I discovered leeks in Paris, and I instantly fell in love with this elegant green vegetable. The first few times I cooked with leeks, I used the whole stalk (and it tasted fine to me!), but as time went on I learned to search for the long, slender white stems that make for the best flavor (and started discarding the rougher dark green tops). My favorite way to eat leeks is still in a savory tart. I tenderize mounds of the chopped veg in a little butter, and pile so many leeks atop the crust that there’s barely room to add the egg and dairy binding agents. But for this occasion, I wanted to think outside the box. So my humble offering is a spin on another of my favorite foods: noodle kugel. This mildly sweet noodle dish plays on the flavors and textures of your typical kugel, but adds a savory element that renders it suitable at almost any meal. If you test it out, be sure to tell me your thoughts! ([email protected]) —Carly DeFilippo
egg noodles (or quinoa spirals for gluten free)
high-quality, whole milk ricotta
salt and pepper to taste
In This Recipe
Preheat oven to 375F.
Soak golden raisins in a glass of boiling water. Add cinnamon and stir. Set aside.
Sautée leeks in 2 tbsp of butter. When just soft, set aside.
In the same pan, sautée chard stems until tender. Set aside.
Drain out most of the water from the cup of raisins. Add remaining raisins and liquid to pan, along with lemon zest and chard leaves. Sautée quickly (don’t let it get overly wilted) and set aside.
Boil pasta until al dente. Strain into a colander, rinsing with cold water to prevent over-cooking.
Whisk together eggs, ricotta, a splash of milk and a generous pinch of both salt and pepper.
Mix all ingredients together, and place in a medium-sized, greased glass baking dish.
Bake for 35 minutes, broil for final 2-3 minutes if you prefer a crunchier “crust”.