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

 

Marinated Gigante Beans.

 

Marinated Gigante Beans

These marinated gigante beans are a delicious appetizer or lunch! Olive oil, sun-dried tomatoes, lemon, garlic, and herbs infuse them with savory flavor. This recipe is an easy, delicious kitchen staple. 

Gigante beans are Greek giant white beans with a delicious creamy texture. In this recipe, I marinate them in olive oil with sun-dried tomatoes, lemon, and herbs to infuse them with tangy, savory flavor. 

Ingredients:

3 cups cooked gigante beans, drained and rinsed

½ cup extra-virgin olive oil, plus more as needed
¼ cup fresh lemon juice
¼ cup chopped fresh parsley
¼ cup chopped sun-dried tomatoes, preferably oil-packed
2 garlic cloves, chopped
1 teaspoon lemon zest
1 teaspoon sea salt
Pinch red pepper flakes
Freshly ground black pepper

Directions:

In a large bowl, stir together the cooked gigante beans, olive oil, lemon juice, parsley, sun-dried tomatoes, garlic, lemon zest, salt, red pepper flakes, and several grinds of pepper. Add more olive oil as needed to coat the beans well.

Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.

Store in an airtight container in the refrigerator for up to 5 days.

Mediterranean Meatloaf Focaccia

Mediterranean Meatloaf Focaccia

No need to wait for the next day to enjoy a comforting meatloaf sandwich, this zesty version of a North American classic is hearty and delicious hot from the oven and just as yummy cold for lunch the next day. Instead of heavy mashed potatoes, we’ve lined the bottom of the bread with thinly sliced sweet potatoes and amped up the Mediterranean flavours for a cosmopolitan twist.

Ingredients:

1 focaccia bread; about 8 x 10 inches (20 x 25 cm)
½ small sweet potato, peeled, very thinly sliced
½ tsp (2 mL) sea salt
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb (500 g)
½ cup (125 mL) grated Parmesan, Romano or Asiago cheese (or a combination)
¼ cup (60 mL) finely chopped sun-dried tomato 
2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella 
16 to 20 thin slices of spicy or mild Italian salami, enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Greek Yogurt And Kale Pesto Dip

Greek Yogurt and Kale Pesto Dip

This creamy yogurt dip is full of flavor. Making pesto with fresh in-season winter greens like kale is a nutrition powerhouse. Garnishing it with sun-dried tomatoes and pine nuts gives it a beautiful look and an added crunchy texture.

Ingredients:

¼ cup plus 1 tbsp (60 mL plus 15 mL) pine nuts

Kale Pesto
3 cups (750 mL) baby kale leaves
1 large garlic clove, roughly chopped
¼ cup (60 mL) grated Parmesan cheese
½ cup (125 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) fresh ground pepper
1¼ cups (310 mL) Greek yogurt
2 tbsp (30 mL) julienned sun-dried tomatoes in their oil

Directions:

For the toasted pine nuts, heat a medium skillet over medium-high heat. Add pine nuts and cook for 2 to 3 minutes until golden, stirring occasionally to brown evenly and avoid burning. Remove from heat and set aside to slightly cool.

In a food processor, add kale, garlic, Parmesan cheese, ¼ cup (60 mL) toasted pine nuts and pulse until finely chopped. Scrape down the sides and run the food processor, slowly adding the olive oil in a steady small stream. Season with salt and pepper.

Place yogurt in a serving bowl and mix in kale pesto, reserving 2 tbsp (30 mL). Garnish top of dip with reserved pesto, sun-dried tomatoes and remaining 1 tbsp (15 mL) toasted pine nuts. Serve with crispy Smoked Sea Salt Lotus Chips (recipe below).

Serves 4 to 6

Smoked Sea Salt Lotus Chips

Lotus root is a popular root vegetable in Asian cuisine and is available year round. It is nutritious with large amounts of vitamins and minerals that include vitamin B, vitamin C, iron, potassium, copper, thiamine and zinc. It is also a good source of protein and dietary fibre. Lotus root makes perfect dipping chips for thick dips as they bake up very crispy. The addition of smoked sea salt gives these chips an aromatic subtle flavour that make them delicious for dipping or on their own.

Ingredients:
2 large lotus roots, about 2 lbs 2 oz (960 g), peeled
3 tbsp (45 mL) extra virgin olive oil
1 tsp (5 mL) smoked sea salt

Directions:

Preheat oven to 350 F (180 C). Line a large baking sheet with parchment paper.

Slice lotus roots into rounds ⅛ inch (3 mm) thick. Place them in a large bowl and toss with olive oil to coat well.

Spread evenly in a single layer on baking sheet, ensuring they do not overlap. You can divide them on 2 baking sheets if necessary. Bake in oven for 20 to 25 minutes until golden and crispy. Ensure you check them, as they brown and crisp rapidly. Remove crispy ones and place them on a dish lined with paper towel to absorb oil. Repeat with remaining chips until they are all done.

Toss lotus chips with smoked sea salt and serve warm or at room temperature with dip.

Serves 4 to 6

 

Italian Rice Salad With Cranberry Beans

Cranberry Bean

Italian Rice Salad With Cranberry Beans

Used in Italian, Spanish and Portuguese cuisine, Cranberry beans are plump and pale pink with maroon markings. They have an appealing sweet mild flavor and are a hearty addition to soup, salads, pasta dishes, and casseroles.

Ingredients
3/4 cup dried cranberry beans
2 cups Arborio rice
1/2 cup minced onion, sautéed in olive oil
1/4 cup lemon juice
1/4 cup capers, drained
1/3 cup chopped sun-dried tomatoes in oil, drained
1/4 cup chopped flat-leaf parsley
1/4 cup olive oil
Salt and pepper to taste

Directions:
Sort beans and soak overnight in bowl using 3 times as much water as beans. 

Rinse beans with cold water and place in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender, about 45 minutes. 

Prepare rice according to directions on package. Turn rice out into large bowl to cool, gently breaking up any lumps. Add onions, lemon juice, capers, tomatoes, parsley, beans, olive oil, salt and pepper, and gently toss.  Serves 4

Mediterranean Meat Loaf Focaccia

Mediterranean Meatloaf Focaccia

No need to wait for the next day to enjoy a comforting meatloaf sandwich, this zesty version of a North American classic is hearty and delicious hot from the oven and just as yummy cold for lunch the next day. Instead of heavy mashed potatoes, the bottom of the bread is lined with thinly sliced sweet potatoes and amped up the Mediterranean flavors for a cosmopolitan twist. 

Ingredients:

1 purchased focaccia bread; about 8 X 10 inches
   (20 X 25 cm)
½ small sweet potato, peeled, very thinly sliced

½ tsp (2 mL) sea salt
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb
   (500g)
½ cup (125 mL) grated Parmesan, Romano or Asiago
cheese or combination
¼ cup (60 mL) finely chopped sun-dried tomatoes
2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water

1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella
16 to 20 thin slices of spicy or mild Italian salami,   

   enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Serves 4 to 6

1 purchased focaccia bread; about 8 x 10 inches
(20 X 25 cm)
½ small sweet potato, peeled, very thinly sliced
½ tsp (2 mL) sea salt

½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb
   (500g)
½ cup (125 mL) grated Parmesan, Romano or Asiago
   cheese or combination
¼ cup (60 mL) finely chopped sun-dried tomato 

2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella 
16 to 20 thin slices of spicy or mild Italian salami, enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Serves 4 to 6