1,000 Jewish Recipes (183 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
4.
Fluff barley gently with a fork. Sprinkle with cheese. Bake uncovered for 10 minutes or until cheese melts. If you like, broil very briefly to brown cheese.
KUGELS
Sweet corn and cornmeal give this moist kugel its good flavor. Yogurt and sour cream contribute a tangy note that balances the sweetness, making the casserole good as a brunch or supper entrée or as a not overly sweet dessert. Serve it topped with yogurt or sour cream. Poached or baked apples or fruit compote is a good accompaniment.
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1
â
2
teaspoon salt
1
1
â
2
cups cooked or canned corn kernels, drained
1
â
2
cup cottage cheese
1 cup yogurt
1 cup sour cream, plus extra for serving
1
â
4
cup (
1
â
2
stick) butter
1
â
2
cup plus 2 tablespoons sugar
3 large eggs, separated, or 2 large egg yolks and 4 large egg whites
1.
Preheat oven to 350°F. Grease a square 9-inch baking dish. Mix cornmeal, flour, baking powder, and salt in a bowl. Mix corn kernels, cottage cheese, yogurt, and sour cream in another bowl.
2.
Cream butter with
1
â
2
cup sugar in a large bowl with an electric mixer. Add egg yolks and beat until smooth. Stir in cheese mixture alternately with dry ingredients. Whip egg whites in a clean bowl until they form soft peaks. Beat in remaining 2 tablespoons sugar and beat until whites are stiff and shiny but not dry. Fold whites gently into corn mixture. Transfer to baking dish.
3.
Bake 35 to 40 minutes or until a cake tester inserted in center comes out clean. Serve warm with sour cream.
These rich and cheesy mini-kugels are delicious on their own, with Sephardic style
Grilled Red Pepper Sauce
, or with
Fresh Tomato Sauce
. You can either unmold them, or serve them in the ramekins in which they baked. If you are serving them unmolded, you can spoon a little sauce around or over them.
6 ounces small pasta shells (about 2 cups)
1
â
2
cup ricotta cheese
3
â
4
cup whipping cream
2 cups shredded Swiss cheese
1
â
3
cup chopped fresh Italian parsley
1
â
3
cup chopped green onions
1
1
â
2
tablespoons chopped fresh thyme or 1
1
â
2
teaspoons dried
Freshly grated nutmeg, to taste
Salt and freshly ground pepper, to taste
3 large eggs, beaten
Dry bread crumbs (for coating)
Boiling water (for pan)
Fresh parsley sprigs
1.
Preheat oven to 375°F. Cook pasta uncovered in a large pot of boiling salted water over high heat, stirring occasionally, about 5 minutes or until nearly tender but firmer than usual. Drain, rinse with cold water, and drain well.
2.
Mix ricotta with cream in a medium bowl. Add Swiss cheese, chopped parsley, green onions, and thyme and mix well. Add pasta and season with nutmeg, salt, and pepper. Stir in eggs.
3.
Butter four 1- to 1
1
â
4
-cup ramekins. Cut 4 rounds of foil or wax paper to fit bases; line bases. Butter liner. Coat sides and lined bases of ramekins with bread crumbs.
4.
Fill ramekins with pasta mixture. Put them in a roasting pan. Add enough boiling water to pan to come halfway up sides of ramekins. Set a sheet of buttered foil over ramekins. Bake about 1 hour or until firm when touched on top; top will feel oily but batter should not stick to your finger.
5.
Heat serving plates. Remove kugels from water and let stand about 5 minutes. To unmold, run a thin knife carefully around each one. Unmold onto heated plates; hold mold with plate and tap together on towel-lined surface, then carefully lift mold straight up and remove foil. Serve garnished with parsley sprigs.
Using whole-wheat noodles gives kugel a different look but my relatives love to debate which type of noodle gives a tastier result. With plenty of vegetables, this casserole is a meal in one dish.
3 tablespoons vegetable oil
2 large onions, chopped
2 ribs celery, sliced thin
3 large carrots, coarsely grated
2 small zucchini, coarsely grated
Salt and freshly ground pepper, to taste
7 or 8 ounces medium or wide whole-wheat noodles
1
â
2
cup sour cream, regular, low-fat, or nonfat
3
â
4
cup cottage cheese, regular, low-fat, or nonfat
1 teaspoon caraway seeds (optional)
Cayenne pepper, to taste
2 large eggs, beaten, or egg substitute equal to 2 eggs
About
1
â
2
teaspoon paprika (for sprinkling)
1.
Preheat oven to 350°F. Heat 2 tablespoons oil in a large skillet. Add onions and sauté over medium heat, stirring, 5 minutes. Add celery and sauté about 5 more minutes or until onions begin to turn golden. Remove from heat. Add carrots and zucchini, sprinkle with salt and pepper, and mix well.
2.
Add noodles to a large saucepan of boiling salted water and boil uncovered over high heat about 5 minutes; they should be nearly tender but firmer than usual. Drain, rinse with cold water, and drain well. Transfer to a large bowl. Add vegetable mixture and toss with noodles. Add sour cream, cottage cheese, and caraway seeds, if using, and mix well. Season with salt, pepper, and cayenne. Stir in eggs.
3.
Lightly oil a 2-quart baking dish and add noodle mixture. Sprinkle with remaining tablespoon oil; dust lightly with paprika. Bake uncovered 40 minutes or until set. Serve from baking dish.
Chili with cheese is a popular American combination. To make it kosher, I prepare pareve chili, well flavored with onions, garlic, and tomatoes. Then, I pair it with another favorite chili partner, spaghetti, to make this rich and flavorful main-course kugel. If you like, serve it with sour cream, diced avocado, and extra shredded cheddar cheese.
3 tablespoons olive oil
2 large onions, chopped
6 large cloves garlic, chopped
2 teaspoons chili powder
1 tablespoon ground cumin
1
1
â
2
teaspoons dried oregano
1
â
2
teaspoon hot red pepper flakes, or to taste
Two 28-ounce cans diced tomatoes, drained
One 8-ounce can tomato sauce
Two 15- or 16-ounce cans white beans, drained
8 ounces spaghetti
1 cup shredded cheddar cheese
1.
Preheat oven to 350°F. Heat 2 tablespoons oil in a wide stew pan or Dutch oven. Add onions and sauté over medium heat, stirring often, 7 minutes or until lightly browned. Add garlic, chili powder, cumin, oregano, and pepper flakes and stir over low heat for 30 seconds. Add tomatoes and tomato sauce. Stir and bring to a boil. Add beans and bring to a simmer. Simmer uncovered over medium heat, stirring often, for about 10 minutes or until chili is thick. Adjust seasoning.
2.
Cook spaghetti uncovered in a large pot of boiling salted water over high heat, lifting occasionally with tongs, about 8 minutes or until tender but firmer than usual. Drain, rinse with cold water, and drain well. Transfer to a large bowl. Add 1 tablespoon oil and half the chili and toss to combine.
3.
Lightly oil a 2-quart baking dish and add half of spaghetti mixture. Top with half the remaining chili and half the cheese. Top with the remaining spaghetti mixture, then the remaining chili. Sprinkle with the remaining cheese. Bake uncovered for about 30 minutes or until kugel is hot and cheese browns. Serve from the baking dish.
This dish is prepared in southern France with many different vegetables, such as pumpkin, spinach, chard, asparagus, and artichokes. Pareve versions are also made, with no cheese and more garlic. This type of kugel is light textured, as there is a high proportion of vegetables to rice. Usually the vegetables are sautéed in oil, but I cook them in water to keep the dish light.
2 cups water
1
â
3
cup long-grain rice
2 pounds zucchini, sliced
1
â
4
-inch thick
3 tablespoons olive oil
2 large onions, halved and sliced thin
3 medium cloves garlic, chopped