About the Music: If there was one iconic dish of my childhood it would be Noodle Souffle – or just Noodle Pudding as it’s more commonly referred. My mom made it constantly and the recipe you see before you has been passed down and tweaked from generation to generation. Actually, this recipe appears in a cook book my aunt published in Montreal a few years back. Since this dish transports me back to when I was 7, we figured that it would be fitting to pick music our parents would have been playing in the kitchen during that time period. I hope this dish, and its accompanying tunes take you back to the good old days when food just appeared before you and you never had to make it yourself.
Prep time: 30 Minutes
Cook Time:35 Minutes – 1 hour
1 lb Broad egg noodles
8 Large eggs, separated
1 1/2 lbs (680g) cottage cheese
2 Cups sour cream
1 1/2 Cups white sugar
1/2 tsp salt
Zest of 2 lemons
1 Stick o’ butter
Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan or a dozen ramekins if you really want to get fancy with it. In a large pot cook the egg noodles according to the package – make sure they are a little al dente. Drain and rinse the noodles in cold water, return to pot and set aside.
In a large bowl cream together egg yolks, cottage cheese, sour cream, sugar, salt, zest and butter. Add half of the cheese mixture to the noodles and pour the creamy goodness into whatever container you chose for baking – filing about half way up. In a large bowl, beat the egg whites whole a while until the frothy part becomes a little more stable, its referred to as soft peaks. Mix the beaten eggs with the remaining cheese mixture and pour on top of the noodles.
Bake for 1 hour or until golden brown (35 minutes for ramekins).