This is how unobservant a Jew I am. I didn't even think to make this kugel recipe until my friend Daniel asked me if there were any Passover-related recipes in Veganomicon. Didn't even occur to me to look! Well, he asked just in time for me to run out and get a box of matzoh so I could make this on the second night of Passover. Right after I got home from that movie screening. (FYI, I performed in a concert on the first night of Passover - I warned you I'm unobservant!)
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| Before |
I didn't grow up with savory kugel. Well, maybe there were a few potato kugels, but the noodle kugels were always sweet, with cottage cheese and raisins. Mmmm. Still, I was very interested to see how this would taste....
Survey says: meh.
I think it's all that matzoh. Matzoh is amazingly unflavorful. It's OK as a vehicle for butter, but so is tire rubber. And the tofu just doesn't do what eggs would have done to bind this casserole. This whole dish seems to have a blank space where flavor is supposed to be.
Some extra salt helped, but....
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| After |
Typo alert! I'm rereading the recipe as I'm writing this, and I've just discovered I've made a giant mistake. As have I&T. There's onion in this recipe! But it's hidden/invisible! First of all, it's incorrectly indented in the list of ingredients, so it's really easy to miss. And it's nowhere to be seen in the instructions. I'm sure if I&T meant there to be onion in this, they would tell us to sauté it, but there's no mention of sauteeing, or of onions at all, in the recipe. But now this makes perfect sense - onions would certainly leave a blank space where flavor was meant to be.
Argh! Typos!!!
SFO: 5
(in this version without onions, it's not really safe for anyone...)
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