Tag Archives: noodles

A Recipe for a Different Kind of Carbonara

A Different Carbonara – Creamy Pappardelle with Leeks & Bacon

The author of this recipe is Sara Jenkins published in the February 2013 issue of Bon Appétit. When I’m looking at new pasta recipes (a favorite carb), I always stop at ones that include bacon. I love bacon – not a secret among my friends! This is a little different because leeks are added to provide sweetness to offset the salt of the bacon. It’s a very simple dish to make for a great impromptu get-together with friends.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
  • Kosher salt
  • 3/4 cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 1 pound pappardelle or fettuccine
  • 1 cup finely grated Parmesan or Grana Padano

Instructions

  1. Heat oil and butter in a large heavy pot over medium heat.
  2. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
  3. Add leeks and season with salt.
  4. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
  5. Add cream, thyme, and 1/2 cup water.
  6. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
  7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
  8. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

 

 

 

Recipe for Noodle Kugel – Good Anytime

kugel recipe

I Love Good Noodle Kugel

I think this recipe from Smitten Kitchen’s Deb Perelman (apparently her Mother’s own family recipe) first published October 2008. I’m thinking of using this recipe to serve at a dinner party this week. But you can make this anytime for any occasion. Actually, I love anything with noodles. Traditionally, we make kugel for Chanukah.  Kugel is a traditional Ashkenazi Jewish recipe for a baked pudding or casserole – using either egg noodles or potatoes.

Ingredients

  • 1 pound wide egg noodles
  • 8 eggs
  • 2 cups sugar (Mom uses 1 1/2 cups)
  • 2 pounds full-fat cottage cheese, creamed or large curd
  • 2 sticks (1 cup or 8 ounces) melted unsalted butter or margarine (Mom uses 1 1/2 sticks butter)
  • 2 teaspoons vanilla
  • Dash of salt
  • Optional: 2 cups canned cherry pie filling (Comstock is specified)

Instructions

  1. Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
  2. In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles.
  3. Pour into a 9×13-inch pan. Bake for 1 1/2 hours, or until kugel is set. If using the cherry pie filling as a topping, pour it over at the one-hour mark, then bake it for an additional 30 minutes.
  4. Deb note: Your baking time may, of course, vary. Check for doneness at one hour and go from there. Our oven, always running cool, took almost two hours to bake this. At home, my mothers inferno of an oven does it in an hour.
  5. About the topping: Okay, so apparently, the original version of this recipe has the cherry pie filling (from! a! can!) as a topping. Should you want to try some version of this but avoid the mystery-in-a-can stuff, a quick cherry pie filling can be made with a bag of frozen sour cherries cooked with half a cup of water in a saucepan for about 10 minutes. Mix 1/2 cup of sugar with 1 tablespoon of cornstarch and stir these into the pot. The mixture will thicken within a couple minutes. Cool before using.