What you’re looking at up there is one of my favorite wedding gifts. No, no, not the kugel.
Except it’s not a serving tray, like you might assume, given the fact that I’ve photographed a couple of pieces of kugel on it.
It’s a tray that’s meant to hold six little (matching) kiddush cups. See?
(I never use it for kugel. It was just for the photo. Pretty, huh?)
The set is from my best friend from seminary, who was in Israel the summer before we got married and delivered the gift in person. It was three months in advance, but we were totally accepting gifts.
Because my then-chasan couldn’t be there for the grand gift-opening, my friend took a video and captured every second of the six minutes it took me to oh-so-carefully open the box and unwrap all the little cups.
The video also includes the part where I jump up and dash to the kitchen, afraid that the sweet potato fries we’re making are burning. (I saved them.)
But where was I? Right, right. Salt ‘n pepper noodle kugel.
You know how kugels are great because they’re so easy? Only some kugels aren’t actually that easy because you still have to chop or grate or saute or all three?
Not with this one. Salt & pepper noodle kugel is probably the world’s easiest kugel (and yes, it still tastes really good). Granted, it’s not too sophisticated, but you know what?
Sometimes a simple kugel is all you need.
Adapted from Joy of Kosher
- cooking spray
- 3 eggs
- 1 tsp salt
- a whole bunch of turns of the pepper grinder
- 1 pack egg noodles
- ½ stick butter or margarine, cut into small pieces
- 1 can mushrooms
1. Preheat oven to 350 F/180 C. Spray a casserole dish with cooking spray (I used a square 8 x 8 Pyrex).
2. Cook noodles according to package directions and drain. In a small bowl, beat eggs and mix in salt and pepper.
3. Transfer noodles to a large mixing bowl, add egg mixture, butter/margarine, and mushrooms. Mix until well combined. Pour into prepared casserole dish and bake for 1 hour.