In this episode of What Celian Eats, Chef Dominique Ansel and his 1-year old son, Celian, welcome Chef and cookbook author Claire Saffitz to his brand new NYC test kitchens at Dominique Ansel Workshop. Here, Claire shares her grandmother's recipe for Sweet Noodle Kugel, a traditional Jewish classic that's a bit savory and sweet, and deliciously satisfying.
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Here's the recipe:
Sweet Noodle Kugel
By Claire Saffitz
Serves 12-15
Ingredients:
1 stick (4 ounces) unsalted butter, cut into tablespoon-sized pieces, plus more for the pan
12 ounces dried wide egg noodles
Kosher salt
1 pound full-fat cottage cheese, at room temperature
8 ounces sour cream, at room temperature
⅓ cup granulated sugar
Pinch of ground cinnamon
4 large eggs, separated, at room temperature
Method:
1) Arrange an oven rack in the center position and preheat the oven to 350°F. Line a 13x9-inch baking dish, preferably metal, with aluminum foil and butter the foil generously. Set the pan aside.
2) Place the butter pieces in a large mixing bowl. Cook the noodles in a large pot of boiling salted water just until tender but still toothsome, then transfer the noodles to the bowl with the butter using a spider (it’s okay if some of the water piggybacks on the noodles into the bowl). Stir the mixture until the butter is melted.
3) To the bowl with the noodle mixture, add the cottage cheese, sour cream, granulated sugar, and cinnamon and stir until everything is well combined. Add the egg yolks and stir until incorporated. Set the bowl aside.
4) In a separate clean bowl, beat the egg whites with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment) starting on low and increasing to medium high until they form medium peaks. Scrape the egg whites into the bowl with the noodle mixture and fold gently to combine.
5) Scrape the mixture into the prepared pan and smooth into an even layer. Bake until the surface is golden brown all over and the noodles are crispy in places, 45 to 55 minutes. Let the kugel cool completely, then use the foil to lift the kufel out of the pan and onto a cutting board. Cut into squares and serve.
Check out Claire's wonderful cookbook, Dessert Person:
www.dessertperson.com/dessert...
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