I recently discovered this awesome cooking blog called The Splendid Table. It’s an American Public Media/Minnesota Public Radio production, and has lots of delicious recipes. This one is modified from a recipe I found there. Hope you enjoy!
Here’s what you need:
1 bag egg noodles (12-16 oz, with or without yolks)
3-4 leeks, trimmed, washed, halved, and thinly sliced
4 tablespoons butter, divided in half
3 cloves garlic, chopped
4 eggs, or 2 eggs and 2 egg whites
16 oz. cottage cheese
10 oz. sour cream
1 bunch fresh dill, finely chopped
4 oz. goat cheese, or herbed goat cheese, or feta, divided in half
Here’s what you do:
1. Cook the noodles in salted water according to the package directions until just al dente. (My package said 7-9 minutes; they were ready in 5.) When the noodles are done, drain, toss with a scoop or two of the sour cream (to keep from sticking), a teaspoon of salt, and put back in the pot with the lid.
2. While the noodles are cooking, cook the leeks. Add two tablespoons butter to a pan over medium heat. Once melted, add all the leeks, and cook until they begin to soften, about 7 minutes.
3. Then, add the remaining butter to the leek pan, add the garlic, and cook until the leeks are fully softened, about another 7 minutes.
4. Preheat the oven to 350 degrees and grease a 9 x 13 inch pan.
5. In a large bowl, lightly beat the eggs. Add the cottage cheese, sour cream (whatever you didn’t already use in the noodles), the dill, salt and pepper to taste, and half of the goat cheese. Mix well to combine.
6. In the noodle pot, add the leeks/garlic. Then, stir in the cheese mixture.
7. Spread the noodles into the baking pan. Top with the remaining goat cheese.
8. Bake uncovered for 45 minutes. If your kugel starts to get brown about halfway through (mine did), cover with foil for the remainder of the cooking time.