Watcha cookin'?

[yeahman]

Something different this Christmas...duck from the local Hutterite colony, slow roasted.

[2FUNKY]

^ Phuck yeah!

[oftpiste]

Strong work above. Tamales, duck. Yum. Maybe some duck tamales?

Christmas Eve was the big one in my house this year. About 12 lbs. of rib (not prime, but pretty dam fatty and marbled) slow roasted in the smoker and pan-roasted fennel with chili flakes and fresh pummelo (thanks to Imperfect Produce for the introduction) sections. Hasselback potatoes too, but the pic was meh.

[KQ]

Mmmmmmmmm, mmmmmmmmmmmmm! For the second year in a row I made a lovely breakfast strata for Christmas morning. It is very easy to make. Throw it together on Christmas eve, refrigerate overnight then throw in the oven while you're opening presents.

I served it with a fruit salad but asparagus would be a lovely too.

There are two other variations: Breakfast Strata with Potatoes, Rosemary, and Fontina and Breakfast Strata with Spinach and Gruyère that I can post if anyone is interested. I haven't tried either but I'm sure they are just as wonderful.

Note: I used two 32oz boxes of Swanson's broth to weight it down. They suggest sugar boxes which I didn't have and generally don't buy.






Breakfast Strata with Sausage, Mushrooms, and Monterey Jack
MA K E S O N E 8 B Y 8 - I N C H
S T R A T A , S E R V I N G 6

Why This Recipe Works

When developing our breakfast strata recipe, we found that
buttering whole, dried bread slices gave the dish good texture
and richness. Carefully selecting and then sautéing just a few
complementary ingredients for the filling removed excess
moisture and prevented the casserole from becoming
waterlogged. Our breakfast strata recipe calls for weighing the
strata down overnight in the refrigerator before baking, which
improves the strata’s texture and makes it the perfect makeahead
breakfast dish.

I N G R E D I E N T S
8 - 10 slices supermarket French bread (1/2-inch thick) or Italian bread (6 -7 ounces)
3 tablespoons unsalted butter, softened
8 ounces bulk breakfast sausage, crumbled
3 medium shallots, minced (about 1/3 cup)
8 ounces white button mushrooms, cleaned and quartered
Salt and ground black pepper
½ cup medium-dry white wine, such as Sauvignon Blanc
6 ounces Monterey Jack
cheese, grated (about 1 1/2 cups)
6 large eggs
1 ¾ cups half-and-half
2 tablespoons minced fresh parsley leaves


I N S T R U C T I O N S
To weigh down the assembled strata, we found that two 1-pound
boxes of brown or powdered sugar, laid side by side over the
plastic-covered surface, make ideal weights. A gallon-sized
zipper-lock bag filled with about 2 pounds of sugar or rice also
works. This recipe doubles easily; use a 9 by 13-inch baking dish
greased with only 1 1/2 tablespoons butter and increase the baking
time as directed in step 4. Feel free to substitute any good melting
cheese, such as Havarti, sharp cheddar, or colby.

1. Adjust oven rack to middle position and heat oven to 225
degrees. Arrange bread in single layer on large baking sheet and
bake until dry and crisp, about 40 minutes, turning slices over
halfway through drying time. (Alternatively, leave slices out
overnight to dry.) When cooled, butter slices on one side with 2
tablespoons butter; set aside.

2. Fry sausage in medium nonstick skillet over medium heat,
breaking sausage apart with wooden spoon, until sausage has lost
raw color and begins to brown, about 4 minutes; add shallots and
cook, stirring frequently, until softened and translucent, about 1
minute longer. Add mushrooms to skillet, and cook until
mushrooms no longer release liquid, about 6 minutes; transfer
mixture to medium bowl and season to taste with salt and pepper.
Add wine to skillet, increase heat to medium-high, and simmer
until reduced to 1/4 cup, 2 to 3 minutes; set aside.

3. Butter 8-inch square baking dish with remaining 1 tablespoon
butter; arrange half the buttered bread slices, buttered-side up, in
single layer in dish. Sprinkle half of sausage mixture, then 1/2 cup
grated cheese evenly over bread slices. Arrange remaining bread
slices in single layer over cheese; sprinkle remaining sausage
mixture and another 1/2 cup cheese evenly over bread. Whisk eggs
and parsley in medium bowl until combined; whisk in reduced
wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg
mixture evenly over bread layers; cover surface push with plastic
wrap, weigh down (see note, above), and refrigerate at least 1 hour
or up to overnight.

4. Remove dish from refrigerator and let stand at room
temperature 20 minutes. Meanwhile, adjust oven rack to middle
position and heat oven to 325 degrees. Uncover strata and sprinkle
remaining 1/2 cup cheese evenly over surface; bake until both
edges and center are pulled and edges have pulled away slightly
from sides of dish, 50 to 55 minutes (or about 80 minutes for
doubled recipe). Cool on wire rack 5 minutes; serve.

[oftpiste]

That looks amazing. I've been doin this one on xmas morn for the last few years:

https://cooking.nytimes.com/recipes/...role?q=buttery


French dips tonight.

[MakersTeleMark]

Fuck it, it's the middle of the day on a Thursday and I'm hungry. Might as well roast a turkey breast with mint cilantro yogurt chutney.

[KQ]

That looks amazing. I've been doin this one on xmas morn for the last few years:

https://cooking.nytimes.com/recipes/...role?q=buttery


French dips tonight.

That looks lovely! Very much the same idea as the one I made.

Fuck it, it's the middle of the day on a Thursday and I'm hungry. Might as well roast a turkey breast with mint cilantro yogurt chutney.

Someone's got the munchies.

[Supermoon]

Love the egg casseroles for Christmas breakfast. I make one with mushrooms, onion and peppers that I really like. I’ll have to try adding potatoes into it next time!

[::: :::]

We did similar
(And when I say “we”, I mean mrs acinpdx)

Bread, cheese, sausage, mushrooms, green peppers

Very satisfied fam on Xmas morning

[irul&ublo]

That looks lovely! Very much the same idea as the one I made.







Someone's got the munchies.

Probably been by your place shotgunning the chronic

[Pegleg]

Some New Years Eve cioppino, made with mussels, dungeness crab, scallops, mahi and sockeye salmon. Tasty.

[Cruiser]

^^^ Oh dang!


Peppers

[Buster Highmen]

General Tso's Chicken:




Now doing some pork, onion, garlic and olive stuffed peppers.

[Cruiser]

Stuffed

[Cruiser]

Broiled

[MakersTeleMark]

General Tso's Chicken:




Now doing some pork, onion, garlic and olive stuffed peppers.

Looks great, but can I send you some cornstarch?

[MakersTeleMark]

Broiled

I've said it before, stuffed peppers, in many different ways, stuffings, and produce, are so damn simple and good.

Like the buddha of food.

[~mikey b]

and yet you don’t like stuffed squash?

[Moss-Back]

Cranked out a New Year's Day supper for my crew: Smoked Beer-Can Chicken, Cornbread, steamed broc, and Apple Pie.
Yummeh!

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[Buster Highmen]

Looks great, but can I send you some cornstarch?

Used arrowroot.

[Cruiser]

Risotto

[irul&ublo]

Used arrowroot.

Can’t you afford new?

[farmer]

The soon to be Mrs has me trying this keto diet, so I have pot roast (no potatoes, but lots of other veggies), and a roasted cauliflower soup cooking right now.

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[riser4]

The soon to be Mrs has me trying this keto diet, so I have pot roast (no potatoes, but lots of other veggies), and a roasted cauliflower soup cooking right now.

Sent from my moto x4 using TGR Forums mobile app

Pics or it didn't happen.

[Cruiser]

Chops!