Tuesday, June 2, 2015

green strata with goat cheese and herbs.

Sometimes eggs are just the answer.  The answer to breakfast and dinner and snack time (and if we are being honest, they are really the answer all of the time). In this particular dish they are the answer to both breakfast and dinner as I would happily eat this dish morning and night.

The genius part of this strata is the pureed greens.   Somehow the dish is chock-full of greens but it doesn't feel as if you are eating a salad, it just feels as if you are eating bread pudding which is great because bread pudding is awesome.  The addition of goat cheese and herbs turns this into the definition of a well rounded, perfect, and special meal no matter the time of day.  

Green Strata with Goat Cheese and Herbs
Recipe from the NYTimes

I divided the recipe into thirds since it was just me that night.   I think breadwise this serves closer to 8 but it really make it serve 8 you would want to top it with 8 eggs so everyone gets one since no one wants half an egg.  

Serves 6-8

2 cups milk
½ cup heavy cream
6 ounces baby braising greens, such as kale, mustard greens, chard or a mix (about 6 cups)
¾ cup mixed soft herbs, such as parsley, cilantro, dill, mint or chives
¼ cup grated Parmigiano-Reggiano or Pecorino
1 teaspoon kosher salt, more as needed
Pinch of crushed red pepper flakes
Black pepper, as needed
12 large eggs
1 pound day-old brioche or white bread, cut into 2-inch cubes (about 6 cups)
6 ounces cold goat cheese, sliced into 1/4-inch-thick rounds
Aleppo or Turkish pepper, for serving (optional)

In a medium pot, bring milk and cream to a simmer.

Meanwhile, place greens, herbs, cheese, salt, pepper, and red pepper flakes in a food processor fitted with the blade attachment. Once the hot milk mixture comes to a simmer, pour over greens and purée until smooth. Pour into a bowl and let cool completely. Once cool, whisk in 6 eggs.

Lightly oil a 9-by-13-inch baking pan. Scatter bread cubes over bottom of pan. Pour custard over bread and press down so the bread absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours. If you can, stir bread cubes after an hour or so to encourage an even distribution of custard.

When you are ready to bake the strata, heat oven to 350 degrees. Tuck the goat cheese rounds into and on top of the strata. Transfer pan to oven and bake until top is beginning to firm up but is still slightly wet underneath, about 25 minutes.

Remove pan from oven and use a spoon to make 6 evenly spaced indentations on the surface of the strata. Crack an egg into each hole and season with salt and pepper. Return pan to oven and continue to bake until strata is cooked through and eggs are just set, 20 to 25 minutes more. Sprinkle with Aleppo or Turkish pepper if desired.


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