pasta/ sides

Savory Kugel

savory kugal

Savory Kugel vs Sweet Kugel… as far as I’m concerned these are vastly different dishes.  And over the years I think I’ve chalked it up to one thing, as far as what side of the Kugel fence you are on: your grandmother. The Kugel your grandmother made was always the best and if you’re like me, the only one worth while.

My grandmother helped raise my brother and me, and lived with us for a majority of those years.  Although my mother’s idea of cooking was TV dinners and Shake and Bake chicken (any shout-outs for Shake and Bake?  Anyone?  Anyone? Bueller?), my grandmother made many things from scratch. I still remember the smell of homemade apple sauce on the oven when I’d come home from school, but her Kugel was my all time favorite.  When I was in high school I was helping her one day when I realized I should write down the recipe.  My grandma was of the ‘a pinch of this, a dash of that’ school and I realized in that moment we were both getting older.  In another year or so, I would be on my own and, well, she was just getting older, but I needed this recipe to continue on.

savory kugal

I’ve guarded this recipe card closely over the years.  It is well worn and faded and full of stains.  But aren’t the best recipe cards? I’ve guarded the recipe too. I’ve become the one in the family to make ‘Grandma’s Kugel’ and I’ve always worn that honor with pride. Imagine my horror a few years back when my cousin called to say his new girlfriend wanted to make the kugel for a holiday get together. (Insert sound of brakes squealing to a halt.)  Not only did she want to make the kugel, she wanted grandma’s recipe.  I was dumbfounded.  My cousin and I, who loved this dish like no others, always talked about it (in context to holiday food, of course… or maybe not…) so my rational mind thought, ‘Ok, he talked it up, now she wants to impress him and the family because she’s the new girlfriend.’ My stubborn-Taurus-protective mind thought, ‘Oh hells no!’. But I loved my cousin, so against my better judgement, I took a photo with my phone and sent a copy of the recipe card.  A bad, out-of-focus copy with no additional notes on what some of my writing on there meant.  But I sent it.  And you know what she said?  “That’s it?”

It was in that moment that I realized this Kugel wasn’t the best Kugel that was ever made, with the most exotic ingredients no one had ever heard of.  It was the best kugel because it was our grandmothers.  And as far as my cousin and I were concerned, it was the best Kugel ever made.  And it’s a Savory Kugel… because that’s what our grandmother made.

Savory Kugel is most often served for Passover, but I serve this any time a Jewish holiday is near. And often when they aren’t.  Life is too short.

I should worn you, the amount of butter in this dish is not for the faint of heart.  But don’t cut it out. It helps create the crispy edges that my cousin and I would fight over. (Thank goodness a pan has four corners, because those are always the best pieces!)

savory kugal_0001

Yep, a whole stick for a 13 x 9 pan. I warned you…

savory kugel

And lots of cottage cheese, sour cream, eggs and milk.  This recipe alone is why I can’t be vegan. (Gorgeous eggs from Le Bahn Ranch.)

savory kugel

Mix the egg noodles and mixture together and pour over the melted butter…

savory kugel

I bake it covered for about 45 minutes then uncover for 15 more to start getting that crunchy texture. And see the browning starting on the sides?  Oh yeah!!!  That’s what you want.  Well, that’s what I want and I highly recommend it!

savory kugel

savory kugel

And so yea, girlfriend, that’s it!  Only the best Savory Kugel ever, from my grandma to you.

savory kugel

Dedicated to my grandma and my cousin.  Love and miss you both.

Savory Kugel

Savory Kugel

Use locally sourced, organic ingredients whenever possible.

Ingredients

  • 16 oz wide egg noodles, cooked
  • 1 stick butter
  • 5 eggs
  • 1 cup milk
  • 32 oz small curd cottage cheese
  • 5 Tbs sour cream
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 350°
  2. place stick of butter in a 13 x 9 pan and let it melt in the oven as it's preheating
  3. Meanwhile, combine the eggs, milk, cottage cheese, and sour cream
  4. Season generously with salt and pepper to taste
  5. Add in the cooked noodles and stir
  6. Pour noodle mixture over the melted butter
  7. Bake, covered, for 45 minutes
  8. Uncover and bake for approx 15 more minutes or until it starts forming a nice browning on the sides and top

Notes

Don't let the Kugel get too brown on top, or you'll crack a tooth on an overly crisp noodle! A nice golden brown with just a few crunchy pieces should be perfect.

http://farmtotablela.com/savory-kugel/

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12 Comments

  • Reply
    2015's Most Popular Posts
    January 15, 2016 at 11:01 pm

    […] Savory Kugal […]

  • Reply
    Meredith
    April 18, 2016 at 3:11 pm

    Do you mix the noodle mixture in the pan with the butter? Or just simply pour it on top?? Thanks!

    • Reply
      Farm to Table
      April 18, 2016 at 9:42 pm

      Hi Meredith. I pour it over the melted butter. You can kind of tell about 6 photos down. I try to keep the butter as evenly distributed as possible but it all works out and it gives the edges a great golden brown color by the end. The edge pieces are always my favorites!

  • Reply
    Deb
    July 11, 2016 at 7:33 am

    Can you make this a day ahead of serving and reheat?

    • Reply
      Farm to Table
      July 11, 2016 at 9:33 am

      Hi Deb. Absolutely. I would cover it for sure so it doesn’t brown any more though. 🙂

      • Reply
        Vicki
        August 19, 2016 at 7:11 am

        Thank you so much for sharing your grandmothers Savory Kuegel recipe. My grandmother made Kuegel and this is how I remember it too! I like savory better than sweet. Yum…with a side of Salmon Croquettes! My grandmother is gone, but you had the recipe I was looking for.

        • Reply
          Farm to Table
          August 23, 2016 at 4:20 pm

          Hi Vicki, I”m so glad that I was able to share this food and memory with you! Enjoy! Yeah for Grandmas!

  • Reply
    Deb
    July 11, 2016 at 9:35 am

    Great- thx!

  • Reply
    Jennifer
    August 1, 2016 at 7:20 pm

    Simple and looks good! I shared this everywhere so I wouldn’t forget it, ha. I am going to make this, thanks for sharing your Grandma’s recipe. I wish I could find my Grandma’s homemade biscuit recipe, I miss them.

    • Reply
      Farm to Table
      August 2, 2016 at 3:43 pm

      Are’t Grandma recipes the best? I think of her every time I make it. The connections we make between family and food are amazing sometimes, aren’t they? I hope you find the biscuit one. Maybe someone in your family has it?

  • Reply
    Gigi Cohen
    April 13, 2017 at 10:20 pm

    Can one substitute Ricotta for the Cottage cheese??

    • Reply
      Farm to Table
      April 13, 2017 at 10:57 pm

      Hi Gigi, It isn’t what is traditionally used and honestly I have never tried it myself since I keep it to the way my grandmother made it. Having said that however, you might be able to. Ricotta is dryer so the texture might be different and cook time might be a little shorter. Ricotta is also a bit tangier then the mild cottage cheese but since there’s sour cream in there it might not be to noticeable. If you do try it, please come back and share your results with us! 😊

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