Congregation Emanu-El B’ne Jeshurun held a Kugel Cookoff on Sunday, Oct. 20, with more than two dozen kugels entered from throughout the community.
Attendees were asked to try and vote on kugels, as were a panel of judges, including Dan Jacobs, who owns local restaurants DanDan and Ester Ev and was a finalist on the TV show “Top Chef.”
Both the first-place judge’s choice winner and the first-place people’s choice winner was the Garden Delight Kugel, from Barbara Glazer. Yes, this kugel that won first place twice! Our thanks to Glazer for the recipe.
Ingredients:
1/4 lb butter (1 stick)
1 large onion, diced
3 cloves garlic, crushed
1 pint white button mushrooms, sliced
1 pint crimini mushrooms, sliced
1 -10oz package of frozen spinach, defrosted, plus some fresh spinach for color and taste
1 cup sundried tomatoes (in oil or water), chopped
1 – 12oz package of wide egg noodles
½ cup of Pesto (Homemade recipe: Blend fresh basil, 2 cloves garlic, pine nuts, parmesan cheese, salt, olive oil)
1 cup Cottage Cheese
1/2 cup Sour Cream
4 eggs, blended
1 cup mozzarella cheese, shredded
1 log of goat cheese
Salt and pepper to taste
Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray to prevent sticking.
In a pan, melt the stick of butter and sauté the onions and garlic until cooked and fragrant. Add mushrooms to the pan until those are cooked. Add spinach and sundried tomatoes to the pan until all are mixed in and cooked together. Add salt and pepper to the pan and mix.
In a large pot of salted water, boil the noodles until just slightly cooked – about 6 minutes. Drain the pasta and add the pesto to the noodles and blend in. Add salt and pepper to the noodles. Then add the cooked vegetables to the noodles and mix well.
In a separate large bowl, add the 4 eggs and whisk together. Add the sour cream, cottage cheese, and mozzarella cheese and stir together. Then add the vegetable noodles to the egg mixture and blend well.
Place entire mixture into one greased 9×13 pan. Place dollops of goat cheese across the top of the kugel. Bake for 1 hour at 350 degrees. Let cool and serve warm or at room temperature.
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