Strata's are delicious - breakfast, brunch, breakfast for dinner... This recipe is from my sister's mother-in-law, a lovely southern woman.
Brie and Ham Breakfast Casserole:
8 oz. Brie, rind trimmed (or other, like 2C shredded swiss)
2C cubed ham (thick cut/ham steak, or other, like breakfast sausage)
1C fresh grated Parmesan cheese
6-8 Italian bread slices
8 eggs
1 1/2C half and half
1 1/2C milk
1T chopped fresh sage (or 1tsp dried rubbed sage)
2tsp dry mustard
Cut crusts from bread slices and place evenly in bottom of lightly greased baking dish (13"x9").
Spread half of the ham cubes, brie cubes, and grated parmesan.
Layer bread slices, then layer the rest of the ham, brie, and parmesan.
Whisk together 6 eggs, 1C half and half, 1C milk, sage, salt, and mustard. Pour over bread/ham/cheeses. Cover and chill overnight of 8hrs in the fridge.
Preheat oven to 350F.
Whisk together 2 eggs, 1/2C half and half, and 1/2C milk. Pour evenly over chilled casserole.
Bake for 50min or until set.
Delicious! Enjoy!
(No pictures this time, sorry!)
Tuesday, February 1, 2011
Monday, November 22, 2010
Steve's first pumpkin
Dinner Club, Halloween edition, with pumpkin carving. A first for Steve!
Top panel: The chosen one; Steve gets advice on the optimal angle of approach and use of the carving tool
Bottom panel: Firt cuts; removing the lid and reaching in, with a "yuuuuuuk", to pull out the guts
The other carvers: determination, skill, detail-oriented
Pumpkins, ready for Halloween!
Top panel: The chosen one; Steve gets advice on the optimal angle of approach and use of the carving toolBottom panel: Firt cuts; removing the lid and reaching in, with a "yuuuuuuk", to pull out the guts
The other carvers: determination, skill, detail-oriented
Pumpkins, ready for Halloween!Sunday, November 14, 2010
Green beans with caramelized onions and toasted almonds
... something green for Pre-Thanksgiving Thanksgiving dinner.
Ingredients:
Salt and Pepper
3 lbs green beans with ends trimmed
1/2 C skin-on sliced almonds
3 T unsalted butter
5 T EVOO
2 large or 3 medium onions, sliced thin
1. Toast almonds over medium heat, stirring every now and then, until golden (3-5min). Remove from skillet and reserve for later.
2. Return the skillet to medium-high heat and add the butter and olive oil. Melt the butter and add the onions and S&P. Cook, stirring frequently, until the onions caramelize (40-50min, until they are golden-to-dark brown).
3. While the onions are cooking, heat up a pot of water. When the onions are close to done, bring the water to boil and flash-boil the green beans, 1-2min. Pour into a colander and run under cold water.
4. Add the green beans and almonds to the onions and mix well. Season with S&P.
Top panels: onions, wilted onions, almost-caramelized onions.
Lower panels: toasting the sliced almonds, and the finished product
Ingredients:
Salt and Pepper
3 lbs green beans with ends trimmed
1/2 C skin-on sliced almonds
3 T unsalted butter
5 T EVOO
2 large or 3 medium onions, sliced thin
1. Toast almonds over medium heat, stirring every now and then, until golden (3-5min). Remove from skillet and reserve for later.
2. Return the skillet to medium-high heat and add the butter and olive oil. Melt the butter and add the onions and S&P. Cook, stirring frequently, until the onions caramelize (40-50min, until they are golden-to-dark brown).
3. While the onions are cooking, heat up a pot of water. When the onions are close to done, bring the water to boil and flash-boil the green beans, 1-2min. Pour into a colander and run under cold water.
4. Add the green beans and almonds to the onions and mix well. Season with S&P.
Original recipe c/o foodnetwork.com
Top panels: onions, wilted onions, almost-caramelized onions.Lower panels: toasting the sliced almonds, and the finished product
Tuesday, October 26, 2010
Lasagna Night - October 26, 2010
The meat recipe was inspired by the Pioneer Woman and the vegetable recipe was inspired by Baker's Edge.
For the meat lasagna, I used more like 2 lbs of ground beef and I didn't put egg in the cottage cheese. I also bought a can of pasta sauce and put it on the bottom of the pan before laying down the pasta, and I put pasta on top...covered it with the pasta sauce...and sprinkled with shredded mozzerella cheese and grated parm.
For the vegetable lasagna, I substituted the fontina cheese with other shredded cheeses (italian blend, etc).
I think we all agreed, the meat lasagna was WAY better than the veggie. Maybe next time try a hybrid? One layer of roasted veggies and one layer of meat?
Tuesday, September 28, 2010
Fall Fever
Was feeling autumnal (but an early autumn) and wanted something light. It was also drizzly and I wanted something warm. TADA! Butternut shrimp soup followed by pasta with pesto and scallops. I like using allrecipies.com because of the ratings and comments option. Highly rated, a few great ideas in the comments = one super yummy dinner. Satisfied, a happy dinner club played manbearpig. Or whatever that game is called.
The soup: http://allrecipes.com/Recipe/Butternut-Shrimp-Soup-with-Sherry/Detail.aspx
- I didn't have wine or celery salt so those were omitted and I used apples instead of pears (who can find ripe pears on demand anyway?)
The pasta: http://allrecipes.com/Recipe/Pasta-with-Pesto-and-Scallops/Detail.aspx
- Used red peppers instead of green.
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