1,000 Jewish Recipes (250 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
2
1
â
2
cups milk
Freshly grated nutmeg, to taste
Cayenne pepper, to taste
2 large carrots, cut into thin strips
One 10-ounce package frozen peas or 1
1
â
2
cup fresh peas
1 pound fine noodles
2 medium zucchini, cut into strips
2 cups chopped fresh spinach
2 cups cottage cheese
3
â
4
cup mozzarella cheese
1
â
4
cup freshly grated Parmesan cheese (optional)
1.
Melt butter in a medium, heavy saucepan over medium heat. Add onion and cook, stirring occasionally, 3 minutes. Add mushrooms, salt, and pepper and sauté over medium-high heat, stirring often, 3 minutes. Remove from heat and stir in flour. Return to heat and cook over low heat, stirring constantly, 1 minute. Remove from heat. Stir in milk, scraping bottom of pan to thoroughly blend in flour. Cook over medium-high heat, stirring constantly, until sauce thickens and comes to a boil. Add a pinch of salt, pepper, and nutmeg. Simmer over low heat, stirring often, 5 minutes. Add cayenne. Adjust seasoning.
2.
Preheat oven to 375°F. Add carrots, peas, and noodles to a large pot of boiling salted water. Cook uncovered over high heat, stirring occasionally, 3 minutes. Add zucchini and spinach and cook 2 to 3 more minutes or until noodles are nearly tender. Drain, rinse with cold water, and drain well. Transfer mixture to a large bowl.
3.
Lightly butter a 2-quart baking dish. Add sauce to noodle mixture and stir. Add cottage cheese and mix well. Adjust seasoning. Spoon into baking dish. Sprinkle with mozzarella and Parmesan cheese, if using. Bake 20 to 30 minutes or until bubbling. Brown under broiler, about 1 to 2 minutes. Serve from baking dish.
Although kugels are of Ashkenazic origin, there's no reason we can't make them with ingredients from the other branches of Jewish cooking. Combining broccoli, garlic, and pine nuts with linguine lends Italian flair to this kugel. It's terrific with
Braised Turkey Drumsticks in Red Wine and Porcini Sauce
or with
Chicken Thighs with Onions and Green Olives
.
1 pound broccoli, divided into florets
8 ounces linguine
4 tablespoons olive oil
1 medium onion, chopped
6 large cloves garlic, chopped
1
â
4
teaspoon hot pepper flakes
Salt and freshly ground pepper, to taste
2 large eggs, beaten
1
â
4
cup pine nuts, toasted
1.
Preheat oven to 350°F. Boil broccoli in a large pot of boiling salted water about 4 minutes or until crisp-tender. Remove with slotted spoon and transfer to a strainer. Rinse with cold water and drain well. Chop broccoli coarsely. Add linguine to the boiling water and boil uncovered over high heat about 7 minutes or until nearly tender. Drain, rinse with cold water, and drain well. Transfer to a large bowl.
2.
In a large skillet heat 1
1
â
2
tablespoons oil. Add onion and sauté over medium heat, stirring, about 5 minutes or until beginning to turn golden. Remove from pan.
3.
Add another 1
1
â
2
tablespoons oil to skillet. Add garlic and pepper flakes and sauté over low heat about 15 seconds. Add broccoli and sauté, stirring, about 1 minute. Remove from heat. Season with salt and pepper.
4.
Beat eggs with
1
â
2
teaspoon salt and a pinch of pepper in a bowl. Add to linguine. Add onion and toasted pine nuts and mix well.
5.
Lightly oil a 2-quart baking dish and add half of linguine mixture. Top with all the broccoli mixture, then with the remaining linguine. Sprinkle with remaining tablespoon oil. Bake uncovered for 50 minutes to 1 hour or until set. Serve from the bak- ing dish.
Like lasagne, this sumptuous kugel is composed of layers of noodles, tasty filling, hearty sauce, and cheese. It's easier to make than lasagne because there is no need to dry the noodles individually. With its cheesy filling and robust flavored sauce, this kugel is sure to please. You can assemble it a day ahead, ready for baking, and keep it covered in the refrigerator.
2 cups ricotta cheese (about 1 pound)
3
â
4
cup freshly grated Parmesan cheese
1
â
4
cup minced fresh Italian parsley
Freshly grated nutmeg, to taste
Salt and freshly ground pepper, to taste
2 large egg yolks or 1 large egg
12 ounces wide noodles
3 tablespoons olive oil
2 large eggs, beaten
1
â
2
to 1 pound Swiss or kashkaval cheese, shredded (2 to 4 cups)
1.
Prepare sauce and let cool. Then, mix ricotta,
1
â
2
cup Parmesan, parsley, nutmeg, salt, and pepper in a bowl. Adjust seasoning; mixture should be flavored generously with nutmeg. Add egg yolks and mix well.
2.
Cook noodles uncovered in a large pot of boiling salted water over high heat, stirring occasionally, about 6 minutes or until nearly tender. Rinse with cold water and drain well. Transfer to a large bowl and toss with olive oil and salt and pepper. Add beaten eggs and toss to coat.
3.
Preheat oven to 375°F. Grease a 13 à 9 à 2-inch baking dish. Spoon 1 cup tomato sauce on bottom of dish and spread evenly with spatula. Top with
1
â
4
of noodle mixture. Sprinkle with
1
â
3
of shredded Swiss cheese.
4.
Top with another
1
â
4
of noodle mixture. Top with all of ricotta mixture by spoonfuls; carefully spread it evenly. Top with another
1
â
4
of noodle mixture, then with 1 cup tomato sauce. Sprinkle with another
1
â
3
of shredded Swiss cheese.
5.
Top with remaining noodle mixture. Spoon remaining tomato sauce over top. Sprinkle evenly with remaining Swiss cheese, then with remaining Parmesan.
6.
Bake kugel for 30 to 40 minutes or until bubbling and lightly browned. Let stand 5 minutes in a warm place before serving.
Tomato sauce is the perfect partner for this hearty kugel. Serve it as a main course for Shavuot or for any meatless meal. If your market carries Chinese or Japanese eggplants, choose them, as their more delicate taste is perfect for this kugel.
1 pound eggplant, preferably Chinese or Japanese
4 tablespoons vegetable oil
Salt and ground white pepper, to taste
2 tablespoons butter
1 small onion, minced
2
1
â
2
tablespoons all-purpose flour
1
1
â
2
cups milk
Cayenne pepper, to taste
Freshly grated nutmeg, to taste
1
1
â
2
cups elbow macaroni
3
â
4
to 1 cup grated Swiss cheese
2 large eggs, beaten
1.
Peel eggplant if you like. Cut in
1
â
2
-inch dice. Preheat oven to 375°F. Butter a 5- to 6-cup soufflé dish or deep baking dish.
2.
Heat 2 tablespoons oil in a skillet. Add half the eggplant cubes, sprinkle with salt, and sauté over medium heat for 3 minutes. Cover and cook over medium-low heat, stirring often, about 4 minutes or until eggplant is tender. Remove eggplant. Heat another 2 tablespoons oil in skillet and sauté remaining eggplant.
3.
Melt butter in a medium, heavy saucepan. Add onion, and sauté over low for heat about 5 minutes, or until soft but not brown. Sprinkle with flour and cook, stirring, about 2 minutes. Remove from heat. Gradually whisk in milk. Bring to a boil, stirring constantly with a whisk. Add salt, white pepper, cayenne, and nutmeg. Cook over low heat, whisking often, for 5 minutes. Transfer to a large bowl.
4.
Cook macaroni uncovered in a large pan of boiling salted water over high heat, stirring occasionally, about 9 minutes, or until nearly tender. Rinse with cold water and drain well. Add macaroni and eggplant to sauce and mix gently. Gently stir in cheese. Adjust seasoning. Stir in eggs.
5.
Spoon macaroni mixture into buttered dish. Set dish in a roasting pan and put in oven. Add enough very hot water to roasting pan to come halfway up sides of soufflé dish. Bake kugel for about 40 minutes or until it sets. Remove from pan of water. Serve hot.
This fruity kugel makes a wonderful cold-weather brunch dish or dessert. Serve it with fresh sliced pears and, if you like, sour cream or yogurt.
2 large ripe pears
2 tablespoons strained fresh lemon juice
8 ounces wide egg noodles
4 to 6 tablespoons butter, melted
1 cup cottage cheese
1
1
â
4
cups sour cream
4 large eggs, separated
6 tablespoons sugar
1
1
â
2
teaspoons grated lemon rind
Pinch of salt
1
â
4
cup golden raisins
1.
Preheat oven to 350°F. Butter a deep 8- to 10-cup baking dish. Peel, halve, and core pears. Cut them in very thin slices and put them in a bowl. Sprinkle them with the lemon juice.
2.
Cook noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 5 minutes or until nearly tender. Drain, rinse with cold water, and drain well. Transfer to a large bowl.