I’ve been on a white food kick. White flour, pasta, sugar… all that stuff we shouldn’t be eating. And it’s been good.
You can’t get much more white than this:
Lokshen Kugel (noodle pudding). Consider it the Jewish version of macaroni and cheese. Most recipes for this are sweet, made with sugar and either pineapple, cherries, or raisins. But The Pontiff likes his plain and unsweetened. I shouldn’t be surprised – the blander it is, the happier he is. When he was in college, he used to make a crude version of this by just mixing hot cooked noodles with a container of cottage cheese and a container of sour cream.
But nothing beats it when it’s baked until the top and sides are crusty and crunchy. Of course, your heart and arteries may not thank you. Or your hips and thighs. But your tummy will be very happy.
12 oz wide egg noodles
16 oz cottage cheese
16 oz sour cream
1 1/2 sticks (12 Tablespoons) butter
5 eggs, lightly beaten
1 teaspoon salt
Grated or shredded Parmesan cheese (optional)
Cook noodles according to package directions, and drain. Use part of the butter to grease a 13×9 baking dish. Mix the remaining butter and all other ingredients except Parmesan cheese into the hot, drained noodles. Pour noodle mixture into prepared dish, top with Parmesan cheese if desired. Bake at 350 for about an hour, or until top is browned and the eggs are set.
And as if that wasn’t nearly enough, we also had an incredible peach cobbler for dessert. This is the result of the test kitchen at Cook’s Illustrated. Many peaches were sacrificed for the development of this recipe. The biscuits are light, tender, and crispy – partially pre-baking the peaches first keeps the biscuits from getting gluey or soggy. And the peach filling was delicious, and not too sweet. I could definitely see these biscuits as a base for strawberry shortcake, too.
Peach Cobbler (Cook’s Illustrated)
2 1/2 pounds ripe peaches
1/4 cup sugar
1 teaspoon cornstarch
1 Tablespoon fresh lemon juice
Pinch of salt
1 cup all-purpose flour
3 Tablespoons plus 1 teaspoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 Tablespoons cold unsalted butter, cut into 1/4″ cubes
1/3 cup plain whole milk yogurt (I used sour cream, because I forgot to buy the yogurt)
Peel peaches, cut in half and pit. Cut each half into 4 wedges. Toss the peaches and sugar in a large bowl; let stand for 30 minutes, tossing several times.
Meanwhile, preheat the oven to 450 degrees F., with the oven rack to the lower-middle position.
Drain the peaches in a colander set over a bowl to catch the juice. Whisk 1/4 of the drained juice, cornstarch, lemon juice and salt in a small bowl. Discard any remaining drained juice. Mix the juice with the peach slices and place them in an 8″ square glass baking dish. Bake about 10 minutes, or until the peaches begin to bubble around the edges.
While the peaches are baking, put the flour, 3 Tbsp of the sugar, baking powder, baking soda and salt in a food processor, and pulse to combine. Scatter the cubed butter over the top and pulse about 10 times in 1-second pulses, or until the mixture resembles coarse meal. Transfer the mixture to a medium bowl, add yogurt [or sour cream] and mix with a rubber spatula until a soft, cohesive dough is formed, adding up to an additional Tablespoon of yogurt if necessary. Do not overmix dough. Break the dough into 6 pieces and set aside.
After the peaches have finished the initial baking, remove the dish from the oven and place the dough mounds on top, spacing them at least 1/2 inch apart so that they do not touch. Sprinkle the remaining teaspoon of sugar evenly over the biscuits. Bake until the topping is browned, about 16-18 minutes. Cool about 20 minutes before serving.
And if you’d like to top that cobbler with some cream, whipped cream, or ice cream, I’m sure no one would object.