Ham Swiss And Tomato Strata Recipes

Steps:

• Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
• In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
• To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
• Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
• Yield: 6 to 8 servings
• Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
• If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
• Yield: about 2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• Butter a 9-by-13-inch baking dish. Arrange half of the bread slices in the bottom of the dish. Sprinkle with half of the ham, cheese, and chives. Add another layer of bread and cover it with the remaining ham, cheese, and chives. Arrange the tomato slices on top.
• In a large bowl, whisk the eggs, milk, mustard, salt, and pepper until well combined. Pour mixture over the bread and cheese layers. Cover and refrigerate overnight.
• Preheat oven to 350 degrees. Let strata come to room temperature (about 25 minutes). Bake strata, uncovered, until golden and fluffy and a knife inserted comes out clean (60 to 70 minutes). Let stand 20 minutes before serving.

Steps:

• Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
• Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
• Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
• Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
• Preheat oven to 250 degrees F.
• Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
• If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Steps:

• Place 6 slices of the bread in a 13"x9" inch baking pan or dish.
• Top with 6 cheese slices, half of the onions, and half of the ham.
• Top with 6 slices of bread, 6 slices of cheese and remaining onions and ham.
• Top with 6 slices of bread.
• Combine eggs, milk and seasonings.
• Pour over the strata, cover with plastic wrap and refrigerate for 6 hours or overnight.
• Bake at 300° for 1 1/2 hours.
• Top each cheese stack with a tomato slice during the last 20 minutes in the oven.

Steps:

• Decide what filling option you would like to use.
• Option 1- Bacon, cheddar, mushroom and tomato: Sprinkle 2 cups grated cheddar cheese over the bread cubes. Distribute 1 cup crumbled cooked bacon (6-8 strips), 1 cup sautéed sliced white or shitake mushrooms, and 1 cup chopped tomatoes over the egg mixture.
• Option 2- Chicken, broccoli, corn, chilies, and jack: Sprinkle 2 cups Monterey Jack cheese over the bread cubes. Distribute 1 cup frozen corn kernels, 1 cup cooked broccoli florets, (2) 4.5 ounce cans (drained) chopped green chilies, and ½ cup shredded cooked chicken over the egg mixture.
• Option 3- Ham, Swiss and Asparagus: Sprinkle 2 cups grated Swiss cheese over the bread cubes. Distribute 1 cup blanched asparagus pieces, 1 cup cubed ham and ½ cup caramelized onions over the egg mixture.
• Option 4- Fontana, Spinach, Salami and Roasted Garlic: Sprinkle 2 cups Fontana cheese over the bread cubes. Distribute 1 cup frozen chopped spinach, 1 cup Italian salami (cut into match sticks) and ½ cup roughly chopped roasted garlic cloves (see below) over the egg mixture.
• Option 5- Vegetable-Blue Cheese: Sprinkle 1 cup crumbled blue cheese over the bread cubes. Distribute 1 cup cooked cubed celery root, 1 cup sautéed sliced zucchini and ½ cup sautéed sliced onions over the egg mixture.
• Butter a 9 x 13 inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together eggs, milk, mustard and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them gently. Cover and chill for at LEAST 4 HOURS AND UP TO 24 HOURS.
• Heat the oven to 350 degrees.
• Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.

Steps:

• In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.

Steps:

• Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.