Chef Goldstein dishes some wintertime favorites

There are few things our executive chef Evan Goldstein enjoys more than preparing meals to satisfy a whole room full of hungry guests. And with experience at the New York Palace Hotel and the Four Seasons Resort, he’s gotten his fair share of gourmet food preparation.

Chef Goldstein has been kind enough to spread some holiday cheer and share a couple of recipes he serves up at home. Below, find two of his personal favorites.

Noodle Kugel

  • 12 oz package of egg noodles
  • 3/4 cup sugar
  • 3/4 cup raisins
  • 3/4 cup coarsely chopped nuts
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 4 eggs, well beaten
  • 1/2 cup butter or chicken fat

Preparation:

Cook noodles, drain well. Add sugar, raisins, nuts, salt (if desired) and eggs. Melt fat in a baking pan (about 8 inch x 12 inch). Grease the pan and pour the balance of the fat into the noodle mixture. Blend well and spread mixture in the baking pan. Sprinkle evenly with cinnamon. Bake in moderate oven, 375 degrees F, for 55 minutes or until browned.

Pumpkin Soup

  • 4 each yellow onion (medium diced)
  • 8 each garlic cloves
  • 3 tablespoons canola oil
  • 1 qt apple juice
  • 1/2 qt chicken stock
  • 1 gallon cream
  • 6 lbs roasted pumpkin
  • Salt & pepper (to taste)
  • 14 leaves sage

Preparation:

In a large saucepan, sweat onions, garlic and oil until onions are light brown. Add apple juice and reduce until almost dry. Add pumpkin, chicken stock, cream, and sage and simmer for about 20 minutes. Blend in a bar blender or with a hand blender and season to taste.