Chard Caramelized Shallot Noodle Kugel Recipe 485

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CHARD AND CARAMELIZED SHALLOT NOODLE KUGEL



Chard and Caramelized Shallot Noodle Kugel image

Cooking the egg custard in a water bath makes this dairy-free kugel creamy, soft and silky in texture, a lovely contrast to the golden brown crunchy topping.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus extra for greasing the dish
Kosher salt
8 ounces wide egg noodles
5 large eggs, lightly beaten
1/2 cup chicken or vegetable broth
Pinch freshly grated nutmeg
3 shallots, thinly sliced
1 bunch Swiss chard (12 ounces), stems finely chopped, leaves torn into small pieces and reserved separately
2 cloves garlic, finely chopped
Freshly ground black pepper
1/4 cup fresh dill fronds, chopped, plus extra for garnish

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill.
  • Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way.
  • Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.

NOODLE KUGEL RECIPE - (4.3/5)



Noodle Kugel Recipe - (4.3/5) image

Provided by á-4084

Number Of Ingredients 14

TOPPING:
butter for greasing baking dish
1 (12-ounce) package wide noodles
1 (8-ounce) package cream cheese, room temperature
4 tablespoons butter, room temperature
1/3 cup granulated sugar
4 eggs
1 cup whole milk
3/4 cup apple juice
2 medium Granny Smith or other sweet-tart apples, peeled, cored, and cut into 1/2-inch chunks
1/4 cup light brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, cubed
1 heaping cup corn flakes

Steps:

  • Butter a 9x13 baking dish. In a large saucepan of boiling, salted water cook the noodles for 7 to 8 minutes or until not quite cooked, just under al dente. Drain. In a large bowl beat the cream cheese, butter, and sugar until smooth. Add the eggs and beat until thoroughly combined. Stir in the milk and apple juice. Gently stir in the the noodles and apples. Transfer to the baking dish distributing the apples evenly. In a small bowl combine the sugar, cinnamon and butter with a fork or your hands. Stir in the cornflakes. Spread the topping over the noodles. Refrigerate the dish until ready to serve. Pre-heat the oven to 350°F. Bake the pudding uncovered for 50 to 60 minutes or until set and the top is browned. Cut into squares and serve hot or at room temp.

NOODLE KUGEL WITH JALAPENO ROASTED SHALLOTS



Noodle Kugel with Jalapeno Roasted Shallots image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
Two 12-ounce packages Italian egg noodles
1/2 cup plus 1 tablespoon avocado oil
2 tablespoons unsalted butter
6 shallots, sliced
1 jalapeno, trimmed, seeded and minced
6 large egg yolks

Steps:

  • Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
  • Cook the noodles according to the package directions until al dente. Chill in ice water until completely cooled. Dry and coat with 1 tablespoon avocado oil in a large mixing bowl.
  • Heat the butter and 1 tablespoon avocado oil in a 12-inch cast-iron pan over medium heat. Add the shallots and jalapeno and sweat for 5 minutes. Allow to slightly cool for 3 to 5 minutes. (Do not rinse the pan.)
  • Add the cooked shallots, jalapeno, egg yolks and the remaining 1/4 cup plus 3 tablespoons oil to the noodles and toss well. Place the noodle mixture in the same cast-iron pan that the shallots and jalapeno were cooked in and place in the oven to bake until golden and crunchy on top, about 45 minutes. Allow to rest 5 minutes before serving hot or at room temperature.

NOODLE KUGEL



Noodle Kugel image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick unsalted butter, plus more for the dish
1 large onion, chopped
1 tablespoon plus 1/4 teaspoon sugar
Kosher salt
12 ounces wide egg noodles
Freshly ground pepper
3 large eggs
2 cups small-curd cottage cheese
2 cups sour cream
2 cups whole milk
Pinch of ground cinnamon
1/2 teaspoon grated orange zest
3 cups cornflakes, coarsely crushed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet.
  • Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.
  • Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving.

SWISS CHARD WITH CARAMELIZED SHALLOTS



Swiss Chard With Caramelized Shallots image

Provided by Joan Nathan

Categories     easy, quick, side dish

Time 5m

Yield 2 to 4 side-dish servings

Number Of Ingredients 7

3 tablespoons canola oil
2 tablespoons crispy fried shallots (see recipe)
1 teaspoon minced garlic
2 pounds Swiss chard, rinsed and trimmed
2 tablespoons rice wine
1 tablespoon fish sauce
2 tablespoons chicken stock, optional

Steps:

  • Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
  • Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

CHARD & CARAMELIZED SHALLOT NOODLE KUGEL RECIPE - (4.8/5)



Chard & Caramelized Shallot Noodle Kugel Recipe - (4.8/5) image

Provided by á-174535

Number Of Ingredients 11

3 tablespoons olive oil, plus extra for greasing the dish
Kosher salt
8-ounces wide egg noodles, about 3/4 (12-ounce) package
5 large eggs, lightly beaten
1/2 cup chicken or vegetable broth
pinch nutmeg, freshly grated
3 shallots, thinly sliced
12-ounces Swiss chard, about 1 bunch, stems finely chopped, leaves torn into small pieces, and reserved separately
2 cloves garlic, finely chopped
freshly ground black pepper to taste
1/4 cup fresh dill fronds, chopped, plus extra for garnish

Steps:

  • Preheat the oven to 350°F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well-browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill. Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way. Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Provided by Food Network

Yield 6 to 8 servings.

Number Of Ingredients 6

16 to 24 large shallots, about 1 pound (small onions may be substituted)
3 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chicken stock

Steps:

  • Preheat the oven to 350 degrees.
  • Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
  • Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
  • Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
  • After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.

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