Strata Recipes

Spinach and Cheese Strata


Ingredients

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.


Brocoli and Cheese Strata
6 servings

Ingredients

12 slices Day old bread, trimmed and cubed
1 pack (10 oz.) frozen, chopped broccoli, thawed & drained
1 pack (8 oz.) shredded mozzerella
3 Eggs, slightly beaten
2¼ cup Milk
1 tablespoon Dijon mustard
1 teaspoon Barbecue spice
½ teaspoon Garlic powder
Paprika
2 Tomatoes, cut in wedges

Method

Layer bread, broccoli, and half the cheese in buttered 8 x 12" glass baking dish. Combine eggs, milk, mustard, spice and salt; pour over strata. Refrigerate, covered, for several hours or overnight. Sprinkle with paprika. Bake, uncovered, in a 350 degree oven for 35 minutes. Add remaining cheese and tomato wedges; bake until knife inserted in middle comes out clean, 10 to 15 minutes before serving. Cut in squares.

Zimbabwean Cornmeal Cake

Ingredients

* 1 cup cornmeal
* 4 cups milk
* 2 eggs, beaten ¾ cup butter or margarine
* ½ cup sugar
* 1 Tablespoon vanilla extract
* ½ cup sour cream

Procedure

1. Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes.
2. Add eggs, ½ cup butter or margarine, and sugar to the in a saucepan. Bring to a boil and remove from heat.
3. Add cornmeal, stirring constantly to prevent lumps.
4. Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.
5. Preheat oven to 350°F.
6. Melt remaining ¼ cup butter and pour into 8-inch cake pan. Swirl pan to coat bottom and sides.
7. Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown. Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.
8. Remove cake from oven and cover top with sour cream.
9. Return to oven for 15 minutes, or until top is bubbly and lightly browned.
10. Serve cake while still warm.

Serve 12 to 16.

Green Bean Recipes

Gujarati Green Beans (Madhur Jaffrey)

1 lb green beans - trim and cut into 1" lengths
4 Tbsp veg oil
1 Tbsp black mustard seeds
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp sugar
ground pepper

Blanch beans in boiling water, about 3 min. Drain and rinse. Heat oil in a large pan or wok. Add mustard sees and wait till they pop - add garlic 30 sec, then chili. Add the rest of the ingredients and the beans, stir and cook on med-low for 7 more minutes.


Greek Stewed Green Beans with Summer Squash and Tomatoes (NYT)


Ingredients

3 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound fresh green beans, trimmed
3/4 pound yellow squash (3 medium squash)
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint, parsley or dill
1 to 2 tablespoons fresh lemon juice (optional)

Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes.

Add the garlic and cook, stirring, for another minute until fragrant.

Stir in the green beans, squash and remaining oil.

Stir together for a few minutes, then add the tomatoes and 1/2 cup water.

Bring to a simmer, then add salt and freshly ground pepper.

Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like.

Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Yield: Serves four to six.