Creole Farfel Kugel
Recipe courtesy Emeril Lagasse, 2000
6 tablespoons chicken fat
2 bell peppers, chopped
5 green onions, chopped
4 stalks celery, chopped
4 cloves garlic, chopped
1/2 cup chopped parsley
1 16-ounce box farfel
2 eggs, lightly beaten
Pine nuts (optional)
22 ounces chicken broth
Salt and pepper, to taste
2 teaspoons Emeril's Original Essence, recipe follows
1/4 cup sliced mushrooms
Preheat the oven to 350 degrees F.
In a large skillet add chicken fat and sauti bell peppers, green
onions, celery, garlic, and parsley until softened, about 6 minutes.
Add farfel and cook 2 to 3 minutes. Add eggs and cook 2 minutes.
Add remaining ingredients and mix well. Bake in a greased 3-quart
casserole for 30 to 45 minutes.
Essence (Emeril's Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar
or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie
Tirsch. Published by William and Morrow, 1993.
Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
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