5 more cooking days left until the Seder. What did the little engine that could say? "I think I can, I think I can". Mom used to read that story to me over and over throughout my early childhood, and whenever we were faced with a challenge - big or small - we would always say that line to one another.
But the kugel is a delicious recipe shared with me at a Chabad of Aurora Jewish Women's Circle event a few years ago. We all met to make Seder Plates. This is the plate featured in my recent post Pesach Is Here Already?!?!. It was such a fun evening and we've used my Seder Plate every year since.
But let's get back to the recipe! During the evening Rebbetzin Sara also shared some delicious dishes she had made that were kosher for Passover (KFP). The kugel she served was out of this world! I have served it every year since, and it is a hit. The only thing I find with this recipe is that it needs to be followed to the letter, and it helps to squeeze excess liquid from the grated potatoes before adding to the mixture.
Whatever you're making, and whatever holiday you are celebrating, I wish you a wonderful celebration filled with family, fun, friends and fantastic food. B'Tayavon & Buon Appetito!
- 6 potatoes, peeled & grated
- ¼C oil
- 3 eggs
- 1 tbsp salt
- 1 onion, grated or diced
- pepper to taste
Preheat oven to 350°. Grate onion and potatoes. Leave the grated potatoes in a colander in a large glass bowl to drain for 20 minutes, pressing down every few minutes to squeeze out the excess liquid (you will not believe how much water they retain). If you do not drain the excess liquid your kugel will not cook evenly, and the middle will remain "wet" while the outer layer will be too crispy! Once drained, add eggs, oil, salt and pepper. Pour mixture into a greased pan and bake for 45 minutes, or until brown and crispy on top. Serve warm. Freezes well.
The follow pictorial step-by-step was taken on the day of the Seder, and I made a double recipe (as reflected in the accompanying captions), which is almost gone!!
|Add 6 eggs to large mixing bowl|
|Peel 12 potatoes|
|Add ½C oil|
|Add 2 finely chopped onions|
|Add 1 tbsp salt and 1 tsp pepper|
|Grate potatoes, squeeze out excess liquid, drain in strainer |
for 20 minutes, pushing out excess liquid every
few minutes, then add to egg mixture; blend
|Evenly spread in parchment-lined pyrex|
|Bake for 45 minutes or until golden brown|