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Potato Kugel AKA Kugelis
Am looking for a recipe for Kugelis that is not very dense. When I used to go to Chucago I frequented a restaurant named Mabenka that had the fluffiest Potato Kugel. I cannot replicate it. Can anyonr help?
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Boy, is my spelling bad --- I meant Chicago! Mabenka is a Polish/Lithuanian restaurant. Delish!!!!!
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Originally Posted by Pete
(Post 6866636)
Am looking for a recipe for Kugelis that is not very dense. When I used to go to Chucago I frequented a restaurant named Mabenka that had the fluffiest Potato Kugel. I cannot replicate it. Can anyonr help?
Kugelis (potato pudding) 5 or 6 large potatoes 1/4 tsp pepper 2 onions 1/2 cup hot milk or evaporated milk 3 slices of bacon 4 eggs 2 tsp salt peel and grate fine the potatoes and onion (Mom used the blender but grandma didn't) cut bacon crosswise into narrow strips, fry until crisp,pour fat and bacon over potatoes, add hot milk. Add beaten eggs one at a time, add salt and pepper blend---bake 400' for 15 minutes--reduce heat to 375' and bake 45 minutes longer. cut into squares serve hot with sour cream as a main course or side dish. I hope this recipe helps----I understand that different regions of Lithuania had variations of these recipes---my grandmothers were from the Vilnus area. |
Are those potatoes cooked and mashed with or without usual things put in mashed potatoes like salt pepper milk butter? Sounds good, love what I call peasant food....grandparents from Poland........
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Originally Posted by quilterlaurie
(Post 6867264)
Hi Pete-----here is the recipe for Kugelis that my Mom and grandmothers made
Kugelis (potato pudding) 5 or 6 large potatoes 1/4 tsp pepper 2 onions 1/2 cup hot milk or evaporated milk 3 slices of bacon 4 eggs 2 tsp salt peel and grate fine the potatoes and onion (Mom used the blender but grandma didn't) cut bacon crosswise into narrow strips, fry until crisp,pour fat and bacon over potatoes, add hot milk. Add beaten eggs one at a time, add salt and pepper blend---bake 400' for 15 minutes--reduce heat to 375' and bake 45 minutes longer. cut into squares serve hot with sour cream as a main course or side dish. I hope this recipe helps----I understand that different regions of Lithuania had variations of these recipes---my grandmothers were from the Vilnus area. My father was full-blooded Lithuanian. I can still taste my grandmother's meatloaf - the best on the planet, and of course, no recipe. My dad was brought up in Nashua, NH in a mostly Lithuanian neighborhood. I wish I could turn back the hands of time and revisit those childhood times/culture. I have one recipe from "Boba" for potato babka. Haven't attempted that one yet. Thanks for sharing! |
This looks very close to my mother's recipe. She would line the bottom of a roaster with kugelis and put spareribs on a rack over the potatoes. All the fat drippings would make the best, tastiest, crispiest potatoes! (I can just smell it roasting!)
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Originally Posted by quilterlaurie
(Post 6867264)
Hi Pete-----here is the recipe for Kugelis that my Mom and grandmothers made
Kugelis (potato pudding) 5 or 6 large potatoes 1/4 tsp pepper 2 onions 1/2 cup hot milk or evaporated milk 3 slices of bacon 4 eggs 2 tsp salt peel and grate fine the potatoes and onion (Mom used the blender but grandma didn't) cut bacon crosswise into narrow strips, fry until crisp,pour fat and bacon over potatoes, add hot milk. Add beaten eggs one at a time, add salt and pepper blend---bake 400' for 15 minutes--reduce heat to 375' and bake 45 minutes longer. cut into squares serve hot with sour cream as a main course or side dish. I hope this recipe helps----I understand that different regions of Lithuania had variations of these recipes---my grandmothers were from the Vilnus area. |
Originally Posted by institches33
(Post 6867584)
This looks very close to my mother's recipe. She would line the bottom of a roaster with kugelis and put spareribs on a rack over the potatoes. All the fat drippings would make the best, tastiest, crispiest potatoes! (I can just smell it roasting!)
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Originally Posted by Pete
(Post 6867794)
Thank you so much --- do you heat the evaporated milk? What type of potato do you use? Yellow or white onion? My GPs were also from the Vilnus area.
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Originally Posted by Woodster
(Post 6867298)
Oh, does that sound good! I will be making this this fall without a doubt!
My father was full-blooded Lithuanian. I can still taste my grandmother's meatloaf - the best on the planet, and of course, no recipe. My dad was brought up in Nashua, NH in a mostly Lithuanian neighborhood. I wish I could turn back the hands of time and revisit those childhood times/culture. I have one recipe from "Boba" for potato babka. Haven't attempted that one yet. Thanks for sharing! |
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