Asparagus and Mushroom Strata

From the kitchen of One Perfect Bite...While it is starting to get spindly, asparagus is still available in our local farmers' markets. I've been wanting to make this strata for ages, but for one reason or another kept putting it off. I finally decided it was foolish not to try it while asparagus is so cheap and plentiful. I always welcome recipes that make company breakfast or brunch easier to do and I like stratas because they can be assembled the night before they're needed. This one, adapted from Better Homes and Gardens magazine, is really easy to assemble and it is a pleasant way to start the day. If you are looking for a recipe that will simplify the serving of breakfast or brunch, you might want to give this one a try. It will never replace Eggs Benedict, but it's easy to do and festive. Here's the recipe.

Asparagus and Mushroom Strata...from the kitchen of One Perfect Bite, adapted from a recipe in Better Homes and Gardens magazine

Ingredients:
1 pound thin asparagus spears
1 tablespoon olive oil
1 pound sliced fresh mushrooms
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded Swiss cheese (8 ounces)
2 tablespoons snipped fresh dillweed or 1 teaspoon dried dillweed
12 slices French or Italian bread, cut into 4x1x1-inch sticks
6 eggs
2-1/4 cups half-and-half or whole milk
1/4 cup grated Romano or Parmesan cheese

Directions:
1) Clean asparagus; snap off woody bases. Cut thick spears in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan bring a small amount of water to boiling. Add asparagus. Cook, uncovered, 1 minute. Drain; rinse with cold water. Drain on paper towels.
2) Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook, uncovered, over medium-high heat for 4 to 5 minutes or until nearly all liquid has evaporated. Set aside.
3) In a bowl toss together the Swiss cheese and dillweed.
4) Cover bottom of baking dish with half of the bread sticks. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.
5) In a bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with back of a spoon to thoroughly moisten bread. Sprinkle grated cheese over top. Cover and chill 2 hours. Bake, uncovered, in a 325 degree F oven about 45 minutes or until a knife inserted near center comes out clean. Remove from oven; let stand 10 minutes before cutting. Makes 6 to 8 servings.

To Make Ahead: Layer the strata and pour the egg mixture over layers. Cover and chill up to 24 hours. Bake, uncovered, as directed above.

You might also enjoy these recipes:
Asparagus and White Bean Salad - One Perfect Bite
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Asparagus Soup - One Perfect Bite

Blanquette de Veau

Bob and I have two favorite dishes that have their roots in French peasant kitchens. Mine is Cotes de Pork L'Auvergnate, a wonderful dish of pork and cabbage that's braised in cream. Bob's is Blanquette de Veau, a white veal stew that's made with mushrooms and pearl onions that comes from Normandy. Veal, other than cutlets, is difficult to come by here. Every now and then, veal stew meat appears in one of our supermarkets and when it is available I buy all of it I can. We really love this dish and for years I served it for dinner on Christmas Eve. All cooks have dishes they make from memory. These two recipes have been burned into mine and I put them together as easily as some folks throw together a meatloaf. Practice makes perfect. It helps that they are very easy to do. Last week I was able to buy veal stew meat and made Bob his favorite stew. Here's the recipe.

Blanquette de Veau - Veal Stew with Mushrooms and Onions...from the kitchen of One Perfect Bite

Ingredients:
3 pounds veal stew meat, cut in 2-inch cubes
2 quarts water
3 cups chicken broth
1 large carrot, peeled, in 3-inch chunks
1 large onion stuck with 1 whole clove
1 stalk celery, in 2-inch pieces
1 bouquet garni (1/2 bay leaf, 1/2 teaspoon dried thyme, 5 parsley sprigs) tied in a coffee filter
Salt
18 medium-size white mushrooms, trimmed
1/2 of 10-ounce bag frozen pearl onions
4 tablespoon butter
5 tablespoon all-purpose flour
Salt, pepper and lemon juice to taste
3 egg yolks
Chopped parsley for garnish

Directions:
1) Place veal in a 4-quart casserole. Add water and bring to a boil. Simmer until heavy scum no longer rises, about 10 minutes. Drain and rinse veal. Wash pan and return meat to it. Add chicken broth, carrot, celery, onion and bouquet garni to veal. Salt lightly to taste. Simmer slowly, partially covered, until meat is tender, about 1 hours. Remove pan from heat. Let pot sit, uncovered, for about 30 minutes to allow veal to absorb flavor of cooking liquid. With a slotted spoon, remove veal from cooking liquid. Set aside. Remove vegetables and bouquet garni; discard. Strain cooking liquid into a large saucepan. Wash kettle and return veal to it along with cooking liquid. Add mushrooms and onions and cook for 30 minutes longer.
2) Remove meat and vegetables to a large bowl with a slotted spoon. Tent with foil to keep warm. Reserve 3 cups of cooking liquid; keep hot.
3) Melt butter in a 3 quart saucepan. Add flour and cook until flour and butter froth together for 2 minutes. Do not allow to brown. Slowly whisk in hot broth. Simmer for 10 minutes, skimming off any foam that appears on surface of sauce. Adjust seasoning and add lemon juice to taste (I generally use a tablespoon of lemon juice). Return veal, mushrooms and onions to sauce and toss gently to coat. Simmer for about 3 minutes. Blend egg yolks and cream in a small bowl. Add a ladle full of sauce to cream mixture to warm egg yolks. Remove veal from heat. Stir in cream mixture and return to a gentle heat. Stir gently until mixture thickens slightly, about 10 minutes. Do not let sauce come to a boil. Transfer to a warm serving bowl. Garnish with parsley and serve with rice or parsley buttered noodles. Yield: 6 servings.

You might also enjoy these recipes:
Boeuf Bourguignon - One Perfect Bite
Braised Short Ribs Côtes du Rhône - One Perfect Bite
Crock-Pot Mediterranean Pot au Feu - One Perfect Bite

Mushroom Lasagna Florentine - For Waist Watchers

From the kitchen of One Perfect Bite...Lasagna needs little introduction. Years ago the word referred to a cooking pot, but it's now generally accepted to be a form of pasta or a layered dish that is cooked "al forno" - in the oven. We're all familiar with the classic lasagna made with several cheeses and sauce Bolognese, but modern kitchens have introduced meatless versions as well a theme and variation that uses seafood. We were introduced to this lower calorie version of mushroom lasagna by the folks who operate the Rain Forest Mushroom Company. Before we get to the recipe, I want to remind you that mushrooms should be placed in a brown paper bag and kept in your vegetable crisper for no more than 3 to 5 days. They should not be eaten raw. I'm guilty of breaking this rule, but you should be warned that medical professionals advise that raw mushrooms should not be eaten by the very young, the very old or those who have compromised immune systems. Now to today's recipe. It's not bad. I'm tired of classic lasagna and find the seafood versions to be too expensive for standard family fare. This is a natural progression for us. Here is the lower calorie version of mushroom lasagna. If you can't purchase the more exotic mushrooms feel free to use button or crimini mushrooms in their place. Mangia!

Mushroom Lasagna Florentine...from the kitchen of One Perfect Bite

Ingredients:
9 lasagna noodles (about 8-oz.)
3 cups 1% milk
1 cup low-fat cottage cheese
1/4 teaspoon pepper
1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry
1-1/2 cups finely chopped leeks of white onions
1/3 pound each Shiitake, Maitake and Oyster mushrooms finely chopped
2 cloves garlic, finely minced
1/4 cup flour
1 cup grated Parmesan cheese, divided use
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter or oil
1/3 cup chopped parsley
1/2 teaspoon dried oregano
1/2 cup shredded Mozzarella cheese

Directions:
1) Cook pasta according to package directions. Preheat oven to 400 degrees F. Mist a 9 x 13-inch casserole dish with cooking spray. Set aside.
2) Place flour in a medium saucepan. Whisk in milk until blended. Bring to a boil over medium heat; cook, stirring constantly, until thick, about 5 minutes. Remove from heat: stir in cottage cheese, 1/2 cuo Parmesan cheese, salt, pepper, nutmeg and spinach.
3) In a separate pan, melt butter over medium heat. Stir in leeks or onions and cook until soft and translucent, about 7 minutes. Stir in parsley, oregano and garlic. Cook just until garlic is fragrant.
4) Spread 1 cup spinach mixture on bottom of baking dish. Top with 3 lasagna noodle. Spread with 1-1/2 cups of mushroom mixture. Repeat layers ending with noodles. Top with remaining 1/2 cup spinach mixture. Cover pan with foil and bake for 25 minutes. Uncover pan: sprinkle with reserved 1/2 cup Parmesan and shredded mozzarella. BAked, uncovered, for 15 minutes, or until golden brown. Let stand 10 minutes befor serving. Yield: 9 servings.

Straw and Hay - Pasta for Outdoor Wednesday

Straw is a hollow grain stalk.


Hay is a grain or legume.


Straw and Hay is a wonderful pasta dish.



From the kitchen of One Perfect Bite...This recipe for Straw and Hay, called Paglia e Fieno Papalina, is based on a pasta entree we had at Romeo Salta's restaurant in New York City. The restaurant is now gone, but wonderful memories of good times and great food are still with us, and the few recipes we have from those days are treasured. I'd love to tell you that this dish is easy to make. It actually is, if you have a source for fresh plain and green fettucine, or are willing to settle for the packaged dried equivalent. If you make your own pasta, you'll hate me. I want to point out that the two pastas are cooked in separate pots. This is done to prevent the green pasta from bleeding into the white and it also allows the pasta to cook more quickly. I've cut way back on the butter and substituted half-and-half for the heavy cream that was used when this dish was made tableside at the restaurant. I've also removed peas from the ingredient list. If you want more green than parsley can provide, feel free to add 1/2 to 1 cup petite peas to the mix. Though I do extensive mise en place ahead of time, I make this dish for and in front of guests. Simple things wow people. Although this was originally meant to be a first course, I serve it as an entree with a salad and a really great bread. I make it a point to finish this meal with a dessert that sure to be a stunner. Last night it was a warm lemon souffle, served straight from the oven while it's top hat was still standing tall. It was a lovely compliment to the richness of the pasta. Here's my rendering of Romeo's Straw and Hay. I do hope you'll try it. I know you'll love it.

Straw and Hay - Paglia e Fieno Papalina...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound spinach fettucine
1/2 pound fettucine
1 pound mushrooms, sliced
4 tablespoons butter, divided use
1 clove garlic
Salt and pepper to taste
1/2 pound prosciutto, diced
1 cup light cream or half-and-half
1/2 cup freshly grated Parmesan cheese

Directions:
1) Melt 2 tablespoons butter in a large skillet. Add mushrooms and saute for 10 minutes. Add garlic and cook until fragrant. Remove from heat. Season with salt and pepper. Keep warm.
2) Melt reserved 2 tablespoons butter in a second skillet. Add prosciutto and brown; keep warm.
3) Heat cream in a microwave on HIGH power until warm, about 1 minute.
4) Cook each pasta in a separate pot of boiling salted water, following label directions. Drain well and toss with a small amount of olive oil to prevent sticking.
5) Toss noodles with mushrooms, prosciutto, cream and Parmesan cheese until well coated. Season to taste with salt and pepper. I use about 1/2 teaspoon black pepper. Transfer to a warm serving platter and serve. Yield: 4 - 6 servings.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Presto Pasta Nights, being hosted this week by Heather at Girlichef