![]() Serve the strata with the sauteed tomatoes. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Carefully pour the egg mixture over the bread. Add the bread and mushroom onion mixture to the pan. Line your dish with parchment paper or lightly grease the dish. ![]() Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. In a blender combine the eggs, milk, cream, salt, pepper, mustard and nutmeg. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Increase the oven temperature to 350 degrees F. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged. ![]() In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. In a large bowl, combine the toasted bread, caramelized onions and spinach. (The strata will deflate as is rests.) Scoop portions with a large spoon rather than trying to cut into squares. Remove from oven and let rest for 5 minutes before serving. Remove from the heat and let cool slightly. Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes.
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