Sunday Brunch Strata Food

BRUNCH STRATA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry. , In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture., Transfer to two greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

EASY BREAKFAST STRATA

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

STRATA WITH MUSHROOMS AND CHARD

Steps:

• If the bread is soft, toast it lightly and rub each slice front and back with the cut clove of garlic. Cut in 1-inch dice. If the bread is stale, just rub the slices with garlic and cut them into 1-inch dice. Place in a very large bowl, and toss with 2/3 cup of the milk. Set aside.
• Place the dried mushrooms in a bowl or a Pyrex measuring cup, and cover with 1 1/2 cups boiling water. Allow to sit for 30 minutes. Set a strainer over a bowl, line with cheesecloth, a coffee filter or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all of the broth. Rinse, away from the strainer, in several changes of water to wash off sand. Squeeze out excess water. Chop coarsely. Measure out 1 cup of the mushroom broth, and combine with the remaining milk.
• Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish or gratin. Heat a large skillet over medium-high heat, and add the chard. Stir until the leaves begin to wilt in the liquid left on them after washing. Cover the pan, and let the chard steam until it has completely collapsed, about two minutes. Uncover and stir. When all of the chard has wilted, remove from the pan and rinse briefly with cold water. Press or squeeze out excess liquid. Chop coarsely and set aside.
• Add 1 tablespoon of the olive oil to the pan, turn the heat down to medium and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the reconstituted mushrooms, the rosemary and the chard. Stir together for a couple of minutes, and season to taste with salt and pepper. Remove from the heat, and transfer to the bowl with the bread cubes. Add the cheeses, and toss together. Arrange in the baking dish.
• Beat together the eggs in a medium bowl. Add salt to taste (I use 1/2 to 3/4 teaspoon), the remaining milk and the mushroom broth. Add a few twists of the peppermill and pour over the bread. Press the bread down into the custard mixture. Sprinkle a little Parmesan over the top, and drizzle on the remaining olive oil. Place in the oven, and bake 40 to 50 minutes, until puffed and browned. Remove from the oven, and serve hot or warm.