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This style of kugel is called "Jerusalem kugel".
Egg noodles in caramel, cinnamon, ginger, plenty of black pepper. Baked, in a low oven all night long in order to give it this signature brown color and flavor.
Traditionally made on Friday night and served on Saturday morning. The kugel is best served warm as a warming wintery breakfast, but it can also be served at room temp during warmer months.
Most kugels are cooked with no dairy for kosher reasons, but I much prefer the taste of butter. Sub it with natural oil if desired.
Raisins can be added if you like.
Feeds 8 as a hearty breakfast or much more as a first/last course.
It's usually made much larger, and you can scale the recipe both up and down with no adjustments.
400g good quality dry egg noodles or dry egg pasta. I prefer thin noodles, slightly thinner the spaghetti (~3mm). 50g cold butter, cut into pieces 4 eggs 1 teaspoon salt 1 teaspoon cinnamon 1 flat teaspoon dry ginger, or a full teaspoon if you like more ginger flavor 2 to 3 teaspoons black pepper, ground finely (make sure to use freshly ground pepper) 1 tablespoon milk, cream or water 50g walnuts, roughly chopped 200-250g white sugar (I use about 225g, preferring my kugel not too sweet. you can use up to 300g for a really sweet kugel)
Pick a somewhat narrow and tall pot that can just hold the cooked noodles/pasta. A cake pan can be used instead, as long as it can be tightly sealed.
Make sure to slice the butter and keep it cool. Heat oven to 200 degC. Mix together eggs, milk (or cream/water) salt, spices and almonds. Keep refrigerated. Cook noodles in slightly salted water until almost al-dente, drain well. You can cook the pasta in the pot used later for baking. Meanwhile, in a good, wide pan, cook sugar to very dark caramel. I prefer the dry caramel method, but do use wet method if you like it better. When very dark, immediately remove from heat and add butter to cool the caramel and stop it from burning. Add cooked noodles and mix well to coat in caramel. If caramel starts to harden, place pot on medium heat and push the chunks to the bottom until they melt. Let the noodles chill slightly then add egg and nuts mixture. Mix until well combined. if your pot or pan used for baking is not non-stick, then grease it. Pour noodles into pot or pan and slightly flatten the top to look even. If you see any nuts poking above, push them down slightly so that they don't burn. Tightly cover the pot or pan with aluminium foil to keep moisture inside. Cover with a lid and place in hot oven for about 15 minutes. Reduce heat to 100 degC (210 degF) and bake overnight, about 10 hours. To serve, remove foil and invert kugel on a tray. Serve with pickled cucumbers (not everyone likes this combination, but try). Leftovers can be chilled and reheated later (microwave or oven both works, the later might dry it too much if you are not careful). You can also pan fry leftover slices.
I've been working on this one for a while, and went through three different cocoa powders and three different chocolates. I settled on Peet's Dutch processed cocoa because it is good quality, not too expensive, and easy to come by. Peet's has been discontinued and now I'm using Cacao Barry Extra Brute. Valrhona 71% chocolate from the 3.5-oz bars worked best for me, although the 85% was good, too, but I wanted a less "bitter" taste and didn't want to use more sugar to sweeten or soften the flavor. If you like a more intense chocolate taste, the 85% will work, and you may not need more sugar. I weighed the chocolate and found that three squares of the bar equals 1.25-oz. Using more chocolate may result in a slightly thicker pudding, and therefore less cornstarch may be advisable.
I prefer to use 2% milk for this, but whole milk will be fine if that's your preference. My goal was to come up with a nice, rich flavor but keep the fat and sugar down as much as possible. 1% milk is not recommended, but it will work, sort of ...
1 teaspoon of espresso powder will be fine, but I preferred a little more kick in this pudding. I used Medaglia D'oro because it is easy to come by, not too expensive, and it seems to work just fine. I tried another brand at one point and, frankly, couldn't tell the difference. ETA 0n 7/19/2016: I now use Trader Joe's 100% Colombian Instant Coffee. It's less expensive than Medaglia D'oro and I prefer the flavor both in this pudding and for other uses.
Let me know how you like it ...
Shel’s Simple Old Fashioned Low Fat Chocolate Pudding
2 cups low fat (2%) milk - whole milk is OK
2 Tbs cornstarch
3 Tbs sugar
¼ tsp Diamond Crystal kosher salt
2 Tbs good quality Dutch process cocoa
(1.25-oz 71% Valrhona Chocolate, chopped in small pieces)
1.5 tsp vanilla extract
2 tsp instant espresso powder
Heat 2 cups milk in microwave for about two - three minutes depending on power level. Pour ½ cup milk into a small bowl and add the cornstarch, sugar, salt, espresso powder, and cocoa, and stir until well mixed.
Put the remaining 1½ cups milk into a non-reactive saucepan, add the cocoa-milk mixture and the chopped chocolate, and heat on medium stirring frequently, almost constantly, until chocolate is dissolved and the mixture thickens. It should get to be almost lava-like, with an ocassional bursting bubble.
Remove from heat and let cool for a few minutes, then add the vanilla extract and stir to incorporate well.
Pour into an appropriately sized bowl, or two to four serving dishes, let cool further, and then cover and refrigerate.
If you don't like a skin on your pudding, cover the pudding with plastic wrap or parchment paper cut to fit the bowl before covering and refrigerating.
Before serving, stir or whisk the pudding.
Honey Butter Japanese Sweet Potato
I always serve this dish with Tonkatsu. It is not too sweet and the flavors blend perfectly with the Tonkatsu sauce that is served with the pork.
1 sweet potato
2 tablespoons butter
2 tablespoons honey
2 teaspoons soy sauce
2 tablespoons water
1 teaspoon black sesame seeds
Wrap the sweet potato in cling wrap and microwave for 3 to 4 minutes.* Cut into 1 1/2 inch thick strips.
Melt butter in a skillet and cook the sweet potato over medium heat.
When the potatoes are soft, add the honey, water and soy sauce to the pan. Mix well together and stir just until the liquid starts to turn to a syrup. Top it off with sesame seeds.
Instead of putting this in the microwave, I cut the potato into wedges and cook it in the instant pot for 2 minutes. This can be done a day ahead of when you need it.
For non-Louisianans, this dish has nothing to do with actual barbecue.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and shells.
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning (Tony’s or other)
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
Head on shrimp are preferred, as there is so much flavor from the heads. However, de-headed, as pictured, is also good!
Traditionally served as part of a brunch/lunch spread, along with sweet dill pickles.
It can be also served as a dessert, I suggest having it along with some creme anglaise, sweetened ricotta or whipped cream if doing so.
- 400g dry spaghetti
- 250g sugar
- a few tbsp of water
- 50g butter
- 80g milk (or water)
- 5 eggs
- 1 tsp salt
- 1 to 1.5 tsp cinnamon
- 1.5 tsp dry ginger
- 2 tsp ground black pepper
- a narrow and tall non stick pot, silicon mold or well greased aluminium pan. Choose a tall and narrow one for an impressive tall result.
- Optional but recommended: toast the dry pasta in a low oven until light reddish-brown (careful, it can easily go too far). This will lend the kugel an impressive dark-brown color and better texture.
- Cook the pasta al-dente. Drain well.
- Meanwhile, make a caramel out of sugar and water. If using a non stick pot for baking, you can make the caramel in it.
- Cook the caramel to an amber shade. If it is too dark, the result will not be sweet enough. You can add more sugar if it happen to darken too much. But make sure it's not burnt.
- Remove from heat.
- Add in the butter and mix.
- Mix in the milk.
- Mix the pasta into the caramel sauce.
- Make sure that the pasta isn't too hot, then mix in the milk, eggs, salt and spices. Mix well.
- Transfer to the baking pan/mold, or keep in the pot if its non stick.
- Cover well with aluminum foil, as air tight as you can.
- Bake for at least 9 hours and up to 16 (I haven't tried longer) at 90-100 deg C (195 F).
- You can put a few eggs in the oven as well to make haminados eggs, which are excellent in sandwiches.
- Before serving, pour 1/4 cup of boiling water on top of the kugel, then let it absorb for a short while.
- Remove from the pan and slice to serve.
- It reheats well in an oven or microwave.
See also the more familiar apple kugel:
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