Tag Archives: egg noodles

Take You There

Ricotta Kugel

I apologize in advance for the brain dump of a post that is to follow, but this is what happens when one decides to see The Hobbit and then go to work the next morning.  I keep telling myself that functioning on four hours of sleep is practice for later in life, but the truth of the situation is I am not as young as I use to be and midnight showings are no longer worth the exhaustion that follows.   However I’m sure by time the next Hobbit movie comes out, I’ll have forgotten all about this and still go to the midnight showing.

Today’s recipe has nothing to do with The Hobbit and everything to do with one of the few dishes I’ve had to make over and over and over again in an attempt to make it edible.  I was in college the first time I attempted to make kugel, using a recipe from a book that will remain nameless because it was just bad.  The dish was cloyingly sweet, putting it a far cry from the amazing kugel I had experienced in Poland only a few months prior.  I tried tweaking that recipe, and recorded my attempts, but it never came together.  I then switched to a recipe I found on AllRecipes.com which had the right level of sweetness but was too dry and more rock-like than pudding-like.   With that I decided to combine elements of both recipes while adding/subtracting a few things until I finally came up with the variation that worked best for me.

Take You There

Serves 3 as a Main Course, 6 as a side


8 oz wide egg noodles

3 eggs

2 tbsp butter, melted

2 oz cream cheese, room temperature

1/3 cup white sugar

3/4 cup ricotta cheese

1 tsp curry powder


  1. Bring water to a boil in a large sauce pan and cook the pasta for four minutes, then drain reserving 2 tbsp of the starchy water.
  2. Preheat oven to 375
  3. In a large casserole dish cream together the butter, cream cheese, and white sugar then stir in the ricotta cheese and curry powder. Slowly mix in the starchy water and the noodles.
  4. Bake for 35 minutes, the pudding should be set and the top should be a light golden brown. Allow to cool then enjoy!

This recipe still has an element of sweetness to it, without going too far into the “should be a dessert” category.  For the rest of my Hanukkah inspired recipes please check out: Spinach Potato Knish, Cream Cheese Bread, and Sweet Potato Latkes.

Update: This post was written just prior to the horrible incident that happened today in CT.  My thoughts and prayers, and those of my family, go out to the families and victims of today’s horrible crime.  I’m still having a hard time wrapping my head around the senselessness of what happened and can only hope, wish, pray, and dream that something like this never happens again.