Grand Central Strata Recipes

Steps:

• To Prepare Vegetables: Broccoli: Cut into thin slices.
• Peel woody stems.
• Blanche in boiling water for 2- 3 minutes depending on the size of your pieces.
• Plunge into cold water.
• Drain and reserve.
• Spinach or Chard: Use frozen chopped spinach or chop fresh greens and blanch about 1 minute in boiling water.
• Drain thoroughly in colander.
• Zucchini: Slice or dice and sauté with onions and mushrooms.
• To Assemble: Sauté the onions, mushrooms and zucchini (if selected) and mix with prepared vegetable of choice.
• Mix in fresh basil.
• Set aside.
• With a wire whisk beat the eggs, add the milk and/or cream and season carefully with salt and pepper.
• Remove the crusts from the bread.
• Butter the bottom and sides of an 8 ½" x 11" ovenproof pan and cut enough bread to cover the bottom.
• (cut pieces to fit snuggly) Spread vegetables over bread and top with grated cheeses.
• Pour egg mixture over all.
• Top with remaining bread.
• Pressing it slightly into egg mixture.
• Dot with butter, Cover and refrigerate overnight or for a minimum of 2 hours.
• Bake at 350 degrees until custard is set and dish is browned on top.
• (50- 60 minutes).

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
• Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
• Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.