This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.
1 bunch hearty greens, such as kale or Swiss chard
½ pound mushrooms, such as baby Shiitake, washed and sliced
½ winter squash, peeled, seeded and diced into 1-inch pieces
½ loaf French bread (preferably stale!), cut into 1-inch-thick slices
1-2 garlic cloves
1 teaspoon fresh thyme leaves, coarsely chopped
½ cup Gruyère cheese, grated
¼ cup Parmesan cheese, grated
2 cups milk
Sea salt and fresh ground pepper
1. Bring a medium or large pot of water to a boil, salt generously and add the greens. Cook 2-3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside. Cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
2. Heat the oil over medium-high heat in a heavy skillet and add the squash. Cook, stirring often, until it begins to soften, and add the thyme, garlic and salt and pepper to taste. Then add the mushrooms and cook an additional 1-2 minutes, or until the mushrooms are tender and fragrant. Stir in the greens, toss together and remove from the heat.
3. Preheat the oven to 350°. Oil or butter a 2-quart baking dish. In a large bowl, combine the bread cubes, the mushrooms, squash and greens, and the two cheeses and toss together. Transfer to the prepared baking dish.
4. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 30 minutes before baking so that the bread can absorb some of the liquid.
5. Place in the oven and bake 40-50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.
Put this week’s bread loaf to good use with this spinach-kissed breakfast strata.
10 ounces spinach, washed
1½ cups finely chopped onion
3 tablespoons unsalted butter
¼ teaspoon freshly grated nutmeg
8 cups cubed Pain au Levain bread
2 cups grated Gruyère cheese
1 cup finely grated Grana-style cheese
2¾ cups milk
9 large eggs
2 tablespoons Dijon mustard
1. In a large skillet, heat oil over medium-high. Add the spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible.
2. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
3. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
4. Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
5. Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
A wonderful appetizer to serve with this week’s pasta supper!
2 cups basil leaves
½ cup toasted pine nuts
2 garlic cloves, peeled and minced
½ cup grated Grana-style cheese
½ cup olive oil, plus more for brushing
Pain au Levain bread, sliced into ¼-inch-thick pieces
1. In a food processor, combine the basil, pine nuts, garlic, cheese and salt. Process until the ingredients are roughly chopped. With the processor running, gradually drizzle in the olive oil until you have a chunky pesto. Set aside.
2. Heat the grill. Lightly brush each slice of bread with olive oil on both sides. Grill the slices a minute or two per side until they are crusty and have charred grill marks but are still soft in the middle. Spread each slice with a generous helping of pesto.
Inspired by a recipe found in the Lark: Cooking Against the Grain cookbook, this ribollita celebrates the beautiful vegetables of summer.
1 cup summer squash, cut into ½-inch dice
1 cup tomatoes, cored and cut into ½-inch dice
¼ cup cherry tomatoes, halved
½ cup green beans, trimmed and cut into ½-inch pieces
1 cup rainbow Swiss chard, stems removed and leaves cut into 2-inch strips
½ jarred cooked cannellini beans, drained of brine
2 slices of day-old bread, lightly toasted and torn into bite-size pieces
4 cups chicken stock
1 cup yellow onion, peeled and diced
3 tablespoons olive oil
2 cloves garlic, peeled and minced
¼ cup dry white wine
Sea salt and fresh ground pepper
2 tablespoons torn basil leaves, for finishing
Pistou (see recipe)
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook until lightly golden, about 7-8 minutes. Add the garlic and cook until softened but not brown. Add the wine and bring to a boil. Turn the heat down to maintain a simmer and let wine reduce slightly, 1-2 minutes.
2. Add the summer squash, all the tomatoes and green beans. Stir in the bread pieces, kale and the cannellini beans.
3. Add the 4 cups of chicken stock and then season the soup to taste with salt and pepper. Bring to a boil, then turn the heat down to maintain a simmer. Simmer until vegetables are tender, about 10-15 minutes.
4. To serve, stir 3 tablespoons of the pistou sauce into the ribollita and immediately ladle into serving bowls. Sprinkle the basil over the ribollita and then add a healthy grating of Grana-style cheese. Serve with the additional pistou on the side.