Asiago Strata Food

ASIAGO VEGETABLE STRATA

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, mushrooms and broccoli; cook 5 to 6 minutes, stirring frequently, until crisp-tender. Stir in tomatoes. Remove from heat.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in baking dish. Spoon vegetable mixture over bread cubes. In medium bowl, beat eggs, milk, oregano, salt, black pepper and red pepper with whisk. Pour egg mixture over vegetables. Sprinkle with cheese. Cover; refrigerate 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set in center (some moisture will appear in center and will dry upon standing). Let stand 5 minutes before cutting.

PANERA BREAD ASIAGO STRATA

Steps:

• Pre-heat oven to 375*. Brush sides and bottom of a 1 1/2 quart casserole dish with softened butter.
• In a large mixing bowl, whisk together milk, cream, eggs, salt and pepper, and set aside.
• Cut asiago bread into 1/4" slices. Start assembly of the strata by placing one slice of bread on the bottom of the dish. Sprinkle about 1/2 tsp shredded asiago cheese on the bread slice. Cover with another slice of bread and sprinkle the same amount of cheese on top.
• Continue this pattern for two more slices then pour about one third of the custard on top. Return to building the strata for four more layers, then pour another third of the custard on. Build the strata until you have reached 1/4 inch from the top of the dish and finish off with remaining custard. Cover the strata and refridgerate 15 minute.
• Place the strata dish on a cookie sheet to catch any drips. Bake for about 45 min on the center rack of the oven. The custard should develop a rich, dark color and rise slightly from the pan. (It will settle back after removal from the oven.) Carefully remove from the oven and set aside to cool for about 15 minutes before unmolding.
• Carefully invert the strata by placing a 10 inch plate over the top of the dish. Slowly flip the plate and dish over together. Place on the counter and allow the strata to fall from the dish onto the plate. If the strata does not release from the dish, cut around the sides of the dish and try to invert again. Serve hot or warm as an accompaniment with meat and vegetables to fill out the meal.

ASIAGO CHEESE ITALIAN SAUSAGE STRATA

Steps:

• Spray a 13 x 9-inch baking with cooking spray. Arrange 1/2 of the cubed bagels over the bottom of the dish.
• Mix the Asiago cheese with the mozzarella cheese and divide in half. Place 1/2 into a plastic bag and into the refrigerator.
• Sprinkle 1/2 of the bagel cubes with 1/2 of the cooked sausage, 1/2 of the sliced green onions and 1/2 of the shredded cheese mixture. Repeat reserving 1/2 of the cheese and 2 Tbsp green onion for garnishing.
• In a medium mixing bowl, whisk together the milk, heavy cream, beaten eggs, Parmesan cheese, salt, black pepper and ground mustard.
• Pour the custard over the bagels and sausage. Gently press the bread into the custard. Cover with plastic wrap and chill overnight.
• To prepare: Remove the plastic wrap and sprinkle the remaining shredded Asiago-Mozzarella cheese mixture on top. Preheat the oven to 350°F. Bake for 45-55 minutes until golden and puffed up. Let stand on the counter for 5 minutes.
• Garnish with reserved green onion before serving..

ASIAGO STRATA

Steps:

• Pre-heat oven to 375. Brush sides and bottom of 1 1/2 quart casserole dish with softened butter. In a large mixture bowl, whisk together milk, cream, eggs, salt and pepper, and set aside. Cut Asiago bread into 1/4" slices. Start assembly by placing one slice of bread on the bottom of the dish. Sprinkle about 1/2 tsp of cheese on the bread slice. Cover with another slice of bread and sprinkle with the same amount of cheese on top. Continue this pattern for 2 more slices then pour about 1/3 of the egg mixture on top. Return to building the strata for 4 more layers then pour another 1/3 of the mixture on. Build the strata until you have reached 1/4" from the top of the dish and finish off with remaining egg mixture. Cover and refrigerate for 15 minutes. Place on a cookie sheet and bake for about 45 minutes on the center rack. Strata should develop a dark, rich color an rise slightly in the casserole. Carefully remove from oven and set aside to cool for 15 min. Carefully invert the strata by placing a 10 inch plate over the top of the dish. Slowly flip the plate and dish over together. Place on counter and allow the strata to fall from the dish onto the plate. If the strata does not release from the dish, cut around the sides of the dish and try to invert again. Serve hot or warm as an accompaniment with meat and vegetables.

MEDITERRANEAN SPINACH STRATA (COOKING LIGHT)

Steps:

• Preheat oven to 350°F Place bread slices in a single layer on a baking sheet. Bake at 350°F for 12 minutes or until lightly browned.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts. Add remaining spinach; cook 3 minutes or until spinach wilts. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese. Arrange remaining bread slices over cheese. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread; sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight.
• Preheat oven to 350°F
• Uncover strata; bake at 350°F for 40 minutes or until lightly browned and set. Serve warm.

ITALIAN APRICOT-PANCETTA STRATA

Steps:

• In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl., Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook 30-45 seconds or until wilted., Add bread cubes, mushroom mixture, pancetta and almonds if desired to onion; toss to combine. Transfer to a greased 13x9-in. baking dish., In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.