Noodle kugel is a casserole of noodles drenched in an egg mixture. It is made with egg noodles, so it is also kosher for Passover. When it is done, you will be introduced to a savory meal that also has sweetness to it. It is usually baked in a casserole dish, but this recipe calls for it to be baked in a pie tin.
16 oz. wide egg noodles (1 pkg) 6 large eggs
1 lb. sour cream
8 oz. cottage cheese
8 oz. cream cheese, softened 8 oz. raisins
1⁄4 cup unsalted butter, melted
Preheat the oven to 350°F.
Yield: 10-12 servings
1⁄2 cup of sugar
1⁄4 teaspoon salt
1 teaspoon cinnamon 1 teaspoon nutmeg
2 apples (sliced)
2 oz. raisins
2 oz. fresh blackberries
Egg Noodle Kugel Recipe
Add the noodles to a pot of boiling water and cook for 5 minutes, or until soft. Drain the egg noodles and evenly divide the noodles and the raisins into two pie tins.
In a food processor mix together the eggs, cream cheese, cottage cheese and sour cream and mix until smooth. Add the sugar, melted butter and salt and mix until incorporated. Pour the egg mixture over the noodles and raisins in two 8 inch pie tins. Sprinkle the mixture with cinnamon and nutmeg. Cover the dish with tin foil and bake for 60 minutes.
Take out of the oven and let sit for 15 minutes. Decorate with sliced apples, raisins and blackberries. Cut into slices and serve warm.
Mitch was raised in a traditional Reform Jewish home near Boston. After graduating from high school, he attended the University of Massachusetts and focused on a culinary career. Mitch worked at some of the finest kitchens in Boston including the Ritz-Carlton Hotel, The Parker House and Le Meridien, achieving his goal of cooking with the best chefs in the world. In 1982 Mitch moved to San Francisco and cooked at some of the top restaurants on the West Coast as well. Mitch had a chance to work with other top chefs who introduced a new and lighter style of cooking to America, which became known throughout the United States as New American Cooking.
His destructive lifestyle, however, was detrimental to his career and he could no longer keep up with the high demands and pressures of cooking at the top. He was eventually fired from his job at Stars, once a top restaurant and one of the most creative kitchens in the country. He realized that his life was a wreck and prayed to God for the first time in years. The next day, he quit smoking and drinking. As Mitch began to trust God for the first time in his life, he talked with a Christian co-worker about the Bible and finally began to grasp the Gospel message. Mitch accepted Yeshua (Jesus) into his life in 1987.
Mitch now serves as Vice President of U.S. Ministries for Chosen People Ministries and oversees all recruitment, training, mentoring and leadership of the entire U.S.-based missionary staff. Mitch is married to Kina, a second-generation Jewish believer, and they have two daughters, Kaelee and Alana, and a son, Joshua.