Cheese and Spinach Strata

My thoughts on a weekend morning are usually as follows:

“Oh, man.  I really slept in longer than I wanted to.  I have so much to do today…where should I start?  Take Scout for a mini walk.  Make some coffee.  Feed the animals.  Make something for breakfast…oh wait…I have an overnight breakfast casserole to eat for breakfast, and all I have to do is preheat the oven and pop it in to bake.  Score.”

I compare a strata like this to one of the little things you sometimes hear people do to lighten their loads a little.  Like, sometimes I will leave cash in the pockets of my winter coats when I pack them away in the spring so that inevitably I will find it a year later when I have forgotten it completely.  Same thing goes for the glove compartment in my car.  An extra $5 for unexpected tolls and/or emergency coffee run?  I might have that covered.  This casserole is sort of the same thing.  My short term memory isn’t always the best in the morning, so the sudden realization that I will be having a warm and fancy breakfast with little effort is almost like an impromptu breakfast in bed.  It’s the little things in life, right?

The other nice thing?  If you do plan on hosting some sort of brunch or breakfast function, you can make this the night before and serve it to some seriously impressed and happy people for breakfast.  Whatever it takes to make life just a little bit easier, right?

I took Annie’s suggestions on how to modify this recipe when she made it, and I really liked the results-there was enough spinach there to make me feel good about eating my vegetables, but it still satisfied my need for some eggs and cheese. It also reheated really well throughout the week as leftovers (huge bonus).

Cheese and Spinach Strata

Servings: about 6-8

Ingredients

3 tablespoons unsalted butter

1 small onion, chopped

2 teaspoons garlic, minced (about 2 cloves)

Two 1-ounce packages of frozen spinach, thawed and drained

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

8 cups ciabatta bread, cubed into 1-inch pieces

6 ounces Gruyere, grated

1/2 cup sharp cheddar, grated

9 large eggs

2 and 3/4 cups milk

Instructions

1. In a large sauté pan over medium heat, melt the butter.

2. Add the onions and cook until softened and translucent, about 5 minutes.

3. Add the garlic, 1/2 teaspoon salt, and 1/4 teaspoon of the pepper and cook for another minute.

4. Add the spinach and cook until heated through, stirring, for about another 2 minutes or so.  Set aside.

5. Generously spray a 2.5-quart baking dish with cooking spray.

6. Combine the cheeses in a medium size bowl.

7. Layer the bottom of the dish with about 1/3 of the bread cubes, top with 1/3 of the spinach, and 1/3 of the cheese mixture.

8. Repeat the layering process two more times.

9. In a separate bowl, whisk together the eggs, milk, remaining salt and pepper until combined.

10.  Evenly pour the egg mixture over the bread/cheese/spinach layers.  Cover tightly and chill overnight.

11. Preheat the oven to 350 degrees.  While your oven is pre-heating, let the strata come to room temperature.

12. Bake uncovered until slightly crisped and golden, about 45-55 minutes.

Source:  Adapted from Annie’s Eats, originally adapted from Smitten Kitchen, as seen in Gourmet, February 2003.

Flourless Chocolate Nut Cupcakes (Gluten Free)

I’m all for experimentation in the kitchen.  So when one of my gluten-free attendings at work mentioned that I had yet to make cupcakes for him, I realized the opportunity that was before me.

I’m usually covered in flour (as are my kitchen floors, my face, my counter tops, etc.), so trying a gluten-free cupcake was a little out of my comfort zone.  How the heck could I hold together a seemingly liquid batter that actually tasted good?  Since he specifically requested chocolate, I knew that I might be able to pull it off with some calculated research.  Now, I know that there are some great websites and blogs out there that are specifically for those who eat gluten-free, but I have to admit that I am a complete novice.  I chose a King Arthur Flour Company recipe that seemed pretty fail-proof.  I would trust KAF with any baking project (especially one outside of my comfort zone).

Amazing results, people.  I may have shuddered a little when I read through the instructions at first, knowing I had to painstakingly separate ten room temperature eggs and not manage to lose a few shell pieces or accidentally get the yolk into the whites.  I wondered about the proportion of pecans in the recipe.  But…it worked.  And they tasted pretty darn good.  I will say that while they baked, I stared excitedly into the oven, watching them inflate like regular flour-filled cupcakes.  When I took them out, they did deflate a bit, so I worried about maybe the density being off a bit.  But it wasn’t.  These have the consistency of a nice sponge cake….and taste like a regular, awesome cupcake.  And the ganache?  There’s nothing that can top a smooth, thick and creamy chocolate ganache.  I wouldn’t have frosted these bad boys with anything else.

Am I a gluten-free convert?  Well, no, but I will say that now the door of opportunity has been opened.  Bring it.

Flourless Chocolate Nut Cupcakes (Gluten Free)

Servings: 24 cupcakes

Ingredients

For the cupcakes:

10 large eggs, at room temperature, separated

3 ounces unsweetened baking chocolate

1/2 cup semisweet chocolate chips

1/4 teaspoon salt

2/3 cup granulated sugar *you will mix this with the egg yolks later

2 cups pecans, finely ground (I put mine in the food processor and let it run for a minute or so)

1 teaspoon vanilla

1/4 cup granulated sugar *you will mix this with the egg whites later

For the ganache:

2 cups semisweet chocolate chips

2 tablespoons unsalted butter

2 teaspoons espresso powder (or crystals, if you can’t find powder)

6 tablespoons heavy whipping cream

Instructions

1. For the cupcakes: Preheat the oven to 350 degrees.

2. Line your cupcake pans with the liners of your choice.

3. In a microwave-safe bowl, melt the unsweetened baking chocolate and chocolate chips in 20-second intervals, stirring after each interval until smooth.  Let cool slightly.

4. Meanwhile, in the bowl of your standing mixer fitted with the paddle attachment, beat the egg yolks on medium-high speed until light yellow and thick, about 5 minutes or so.

5. Reduce the mixer speed to medium-low and add the salt and 2/3 cup granulated sugar until thickened and creamy, about another 5 minutes.

6. Add the melted chocolate to the egg yolk mixture, mixing until incorporated.

7. With the mixer still running, add the ground pecans, and mix until smooth.

8. In a large separate bowl (I used my hand mixer because my stand mixer was occupied), beat the egg whites and the vanilla until foamy, about 1-2 minutes.

9. With the beaters still going, slowly add the remaining 1/4 cup granulated sugar, mixing on high speed until soft and shiny peaks form, about 3-4 more minutes.

10.  Using a rubber spatula, gently fold the egg whites into the chocolate/egg yolk mixture, mixing until thoroughly combined.

11. Divide the batter evenly among your liners and bake until a tester inserted into the center comes out clean, about 20-22 minutes.  Let cool completely before frosting.

12. For the ganache:  In a large heatproof bowl set over simmering water, combine all of the ingredients and stir frequently until completely smooth.  Refrigerate until desired piping consistency is reached, about 1-2 hours.  Pipe as desired onto cupcakes.

Source: Directly from King Arthur Flour Company.

Super Bowl Sunday Finger Food Recap

It’s Super Bowl Sunday.  And today I’ll most likely be watching with misty eyes…not because of the teams playing, but because I’m proud of my home town for throwing down and hosting one of the best Super Bowl parties to date.  My brother-in-law’s limousine company is booked solid to drive party-goers (and hopefully some celebrities around)-even having to borrow vehicles from family members.  Local artists and graphic designers are featured in the downtown designs.  My radio host friend is interviewing celebrities left and right on the red carpets of all the velvet-roped parties.  Friends back home are posting on Facebook which random celebrities they ran into downtown in “Super Bowl Village” during the past few days.  Oh, Indianapolis.  I love you and miss you to pieces.   Even though I’m over a thousand miles away now, you’ve made this Midwestern girl proud.

Instead of a new post today, I figured I could give a quick recap of some easy to make and quick appetizers in case you still want to whip something up before 6:29pm tonight.  Is it still ok for me to say, “Go Colts?”

Cajun Kale Chips

Guinness and Cheddar Dip

Cheese and Vegetable Quinoa Bites

Layered Taco Dip

Spinach and Artichoke Stuffed Mushrooms

Crunchy Peanut Butter Truffles

Soft Pretzel Bites

Caprese Skewers

Mini Mac and Cheese Pies

Baked Camembert with Honey and Thyme

Coconut Oil Popcorn

Tzatziki

Crunchy Baked Onion Rings

French Onion Soup Crostini

Savory Spinach Bites

Chocolate-Dipped Football Scotcheroos

Fried Bocconcini

St. Elmo’s (Almost) Cocktail Sauce