 2 quart baking dish.
5. Bake at 350 degrees for about 45 minutes until pudding is set but not dry and the top is slightly browned.

NOTE: This is truly one dish cooking if you use canned carrots. Make sure to weigh the carrots if using canned. The yield is less than the marked weight. A regular sized can yields approximately 10 ounces.
A little ginger or some chopped dried cranberries or cherries would make a nice addition.
This can easily be halved. Use a smaller pan.
The addition of a brown sugar/pecan crumb topping will elevate this simple dish to elegance.

BATAYAVON!

Image: “Nov 1 Turtle Bay CSA Share” © Steven Severinghaus adapted and used with permission via Creative Commons License.

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