Text 40387, 78 rader
Skriven 2010-07-27 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: lessons
===============
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 CS> Next week, i take her for her drivers test then
 CS> start teaching her to drive. Oh joy (grin).

Consider driving lessons for her. Less strain on both of you and she
gets a big discount on her insurance.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Spinach And Gruyere Strata
Categories: Breakfast, Cheese, Eggs
  Servings: 6

    1/2    loaf French or Italian bread
           (8 ounces), cut into
    1/2    inch thick slices
      4 TB unsalted butter, softened
      4    shallots or 1 small onion,
           minced
     10 oz package chopped frozen
           spinach, thawed, squeezed
           dry
           Salt
           Pepper
      6 oz Gruyere cheese, shredded or
           Havarti, sharp cheddar, and
           Colby
      6 lg eggs
  1 3/4 c  half-and-half

Leave the bread slices out overnight to dry. (If you don't have
time, you can dry them in a 225 degree oven for about 20 minutes per
side.) Spread 2 tablespoons of the softened butter over one side of
the dried bread slices.

Melt the remaining 2 tablespoons butter in a skillet over medium
heat. Add the shallots or onions and cook until softened, about 3
minutes. Stir in the spinach, 1/4 teaspoon salt, and a pinch of
pepper. Cook until the spinach is heated through, about 2 minutes.

Grease an 8-inch-square baking dish with butter. (I used an 8 x 11
inch baking dish and filled it up completely, but it had short
sides--only about an inch.) Arrange half of the bread, buttered-side
up, in a single layer in the dish. Scatter half of the spinach
mixture and 1/2 cup of the cheese over the bread. Repeat, making
another layer of bread, spinach, and cheese.

Whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/4
teaspoon pepper until smooth. Pour this mixture evenly over the top
of the layered bread, spinach, and cheese. Cover the surface with
plastic wrap and put a 2-pound bag of sugar on top to weigh it down.
Refrigerate at least 1 hour or overnight.

Preheat the oven to 325 degrees. Allow the strata to stand at room
temperature for 20 minutes before baking. When ready to bake, remove
the sugar weight, remove the plastic wrap, and sprinkle the
remaining 1/2 cup cheese over the top. Bake until both the edges and
center are puffed and the edges have pulled away slightly from the
sides of the dish, 50 to 55 minutes. (The center of my strata never
really puffed, so I removed it when the edges pulled away from the
sides of the dish.) Cool on a wire rack 5 minutes before serving.

Adapted from The America's Test Kitchen Family Cookbook

From: Serious Eats


Cheers

YK Jim


... Aren't lobsters really just big insects?

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