My favorite kugel is a spicy curried potato kugel. (Grated potatoes and onions, beaten eggs, matzah meal, a ton of curry powder, and a few handfuls of raisins.) It's not exactly Sephardic, but it's fairly exciting, if one likes curry, which I do. *g*
I recall reading, many years ago, about an Israeli film director who attempted to make a scary movie involving kugel. It never really achieved wide release and lost a ton of money.
This is, of course, because Jews are supposed to avoid lokshen horror.
I've never been able to come to terms with yerushalmi kugel. It's not the sweet/savory combo, because I'm usually all over chocolate-covered pretzels and the like.
Ken Gale never tasted kugel until he met Motcha, who subsequently introduced him to every variety he could think of. Now Ken Gale has the habit of answering the phone with whatever phrase was last said in the real life conversation. When Motcha and I were over there years ago, we were talking about the kugel phenomenon, and Motcha said, "We could start our own kugel support group." Then, the phone rang, so Ken got to answer, "Kugel support group."
I'm diabetic myself. Which is one of the reasons I don't make sweet kugels. I'm also not fond of artificial sweetners except in sodas. Which is the other reason.
I mentioned a sweet potato kugel above - I do not add sweetener - I find that a bit of salt and cinnamon make it just right as a side dish. I've also made it with allspice and nutmeg, and I suspect sweet curry or garum masala would also be delicious, as would a touch of either fresh or ground ginger.
I only use waxy potatoes these days - they have a lower glycemic index than Idahoes, and they make a delicious potato kugel. Also, it's possible to find whole wheat lokshen, which work very well.
I just miss yerushalmi, which cannot be duplicated.
I'm also not fond of artificial sweetners except in sodas.
I know what you mean. Aspartame, like MSG, makes me sick, and I hate Saccharine. I find that Splenda tastes OK, but I have yet to cook with it. Have you had any experience with how it behaves in recipes?
My mother-in-law uses Splenda in baking, and it comes out well if you're not a supertaster. Examples would be cheese cake, pumpkin custard, and cranberry sauce. You substitute one on one with sugar. It may not come out as well for cakes and cookies.
I'm a supertaster, unfortunately, so Splenda-sweetened things taste a little bitter to me.
My noodle kugels are always sweet; it took me over thirty-five years to be introduced to a savory noodle kugel, and it still seems wrong to me.
Potato kugel, on the other hand, should be well-spiced and rich (for my palate). Sweet potato kugel sounds intriguing, but not something I think I'm up to making any time soon.
I'd never even heard of a dairy kugel until about 5 years ago. The idea just seems wrong.
I do know about sweet kugels, but I don't at all care for them. It's not that I don't like sweet things, but I have very definite opinions about what things should be sweet. In general, sweet things belong to dessert, and should stay out of main courses. I make a few exceptions, but not many. Back in yeshivah, the cook would often make carrot/pineapple salad as a side dish; I'd transfer my portion into a cup and save it for dessert.
The Shabbaton dinner (I did not pick the menu) featured, among other things, a cold apple strudel as a side dish.
Most of us were kinda bemused. I think there are places for sweetish dishes (note my sweet potato kugel) as side dishes, or even main dishes, such as midle eastern lamb stew, but I do agree that I prefer most sweets to be after dinner.
It may also be, in part, a family thing. There are regions in Eastern Europe, for example, that like very sweet "savory" dishes, such as gefilte fish. I have to look for unsweetened frozen logs.
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:-)
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Have you tried making that into latkes?
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Neither of my kids will eat spinach if they're told what it is; they'll scarf down vast quantities if they don't know.
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This is, of course, because Jews are supposed to avoid lokshen horror.
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nice pun!
(I love the multi-lingual ones)
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Very sweet. I thought it was a dessert when I first had it.
The Kugel Support Group
Ken Gale never tasted kugel until he met Motcha, who subsequently introduced him to every variety he could think of. Now Ken Gale has the habit of answering the phone with whatever phrase was last said in the real life conversation. When Motcha and I were over there years ago, we were talking about the kugel phenomenon, and Motcha said, "We could start our own kugel support group." Then, the phone rang, so Ken got to answer, "Kugel support group."
Re: The Kugel Support Group
I love it.
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Potato kugel, not so much. Although, if I have it, I like it savoury.
*g*
B
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I did a yam Kugel (savory) for Thanksgiving that turned out very nicely. Yams have a better glycemic index than potatoes.
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I mentioned a sweet potato kugel above - I do not add sweetener - I find that a bit of salt and cinnamon make it just right as a side dish. I've also made it with allspice and nutmeg, and I suspect sweet curry or garum masala would also be delicious, as would a touch of either fresh or ground ginger.
I only use waxy potatoes these days - they have a lower glycemic index than Idahoes, and they make a delicious potato kugel. Also, it's possible to find whole wheat lokshen, which work very well.
I just miss yerushalmi, which cannot be duplicated.
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I know what you mean. Aspartame, like MSG, makes me sick, and I hate Saccharine. I find that Splenda tastes OK, but I have yet to cook with it. Have you had any experience with how it behaves in recipes?
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I'm a supertaster, unfortunately, so Splenda-sweetened things taste a little bitter to me.
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Potato kugel, on the other hand, should be well-spiced and rich (for my palate). Sweet potato kugel sounds intriguing, but not something I think I'm up to making any time soon.
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My family does not eat sweet kugel, so the whole idea is foreign to me.
Now, set me in front of a potato kugel, or even a spinach or broccoli kugel and watch me go nuts.
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I do know about sweet kugels, but I don't at all care for them. It's not that I don't like sweet things, but I have very definite opinions about what things should be sweet. In general, sweet things belong to dessert, and should stay out of main courses. I make a few exceptions, but not many. Back in yeshivah, the cook would often make carrot/pineapple salad as a side dish; I'd transfer my portion into a cup and save it for dessert.
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Most of us were kinda bemused. I think there are places for sweetish dishes (note my sweet potato kugel) as side dishes, or even main dishes, such as midle eastern lamb stew, but I do agree that I prefer most sweets to be after dinner.
It may also be, in part, a family thing. There are regions in Eastern Europe, for example, that like very sweet "savory" dishes, such as gefilte fish. I have to look for unsweetened frozen logs.