OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
ROASTED WILD MUSHROOMS AND POTATOES
You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
- Roast in the preheated oven for 30 minutes.
- While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
- Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
- Turn oven heat up to 425 degrees F (220 degrees C).
- Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
- Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.
Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g
WILD MUSHROOM-POTATO KUGEL
A truly lovely, earthy kugel from Jayne Cohen's wonderful cookbook, "The Gefilte Variations."
Provided by Chef Kate
Categories Potato
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Soak the mushrooms in two cups of hot water for one hour, until soft; strain through a sieve lined with paper towel or a coffee filter.
- Reserve the soaking liquid.
- Rinse the mushrooms, pat them dry and chop them coarsely.
- Heat the 4 tablespoons of oil in a large, heavy skillet over medium heat.
- Add the onions and saute, stirring, until lightly browned, about 15 minutes.
- Transfer the onions to a bowl and season with salt and pepper.
- In the same skillet, place the mushrooms, garlic and mushroom liquid.
- Cook over high heat, stirring occasionally, until the liquid evaporates.
- Season to taste with salt and pepper and remove from heat.
- Preheat oven to 400°F.
- Generously oil the bottom and sides of a heavy baking dish (a 13" x 9" lasagna pan for example) (an enamelled, cast iron pan works best).
- Grate the potatoes, transfer to a colander, rinse well, drain, and then squeeze out as much liquid as possible with your hands.
- Combine potatoes in a large bowl with the onions, eggs, and a generous sprinkling of salt and pepper.
- Place the baking pan (empty) in the oven for a moment or two until the oil is just sizzling.
- Remove the pan from the oven and layer half the potato mixture in the pan.
- Spread the mushrooms over the potatoes, then add the remaining potato mixture, smoothing the top.
- Drizzle a little olive oil on the top and bake the kugel about 50 minutes, until the top is golden and crisp.
- Remove from the oven and let stand, until it reaches room temperature, at least 30 minutes.
- Reheat 15 minutes at 350°F before serving.
Nutrition Facts : Calories 321, Fat 9.5, SaturatedFat 1.8, Cholesterol 105.8, Sodium 46.3, Carbohydrate 52.3, Fiber 5, Sugar 4.8, Protein 8.1
POTATO KUGEL KLEIN
The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.
Provided by Rachel Klein
Yield Serves 12 to 15
Number Of Ingredients 11
Steps:
- In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
- In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
- Preheat oven to 375° F. and butter a 13-by-9 inch baking dish.
- Under running water, coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered.
POTATO KUGEL
I am looking forward to trying this kugel. All Jamie Geller's recipes are geared to take approximately 15 minutes preparation and are usually quite delicious.
Provided by baezus
Categories Potato
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Liberally oil a baking dish. Place in oven to heat.
- Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
- Fill a large bowl with cold water and as you peel the potatoes place them in the water to prevent browning.
- Heat remainder of oil in a small sauce pan on the stove over a low-medium heat.
- Cut potatoes so they fit in to a food processor feed tube. Process potatoes and onions using the blade that creates shoe-string-like strips.
- Transfer potatoes and onions to a large bowl. Add egg mixture and heated oil and mix very well. Remove any large pieces of potatoes or onions that were not properly processed.
- Remove heated baking dish from oven and fill with potato mixture.
- Bake at 425 degrees F for 1 hour or until the top looks crunchy and golden.
WILD MUSHROOM POTATO LASAGNA
Select a variety of wild mushrooms and watch your guests go wild themselves for this recipe! Originally from the Houston Chronicle food section.
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Slice mushrooms into 1/8 inch slices.
- In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
- Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
- Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
- Make a layer of half of the potatoes and season with salt and pepper to taste.
- Spread mushrooms over the potatoes; top with remaining potatoes.
- In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
- Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
- Cut into wedges or squares and serve.
Nutrition Facts : Calories 398.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 69.6, Sodium 80.7, Carbohydrate 47.2, Fiber 6.2, Sugar 3.2, Protein 8.7
WILD MUSHROOM AND WILD LEEK FARFEL KUGEL
Steps:
- In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
- In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.
- Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.
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