Thursday, September 23, 2010

Comfort Food

Everyone has their favorite comfort food. For some people, it's ice cream. For others, it's chicken soup. For me, it's cottage cheese and noodles.

Did you just throw up in your mouth a bit? I wouldn't be surprised, since it's the usual reaction I get when I say that I'm in the mood for this delish dish. In fact, cottage cheese and noodles is a prime example of things my husband considers Jewish lore since he can't believe that people would actually eat it (other examples include gefilte fish and Manischewitz wine).

My grandmother and mother used to make this dish whenever they didn't feel like cooking, there wasn't much to eat in the house, or when I begged for it. It's so ridiculously easy that it's become one of the few dishes that I'm proficient at making. I made it on a weekly basis in college (much to my roommate's chagrin).

I'll admit it. The thought of cottage cheese paired with egg noodles is a little gross. Not to mention that it's not the prettiest dish. But for what it lacks in looks it makes up in flavor. I always tell people - if you like cottage cheese then you'll like this dish.

My grandmother's recipe for Cottage Cheese and Noodles

Egg Noodles (amount doesn't matter - make enough for the amount of people eating)
Cottage Cheese (enough to cover the noodles)
Butter (enough to coat the noodles)
Salt and Pepper

Cook the noodles and drain.  Add butter (let it melt on top of the noodles). Add cottage cheese, salt and pepper. Mix.

Easy, right?

Last night I decided to add to her tried and true recipe. Remember the kugel I made for Rosh Hashanah? I took my cue from that recipe and added a small onion (sauteed in butter), a scoop of sour cream, and some parsley to my grandmother's cottage cheese and noodles. I also took away the melted butter on top of the noodles. It was sooooo good!

For all of you doubters out there, just give it a chance. I guarantee that you'll like it! Oh, and for proof that this dish actually exists - check this book under "Noodles and Cottage or Pot Cheese".

No comments:

Post a Comment