Chick magnet. I can’t imagine my cat in this situation At All!
Noodle Kugel, a traditional Jewish dish, goes savory in this tasty version flavored with garlic and onions.
Savory Noodle Kugel
1 1⁄2 cups sour cream
1 1⁄4 cups cottage cheese
8 Tbs unsalted butter, melted
4 eggs, lightly beaten
8 oz wide egg noodles
4 cloves garlic, minced
1 large yellow onion, minced
1. Preheat oven to 350°F.
2. Whisk sour cream, cottage cheese, 6 tablespoons of the butter, and eggs in a bowl. Set aside.
3. In a large pot of boiling water, cook noodles until al dente. Drain then stir into cheese mixture. Season with salt and pepper.
4. Heat remaining butter in a 12-inch cast-iron skillet over medium-high heat. Add garlic and onions. Cook, stirring, until lightly caramelized, about 8 minutes. Stir in noodles, and bake until browned, 35-40 minutes. (Or transfer mixture to a 2 quart baking dish. I doubled the recipe and baked in a 13 x 9-inch dish.)
Serves 8-10 (doubles easily)
Recipe from Saveur
Chicago-based musician Brian McSweeney released a new album this month titled “As The Bluebird”. The tunes are mostly quiet, showcasing his lovely voice. I love the slinky romp of ‘Rollercoaster’.