April 18th, 2010 | Breakfast and Brunch, Vegetarian, Yankee Cook Recipes | 2 Comments »
Strata is a savory bread pudding, made with eggs, milk and cheese. It also makes good use of yesterday’s baguette or any other thick-crusted bread that’s past its prime.
The important thing is to use a good strong bread and not wimpy sandwich bread, which will turn to goo when combined with liquid. Bread with a hard crust results in a pleasant, varied texture of soft custard, combined with toothsome morsels.
Gruyere lends its pungent flavor and aroma, making this strata reminiscent of fondue.
Gruyere Strata - serves 4
2 C milk
2 large eggs
6 C cubed thick-crusted French bread
1 1/2 C Gruyere cheese
1 t dry ground mustard
1/2 t salt
In a large bowl, toss the bread with two thirds of the shredded cheese. Pour into a greased casserole dish.
Beat the eggs with the milk, salt and mustard in a small bowl. Pour the egg mixture over the bread and cheese.
Cover and refrigerate for 2 hours.
Heat the oven to 350 degrees.
Remove from refrigerator and press down on the bread with the back of a spoon or spatula to submerge the bread. Top with the last third of the cheese.
Bake for 35 – 45 minutes. Allow to cool slightly before serving.
Ingredient origins: Milk – Vermont; Eggs – New Hampshire; Bread – Massachusetts; Gruyere – France; Ground Mustard – Maryland; Sea Salt – Italy
April 12th, 2010 | Breakfast and Brunch, Yankee Cook Recipes | 2 Comments »
Sometimes I wish I spoke French fluently. Because the title of this dish would surely sound less awkward in French. But if I went around calling it Asperge sur le Pain avec l’Oeuf de Canard, it would be way longer. Also, this dish has nothing to do with France. My husband votes for Duck Egg Supreme. I say only if we can pronounce it suprême.
In any case, this is similar to a dish that my mother made on occasion when I was growing up. It can be made with any kind of egg. It doesn’t have to be duck. We just happened to have some duck eggs lying around anyway, so I decided to try them out in this dish.
There is not much difference between duck eggs and chicken eggs. The two are very similar in taste and texture, but duck eggs tend to be larger, with a massive yolk. Because of this, I’ve found that poaching is a good preparation method, as opposed to frying, which can overcook the white in the time it takes for the yolk to set up. Duck eggs can also have a robin’s egg blue shell in some cases, but so do some chicken eggs.
Use a good bread crusty bread with an open crumb for the toast. I like the Francese from Iggy’s in Cambridge, Massachusetts – the same bread that my husband once proclaimed, naturally makes you want to bring the loaf to your face and inhale its aroma.
Asparagus has that almost alkaline bitter-sweetness, which brings out the subtle sweetness in the toast. Smoked paprika lends it’s salty savoriness. Break open the yolk to dip and it’s a celebration of the three simple ingredients. This dish is excellent for brunch, lunch or dinner.
Asparagus on Toast with Duck Eggs - Serves 2
2 eggs (duck or otherwise)
20 asparagus spears
2 slices of good, crusty French bread
water
smoked paprika (optional)
Heat about a half inch of water in a large skillet with a cover. Add asapargus and cook 10 minutes.
Meanwhile, lightly grease two ramekins, heat-proof cups. Heat about a half inch of water and another skillet with a cover. When the water comes to a boil, drop an egg into each ramekin. Cover and allow to cook 4 minutes.
While that’s all on the stove, toast the bread.
Drain the asparagus. Layer the toast with asparagus and egg. Dust with smoked paprika if desired.
Ingredient origins: Duck eggs – New Hampshire; Asparagus – Mexico; Bread – Massachusetts; Smoked Paprika – Spain
Strata is a savory bread pudding, made with eggs, milk and cheese. It also makes good use of yesterday’s baguette or any other thick-crusted bread that’s past its prime.
