LEEK AND MOREL STRATA
My famiy loves breakfast casseroles. I always prepare one when relatives visit. This strata is from Fine Cooking magazine and was great over the holidays
Provided by KathyP53
Categories Breakfast
Time P1DT55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Greas a 9x13" bakig dish with butter. Soak and chop the mushrooms and strain the soaking liquid. Set aside 1/2 cup of the liquid for this recipe. While mushrooms soak, toast the bread cubes on a baking sheet in the oven until dry and crisp but not necesssarily golden, 5-10 minutes. Set aside to cool. Turn off the oven.
- Heat 2 tablespoons butter in a large, heavy skillet over medium high heat until it begins to brown. Add leeks and sprinkle generously with salt and pepper (about 1/2 teaspoon each). Cook, stirring, until leeks are translucent, soft, and browned in places, 8-10 minutes. Stir in mushrooms and the reserved mushroom liquid. Raise heat to medium high and cook until liquid almost completely evaporates, 1-2 minutes. Remove from heat.
- Beat eggs in a large bowl. Whisk milk, cheese, 1/2 teaspoon salt, and a few grinds of pepper. Arrange half of bread cubes evenly over bottom of buttered baking dish. Scatter half of the mushroom-leek mixture. Pour over half of the egg mixture. Top with the remaining bread, and then the remaining mushroom-leek mixture. Sprinkle with salt and pepper. Cover and refrigerate over night.
- Heat oven to 350 degrees. Let the strata sit at room temperature while the oven heats. Uncover and bake until eggs are set and top browns in places, about 45 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 236.7, Fat 15, SaturatedFat 6.9, Cholesterol 337.9, Sodium 268, Carbohydrate 10.1, Fiber 0.8, Sugar 6.2, Protein 15.4
LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS
Provided by Ivy Manning
Categories Milk/Cream Cheese Dairy Mushroom Vegetable Bake Dinner Asparagus Leek Spring Family Reunion Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD: Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
- Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.
LEEK, POTATO, AND MOREL GRATIN
This is a rich, magnificent potato gratin, so enjoy it and don't even think about replacing the heavy cream with anything else or skimping on the amount. A sprinkle of lemon zest at the end gives it a bright pop against the earthy morels.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Generously butter a 2 1/2-quart baking dish. Bring cream, broth, morels, and green garlic to a simmer.
- Assemble the gratin: Peel potatoes, and cut crosswise into slices slightly thicker than 1/8 inch. Layer potatoes in dish, overlapping slightly. Spread half the leeks over top, and season with salt. Pour half the cream mixture over top. Repeat.
- Cover gratin with foil, and bake 40 minutes. Uncover, and bake until potatoes are tender and golden and most of the liquid is absorbed, 20 to 25 minutes more. Let cool 15 minutes. Before serving, sprinkle with lemon zest.
SAVORY STRATA
Provided by Molly O'Neill
Categories brunch, dinner, weekday, casseroles, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
- Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
- Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
- Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
- Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
- Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 745 milligrams, Sugar 10 grams, TransFat 0 grams
CHICKEN-LEEK STRATA
Here's a great do-ahead recipe to pull out for a "let's do brunch" day.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 5h18m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
- Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 340, Carbohydrate 23 g, Cholesterol 195 mg, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 700 mg
POTATO LEEK GRATIN
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
- Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
- Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
- Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
- Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams
EASY SAUSAGE STRATA
This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.
Provided by LISAJANI
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 10h
Yield 8
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
- Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g
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