Now living in Florida you must beat the mold. Eeeeewwwww gross I know. What I mean is let it get stale but use it before the humidity gets it or do what I have done in the past and let it dry out in the oven.
To participate in Is My blog Burning's food blogging event hosted by An Obsession With Food
the first thing that came to my mind was Tuscan Bread Salad -- Panzanella, although it is not one of my favorites so I decided to pass. I love brunch on Sundays so I thought I would work on a strata…………there are so many whew!!! hard to be original in that area. But this one is an adjusted version that I have made several times…and in several variations……….. if you try it ~ do enjoy!!!
after coming out of the fridge from it’s overnite stay
ASPARAGUS ~ CRAB and CHEESE STRATA
1 lb. fresh asparagus or 1 pkg. frozen asparagus
1 c. shredded crab meat
6 slices ciabatta bread crust on
1 1/2 c. shredded cheddar and jack cheese
Butter
EGG MIXTURE:
5 eggs
EGG MIXTURE:
5 eggs
1 tbls. Worcestershire sauce
1/4 tsp. garlic powder
2 c. half & half
2 tsp. Onion powder
salt and fresh ground pepper to taste
pinch or 2 of red pepper flakes
3/4 c. jack & cheddar cheese, additional
Cut asparagus into 1" pieces, drop into boiling, salted water and cook rapidly for 4 minutes. Drain well. If using frozen asparagus, thaw and drain well. I use blackfin crabmeat from the seafood counter.If using canned crab meat rinse and drain. Fit bread into buttered 7'x11" baking dish. Sprinkle 1 1/2 cups cheddar cheese over the bread slices and distribute the asparagus and crab meat. Whisk the egg mixture ingredients together until blended. Pour over the layered ingredients, cover and refrigerate at least 8 hours or overnight.
Bake, uncovered in 350 degree oven for 30 minutes. Top with additional 3/4 cup cheese and continue baking to allow cheese to melt for 10 minutes or until center is firm. Allow to stand for 5-10 minutes before cutting. Serves 6 to 8....well maybe 4 or 5 if you are really hungry
Cut asparagus into 1" pieces, drop into boiling, salted water and cook rapidly for 4 minutes. Drain well. If using frozen asparagus, thaw and drain well. I use blackfin crabmeat from the seafood counter.If using canned crab meat rinse and drain. Fit bread into buttered 7'x11" baking dish. Sprinkle 1 1/2 cups cheddar cheese over the bread slices and distribute the asparagus and crab meat. Whisk the egg mixture ingredients together until blended. Pour over the layered ingredients, cover and refrigerate at least 8 hours or overnight.
Bake, uncovered in 350 degree oven for 30 minutes. Top with additional 3/4 cup cheese and continue baking to allow cheese to melt for 10 minutes or until center is firm. Allow to stand for 5-10 minutes before cutting. Serves 6 to 8....well maybe 4 or 5 if you are really hungry
Serves this with a tossed salad like baby spinach, toasted pine nuts a good dose of salt and pepper leghtly dressed with a very simple vinegarette. And of course a glass of crisp white wine would be perfect.
A good variation would be with ham or bacon, asparagus and use swiss cheese or fontina.
3 comments:
Great brunch dish. I love the tip for freezing bread along the way. Maybe PBE's next topic should be tips.
WOW, that sounds good!
I just did a strata with Gruyere Cheese and Spicy Italian Sausage. I posted it on my blog. Come take a look if you have a chance and let me know what you think. Love the blog, really love the pictures. I have a golden myself.
http://cookingquest.wordpress.com/2008/07/27/strata-with-spicy-italian-gruyere/
Thanks,
Joe
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