ILYANA BUKOWSKI’S SAVORY KUGEL

“Ilyana. Such a pretty name, and as Sophie remembered, a delicate woman, a woman who loved beauty and flowers and soft laughter over candlelight dinners and made the most delicious brisket and savory kugel Sophie had ever eaten.”—The Medallion

Ingredients:

• 2 cups dry wide egg noodles (6 oz.)
  • 1 small can sliced mushrooms, not drained
  • 1 pound frozen chopped spinach, thawed, well-drained • 1 large Spanish onion, diced
  • 3 eggs, beaten well
  • 2 Tablespoons butter
  • 4 Tablespoons butter, melted, and divided in half
  • 8 oz. whole milk sour cream
  • 8 oz. whole milk cottage cheese
  • 4 oz. whole milk cream cheese (melted till soft)
  • 1⁄2 teaspoon salt
  • Salt and Pepper to taste
  • Chopped flat parsley (a few sprigs)
  • Zest of 1 lemon
  • Dash of nutmeg
  • 1 cup shredded parmesan cheese for topping

Directions:

• Preheat oven to 350 degrees.
  • Generously butter a 9 X 12 inch pan. (Can also be made in 2 cakes pans.)
  • Cook noodles in boiling, salted water for 4 minutes. Noodles should be al dente.
  • Drain and rinse noodles in cold water; drain again and pat noodles dry.
  • Salt spinach with 1⁄2 teaspoon salt and cook or microwave three minutes. Pat dry.
  • Cook onions in 2 Tablespoons butter over medium-high heat until caramelized.
  • Add mushrooms with liquid and simmer.
  • In separate bowl beat eggs, half the melted butter, sour cream, cottage cheese, cream

cheese, salt and pepper, lemon zest, nutmeg and chopped flat parsley.
• Add spinach, caramelized onion and mushrooms to egg and cheese mixture. Mix thoroughly.
• Gently fold in al dente pasta.
• Pour mixture into prepared baking dish.
• Smooth top of kugel.
• Drizzle the other half of melted butter over kugel and sprinkle with parmesan cheese. • Bake, uncovered, for 40-50 minutes or until top is golden brown and a toothpick

inserted comes out nearly dry.
• Kugel may be made a day ahead and reheated, covered, in 350 degree oven. Do not microwave or it will become soggy.
• This can be served as a side dish or as the main event. Delicious with fish and a salad. Makes a great breakfast or brunch entrée.

The Medallion is available online or wherever books are sold.

Cathy

Until next time, God’s abundant blessings for you, and happy reading!

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