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| Not a Noodle Kugel |
Shumon spent the day with us playing with his new computer
and iPhone. He joined us for dinner. We started with The Hungry Cat Salad as we
call it. It is one of our favorite salads. We have made it many times. You can
get the recipe from our blog of: Nov. 21, 2009. Click the date to get the
recipe.
For
the main course we made Roasted Chicken with Clementines & Arak from Jerusalem
by Ottolenghi & Tamimi. This is a fantastic Chicken dish. You slice down
the Clementines and they roast with the chicken. The Clementine skin be comes
tender and delicious and is a delight to eat.
We
saw a recipe for a Potato Kugel in the Los Angeles Times and made that in
addition to the chicken. We felt the Kugel was not as great as we remembered
our mother’s to be. I need to see if I can find my mother’s Noodle Kugel
recipe.
Roasted
chicken with Clementines & Arak
Jerusalem
Ottolenghi
& Tamimi
SERVES
4
6-1/2 tbsp arak, ouzo, or Pernod
4 tbsp olive oil
3 tbsp freshly squeezed orange
juice
3 tbsp freshly squeezed lemon
juice
2 tbsp grain mustard
3 tbsp light brown sugar
2 medium fennel bulbs (1 pound
total)
1 large organic or free-range
chicken, about 2-3/4 lb., divided into 8 pieces, or the same weight in skin-on,
bone-in chicken thighs
4 Clementines, unpeeled (14 oz
total), cut horizontally into 1/4-inch /
1 tbsp thyme leaves
2-1/2 tsp fennel seeds, lightly
crushed
salt and freshly ground
black pepper chopped
flat-leaf parsley, to garnish
All
the intense flavors lavished on the poor chicken—arak, mustard, fennel,
Clementines with their skins, brown sugar—somehow manage to come together in a
sweetly comforting dish you will always want to come back to. Serve it with
plainly cooked rice or bulgur.
Put
the first six ingredients in a large mixing bowl and add
2-1/2
teaspoons salt and 1-1/2 teaspoons black pepper. Whisk well and set aside.
Trim
the fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges.
Add the fennel to the liquids, along with the chicken pieces, Clementine
slices, thyme, and fennel seeds. Stir well with your hands, then leave to
marinate in the fridge for a few hours or overnight (skipping the marinating
stage is also fine, if you are pressed for time).
Preheat
the oven to 475°F. Transfer the chicken and its marinade to a baking sheet
large enough to accommodate everything comfortably in a single layer (roughly a
12 by 14‑inch); the chicken skin should be facing up. Once the oven is hot
enough, put the pan in the oven and roast for 35 to 45 minutes, until the
chicken is colored and cooked through. Remove from the oven.
Lift
the chicken, fennel, and Clementines from the pan and arrange on a serving
plate; cover and keep warm. Pour the cooking liquid into a small saucepan,
place over medium-high heat, bring to a boil, and then simmer until the sauce
is reduced by one-third, so you are left with about 1/3 cup. Pour the hot sauce
over the chicken, garnish with some parsley, and serve.
Potato kugel with sour cream and Parmesan
LA Times
Total time: 2 hours
Servings: 6 to 8
Note: Serve the kugel with sour
cream or extra virgin olive oil.
2 1/2 pounds baking potatoes (about 8),
scrubbed, unpeeled
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil, divided
2 onions, chopped (3 cups chopped)
5 cloves garlic, finely chopped (5 teaspoons)
1 1/3 cups sour cream, divided
1/2 teaspoon freshly grated nutmeg, or to taste,
divided
Cayenne pepper to taste
2 large eggs, beaten
1/3 cup grated Parmesan cheese
Paprika for sprinkling
1. Place the potatoes in
a large saucepan with water to cover by about 1 inch and a pinch of salt. Cover
and bring to a boil, then reduce the heat and simmer until the potatoes are very
tender, about 35 minutes. Drain and set aside until cool enough to handle.
2. In a large, heavy skillet,
heat 2 tablespoons oil over medium heat. Add the onions and cook, stirring
occasionally, until they are tender and golden brown, about 30 minutes. Remove
from heat and cool 1 minute, then stir in the garlic.
3. Heat the oven to
350 degrees. Peel the potatoes while still fairly hot. Cut them in a few
chunks. Mash them thoroughly with a potato masher, not in a food processor. Add
the fried onion and garlic mixture and the remaining 2 tablespoons of oil, and
mix well.
4. Add one-third cup
sour cream and three-eighths teaspoon nutmeg, or as desired, and salt, pepper
and cayenne to taste. Add beaten eggs and mix well.
5. Thoroughly grease a
2-quart casserole with olive oil. Add the potato mixture and smooth the top
thoroughly. Bake the kugel uncovered until it is firm, about 40 minutes. The
kugel can be made ahead of time up to this point, then refrigerated up to 2
days before serving; to finish, reheat (covered with foil) in a 300-degree oven
before continuing with the recipe.
6. Shortly before serving,
heat the oven to 450 degrees. Season the remaining 1 cup sour cream with the
remaining one-eighth teaspoon nutmeg, or to taste. Spoon the sour cream mixture
over the kugel in dollops, and spread it gently to the edges of the kugel; try
not to spread the sour cream to the sides of the pan. Sprinkle the sour cream
evenly with the grated cheese, then with paprika.
7. Bake the kugel
until the topping sets and browns lightly, about 10 minutes.
8. If you would like a
browner topping, broil the kugel, checking often, no longer than 1 minute,
until the topping is dotted with brown. Serve hot.
Each of 8 servings: 286 calories; 7
grams protein; 32 grams carbohydrates; 3 grams fiber; 15 grams fat; 6 grams
saturated fat; 66 mg cholesterol; 5 grams sugar; 101 mg sodium.
