I’m thinking about kugel this week.
It’s the ultimate comfort food. Perfect for this time of year.
But I’m a little tired of the old standby — the egg noodles, sour cream, cottage cheese, brown sugar kind of kugel. Don’t get me wrong – what’s not too like? It’s a classic and also delicious – so rich and so comforting – I’ve made it for many holidays. It satisfied every pregnancy craving I had all in one dish. And when the kids were little and only wanted to eat white food that was also sweet I made this kind of kugel countless times. (Who invented Corn Flakes as a topping for kugel anyway??)
But we’ve all grown up a lot since then. And so has my kugel.
I’ve been making Joan Nathan’s Alsatian Pear Kugel for a few years now from her cookbook Quiches, Kugels and Couscous. I must say it’s perfect. Traditional but thoroughly modern — humble enough for a weeknight dinner and yet sophisticated enough for Shabbat and other holidays.
It’s what for dinner tonight. Yum.