(no subject)

[coraa]

This is to my gluten-free and my Jewish friends.

The boy and I are hoping to do a Passover Seder dinner with his mother. I would like to do a savory kugel. But, uh. Last time I did a kosher-for-Passover kugel, the noodles (not being regular noodles, of course) sort of... dissolved, resulting in a Passover cheese and goo brick. Which. Was edible, as it tasted mostly of cheese, but was not exactly... what I was going for.

Does anyone have advice on cooking kosher-for-Passover noodles such that they don't immediately turn into, well, a goo-and-cheese brick?

(The girl who was raised Presbyterian but who is the only cook in this particular family group would thank you!)

Comments

[coraa.livejournal.com]

That is an excellent question! And the answer is, uh, ignorance. ;) His mom asked if I could make kugel last time because she particularly liked it, and the only kugels I'd ever had were noodle, so I didn't know there was such a thing as potato kugel. So yeah, I think I'll do that this year. Thank you!

[artemis-lizzie.livejournal.com]

My mother, the good shiksa wife, the nice Irish-Catholic girl, has been making potato kugel at seders for years now. I am in an airport at the moment, but I can get you a recipe later, if you can`t find another one. Also, I`m not sure I even need to tell you this, but you really do need a cuisinart, because the potatoes are shredded (holy run-on sentence, Batman!). My mom is cooking at my grandparents` apartment this year and she`s using a grater. The poor woman. As if having to be at my grandparents` isn`t enough.