Hi,
As things turn out, I am making a kugel for dinner tonight, to go
with the borchst soup -- there's just about enough left from lunch
for everyone to have a little bowl, so the potato kugel will stretch
the contents of the meal -- and both of these items are delicious
topped with sour cream, of which we still have a lot!
Anyway, this is how I make potato kugel:
In blender container, combine 2 eggs,
2 diced potatoes,
1 onion, quartered,
Some freshly grated black pepper, and
1 tsp. kosher salt.
Whirl to a smooth consistency.
Then, through the feeder tube, add 2 more diced potatoes and continue
blending until well combined.
Meanwhile, in a 350-degree oven, put a glass pie dish with a capful
of oil poured into it.
When the potato mixture is ready, take the pie dish out of the oven,
and add the potato mixture to the hot oil.
Return to the oven for 45 minutes or so, until knife plunged inside
near the center comes out clean. Serve in wedges, topped with a
dollop of sour cream.
Delicious!
Penny
At 05:20 PM 3/25/2010, you wrote:
Crisp Potato Kugel
Makes 8 servings
6 medium baking potatoes, peeled (about 4 pounds)
1 large onion, peeled
2 large eggs
1 teaspoon salt or to taste
6 tablespoons (3/4 stick) butter or margarine, melted
2 tablespoons matzo meal
2 tablespoons extra butter or margarine
Place a rack in upper third of oven and preheat to 400 degrees F. To Make
Kugel: Grate the potatoes and onion in a food processor with the shredding
disk, or with a hand grater. Place in a colander and drain well, squeezing
out excess moisture. In a large bowl, whisk eggs, salt, melted butter, and
matzo meal. Stir in potatoes until well combined. To Bake: Place 2
tablespoons butter in a 9 by 13-inch baking dish. Melt in the oven or
microwave. Tilt dish to coat evenly. Pour potato mixture into the dish and
spread it evenly. Bake, uncovered, at 400 degrees F. for 15 minutes. Reduce
oven temperature to 375 degrees F. and continue baking for 45 more minutes
or until top is crisp. Cut into squares.
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