RETIREMENT ANNIVERSARY...

 It's now been thirteen years of retirement (8/8/08 at 4:00 p.m.) and I do celebrate every day in one way or another.  This comic was in the paper today - how timely!

AS YOU LIKE IT - BREAKFAST STRATA

 For our Easter Brunch, I made a Strata from a "Bon Appetit" magazine dated December, 1997.  Over time I have so significantly changed the recipe that now I just call it the "As You Like It Breakfast Strata".   Here's how it looked coming out of the oven.  I should have taken a side shot to show how much this puffed up.  The finished dish was very light and flavorful.

Here's the revised recipe.

AS YOU LIKE IT BREAKFAST STRATA

*  2 cups whole milk

*  1/4 cup olive oil

*  6 cups sourdough bread, cut into 1" cubes

*  1-1/2 cups whipping cream

*  8 large eggs

*  1 tablespoon chopped garlic

*  1-1/2 teaspoons salt

*  3/4 teaspoon black pepper

*  1/4 teaspoon ground nutmeg

*  6 ounces goat cheese, crumbled (about 1-1/2 cups)

*  1 tablespoon chopped fresh thyme (or 3/4 tablespoon dried)

*  1-1/2 teaspoons herbes de Provence (dried)

*  6 cups AS YOU LIKE IT OPTIONS**.  Mix and match to your preference:

    -  mushrooms (shitake, crimini), sauteed in butter or olive oil, cooled

    -  cherry tomatoes, sauteed or roasted with olive oil, cooled

    -  sun-dried tomatoes, cut into pieces

    -  ham, chopped

    -  spinach, fresh chopped

    -  Italian sausage, cooked and cooled

    -  leek, sliced into 1" pieces, sauteed in olive oil, and cooled

    -  artichoke hearts marinated in oil, drained and halved lengthwise

*  1 cup Fontina cheese, grated, packed

*  1-1/2 cups Parmesan cheese, grated, packed

Preheat oven to 350ºF.  Butter a 9x13x2" glass baking dish.  Prepare your "As You Like It Options."  Whisk milk and oil in large bowl.  Stir in bread.  Let stand until liquid is absorbed, about 10 minutes.  Whisk cream, eggs, garlic, salt, pepper and nutmeg in a bowl to blend.  Add goat cheese.  Mix herbs in small bowl to blend.  

Place half of bread mixture in prepared dish.  Top with half of the "As You Like It Options", half of the herbs, and half of the cheeses.  Pour half of the cream mixture over all.  Repeat layering with remaining bread, Options, herbs and cheeses, and finish with remaining cream mixture.

Bake uncovered until firm in center and brown around edges, about 1 hour.

** The options I used in my strata were shitake and crimini mushrooms, roasted cherry tomatoes, and about 2-1/2 cups of artichokes.   So good!!

HAM AND SPINACH ROLLS for Breakfast or Brunch

Today I was thinking about what to have for our Easter Brunch and came across this recipe which I've made a number of times for guests. What makes this a good dish for entertaining is that it can be made a day ahead and refrigerated until it's time to be baked.  It is rather elegant and it always turns out great.

HAM AND SPINACH ROLLS.  Serves 8 to 10.
*  20 oz. frozen chopped spinach, thawed
*  2 cups sour cream
*  1/4 teaspoon ground nutmeg
*  1-1/2 cups packaged cornbread stuffing mix
*  20 thin slices ham (about 1-1/4 #)
*  Cheese sauce (recipe follows)
*  1/2 cup grated Parmesan cheese
1.  Drain spinach in a colander, pressing out moisture.  In a large bowl stir together spinach, sour cream and nutmeg.  Blend in stuffing mix.
2.  Place about 1/4 cup of the spinach mixture on each ham slice, rolling them up and placing side-by-side in a buttered shallow 3-quart baking dish (about 9"x13")
3.  Pour cheese sauce evenly over the ham rolls.  Sprinkle with Parmesan cheese.  If making ahead, cover and refrigerate.
4.  Bake, covered, in a 350ºF oven for 15 minutes.  Uncover and bake until sauce is bubbly and lightly browned (15 to 20 minutes; add 5 to 10 minutes to baking time if made ahead).

CHEESE SAUCE.
Melt 2 tablespoons butter in a medium saucepan over moderate heat.  Stir in 2 tablespoons all-purpose flour, and light 1/8 teaspoon cayenne pepper;  cook until bubbly.  Remove from heat and gradually blend in 1-1/2 cups milk.  Return to heat and cook, stirring, until thickened and bubbling.  Stir in 1 cup shredded sharp Cheddar cheese until melted, then mix in 1 tablespoon dry sherry.  Makes about 2 cups.