RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Vegetable Kugel, Layered - pareve
The article which accompanies this recipe is about a " 'new-ish Jewish' kugel cooking contest [held] at the Chef's Market, 231 South St." in Philadelphia. The Layered Vegetable Kugel, which the article describes as "somewhere between souffle and pate" is from chef Adam Heyman of ABGY Catering. Karen Selwyn * * * * * * * Layered Vegetable Kugel Broccoli Layer: 1 pound broccoli, fresh blanched or frozen, chopped fine 1 cup eggs or egg substitute 1/2 cup matzo meal 1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon white pepper Carrot Layer: 1/2 cup oil 1 cup brown sugar 1 large egg 1 1/2 cups matzo cake meal 1 teaspoon baking powder (see note) 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups shredded carrots 1/4 cup orange juice 1/4 cup lemon juice Cauliflower Layer: 1/4 cup oil 1/2 cup sliced onion 1 1/2 cups mushrooms 1 pound cauliflower, fresh blanched or frozen, chopped fine 1 cup eggs or egg substitute 1 cup matzo meal 1 teaspoon salt 1/2 teaspoon white pepper Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy margarine. For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and pepper. Spread in even layer in baking pan. For Carrot Layer: Cream together oil, brown sugar and egg. In a separate bowl, combine cake meal, baking powder, salt and cinnamon; add to oil mixture. Blend in carrots, orange and lemon juice. Spread over broccoli layer in pan, taking care not to mix vegetables. For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until translucent and golden brown. In a separate pan, saute mushrooms. Let cool. In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper. Add sauteed vegetables. Spread over carrot layer, taking care not to mix vegetables. Bake at 350 degrees for one hour or until a tester inserted in center comes out dry. Makes up to 20 servings. Note: There is a kosher-for-Passover baking powder available. It is made by V.I.P. Foods, Brooklyn, N.Y. Source: "More Than Grandma's Kugel: Cooks Can't Seem to Resist Giving the Traditional Jewish Side Dish Their Own Twist" Marilynn Marter PHILADELPHIA INQUIRER Philadelphia Online Cooking Show (http://cooking.philly.news.com)
