It's official. I'm beginning to freak out. How will I ever have time to make my first ever potato kugel in timer for Saturday's "early bird" seder?
"What were you thinking?" Avo asked last night. "You're doing your food shopping on Friday morning and then Friday night, we're going to see Angelique Kidjo. Then we head upstate to the seder Saturday morning. When do you plan to cook the kugel?"
"Um, guess I hadn't thought it through (as usual)."
To make matters worse, cousin Claudia just informed me that the number of guests at the seder has just jumped to 34!
Luckily, my BFF Dori came up with a good solution: use muffin tins to make individual potato kugels. Rumor has it that this will help the potatoes "crisp up nicely." Thanks, Dori, for reminding me to use non-stick spray in the tins if I go this route (although couldn't I also use paper liners?)
Plus, we won't have to cut the kugel or worry if there's enough for everyone. But forget about making enough for seconds!
One reader requested that I post my mom's treasured recipe, so here it is:
Mom's Potato Kugel
6 Medium white potatoes (2-1/2 lbs)
1 large onion
1 large carrot
1/4 Cup matzo meal
1-1/2 tspn. salt
1/4 tspn white pepper
2 eggs, beaten
1/4 cup peanut oil
Pare and put vegetables through grinder or food processor (grater disc). Add remaining ingredients and mix thoroughly. Pour into a well greased 1-1/2 quart baking dish (or deep dish pie plate).
Bake in a moderate oven (375 degrees) about one hour or until top is browned and crisp at edges. Serves 6-8
"Does pare mean to peel the skin off?" I e-mailed my mom.
"Yes, my dear. To pare is to peel. In olden days, before such gadgets as veggie peelers, you would use a small "paring knife" to peel vegetables. Thus, the term paring," mom wrote back.
Meanwhile, I found another recipe at Cooks.com that calls for frying the onions first. I'm sure it would taste better, but since I have to make so much kugel in such a short amount of time, I think I'll skip that step and stick with mom's (hopefully) reliable recipe.