Friday, October 20, 2006
Entrees: Cheesy Spinach and Artichoke Stratta
1 package (10 oz) frozen spinach, thawed
2 cups chopped artichoke hearts
1 1/2 cups finely chopped onion
3 Tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
8 cups cubed French, Italian, or sourdough bread
2 cups coarsely grated Gruyere
1 cup finely grated Parmigiano-Reggiano
2 3/4 cups milk
9 large eggs
2 Tbsp Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large skillet over moderate heat, stirring until soft, 4 to 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg and cook, stirring for 1 minute. Stir in spinach and artichokes, then remove from heat.
Spread 1/3 of bread cubes in a buttered 3-qt shallow baking dish and top evenly with 1/3 of spinach mixture. Sprinkle with 1/3 of each cheese. Repeat layering twice, ending with cheeses.
Whisk together eggs, milk, mustard, and remaining salt and pepper in a large bowl and pour evenly over stratta. Chill stratta, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350F. Let stratta stand at room temperature for 30 minutes.
Bake stratta, uncovered, in middle of oven until puffed, golden brown, and cooked through, approximately 45 to 55 minutes. Let stand 5 minutes before serving.
Makes 6 to 8 servings.
2 cups chopped artichoke hearts
1 1/2 cups finely chopped onion
3 Tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
8 cups cubed French, Italian, or sourdough bread
2 cups coarsely grated Gruyere
1 cup finely grated Parmigiano-Reggiano
2 3/4 cups milk
9 large eggs
2 Tbsp Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large skillet over moderate heat, stirring until soft, 4 to 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg and cook, stirring for 1 minute. Stir in spinach and artichokes, then remove from heat.
Spread 1/3 of bread cubes in a buttered 3-qt shallow baking dish and top evenly with 1/3 of spinach mixture. Sprinkle with 1/3 of each cheese. Repeat layering twice, ending with cheeses.
Whisk together eggs, milk, mustard, and remaining salt and pepper in a large bowl and pour evenly over stratta. Chill stratta, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350F. Let stratta stand at room temperature for 30 minutes.
Bake stratta, uncovered, in middle of oven until puffed, golden brown, and cooked through, approximately 45 to 55 minutes. Let stand 5 minutes before serving.
Makes 6 to 8 servings.
Labels: entrees
# posted by jLow @ 3:45 PM 
