Mediterranean Strata

Mediterranean Strata

• By Heather Hardcastle
• | Photography by Stacy Ventura
• | December 1, 2015

Mediterranean Strata

Strata is the perfect dish for sharing. It’s comforting, endlessly adaptable and festive all in one! Use whatever cheese and vegetables you have on hand or add a handful of diced rotisserie chicken or smoked ham. This dish is equally at home on a brunch buffet or for a casual dinner with friends. Make sure your bread is a day old so it holds together better once soaked in the custard. I use the gluten-free country white sandwich bread that we make at Flour Craft Bakery, but any crusty white bread will work just fine. Enjoy!
Ingredients:
1 large loaf of day-old gluten free white bread, cut into 1-inch cubes
12 eggs
2 cups cream
2 cups whole milk
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon fresh oregano, chopped
1 cup sundried tomatoes in oil, drained and chopped
¼ cup kalamata olives, pitted and sliced
1 cup marinated artichoke hearts, drained and chopped
1 cup Comte or young Manchego cheese, grated
Directions:
Preheat the oven to 350°.                                                                  

Whisk together eggs, milk, cream, salt, pepper and oregano until well combined. 

Add cubed bread, cover and let soak at least 30 minutes, or until it has soaked up about ½ of the liquid.
While bread is soaking, prepare your vegetables and grate the cheese. Set aside.

After the bread has soaked, stir in the prepared vegetables and ¾ of the cheese. Pour entire mixture into an oiled 9- by 13-inch casserole dish. Top with remaining cheese. Cover with parchment paper and then cover tightly with foil.

Bake covered for 25 minutes. Remove cover, rotate casserole and bake another 15–20 minutes until the custard in the middle has set and the top is golden brown. Allow to stand at least 10 minutes before serving. Serve warm or at room temperature. Serves 12

 

Grand Vegan Paella

Grand Vegan Paella

A vegan take on Spain’s regal rice dish, this fragrant paella will bring the same wow factor to the table as any holiday roast. It requires a proper paella pan, but it will feel like a wise investment after the first bite. If you can’t find Spanish bomba rice—it’s worth seeking out—use arborio rice instead and reduce the vegetable stock to 5 cups (1.25 mL).6 cups (1.5 L) vegetable stock, preferably homemade.

Ingredients:
Large Pinch of Saffron
1/4 cup (60 mL) extra virgin olive oil
2 onions, finely chopped
1 red pepper, finely chopped
6 cloves garlic, minced
2 tsp (10 mL) chopped thyme
1 teaspoon paprika
1 teaspoon smoked paprika
2 tablespoons tomato paste
S&P to taste
2 cups bomba rice 1/4 cup (60 mL) extra virgin olive oil
1 medium zucchini, halved lengthwise, sliced 1/2 inch (1 cm) thick
6 oz (170 g) green or runner beans, cut into 2-inch (5-cm) lengths
1 cup (250 mL) cooked white kidney beans
4 jarred piquillo peppers, drained, dried, cut into strips, at room temperature
4 canned artichoke hearts, drained, dried, quartered, at room temperature
1 tbsp (15 mL) chopped flat-leaf parsley
Lemon wedges for serving

Directions:
Preheat oven to 425°F (220°C).

Place stock and saffron in a medium saucepan over low heat. Season 
with salt.

In a 14- to 16-inch (35- to 40-cm) paella pan, heat oil over medium heat. Add onions and red pepper. Cook, stirring occasionally, until soft and lightly brown, about 20 minutes. Add garlic and cook for 2 minutes. Add thyme and spices. Cook 1 minute. Add tomato paste. Cook, stirring constantly, 3 minutes. Season with salt and pepper.

Stir in rice to coat evenly in onion mixture then stir in zucchini, green beans and kidney beans. Pour in the stock. Raise heat to medium-high and turn burner closest to pan on medium-high as well. Carefully slide pan to be on both burners. When it comes to a boil, move the pan around occasionally to cook evenly. Do not stir, but occasionally move zucchini and green beans around with tongs so they are evenly distributed. When liquid is at the level of rice, after 7 to 8 minutes, carefully transfer the pan to the middle rack of the oven. Bake until liquid has been absorbed, 15 to 17 minutes.

Remove pan from oven and arrange piquillo peppers and artichokes overtop. Cover with foil and let stand 5 minutes. Remove foil. Sprinkle with parsley. Serve with lemon wedges. Serves 6 to 8                       

Spinach And Artichoke Ravioli Bake

Spinach And Artichoke Ravioli Bake

Ingredients:

3 tbsp. butter
2 cloves garlic, minced
3 tbsp. flour
2 c. milk (preferably whole)
2 tbsp. cream cheese, softened
1 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1 (14-oz.) can artichoke hearts, chopped
2 c. frozen spinach, defrosted and chopped
Juice of 1/2 a lemon
1/2 tsp. red pepper flakes (optional)
2 lb. frozen cheese ravioli
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley

Directions:

Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. 

Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.

Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat. 

Spread a thin layer of your prepared sauce onto the bottom of a 9"-x-13" baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender.

If you'd like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.

Vesuvius Chicken

Vesuvius Chicken

Ingredients  

3 tablespoons olive oil 

4 chicken thighs with skin and bones 

Salt and freshly ground black pepper 

1 1/2 pounds small red-skinned potatoes, halved 

4 large garlic cloves, minced 

3/4 cup dry white wine 

3/4 cup chicken broth 

1 1/2 teaspoons dried oregano 

1 teaspoon dried thyme 

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed 

2 tablespoons unsalted butter.  

Directions:  

Preheat the oven to 450 degrees F. Heat the oil in large ovenproof pot over high heat. 

Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. 

Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. 

Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. 

Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Artichoke Spoinach Dip

Ingredients
8 oz cream cheese reduced fat is ok
16 oz light sour cream
1 stick 8 tbsp unsalted butter
1 1/2 cups shredded Parmesan cheese
14 oz quartered artichoke hearts drained and coarsely chopped
4 oz can diced jalapeños drained
10 oz frozen spinach thawed and drained
2-3 garlic cloves pressed

Directions
In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.

Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.

Serve hot with chips or crackers or toasted baguettes.

Warm Crab And Artichoke Dip With French Bread

Warm Crab And Artichoke 

Dip With French Bread

Ingredients:
1 pound crab meat
1/2 cup mayonnaise
1 tablespoon lemon juice
8 oz. frozen artichoke hearts
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 cup sliced almonds
1 baguette (8 to 12 0z.)
4 teaspoons olive oil
1 teaspoon each fresh thyme and oregano leaves

***

Directions:

Preheat oven to 375. In a medium bowl, combine the mayonnaise, lemon juice, artichoke hearts, crab, Parmesan cheese, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until bubbling, about 15 minutes.

***

Score baguette 1 inch deep across loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.

Hot Spinach and Artichoke Dip ..... You can make one half of the recipe or freeze leftovers. It is as good the second time around.

You know when everyone requests the recipe, it was a crowd pleaser!

Hot Spinach and Artichoke Dip

Ingredients:

1 10 oz. package fresh baby spinach leaves, rinsed and drained

1 8 oz. package cream cheese, softened

1 8 oz. carton sour cream

1/4 teaspoon garlic powder

1/4 teaspoon ground pepper

1 cup grated Parmesan or Romano cheese

3 oz. Monterrey jack cheese with jalapeno peppers, shredded

3/4 cup shredded Swiss cheese

2 14 oz. cans artichoke hearts, well drained and chopped

1/2 cup chopped red bell pepper ( I prefer the pepper roasted)

***

Toasted Pita Chips

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Directions:

Dip

In a food processor, process spinach in small batched until finely chopped. Transfer to a colander set over a bowl and drain. In a large mixing bowl, beat cream cheese, sour cream, garlic powder, and pepper with an electric mixer until well combined. Add 3/4 cup of the Parmesan cheese, the Monterrey jack cheese and the Swiss cheese. Mix until well combined. Stir in chopped spinach, artichoke hearts, and red bell pepper. ( I like the roasted red bell pepper. Color leeches into the dip with the raw red bell pepper). Bake at 350 until it bubbles and the top is slightly golden.

***

Toasted Pita Chips

Split 5 large Pita rounds in half horizontally. Cut each pita into 6 wedges. Arrange wedges in a single layer on two ungreased baking sheets. Coat pita wedges with non-stick cooking spray. If you like, sprinkle lightly with paprika. Bake at 350 oven for 12 to 15 minutes or until wedges are crisp and golden brown.