Friday, July 12, 2013

In The Kitchen -- Noodle Kugel


The best dishes in the world are the ones you grew up on, no? They are probably the ultimate definition of comfort food. One of my own all-time favorites was the Noodle Kugel that my grandma used to make. I simply could not get enough.

My kids adore it now, too, so it's a bit of a regular in our house. Though I'm sure they would say not regularly enough. 

While she never wrote down her recipes to officially hand down, I think I've done a pretty good job of replicating some of them on my own. Sense memory at its best.

I love her version because it's not overly sweet or spiced, and it has added cheeses for scrumptiousness. Since I always picked out the raisins as a kid, I made the executive decision to just leave them out altogether (wish all problems in life were that easily solved).

Noodle Pudding a la Grandma Ray. It goes like this...

Ingredients:

1 Package Wide Egg Noodles
4 Large Eggs
3/4 cups Cottage Cheese
2/3 of a 15 oz container Ricotta Cheese
1/2 cup Sugar (add a little more if you like yours sweeter)
1 stick (1/2 cup) Butter, melted
1/4 teaspoon Cinnamon
1 teaspoon Salt

Cook the noodles per package directions. Meanwhile, in a large bowl, beat the eggs and add in the sugar, salt, and cinnamon. When the noodles are cooked, rinse and drain them, then add them into the bowl and combine. Stir in the melted butter and then the cheeses until everything is evenly mixed. 



Pour the mixture into a lightly greased 9x12 pan and bake in the oven at 375 degrees for 40 minutes. Lay a piece of foil across the top of the pan near the end of baking to keep the top brown but not burnt. When it's done, remove from the oven and let cool.



Serve it warm or cold, depending on how you like it. For whatever reason, I've always liked mine chilled from the fridge the next day (plate and fork optional)!

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