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

 

Puttanesca Deviled Eggs

 Puttanesca Deviled Eggs

This recipe turns the deviled egg on its head—literally—by serving it whole and upside down rather than halved on its side. It’s filled with a punchy emulsion inspired by the bold flavours of pasta puttanesca—tomato, capers, olives and garlic. A final garnish of anchovies and mustard sprouts will make these eggs the stars of any cocktail party. Makes 12

Ingredients

12 free range organic eggs

2 tbsp (30 mL) julienned sun-dried tomatoes with their 

   oil
1 tbsp (15 mL) capers, drained
6 Kalamata olives, pitted
1 medium garlic clove, roughly chopped
1/2 tsp (2 mL) dried chili flakes
2 tbsp (30 mL) Greek yogurt
1 tbsp (15 mL) sherry vinegar
Salt to taste
3 anchovy fillets in oil, each cut in four even pieces
Spicy mustard green sprouts or other sprouts to garnish

Directions:
Place eggs in a medium pot. Pour in enough water to cover by at least 1 inch (2.5 cm). Place over high heat. As soon as it comes to a boil, cover and remove from heat. Let stand 10 minutes. Drain and run under cold water to cool.

When eggs are cool enough to handle, peel shells, then use a sharp paring knife to cut a small slice off tops of eggs, so they can stand upright. Cut a slice off each bottom end that’s large enough to expose the yolk, about 1/4 inch (5 mm) in diameter. Place the trimmed egg pieces in a food processor. With a small spoon or melon baller, gently remove yolks and add to food processor. Refrigerate hollowed-out eggs to keep them cold.

Add sun-dried tomatoes, capers, olives, garlic and chili flakes to food processor. Process until finely chopped. Add yogurt and vinegar, and process until smooth, stopping to scrape down bowl as necessary. Taste and season with salt, if necessary.

Transfer egg mixture to a piping bag fitted with star attachment. (Or use a freezer bag with a corner snipped off). Place in refrigerator to firm up, at least 30 minutes.

Pipe mixture into hollowed egg whites, filling each cavity generously. (At this point, eggs can be covered and refrigerated up to 2 hours.) To serve, garnish with anchovies and sprouts.

Coriander Almond-Crusted Halibut With Orange, Artichoke & Olive Salad

Coriander-Almond-Crusted Halibut  

With Orange, Artichoke & Olive Salad

This dish gives a slight nod to the exotic flavors of Morocco—oranges, olives and spices. Together, the halibut and salad taste magnificent and look beautiful on the plate.
Ingredients:
1 tbsp (15 mL) coriander seeds
½ tsp (2 mL) fennel seeds
¼ cup (60 mL) raw (untoasted) almond slivers
1 tbsp (15 mL) fresh mint, coarsely torn
1 orange, peeled and cut into segments
1 jar (170 mL) artichoke quarters, drained
¼ cup (60 mL) pitted Kalamata olives, coarsely chopped
1/4 cup (60 mL) olive oil, divided
Salt
4 pieces (each 5 oz/150 g) halibut fillet, skinless
Pepper
Directions:
In an electric coffee grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over-grind or they will become a paste). Place crumbs on a plate.

Preheat oven to 350°F (180°C).

In a small bowl, stir together the mint, orange segments, artichokes, olives and 2 tbsp (30 mL) oil. Season with salt to taste and set aside.

In a large nonstick skillet, heat remaining 2 tbsp (30 mL) oil over medium-high heat. Season halibut with salt and pepper and gently press each piece (flesh side) into crumbs to coat well. Place crumb-side down in oil and cook until golden and the almonds are toasted, about 2 minutes. Turn over and brown the second side for 1 minute. Place seared fish in preheated oven (on a baking sheet, or still in pan if it is ovenproof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.

Divide the orange salad between 4 plates and top each with a piece of halibut.    Serves 4

Prosciutto Olive Rolls

Prosciutto Olive Rolls

These cute prosciutto rolls, with their fresh chive ties, bring together two of the world’s most popular snacking olives in a rich creamy base—a superb contrast to the thin prosciutto. Seek out the firm, buttery Kermit-hued Castelvetrano for the green olives and the rich, fruity Kalamata for the dark olives.

Ingredients:
1 block (250 g) cream cheese, at room temperature
¼ cup (60 mL) sour cream, 14% MF
2 tbsp (30 mL) finely chopped Kalamata olives
2 tbsp (30 mL) finely chopped green olives, preferably Castelvetrano
2 tbsp (30 mL) finely chopped chives
10 thin slices prosciutto, about 3 oz (85 g) or a 100 g pkg
Chives, whole, for garnish

Directions:
Place cream cheese and sour cream in a bowl. Mash with a fork until smooth. Stir in chopped olives and chives just until evenly distributed. Cover and refrigerate to firm a little, from 1 hour to overnight.

To make rolls, cut fat off from the outside edge of prosciutto slices. Using wet hands, form about 3 tbsp (45 mL) cold olive cheese into a 1- x 3-inch (2.5- x 8-cm) log. Place along the short edge of 1 slice of prosciutto. Roll prosciutto around the cheese log. Place seam-side down on a plate. Repeat with remaining ingredients. Cover and refrigerate at least 1 hour and up to a day.

Before serving, tie a chive around the middle of each roll and trim the ends.  Makes 10 rolls

 

Greek Salad

Greek Salad

Ingredients:

2 cups tomatoes, peeled and diced

2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted Kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley
Salt & pepper to taste

*

1/4 cup crumbled feta cheese (about 2 ounces)

*

Dressing
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1 clove garlic, diced or crushed
1 teaspoon dried oregano
salt and pepper

*

Directions:

Toss first 7 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Steak Sicilian ..... This is a melt in your mouth dish.

Steak Sicilian

My good friend Gabriella invited me to dinner last summer when I was visiting in Ohio. Gabriella is the typical Italian cook who can take a few fresh ingredients and turn them into the most memorable dish with flavor unimaginable. Today I spoke with Gabriella and she shared her "secrets". Some of the ingredients can be adjusted or omitted according to your taste.

Ingredients:

Olive oil

Steak sliced very thin, I prefer round steak

Tomatoes, sliced very thin or chopped

Kalmata olives, oil dried

Garlic, sliced paper thin

Fresh basil, chopped fine

Salt and pepper

Fresh grated Parmesan cheese

Directions:

Place olive oil and steak in a baking dish or skillet with an ovenproof handle and season with salt and pepper. Add tomatoes either chopped or sliced very thin and Kalmata olives which have been cut into quarters. Add garlic according to your preferences and chopped fresh basil. Bake covered at 300 for about 1 hour. Add freshly grated Parmesan cheese just before serving while hot.

Quick and Creamy Pesto with Spinach and Cheese Ravioli ....

Quick and Creamy Pesto with 
Spinach and Cheese Ravioli

Prepare dinner tonight quick easy and delicious!

Ingredients:

1 1/4 cups Pesto

1 1/4 cups plain yogurt

Salt and pepper

2 lbs. spinach and cheese ravioli

1 ounce kalamata olives

3 ounces cherry tomatoes, halved

2 tablespoons toasted pine nuts

Fresh grated Parmesan cheese

Directions:

Sauce: Mix pesto and yogurt in a bowl. Season to taste with salt and pepper. Let stand for 1 hour at room temperature for flavors to mellow.

Cook ravioli according to package directions, drain and divide among 4 plates.  

                                                                                          

Spoon room temperature sauce over hot ravioli and top with olives, tomatoes, pine nuts and Parmesan cheese. Makes 4 to 6 servings.

Summer Salad of Mini Cucumbers, Tomatoes, and Bell Peppers.

Summer Salad of Mini Cucumbers, Tomatoes, and Bell Peppers

A cool dish for those hot summer days!

Ingredients:

3 mini cucumbers

4 tomatoes quartered

1/2 each, yellow and orange bell pepper, finely diced

2 green onions, including firm greens

12 Kalmata olives, halved and pitted plus more for garnish

1/2 of a 15 oz. can garbanzo beans, drained

salt and pepper

*

Vinaigrette:

1 tablespoon finely chopped dill

1 tablespoon finely chopped parsley

finely grated peel of one lemon

1 tablespoon lemon juice

3 tablespoons olive oil

*

Directions:

In a roomy bowl, combine cucumbers, tomatoes, peppers, green onions and halved olives. Put garbanzo beans in a small bowl and cover with water, gently swish around with fingers to loosen any skins. Pour off water and any loose skins, gently shake to dry and add to the salad. Toss with 1/4 teaspoon salt and plenty of pepper to taste.

*

To prepare vinaigrette, place herbs, grated lemon peel and juice, and a few pinches of salt in a bowl. Whisk in olive oil.

*

Pour the vinagrette over salad and toss gently with a wide rubber spatula. Taste for salt. Transfer to a serving bowl. Garnish with olives, and unless you are serving the salad with a meat or fish or chicken dish, add any optional garnishes to turn the salad into a complete meal.

*

To hold the salad more than 30 minutes before serving, toss the cucumbers with 1/2 teaspoon salt and place in colander to drain for 30 minutes before adding to the salad. This draws the water out and keeps them nice and crisp.

Farfalle Pasta With Sun-Dried Tomatoes and Olives.

Farfalle with Sun-Dried Tomatoes and Olives
Farfalle is the Word for butterfly in Italian

Ingredients:

1 pound farfalle dried pasta

3/4 cup heavy (double) cream

12 green or kalmata olives, finely chopped

1/2 cup drained, oil packed, sun-dried tomatoes, finely chopped

salt and freshly ground pepper

3/4 cup grated Parmesan cheese

Directions:

Bring a large pot 3/4 full of water to a boil. Add salt and pasta to cook until al-dente, 10 to 12 minutes. Drain the pasta reserving 1/4 cup cooking liquid.

Meanwhile combine the cream, olives and sun-dried tomatoes in a frying pan over very low heat. Heat just until the cream is lukewarm and slightly pink. Stir in the reserved hot cooking liquid. (If using kalmata olives, add to sauce just before pouring over pasta)

Transfer the pasta to a warmed serving bowl. Immediately pour the sauce over pasta. Add salt and pepper to taste and the Parmesan cheese. Serve at once. Serves 4