Jamie Oliver

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#41 Tue 21 Jul 09 4:37am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Ready, Set, Cook Discussion Thread

I just realised the recipe I thought I would follow has 7 eggs in it. Eep! So I have been seeing how others compare. Isn't the internet wonderful for this sort of thing!
I found this Utube
http://video.about.com/kosherfood/Koshe … -Kugel.htm
and am thinking now about oil instead of butter and 4 eggs instead of 7.
The recipes seem to use flour instead of matzo meal, so I am trying to work out now breadcrumbs or flour?
Shammy I like that apricot kugel recipe!
Luvmegrub choux pastry! great idea!

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#42 Tue 21 Jul 09 4:38am

Tara

Forum champ
Occupation Mother, Best Friend, home trained cook.
From Melbourne Australia
Member since Sat 22 Dec 07

Re: Ready, Set, Cook Discussion Thread

I found this article on the history of Kugel on this site.  - http://www.cyber-kitchen.com/rfcj/categ … ory=KUGELS

Brief Explanation of Kugels - Archivist's Notes

Those who keep the laws of the Jewish sabbath are prohibited from kindling
fire on the sabbath, since it comes under the category of _work_.
Sabbath-observant Jews are not prohibited from allowing a fire to burn
which was kindled prior to the start of the sabbath, however.

By the same token, food is not to be prepared on the sabbath, since that
would constitute work. With these two constraints, it became a challenge,
therefore, to come up with dishes which would not be perishable and which
might even be warm for eating.

The two which are best known and which arose from these limitations are
_cholent_, a slow-cooking stew, and kugel. They can either be cooked long
and slow in a warm oven or on top of a metal plate placed over the burners
on the stove top, with a low flame beneath. (Lesser known, but in the same
category of slow-cooking dishes is charlottes.)

Kuegel, pronounced as if there were an umlaut over the u, is probably the
most correct pronunciation of the word. Depending on one's origin, it is
usually pronounced either KOOgel or KIgel. Fundamentally, it is a baked
pudding, in the style of the British puddings, as opposed to a light
dessert such as rice or chocolate pudding.

Koogel actually means _ball_ in German. It came to have this name because
of the small round pot in which such puddings used to be cooked. This
round, covered pot would be placed in the larger pot of cholent, a
slow-cooking stew of chunks of meat, marrow bones, beans, barley, potatoes
and the like. On Friday afternoons, in Eastern-European towns, homemakers
would be seen carrying their pots of sabbath stew to the village bakery,
where they would place it in the large bread ovens, still warm from baking
the braided loaves of challah, the festive sabbath bread. They would
return on Saturday at noon, to collect their fresh meals.

Eventually, the kugel started to be prepared separately and in larger
pans. Classic ones are made with noodles or grains -- sometimes even
leftover bread. They often have a sweet ingredient such as raisins or
apples, but some are savory. Today, they are even made with a variety of
vegetables in a style reminiscent of quiche or casseroles. What is
characteristic of all of them, though, is that they are made without
water, using fats and/or eggs to bind the ingredients, and they still are
capable of being either slow-cooked or of being kept warm on a warming
plate.

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#43 Wed 22 Jul 09 11:28am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Ready, Set, Cook Discussion Thread

Tonight I made Fish Kugel.


http://fooddownunder.com/cgi-bin/recipe.cgi?r=102149


http://www.jamieoliver.com/bloggers/vie … p?id=49052


http://www.jamieoliver.com/bloggers/vie … p?id=49053



http://www.jamieoliver.com/bloggers/vie … p?id=49054



http://www.jamieoliver.com/bloggers/vie … p?id=49056


http://www.jamieoliver.com/bloggers/vie … p?id=49057


http://www.jamieoliver.com/bloggers/vie … p?id=49058


http://www.jamieoliver.com/bloggers/vie … p?id=49059

Flavour was fine, potatoes cooked unevenly, cream and eggs  made a watery sauce at the bottom of the pan.

I would pre - cook potatoes next time and make a white sauce, cheese or bechamel  to cook  the ingredients in, and also add the cheese topping again.

"Not up to my usual standard", were my OH's comments.

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#44 Wed 22 Jul 09 11:48am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Ready, Set, Cook Discussion Thread

Shammy I am sorry it was disappointing, it looked like a wonderful dish. And the step by step photos are great.
My recipe calls for the potato to be grated and then left for a bit and then all the liquid squeezed out, so I hope that will make a difference re wateriness. (I like the experimenting idea but O I hate it when it doesn't work!)
Mrs M I am so glad you put that explanation up.
Also, because it is a traditional passover dish - a time when all the flour has been got out of the house, matzo meal is the replacement.
smile

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#45 Wed 22 Jul 09 11:52am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Ready, Set, Cook Discussion Thread

I must admit I had my doubts about the potatoes as I normally par boil for such dishes, but hey it was a challenge to follow the recipe to the letter.

Flavours were fine, just the packaging was a bid defunct. lol

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#46 Thu 23 Jul 09 1:23am

Tara

Forum champ
Occupation Mother, Best Friend, home trained cook.
From Melbourne Australia
Member since Sat 22 Dec 07

Re: Ready, Set, Cook Discussion Thread

Shammy it came out looking amazing, I'm sorry too to hear about the down side.  I made that chicken and potato pie for the chicken breast and potato challenge and my potatoes came out under cooked too.  I'll consider grating or parboiling when I try pie with potato again.  Ditto on the pics, they look fantastic.

I'll be trying this one this weekend

http://allrecipes.com/Recipe/Kugel-2/Detail.aspx

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#47 Thu 23 Jul 09 1:29am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Ready, Set, Cook Discussion Thread

I haven't given up hope, going to have some leftovers for lunch today, and like most things I am sure it will be better the next day.

I poked my potatoes a number of times during cooking to check the doneness and cooked the dish longer than was required, so I guess we live and learn wink

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#48 Sat 25 Jul 09 1:21pm

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Ready, Set, Cook Discussion Thread

I finally found this thread again. (I will subscribe to it now).
Great delicious fantastic success with my Potato Kugel! I am so pleased!
http://www.jamieoliver.com/blogger/joyyamdaisy  big_smile

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#49 Sat 25 Jul 09 1:27pm

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Ready, Set, Cook Discussion Thread

Well done Joy  thumbsup

I'll have to give yours a go sometime soon smile

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#50 Sun 26 Jul 09 1:34am

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Ready, Set, Cook Discussion Thread

I have copied your recipe joy & will try it out on the fam asap but of course I can not call it kugel until after they eat it as they wouldnt bother with it after the other disaster.

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