Lynda Balslev is an award winning writer and cookbook author living in Northern California, who focuses on food, wine, and travel. She is the author of five cookbooks and the nationally syndicated column and blog TasteFood. Her work has appeared in NPR, Eating Well, and Culture Cheese Magazine, among others. Lynda was selected as a 2018 fellow for the Symposium for Professional Wine Writers at Meadowood Napa, and she is the Chronicle Books award recipient to the Symposium for Professional Food Writers. Her favorite food-group is cheese, with an emphasis on stinky. Follow Lynda on instagram @tastefoodtravel or visit LyndaBalslev.com.
Christine Clark is a professional cheese and beverage nerd. She is a Certified Cheese Professional by the American Cheese Society. Her work has appeared in VinePair, Bon Appetit, Travel + Leisure, and AFAR and she has taught cheese and pairing classes across the United States. In her spare time, she plays with her chocolate lab and thinks about what she'll be eating next. Follow her latest adventures @yourcheesefriend or yourcheesefriend.com.
potato kugel with cheese recipe
Sarah J. Gim cooks, styles, photographs, and writes about food and drink from her home base in Los Angeles. She is the founder of TasteSpotting, a community-curated food, drink, and recipe content platform and community, and TheDeliciousLife.com, the online home of her personal writings on food, wine, dining out, and relationships. Her work has been featured in Glamour, Vogue, The Los Angeles Times, The Washington Post, and on camera for the FoodNetwork. You can follow Sarah's daily delicious escapades with her pups on instagram @TheDelicious.
Jennifer Greco has steadily been tasting her way through each and every cheese produced in France, a project that started one day on a whim and that has developed into a full-fledged infatuation. To date, she has tasted just under 400 of the approximately 1500 cheeses in France. Based in Paris, she leads virtual cheese workshops, gourmet food and wine tours, and small group tastings, which can be booked through her website, and with Paris by Mouth. She writes about regional French cheeses on her blog, Chez Loulou, and for a handful of publications. Follow her on Facebook and Instagram.
Julia Gross is a rogue cheesemonger and mezcal writer currently based out of Portland and Mexico. Her obsession with cheese, travel and everything related has taken her all over the world from alleyways in Thailand to underground hot springs in Guatemala. She is currently working on a photo series of mezcal producers in Oaxaca and exploring wine and cheese country in Queretaro, Mexico. She is objectively great at karaoke.
Hannah Howard spent her formative years in New York eating, drinking, serving, bartending, cooking on a hot line, flipping giant wheels of cheese, and managing restaurants. She is the author of Feast: True Love in and Out of the Kitchen and the forthcoming memoir Plenty: On Making Food and Family. She writes for New York Magazine, Salon, and SELF and teaches food writing classes at Catapult. She lives in Brooklyn with her husband, baby girl, and dog.
Summer Rylander is a freelance food and travel writer based in Nuremberg, Germany. She is an avid home cook with a special fondness for Swedish cheeses and buffalo milk mozzarella, both of which she has written about for Culture. Her work has also appeared in Travel + Leisure, TheKitchn, and more.
Penny Sadler is a travel, wine, and food writer based in Dallas, Texas. After multiple trips to wine country both in California and the Old World, she studied with Wine and Spirits Education Trust obtaining her WSET 2 certification. After a stint at a winery in Napa Valley she now focuses on writing for travel, wine, and lifestyle publications. You can follow her on Instagram @adventuresofacarryon and her travel and wine blog Adventures of a Carry-on. Her cheese style is anything but stinky.
Felice Thorpe is a California native with strong roots in agriculture. She is currently President of the California Artisan Cheese Guild and formerly National Sales Director for Point Reyes Farmstead Cheese. She is a graduate of the Mons Academie Opus Caseus, a French cheese program for cheese professionals. She is an expert in cheese pairings and a 2019 Cheese Judge for the Good Food Foundation.
Ruth Wertzberger Carlson is a veteran international travel writer who has also authored two books, Secret San Francisco: a guide to the weird, wonderful and obscure and Secret California: a guide to the weird, wonderful and obscure. Among the publications with her byline: Bon Appetit, American Way the American Airline's in-flight magazine, the San Francisco Chronicle, San Jose Mercury News and two Anthologies, Berkeley When I was There and Things. A resident of San Francisco she spends much of her free time visiting the city's numerous cheese shops.
Since I learned how to make sufganiyots, I thought I would try my hand at another classic Jewish dish. So I studied everything I could find about kugel, and developed this recipe. I think maybe a hash brown casserole is based on kugel, except potato kugel is at least 10 times better than any hash brown casserole I have ever had. This kugel is simple, comforting, and just beautiful.
4 lb russet potatoes, peeled1 large onion2 cups small-curd cottage cheese2 cups shredded mild Cheddar cheese6 tablespoons chopped fresh chives3 cloves garlic, finely chopped1/8 teaspoon freshly ground nutmeg4 eggs, beatenSalt and pepper to taste
Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish.
Hi and welcome to Eclectic Recipes! I'm so glad you stopped by. This site is a collection of my family's favorite easy to make recipes along with some travel, lifestle and family posts sprinkled in. I've been developing recipes and photographing tasty dishes for companies like BettyCrocker, Pillsbury and Kraft for more than 10 years, and this is where I share all those fun recipes!
Hi and wecome to Eclectic Recipes! I'm so glad you stopped by. This site is a collection of my family's favorite easy to make recipes along with some travel, lifestle and family posts sprinkled in. I love to create recipes and have over a thousand easy to make recipes on this site to browse through! Read more . . .
A kugel recipe is traditionally a Jewish, originally made with bread and flour for a savory dish. However, it was later adapted by German Jewish cooks with noodles and eggs. It's also often eaten during the Jewish holiday, Passover in early Spring.
When I first created this potato kugel recipe, I grated it manually with a basic grater. And yes, it can be done, but it takes a long time. I've since upgraded to a Russell Hobbs food processor (affiliate link) because I eat vegetables like nobody's business.
However, that doesn't mean it has to be healthy. Here, we mixed in 80g of low-fat mature cheddar for a potato kugel with cheese. But you could also add some extra on top and even mix in things like pan-fried lardons, etc.
In non-Semitic terms, think of the potato kugel as a massive hash brown with profoundly crispy edges, steamy-soft insides and the showstealing complement to a dinner roast or breakfast eggs. We also like it as a party appetizer with a nice applesauce or fruit chutney or, as we roll around here, creme fraiche, caviar and chives, which is what happens when you marry a Russian. Traditional variations include carrot, zucchini, caramelized onions or garlic as well as the potatoes, but I see no reason to mess with a perfect thing.
Both methods: Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together with two forks or, as I do it, your very clean hands, evenly coating strands. Break eggs right on top and again use forks or your fingers to work them into the strands, evenly coating the mixture.
oh wow, I might just have to make this instead of latkes to go with my Christmas brisket (your recipe, which is amazing). Then I might have time to make matzo ball soup. I love a traditional Jewish Christmas dinner.
I made these for dinner with some aging red potatoes we had sprouting in the cabinet, in mini muffin tin with the oil drizzled over each one. Baked probably 30 m at 350 and another 30 at 300 while waiting for my spouse. Delicious. Crispy on the outside, tender on the inside, better and easier than my last twenty years of latkes! Even my kids ate them (with applesauce).
Deb,I have a starch question and please bare with me:-)I think if you drain grated potatoes the liquid drains off and there is starch in the liquid. Since you are not draining the potatoes why do you need to add more starch to the recipe?
This is a pretty standard recipe, made with potato starch or flour. I suggest waking up the flavor with poultry seasoning. Add a tablespoon, mixed in well to the batter, and the kugel loses its starchy taste and goes well with any main dish.
Brilliant!! I was just thinking that I wanted an alternative to frying latkes this year. My mom always makes a sweet noodle kugel with cream cheese, ricotta, a small amount of sugar, and a little cinnamon mixed in with the eggs. I think I may have to make a batch of this in muffin tins and make 1/2 savory (your way) and 1/2 sweet. Thanks so much for this!
Deb; I was just stressing about making latkes; thank you for lowering my blood pressure. I usually make potato kugel only for Passover.Potato starch is readily available at Passover time; I put remaining in a jar, then into the freezer for use the rest of the year. When Passover rolls around again the next spring, I buy a new box.My red-headed, green eyed grand-daughter became a Bat Mitzvah in Oct. You have so much to look forward to. Thank you for taking us along on your ride. 2ff7e9595c
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