Spinach and Cheese Strata

I found this recipe on a blog recently and made it for a brunch.  It may not be too healthy, but it was a definite hit!


Spinach and Cheese Strata
Adapted from Gourmet (sniffle), February 2003
Serves 6 to 8
1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.
Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.
The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Shrimp Gumbo

Modified recipe from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe/index.html 

Love how all parts of shrimp are used.  No need for chicken broth as in many gumbo recipes.  A great weekend evening winter meal.

Ingredients

• 4 ounces vegetable oil
• 4 ounces all-purpose flour
• 1 1/2 pounds raw, whole, head-on shrimp
• 2 quarts water
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green peppers
• 2 tablespoons minced garlic
• 1/2 cup peeled, seeded and chopped tomato
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme, chopped
• cayenne pepper to taste (typically < 1/4 tsp)
• 2 bay leaves
• 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
• 1 tablespoon file powder

Directions

De-head, peel and devein the shrimp.  Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil.  Reduce to 1 quart.

Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.  Cook on medium heat, whisking periodically until chocolate brown.

Gently add the onions, celery, green peppers and garlic to roux and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

* Add sausage earlier to lower the spiciness of sausage.