Beaver and the Trappers
posted by Tera at
9/22/2009
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From Katie Brown's Kitchen
Over the holidays I watched a lot of Katie Brown and made these recipes. Yumsville!
Pear Salad
Ingredients
8-9 radishes, halved sliced thin
6 Bosc pears, sliced thin
2 whole jicama, peeled and grated (or cut into thin matchsticks)
2 stalks celery, peeled and sliced thin
Zest of 3 limes
2 lemons, juiced
¼ cup Olive oil
1 tablespoon of honey
Salt and black pepper to taste
Mix all ingredients in a mixing bowl and serve. Make sure to cut the pear last, as it will oxidize.
Spinach and Cheese Strata
Ingredients
3 tablespoons butter
1 large onion, chopped
10 ounce package of froze spinach, thawed and squeezed
1 teaspoon salt
½ teaspoon pepper
Pinch of nutmeg
½ cup prosciutto, chopped
3 cups gruyere, grated
8 cups sourdough bread, cut into 1 inch cubes
9 eggs
2 ¾ cups milk
2 tablespoons Dijon mustard
Salt and Pepper
Preheat oven to 350º F.
Heat butter in a large sauté pan on high, add onion, and reduce heat to medium. Sauté the onions until translucent, about 5 minutes.
Add the spinach to the pan and season with salt, pepper, and a pinch of nutmeg. Then add in the chopped prosciutto.
In a casserole dish, arrange half of the bread cubes, and layer on half of the spinach mixture, followed by half of your cheese. Repeat with the remaining ingredients, pushing down the layers if necessary.
In a bowl, thoroughly combine the eggs, milk, Dijon mustard, salt, and pepper. Slowly pour the egg mixture over the strata layers, allowing time for the bread to absorb the liquid.
Bake for 45 – 55 minutes, or until a knife comes out clean.
Serves 12
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