Saturday, March 5, 2011

It's the weekend!

Artichoke and Goat Cheese Strata
Photo: John Autry; Styling: Shapiro Levine
Cooking Light Magazine
I love the idea of brunch. A leisurely mid-morning meal--too late to be called breakfast, but not quite ready to be lunch. Supposedly the time for creamy, savory, crispy, rich, indulgent (not health?) foods.

Have I ever had brunch? Hmmm, not for a long, long time. But, if I ever had time to "do" brunch, this is one of the things I'd eat:





Artichoke and Goat Cheese Strata


  • 1  teaspoon  olive oil
  • 1/2  cup  finely chopped shallots (about 1 large)
  • 1  (10-ounce) package frozen artichoke hearts, thawed
  • 2  garlic cloves, minced
  • 1/2  teaspoon  dried herbes de Provence
  • 1 3/4  cups  1% low-fat milk
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  salt
  • 4  large eggs
  • 1/3  cup  (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
  • 1/2  (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
  • Cooking spray
  • 3/4  cup  (3 ounces) crumbled goat cheese, divided


1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

3. Preheat oven to 375°.

4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

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