Sourdough Kale Strata

kale-strata

I have become a BIG fan of strata dishes over the last couple of years.  They are easy, delicious and can be served breakfast, lunch or dinner.  I also love kale, so this dish was a happy marriage in my world.  I easily halved the recipe and it came out beautifully.  Leftovers are delicious, so it may be worth making the full recipe to have for lunch later in the week.

Sourdough Kale Strata (serves 8):

2 TBSP olive oil
1 large shallot, finely chopped
1 bunch of kale, washed, stemmed and torn into bite-size pieces
1/4 tsp. salt
10 eggs
2 cups milk
1/4 tsp. ground pepper
4 cups sourdough bread, torn into bite-size pieces
1 1/2 cups shredded gruyere cheese, divided

……….

Heat oil in large skillet over medium heat.  Add shallots and sauté 2 minutes.  Add kale and salt and cook for another 2 minutes.  Set aside.

Whisk together eggs, milk, and pepper in large bowl.

Coat a 9×13 (or equivalent) baking dish with cooking spray.  Add kale mixture, torn bread and 1 cup cheese.  Toss together and spread evenly over pan.

Pour egg mixture into dish and top with remaining 1/2 cup cheese.

Cover strata with aluminum foil and let stand 20 minutes or refrigerate overnight.

Preheat oven to 400°F (if refrigerated, let dish warm to room temperature BEFORE placing in oven).  Bake 35 minutes, remove foil and continue baking 15 to 20 minutes until puffed and golden brown around edges.  Let stand 5 minutes before serving.

Salud mis amigas!  ¡Felíz nuevo año!

Sourdough Kale Strata

chicken souffle (hooray!)

This is such a tasty and surprisingly easy dish that is great for entertaining or a delightful dinner (with leftovers) for two!  I adapted the recipe from Giada De Laurentiis’ Chicken and Cheddar Souffle using whatever cheese I had on hand and substituting asparagus for spinach (which was nothing short of delicious!).  Served alongside a simple salad, this was great for dinner, but could be a fantastic addition to a weekend brunch.  Leftovers are just as scrumptious!

I don’t have a souffle dish (shocking, i know!) and just used a rounded pot that seemed to do the trick.

Ingredients
Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1  1/2 cups milk, room temperature
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1  1/2 cups shredded mild Cheddar (or whatever cheese you like…swiss, monterrey jack, etc.)
1/2 cup grated Parmesan
1/2 bunch chopped asparagus (orig. recipe calls for 2 cups packed spinach)
2 cups cooked chicken breast, chopped to 1/2 inch pieces (I used leftovers, but rotisserie chicken would be just as easy)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature

Directions
Special equipment: a 2-quart (8-cups) souffle dish (or a similarly sized dish worked fine for me)

1. Arrange an oven rack in the center of the oven.  Preheat the oven to 400°F.  Butter the bottom and sides of a 2-quart souffle dish.  Set aside.

2. In a medium saucepan, heat 1/2 stick of butter over medium-low heat.  Add the flour and cook, stirring constantly, for 2 minutes.  Slowly whisk in the milk until the mixture is smooth and creamy.  Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes.  Stir in the nutmeg and season with salt and pepper, to taste (tah-dah: you just made a béchamel!).  Remove the pan from the heat and add the cheeses, asparagus (or spinach), chicken, egg yolks, and bread cubes.  Stir until combined (mixture will be thick).

3. In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes.  Stir 1/4 of the egg whites into the chicken mixture.  Using a spatula, fold in the remaining egg whites.  Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes (no peaking!).  Remove from the oven and serve immediately.

Salud mis amigas!

chicken souffle (hooray!)

Garden Vegetable Frittata

Posted By Annie

Girls – this is a great recipe to use any veggies that are about to go bad (peppers, spinach, etc) you can make it as elaborate or simple as you wish. I don’t typically buy the ingredients, but just keep around the eggs and parm (substituted for the swiss) and then use veggies I have. It’s a great way to clean out the fridge, and it’s good warm or at room temp. Also, I don’t use a skillet in the oven. I just put the vegetables in a baking dish and pour the eggs over. 

The rosemary and cream cheese are musts. 

Love you – 
Annie B

fritGarden Vegetable Frittata      

(The picture is not actually Annie’s, but I’m sure hers is equally beautiful.)
Great for make-ahead brunch, tailgate lunches, and picnics of any kind, frittatas can be made in advance and served at room temperature.

 

 

 

 
Serves 4 to 6

1 tablespoon olive oil
1 tablespoon unsalted butter
3 red potatoes, sliced ¼ inch thick
1 red onion, thinly sliced
1 zucchini, cut into ¼-inch rounds
1 red bell pepper, cored, seeded, and diced
1 cup firmly packed spinach, washed, drained, and stems removed
10 large eggs, lightly beaten
1 cup (4 ounces) grated Gruyère or Swiss cheese (I use parm)
Salt and freshly ground black pepper to taste
¼ cup cream cheese
1 tablespoon fresh rosemary

1. Preheat the oven to 400 degrees.

2. Heat the olive oil and butter in a 12-inch, ovenproof, nonstick skillet over medium-high heat. Add the potatoes and onion and cook 10 to 12 minutes, stirring occasionally, until light brown and crispy.

3. Add the zucchini and red bell pepper and stir and cook 3 to 4 minutes more, until the zucchini is lightly cooked but still crunchy. Add the spinach and stir and cook about 1 minute longer, until the spinach wilts.

4. Whisk together the eggs, Gruyère, salt, and pepper in a bowl and pour over the vegetables. Remove the skillet from the heat and gently shake the skillet to distribute the eggs evenly through the mixture. Divide the cream cheese into ¼-inch pieces and distribute evenly on top of the egg mixture. Sprinkle with rosemary.

5. Bake 12 to 15 minutes, uncovered, just until the eggs set. Remove from the oven, cut into wedges, and serve immediately, or let cool and serve at room temperature. Frittata can be made up to 2 hours in advance.

Garden Vegetable Frittata