Posts Tagged: kugel Results 13
I have had many things passed down to me by my matriarchs including my grandmother’s cast iron blintzes pans, which she inherited from her mother and are well over 100 years old. On Shavuot, my daughters and my mother and I have had the honor and joy of making blintzes in these magic pans seasoned with love and memories from one generation to the next. For a brief moment I am transported back to when Nana made them. If only those pans could talk! Oh, the tales they could tell. I truly treasure these family recipes — cultural ties to our Eastern European roots. Like the brass candlesticks my great-grandmother brought from Minsk to America, these foods are small vestiges of that former life.
A recipe for broccoli kugel that Ivanka Trump claimed was her own “family favorite” is actually a word-for-word copy of a recipe by a well-known Jewish cookbook author.
The recipe that the future first daughter presented as her own, posted in May on her website, IvankaTrump.com, is virtually identical to a recipe in a 2011 post by Jamie Geller on her website, Joy of Kosher.
Kugel comes in many forms, not just noodles. Liz and I both love savory vegetable kugels, and this cauliflower-mushroom version is lighter and more refined than the ever-popular potato kugel. If you’re lucky enough to live in a place where foraged mushrooms are accessible, get the best you can find. They will only enhance the dish. In Seattle, we made this dish with hedgehog and black trumpet mushrooms foraged from a nearby forest, and it was the best version of this kugel we’ve ever created. Be aware that this kugel has a delicate consistency and serves more like an Italian sformato (vegetable souffle) than the dense kugels you might be used to. Normally we like to make this dish in ramekins and serve it in individual portions, for an elegant look and feel. In Seattle, we found squat 8-ounce mason jars and baked individual kugels in those, but baking in a 9-inch square glass baking dish works well, too—just let the kugel cool slightly before slicing or scooping into individual portions. For Passover, you can swap out the bread crumbs for matzo meal. If you’re making it a dairy kugel, you can use butter and sprinkle it with Parmesan cheese. Serve individual portions topped with crispy fried shallots and garnished with fresh parsley. — Jeffrey Yoskowitz, co-author of “The Gefilte Manifesto”
There’s nothing like a series of back-to-back Jewish holidays to help you pack on the pounds without even trying. Between my mother’s Rosh Hashanah brisket, my bubbie’s stuffed cabbage for Sukkot, and our elaborate post-Yom Kippur feast that features enough delectable breads, spreads, and pastries to more than make up for 24 hours without eating, it’s a wonder any of our clothing fits by the time October rolls around each year.