Artichoke And Ham Strata Food

CHEESY HAM AND MUSHROOM STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

EASY STEAMED ARTICHOKES

Steps:

• Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
• Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

CREST CAFE GORGONZOLA, ARTICHOKE AND HAM STRATA

Steps:

• Preheat oven to 350 degrees.
• Butter a 9-by-13-inch baking pan.
• In a large bowl, whisk together milk and oil.
• Add bread cubes and let sit for 10 to 15 minutes, until bread has absorbed most or all of the liquid.
• In another bowl, whisk together heavy cream, eggs, salt and pepper.
• Add the gorgonzola.
• In a single layer, place half of the soaked bred cubes into baking pan.
• Top with half of the ham, half of the artichoke hearts and half of the Jack and parmesan cheeses.
• Repeat the layering.
• Pour the cream and egg mixture over the layers.
• Lightly sprinkle the top of the casserole with grated parmesan cheese.
• Bake, uncovered, for 1 hour or until set.

ARTICHOKE AND HAM STRATA

Steps:

• Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
• Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
• Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
• Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.

GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
• Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
• Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
• Bake uncovered until firm in center and brown around edges, about 1 hour.

HAM, ARTICHOKE, AND POTATO GRATIN

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.
• Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.
• Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.

GOAT CHEESE, ARTICHOKE AND HAM STRATA II

Steps:

• Preheat oven to 350 degrees.
• Butter a 13x9 glass baking dish,.
• Whisk milk and oil in a large bowl. Stir in bread. Let stand until liquid is absorbed- about 10 minutes.
• Whisk cream and next four ingredients in another large bowl. Stir in goat cheese.
• In a small bowl combine herbs.
• place half of bread mixture into prepared dish.
• Top with half of the ham, artichoke hearts, herb and cheeses.
• Pour half of cream mixture over.
• Repeat layering with remaining bread, ham, artichoke, herbs, cheeses and cream mixture.
• Bake until firm, about 1 hour.
• note* can be made ahead of time, cover and chill and baked the next day.

GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA

Steps:

• Preheat oven to 350°.
• Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth.
• Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk.
• Add bread cubes; stir gently to combine. Let stand 10 minutes.
• Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture.
• Top with remaining bread mixture, and sprinkle evenly with fontina cheese.
• Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.