Diary of a Foodie
Diary of a Foodie: Season Two: North Carolina: BBQ and Beyond
- Active Time:20 min
- Start to Finish:2 hr
- 1 stick unsalted butter
- 1 cup packed dark brown sugar
- 2 cups whole pecan halves
- 1 pound broad flat dried egg noodles
- 1 stick unsalted butter, cut into small pieces
- 1 (16-oz) container creamed (California-style) cottage cheese
- 8 oz sour cream
- 4 large eggs
- 2/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350°F with rack in middle.
Heat butter in a 13- by 9-inch glass or ceramic baking dish in preheating oven until melted, about 5 minutes. Cool to lukewarm in baking dish. Crumble brown sugar evenly over bottom of dish, pressing with a metal spatula to make an even layer. Arrange pecan halves, rounded sides down, in rows in brown sugar, pressing them in.
Cook noodles in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until tender, then drain. Return noodles to pot and stir in butter until melted.
While noodles cook, whisk together cottage cheese, sour cream, eggs, sugar, cinnamon, vanilla, and 3/4 teaspoon salt in a large bowl.
Add buttered noodles to cottage-cheese mixture, tossing well. Pour slowly over pecans in baking dish and smooth top. Bake, covered with foil, until kugel is set, about 1 hour.
Uncover and bake until lightly browned, about 10 minutes more. Cool in pan on a rack 10 minutes, then run a thin knife around edges and invert onto a large platter. Cut kugel into squares with a serrated knife and serve warm.