Lokshen. The Other Kugel

So, earlier in the week we discussed Potato kugel. That one's pretty savory, which means that it doesn't hang out in seedy dive bars or something like that. This one is a bit sweeter. First of all, I should let you in on the secret. Lokshen, or Lukshen is Yiddish for Noodles. So yes, this is a big chunk of noodle pudding. It's also good for people who can't have potatoes for whatever reason. On the other hand, people with gluten issues might want to skip this one.

What you'll need:
1 lb. noodles - Egg noodles are best, about half and half broad and thin.
2 apples, peeled and cored
1/2 cup raisins
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1/4 cup oil
5 eggs

Preheat your oven to 375F(190C)

So, you've got your noodles. Get them into a pot of salted, boiling water. Ignore their screams and pleas for mercy, they're just noodles.

While they're bubbling away, prep your apples. Peel, core and chop into small chunks.

When the noodles are al dente take them off the fire and drain them, then transfer to mixing bowl.

Let them cool for a few minute and assemble your other ingredients.

Add the apples and raisins. You might try pineapple or pears as well. I'd think dried cranberries might be an interesting addition as well. And add in your spices. If you don't like cinnamon or nutmeg try ginger instead.

Starting mixing slowly and follow that with the sugar.

And now, it's egg time.

You need to do these one at a time, since the noodles are still hot. Beat an egg.

Slowly incorporate it in with the noodles. Do this one at a time until the mixture is nice and creamy. Depending on the size of your eggs you may need one less or one more. Before you do the last egg, pour the oil into your casserole dish and swirl it around to cover the sides then putting it in the oven to heat up.

After it's had a few minutes to get hot, take the casserole dish out and pour the oil into the noodles and mix it through. Then pour the whole lot back into the dish.

Then it's back into the oven for an hour. It should come out a dark golden brown and full of delicious flavor.

Feed it to your friends and family. They will appreciate your mad kitchen skills.

A block of Potatoes - The One about the Kugel

You may remember my post from yesterday about Gribenes. Well, one of the byproducts of making Gribenes is the rendered chicken fat, a.k.a. schmaltz. If you didn't know, that stuff is also darn tasty and gives a fine, fine flavor to whatever it's used in. So, since we had some schmaltz left over we're going to use it to add some flavor to the potato kugel. A bit of a historical note on the term, in Yiddish it means square, though the original German is more like ball. The dish, at one time was round, but these days, with some exceptions, are mostly made in square/rectangular pans. On a side note, the game Knucklebones in Yiddish is called Kugelach, and is played with 5 bronze cubes. Well, enough with the history and on to the food.

You'll need:
6 good sized potatoes
1 large onion
1/2 cup oil
2 Tablespoons salt
1 Tablespoon crushed black pepper
2 eggs
Preheat the oven to 375F (190C)

Peel them!

Then grate them. I do it with a hand grater and half on the thick grate and half on the thin.
Now, the trick to making a good potato kugel, and latkes for that matter is to squeeze out all the liquid from the grated potatoes. This is a bit messy, so do it over the sink.

Now, chop your onion, not to finely and saute it in the schmaltz from the gribenes. I told you we'd be using it, now's your chance to kick this up a notch. If you haven't got spare schmaltz, use olive oil, or if you want to make it dairy some butter.

When the onions are translucent and starting to brown dump them into the grated potatoes and mix in the oil.

Add the salt.

And the pepper. I'd personally add more, since I like mine really sharp, but I've been out voted.

Now, add the eggs.

Make sure to remove the shells before doing so, beating and then adding to the mix.

Make sure it's well incorporated and dump into an oiled casserole dish and into the oven. It should be about two inches thick.

 

Let it cook about 50 minutes at 375F (190C) uncovered until deep golden brown.

Enjoy!