Comfort Foods is a Life section series highlighting AU students and the food that reminds them of home and heritage.
It can feel so easy to become overwhelmed with work, school, the news and so much more. Sometimes all we need is a little comfort, and what better way to get that than through some good food?
When it comes to the foods that make me feel at home, no dish is better than homemade noodle kugel.
Noodle kugel (also known as noodle pudding), is a classic Jewish dish and a staple meal within my family. A combination of noodles, eggs, cream cheese and more, kugel is a hallmark holiday food and has been passed down from my grandmother, to my father and then to my mother. Thanksgiving and Rosh Hashanah simply are not the holidays without homemade kugel.
Ever since I was young, kugel has been one of my all time favorite dishes. Even though it’s usually considered a meal for holiday occasions, I love to have it all year round. Eating it makes me feel even more connected to my heritage and to a family history that has gone back centuries. Even the sight of my mother making it over the kitchen stove feels like looking into an old picture album.
The contrast of sweet noodles, smooth cream cheese and crunchy corn flakes (something that my family loves about this recipe) is like nostalgia on a plate.
When it comes to actually eating the dish though, there’s usually some discussion.
Half of my family prefers to eat kugel warm, right out of the oven, while the other half (in my opinion, the correct half) prefers to eat it cold, after being refrigerated. But warm or cold, crunchy or soft, every part of kugel still tastes and feels like home.
No matter the season, time of day or occasion, homemade kugel is everything that a comfort food should be: filling, warm and soothing. The dish feels like wrapping a warm blanket around myself on a rainy day, like getting a hug from family after months of travel and, most importantly, like coming home.
Do You Eat Noodle Kugel Hot or Cold? While noodle kugel should be removed from the oven and cooled for at least 30 minutes after baking, it can be eaten at any temperature. Eaten warm, when just set, noodle kugel's texture is more akin to a baked mac and cheese (the extra-crunchy noodles on top might be the best part.)
Kugel (Yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays.
Noodle kugel is a traditional Jewish dish of egg noodles baked in a sweet or savory custard. Much like a French toast or strata, kugel can be made in advance, refrigerated and baked before serving, making it perfect for big family get-togethers.
No matter the season, time of day or occasion, homemade kugel is everything that a comfort food should be: filling, warm and soothing. The dish feels like wrapping a warm blanket around myself on a rainy day, like getting a hug from family after months of travel and, most importantly, like coming home.
And even once you get into the category of noodle kugel (a.k.a. lokshen kugel), you'll find some are sweet, some are savory, and some are in limbo (Jerusalem kugel, for example, is flavored with lots of black pepper and caramelized sugar).
In western Europe, these puddings are still called schalet, while in eastern Europe, kugel became the generic term for all these puddings. Whether pronounced kugel (by Poles and Lithuanians), koogle (by Germans), or keegal (by Galitzianers), this dish ranks high in the pantheon of Jewish foods.
If the dish is made with noodles because they are intertwined, it can mean Jewish unity. The composition and the sugar contained in kugel can symbolize the arrival of Shabbat and bring spiritual blessings.
Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.
To store the kugel, you can either cover up the whole casserole or slice and wrap it up in individual pieces. It'll keep in the fridge for 3 to 4 days.
To store the kugel, you can either cover up the whole casserole or slice and wrap it up in individual pieces. It'll keep in the fridge for 3 to 4 days. You can also freeze slices of kugel for up to 3 months, wrapped tightly in aluminum foil and stored in a gallon sized freezer bags.
Very tasty and easy to warm in microwave. Goes well in stir fry dish. I use for stir fry with veggies. Sometimes they are a bit starchy so make them sticky to use.
In northwestern areas of China, it is often called liangpi zi (凉皮子). Although liangpi is served cold, they are served in every season, including winter.
Especially on hot summer days like these, I really feel my body cools right down after I slurp the cold noodles and drink the leftover cold icy broth. The cold broth is tangy, savory, and a little sweet and the noodles are soft but chewy at the same time.
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