I don’t make many traditional Jewish dishes. They’re tasty, and fondly associated with big family dinners, but they don’t tend to prominently feature the myriad vegetables and vegetarian proteins I try to work my meals around. It’s more about carbs and meat, much like other European peasant cuisines.
So, when I decided to bring a kugel to Passover dinner at my dad’s house, there were a lot of things I took into consideration:
- Passover’s traditional dietary restrictions: no leavened grains, or, really, grains at all.
- My own personal restrictions on meat (being vegetarian) and dairy (being lactose intolerant).
- My inclination towards local, seasonal produce, which this early in the spring is still what’s left from last fall: apples, winter squash, potatoes, and onions.
- The palates of the assembling group, and the traditional vein of a Passover meal, which excluded most international or adventurous dishes.
Kugel is basically Jewish casserole, and comes in two traditional iterations. The first, noodle kugel, is a sweet side dish of egg noodles cooked in a creamy base, sometimes using cream cheese or cottage cheese, featuring a variety of additions like raisins, pineapple, nuts, or crusty, crumbed toppings. The second variety, potato kugel, is savory, shredded potatoes and onions, sometimes with a dash of color from a carrot, held together with eggs and sometimes matzoh meal or flour. (more…)