Remove dish from refrigerator and let stand at room temperature while heating oven to 325 degrees.Refrigerate at least one hour or overnight.It is especially effective to put the weights inside another equal-sized pan so the weight is evenly distributed over the strata. Weigh mixture down with a pair of one-pound sugar boxes or equivalent.Pour egg mixture evenly over bread layers cover surface flush with plastic wrap.Whisk eggs in medium bowl until combined whisk in reduced wine, half-and-half, parsley, 1 tsp salt, and pepper to taste.Sprinkle half of sausage mixture, then 1/2 cup cheese evenly over bread slices.Arrange half of buttered bread slices, buttered-side up, in single layer in dish.Butter 8-inch square baking dish with remaining 1 tablespoon butter.Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes. Transfer mixture to a medium bowl and season to taste with salt and more pepper than you think.Add mushrooms to skillet, and cook until mushrooms no longer release liquid, about 6 minutes.Add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer.Fry sausage in medium nonstick skillet over medium heat, breaking sausage apart with wooden spoon, until it loses its raw color and begins to brown, about 4 minutes.When cooled, butter slices on one side with 2 tablespoons of the butter and set aside.(Alternatively, leave slices out overnight to dry.) Arrange bread in a single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time.Adjust oven rack to middle position and heat oven to 225 degrees.White button mushrooms, cleaned and quartered Monterey Jack cheese, grated (about 1-1/2 cups) Medium-dry white wine, such as Sauvignon Blanc (1/2 inch thick) slices supermarket French or Italian bread (6-7 ounces) To double the recipe, use a 13 by 9 inch pan, and increase the baking time to about 1 hour 20 minutes. Wrap bread tightly in plastic wrap and save filling in a bag or container in the refrigerator. You can prepare the bread (buttered or not) and filling up to three days in advance. This dish is wonderful when made the night before. Remove from the oven, and serve warm.Makes one 8 by 8-inch strata, serving 6 Notes Continue to bake till the top is golden and a knife inserted in the center comes out clean, an additional 45 minutes or so. Place the reserved broccoli florets on top of the strata, pushing them in gently. Bake the casserole, uncovered, for 45 minutes. When you're ready to bake, take the casserole out of the refrigerator and preheat the oven to 350☏. Cover and refrigerate overnight, or for at least 6 hours. If necessary, add a bit more milk to barely submerge the bread when you press it down. Pour slowly over the bread mixture, pushing the bread down into the liquid. Whisk together the eggs, milk, salt, mustard, and pepper. Top with all the cooked sausage, three-quarters of the broccoli, half the cheese, and the dried onion. Put half the cubed bread in the prepared casserole or pan. Remove from the water and set aside to cool. Blanch the broccoli florets by boiling briefly, for about 2 minutes. Lightly grease a 9" x 13" pan (or a 2-quart casserole).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |