Shavuos Ideas | Imamother

Amarante

Thu, May 26 2016, 6:03 am

Stratas are delicious and so easy. Here's a good recipe for a somewhat upscale version. It's sometimes served for brunch but no reason it can't be served at any time. Great because it needs to be made in advance and then all you have to do is pop in the oven.

CARAMELIZED ONION, SPINACH, AND GRUYÈRE STRATA WITH SAUTÉED CHERRY TOMATOES

Source: Jackson, Sally. “Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.

SERVES 8

Strata, a savory bread pudding, is an excellent brunch dish to prepare for a crowd. It’s best made in advance, and you serve it family style—no need to be tied to the stove flipping omelets for eight.

6 cups ½-inch cubed day-old French bread (with crust)
2 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon canola oil
2 large Spanish onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh thyme
2 cups grated aged Gruyère cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
10 large eggs
3 cups whole milk
1 cup heavy cream
2 teaspoons Dijon mustard
⅛ teaspoon freshly grated nutmeg
Sautéed Cherry Tomatoes (see recipe below)

1 // Preheat the oven to 325°F.

2 // Put the bread on a baking sheet and toast, stirring once, until lightly
golden brown, about 10 minutes. Set aside to cool.

3 // Combine the butter and oil in a large sauté pan “over medium heat and cook until it begins to shimmer. Add the onions, toss to coat in the butter, and season with salt and pepper. Cook the onion, stirring occasionally, until golden brown and caramelized, about 30 minutes. Stir in the thyme, remove from the heat, and let cool slightly.

4 // Butter a 9 × 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with 1½ cups of the cheese, the onions, and the spinach. In a large bowl, whisk together the eggs, milk, cream, mustard, 1 teaspoon salt, ½ teaspoon pepper, and the nutmeg. Pour the egg mixture over the bread cubes and press down to make sure the bread is totally submerged. Cover and chill for at least 2 hours and up to 24 hours.

5 // Preheat the oven to 350°F.

6 // Uncover the baking dish and bake until the mixture has puffed up slightly and is golden brown on top, and the strata doesn’t shimmy when you shake the pan, 1 hour. Sprinkle the remaining ½ cup cheese over the top during the last 10 minutes of baking. Let cool for 5 minutes before serving large spoonfuls on plates and topping with the sautéed tomatoes

SAUTÉED CHERRY TOMATOES

SERVES 8

3 tablespoons olive oil
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper
3 tablespoons finely sliced fresh chives

Heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the tomatoes, season with salt and pepper, and cook until the tomatoes soften, 5 to 7 minutes. Remove from the heat and stir in the chives. Serve hot.”

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Amarante

Thu, May 26 2016, 6:04 am

This is another classic dish which is always a hit.

Cheesy Broccoli-and-Rice Casserole

Source: Editors of Southern Living Magazine - One-Dish Wonders
(Serves 8 to 10)

Major makeover alert: Cremini mushrooms, panko, and fresh broccoli elevate this classic dish to the next level.

6 Tbsp. unsalted butter, divided
1 cup panko (Japanese breadcrumbs)
2 cups (8 oz.) shredded extra-sharp Cheddar cheese, divided
3 cups chicken broth (sub veggie broth)
2 cups milk
1 bay leaf
1 fresh thyme sprig
2 cups chopped onion
1/2 cup diced celery
1 (8-oz.) package sliced cremini mushrooms
1 tsp. kosher salt, divided
Pinch of freshly ground black pepper
Pinch of ground red pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
11/2 cups uncooked long-grain rice
1/2 cup sour cream
1/2 cup mayonnaise
1/8 tsp. freshly grated nutmeg
3 cups fresh broccoli

1.Preheat oven to 350°. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.

2.Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep warm until ready to use.

3.Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms and 1/2 tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)

4.Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients.

5.Bake, covered, at 350° for 25 to 30 minutes or until rice is tender and liquid is absorbed. Remove from oven; increase oven temperature to broil.

6.Microwave broccoli, 1/4 cup water, and remaining 1/2 tsp. kosher salt in a covered microwave-safe bowl at HIGH about 2 minutes or just until broccoli is tender and bright green. Drain and pat broccoli dry. Stir broccoli into rice mixture.

7.Sprinkle breadcrumb mixture over broccoli mixture. Place on middle oven rack, and broil 2 to 3 minutes or until topping is golden brown. Let stand 5 minutes before serving.