Chard Caramelized Shallot Noodle Kugel Recipe 485 Recipes

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

CHARD & CARAMELIZED SHALLOT NOODLE KUGEL RECIPE - (4.8/5)

Steps:

• Preheat the oven to 350°F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well-browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill. Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way. Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.

CARAMELIZED SHALLOTS

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

CHARD AND CARAMELIZED SHALLOT NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill.
• Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way.
• Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.

CREAMY MATZO-APPLE KUGEL

Steps:

• Melt 2 tablespoons of the butter in a large skillet and saute apple slices on high heat, stirring occasionally, until soft and lightly browned. Remove to a large bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to medium, and quickly saute raisins and almonds, stirring constantly. Be careful not to burn them. Add to bowl with apples, and set aside.
• Preheat oven to 350 degrees. Place matzo squares in another large bowl, and run cool water over them to soften. Crumble the matzo, and drain in a colander. Return drained matzo to bowl.
• Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly.
• Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners' sugar (best done through a sieve or sifter). YOu can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners' sugar added just prior to serving.

NOODLE KUGEL WITH JALAPENO ROASTED SHALLOTS

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
• Cook the noodles according to the package directions until al dente. Chill in ice water until completely cooled. Dry and coat with 1 tablespoon avocado oil in a large mixing bowl.
• Heat the butter and 1 tablespoon avocado oil in a 12-inch cast-iron pan over medium heat. Add the shallots and jalapeno and sweat for 5 minutes. Allow to slightly cool for 3 to 5 minutes. (Do not rinse the pan.)
• Add the cooked shallots, jalapeno, egg yolks and the remaining 1/4 cup plus 3 tablespoons oil to the noodles and toss well. Place the noodle mixture in the same cast-iron pan that the shallots and jalapeno were cooked in and place in the oven to bake until golden and crunchy on top, about 45 minutes. Allow to rest 5 minutes before serving hot or at room temperature.

SWEET NOODLE KUGEL, LOKSHEN KUGEL RECIPE - (4.7/5)

Steps:

• Bring a large pot of salted water to a boil. Add egg noodles; cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles; set aside. Heat oven to 350°F. Grease a 9x13-inch baking dish with butter; set aside. Using a hand mixer, beat egg whites in a bowl until stiff peaks form, about 2 minutes. Set beaten egg whites aside. Using a hand mixer, beat 8 tablespoons butter, plus sugar in a bowl until pale and fluffy, about 4 minutes. Add yolks, one at a time, beating until smooth after each addition. Add cottage cheese and sour cream; mix until combined. Add noodles and toss to coat. Gently fold in egg whites. Transfer mixture to prepared dish and spread into an even layer. Sprinkle with crushed cornflakes, and dot with remaining butter; bake until golden brown, 40 to 45 minutes.

NOODLE KUGEL RECIPE - (4.3/5)

Steps:

• Butter a 9x13 baking dish. In a large saucepan of boiling, salted water cook the noodles for 7 to 8 minutes or until not quite cooked, just under al dente. Drain. In a large bowl beat the cream cheese, butter, and sugar until smooth. Add the eggs and beat until thoroughly combined. Stir in the milk and apple juice. Gently stir in the the noodles and apples. Transfer to the baking dish distributing the apples evenly. In a small bowl combine the sugar, cinnamon and butter with a fork or your hands. Stir in the cornflakes. Spread the topping over the noodles. Refrigerate the dish until ready to serve. Pre-heat the oven to 350°F. Bake the pudding uncovered for 50 to 60 minutes or until set and the top is browned. Cut into squares and serve hot or at room temp.

GARLICKY SWISS CHARD

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

SWISS CHARD WITH CARAMELIZED SHALLOTS

Steps:

• Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
• Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.

CARAMELISED SHALLOTS

Steps:

• Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
• Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.