Chard Caramelized Shallot Noodle Kugel Recipe 485

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CHARD & CARAMELIZED SHALLOT NOODLE KUGEL RECIPE - (4.8/5)



Chard & Caramelized Shallot Noodle Kugel Recipe - (4.8/5) image

Provided by á-174535

Number Of Ingredients 11

3 tablespoons olive oil, plus extra for greasing the dish
Kosher salt
8-ounces wide egg noodles, about 3/4 (12-ounce) package
5 large eggs, lightly beaten
1/2 cup chicken or vegetable broth
pinch nutmeg, freshly grated
3 shallots, thinly sliced
12-ounces Swiss chard, about 1 bunch, stems finely chopped, leaves torn into small pieces, and reserved separately
2 cloves garlic, finely chopped
freshly ground black pepper to taste
1/4 cup fresh dill fronds, chopped, plus extra for garnish

Steps:

  • Preheat the oven to 350°F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well-browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill. Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way. Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.

NOODLE KUGEL



Noodle Kugel image

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

Steps:

  • Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
  • Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
  • In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
  • Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

CARAMELISED SHALLOTS



Caramelised shallots image

Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!

Provided by John Torode

Categories     Dinner, Side dish

Time 40m

Number Of Ingredients 6

3 tbsp vegetable oil
600g shallots , peeled but left whole
25g butter
2 bay leaves
thyme sprig
500ml beef or veal stock

Steps:

  • Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
  • Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL



The Best Ever Classic Jewish Noodle Kugel image

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Provided by Jewish Soul Food

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g

SWISS CHARD WITH CARAMELIZED SHALLOTS



Swiss Chard With Caramelized Shallots image

Provided by Joan Nathan

Categories     easy, quick, side dish

Time 5m

Yield 2 to 4 side-dish servings

Number Of Ingredients 7

3 tablespoons canola oil
2 tablespoons crispy fried shallots (see recipe)
1 teaspoon minced garlic
2 pounds Swiss chard, rinsed and trimmed
2 tablespoons rice wine
1 tablespoon fish sauce
2 tablespoons chicken stock, optional

Steps:

  • Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact. Add the oil and heat until oil is shimmering but not smoking.
  • Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes. Transfer to a bowl; serve immediately.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

CARAMELIZED SHALLOTS



Caramelized Shallots image

Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

10 large or 15 small shallots
1 teaspoon olive oil
1 teaspoon unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper

Steps:

  • Peel shallots and cut lengthwise into 1/8-inch slices.
  • Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
  • Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

CARAMELIZED SHALLOTS



Caramelized Shallots image

For a luxurious vegetable side-dish try this recipe for whole shallots glazed with butter, sugar, wine and stock.

Provided by English_Rose

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

2 ounces butter
2 tablespoons sugar
1 lb shallot, peeled
1/3 cup chicken stock or 1/3 cup vegetable stock
1/3 cup white wine

Steps:

  • In a heavy-based saucepan, heat the butter with the sugar until the sugar has melted.
  • Add the shallots and mix well.
  • Add the stock and wine, bring to the boil, reduce the heat to very low, cover and simmer for 15-20 minutes over a low heat, stirring now and then.
  • Uncover the pan and simmer for a further 10 minutes until the shallots are tender and glazed.
  • For Vegetarian use only the vegetable stock.

Nutrition Facts : Calories 231.2, Fat 11.8, SaturatedFat 7.4, Cholesterol 31.1, Sodium 124.8, Carbohydrate 26.6, Sugar 6.8, Protein 3.5

CARAMELIZED SHALLOTS



Caramelized Shallots image

Make and share this Caramelized Shallots recipe from Food.com.

Provided by Luby Luby Luby

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons butter
2 lbs fresh shallots, peeled
3 tablespoons sugar
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh flat leaf parsley
salt
pepper
ground cayenne pepper

Steps:

  • Preheat oven to 400 degrees.
  • In a 12 inch ovenproof skillet melt the butter.
  • Add the shallots and sugar, tossing to coat.
  • Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  • Add the vinegar, salt and pepper and toss well.
  • Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
  • Season to taste, sprinkle with parsley and serve.

Nutrition Facts : Calories 235.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 246, Carbohydrate 31.9, Fiber 0.1, Sugar 6.3, Protein 4

CARAMELIZED SHALLOT PASTA



Caramelized Shallot Pasta image

This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.

Provided by Alison Roman

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste
1 (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt

Steps:

  • Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
  • Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
  • Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
  • To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
  • In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

CARAMELIZED SHALLOT VINAIGRETTE



Caramelized Shallot Vinaigrette image

This makes a rich sauce for our simple Grilled Asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 7

1/2 tablespoon unsalted butter
3 shallots, peeled and diced
2 teaspoons sugar
Salt and freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil

Steps:

  • Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.
  • In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.

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