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
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.
What to serve with cheese kugel? ›
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 kugel sweet or savory? ›
Noodle kugel is a traditional Jewish dish of egg noodles baked in a sweet or savory custard.
Why do Jews eat noodle 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.
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.
Is kugel a main dish or side dish? ›
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).
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.
Can I freeze kugel? ›
While kugel is best fresh from the oven, you can freeze it, wrapped well, then reheat ovenight.
Can you freeze cheese kugel? ›
How to Freeze Kugel. Go ahead and bake the casserole first, as the noodles could fall apart if left in the liquid for too long. Let it cool completely, then cover tightly with foil and freeze. To reheat, place the dish (with the foil) in a 325°F to 350°F oven and heat for about 30 minutes until warmed through.
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 ...
Can you reheat kugel in the microwave? ›
Noodle Kugel
Oven: Remove from refrigerator 1 hour before heating to allow to come to room temperature. Reheat in a 325°F oven until heated through, roughly 30-40 minutes. Microwave: Remove the plastic lid and heat on high for 4-6 minutes in the microwave-safe aluminum container, or until heated through.
What does kugel symbolize? ›
And then I read in The Jewish Kitchen: Recipes and Stories from Around the World of a Hasidic rabbi, Pinchas of Koretz (in Galicia), who claimed that lokshen kugel itself symbolizes Jewish unity, since the noodles are all tangled together and are really inseparable, just like the unified Jewish people.
What is a South African kugel? ›
South African slang (usually derogatory). A type of wealthy young (Jewish) woman, characterized as being shallow and materialistic.
How long will kugel last? ›
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.
Can you eat noodle Kugel cold? ›
Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature.
Is kugel good cold? ›
Kugel can be eaten warm or cold, as an entrée, side dish, or dessert. The basic formula is simple enough that any home cook can whip it up in a flash and tweak to make it their own, and it is a terrific make-ahead dish, too.
Do you heat up kugel? ›
Serve hot or warm, freshly baked or reheated. The kugel reheats extremely well in a 350°F oven, uncovered so the top can crisp up additionally.
Can noodle Kugel be reheated? ›
The kugel can be cooled completely, covered and refrigerated a day in advance. Reheat, covered with aluminum foil, in a 300-degree oven until warmed through.
