Wednesday, 25 March 2015

Zucchini Tomato Strata




This amazing  dish is perfect for Easter Brunch or Easter supper, my Zucchini Tomato strata can be made ahead! This strata.....really a savory bread pudding is amazingly easy and can be made the night before and baked in the morning!!

Gruyere cheese, plump tomatoes, tender zucchini and fresh herbs flavor this rich breakfast or dinner side. Delicious!
A French take on strata, or savory bread pudding, this simple dish contains zucchini, onion and tomatoes layered with slices of baguette, then baked with chicken stock and a little cream.

So, let's hop to it!

Zucchini Tomato Strata

1 6 ounce baguette, cut into 1/4 inch slices
1/4 c. extra virgin olive oil, plus more for drizzling
salt and fresh ground pepper
2 medium zucchini (1 pound), cut into 1/2 inch dice
1/2 tsp. chopped fresh thyme
1/2 c. chicken broth
1/4 c. heavy cream
1 c. freshly grated Gruyere cheese
1/2 c. freshly grated Parmigiano-Reggiano
4 medium tomatoes, sliced 1/4 inch thick

Preheat oven to 350 F

Arrange the baguette slices on a large baking sheet and brush lightly with olive oil. Salt and pepper the slices and bake for 6 minutes, until golden brown.



In a 10 inch oven proof skillet, heat 2 tablespoons of the olive oil. Add the zucchini, onion and fresh thyme, season with salt and pepper and cook over moderately high heat, stirring a few times, until tender, about 5 minutes. Add 1/4 cup of the broth and the heavy cream, simmer over moderate heat until the mixture slightly thickens, about 3 minutes. Season with salt and pepper and transfer half of the zucchini  to a bowl, reserve.



Spread the remaining zucchini in an even layer in skillet. Sprinkle with 4 tablespoons of Gruyere and 2 tablespoon of Parmesan, top with a layer of toasted baguette slices. Spread the reserved zucchini mixture over the toasts and sprinkle with 4 tablespoons Gruyere ad 2 tablespoons Parmesan. 


Arrange alternate rows of sliced tomato and baguette on top. Sprinkle with the remaining 2 
tablespoons of olive oil, sprinkle remain cheeses and season with salt and pepper. Carefully pour the remaining 1/4 cup chicken broth around the edge of he skillet and over the top.


Bake for about 35-40 minutes, until the top is browned and the tomatoes have released their juices. let stand for 10 minutes before serving.

    Make ahead- Assemble up to bake time the night or morning before, then pop into the oven the next day. The strata can also stand at room temperature for up to 2 hours safely. Reheat in a 350° oven for about 10 minutes, just until warmed through. 


     Easter is almost upon us! Do you need to make your child an Easter Basket? Go to How to make a cute Easter Basket!




    To make an adorable Bunny Cake with "Surprise" inside, go to How to make a Bunny Cake!



    How to make a beautiful Easter Table arrangement is "A beautiful Table arrangement for Easter"!






    Saturday, 21 March 2015

    Chicken Breast with Honey mustard sauce



    Today, I’ve got two words for you: Honey and Mustard.

    But not just any mustard. Don’t be confused… not all mustard's should be considered equal. You want to use good quality mustard, and definitely not the yellow kind you schmear on a burger bun or zig-zag over a hot dog. I mean whole grain, stone ground, natural mustard or good quality Dijon mustard. Mmmmmmm I love this stuff! Whoever decided to pair it with honey is just plain genius! 

    Monday, 16 March 2015

    St. Patrick's Day!

    SEVEN St Patrick's Day recipes for you to ponder! Enjoy!


    The queen of Corned beef and cabbage Jane, makes this delicious dish every year for her family. We have enjoyed this yummy recipe every year!



    Sunday, 8 March 2015

    Hungarian Goulash with spaetzles and German Red cabbage!








    Hungarian Goulash (Gulyás)


    Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an amazing flavor.  Though many variations of Hungarian goulash exist, I am hoping this one passes the test with my daughter-in-law and her Hungarian parents!

    Friday, 27 February 2015

    Making a blanket for a cancer patient



    There are many more squares on the back, I didn't take a picture.

    If you have been wondering where I've been, I'll tell you. The day after arriving home from our island paradise, I went to work on a new project that I have been spearheading for our Desert Mountain community. The project came to me just before leaving and I embraced it as a community service project.

    Monday, 16 February 2015

    Jamaica Inn's Chef Maurice- a trip to the local market


     When I think of Jamaica, white-sand beaches, lots of sunshine and thumping reggae first come to mind. But I also think of the delicious cuisine, the fertile soil and deep-blue Caribbean waters which provide a rich array of fresh fruits, vegetables and fish that star in dishes served here at Jamaica Inn. We stay here three weeks every February in a cottage on the sea, and today, this is where I am writing this week's blog from.


    Photo credit- Jamaica Inn

     A few days ago Wee Bear and I took a trip to the Ocho Rios local Farmer's Market. It’s full of color, fresh vegetables and fruits and lot's of community spirit! Jamaica Inn set up a field trip with the Inn's Chef Maurice leading us through this interesting and beautiful market.


     Nelson our pilot drove a group of fourteen, 2 minutes away from Jamaica Inn  to the local farmers market.

    Sunday, 8 February 2015

    Brookster's for your Valentine!!

    1

    This Valentine’s Day, skip the store-bought heart-shaped box of chocolates. Instead, make your own delicious Brookster's! What is a Brookster you ask.....well

    It's not quite a cookie, not quite a brownie, but with the best elements of both. They're called Brooksters! Are you still wondering what a Brookster is right now? It’s a mini Brookie..... which is a brownie cookie.  In other words… delicious!