Saturday, November 10, 2012

Think Again About Kugel

From  Martha Rose Shulman, the Recipes for Health columnist: five recipes for kugels made with grains. She writes:
...I researched kugels, and found that the interpretation of what a kugel actually should or can be is very broad. The name comes from the word for pudding, but all of the recipes I looked at – some sweet, some savory, many made with noodles or potatoes but many without – could also be described as gratins. I thought the idea of substituting grains for noodles was a very good one, because I never like the way the noodles on the surface of a kugel dry out.
I ended up making mostly savory kugels:

Quinoa and Carrot Kugel: This caraway-scented kugel will be a big hit at your family table.

Quinoa and Cauliflower Kugel With Cumin: If you have cooked quinoa in the freezer, this dish comes together even more quickly.

Sweet Millet Kugel With Dried Apricots and Raisins: Millet, a light, fluffy gluten-free grain, lends itself beautifully to both sweet and savory kugels.

Cabbage, Onion and Millet Kugel: This savory kugel is substantial enough to serve as a main dish.

Sweet Potato and Apple Kugel: Basting the top of this kugel with melted butter lets the sweet potato soften properly without the top drying out.


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