Tag Archives: Gruyere

Mushroom-Asparagus Strata

31 Dec

  • 8 oz.  asparagus spears, trimmed and cut into 2-inch pieces
  • 5 cups  French bread cubes
  • 2 cups  shredded Gruyére or white cheddar cheese, (8 oz.)
  • 1/2 cup  chopped onion
  • 1/4 cup  chopped chives or green onions
  • 8 oz mushrooms, sliced
  • 10 eggs
  • 1-1/2 cups  milk

1. Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.

2. In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the mushrooms and asparagus. Top with remaining bread.

3. In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining mushrooms and asparagus. Cover; refrigerate until ready to bake.

4. Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.

5. Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.

Better Homes & Gardens, December 2010

This was originally a Ham-Asparagus Strata, but I substituted mushrooms for ham since I personally don’t eat much of the stuff.  If you like meat in your breakfast, use 8 oz. ham instead of the 8 oz. mushrooms.  I made this to celebrate the new year – mixed it up last night and popped it in the oven this morning.  The pictures say it all.  Perfect way to start the holiday.

Happy New Year!

Creamy Potato Soup

13 Dec

2 cups thinly sliced onions or leeks

1 tablespoon olive oil

2 cups milk

3 tablespoons all-purpose flour

1 lb. Yukon Gold potatoes, peeled and sliced

4 cups reduced-sodium chicken broth

8 oz. Swiss-style cheese such as Gruyere or baby Swiss, shredded

Fresh snipped herbs

2 oz baby Swiss cheese, thinly sliced

1. In a 4-quart Dutch oven cook onions in hot oil over medium heat for 5-10 minutes or until tender.  Whisk together milk and flour; add to onions.  Cook and stir 5 minutes.

2. Add potatoes and chicken broth.  Bring to boiling; reduce heat.  Cover and cook for 20 minutes or until potatoes are tender.  Remove from heat; cool slightly.

3. Puree soup, half at a time, in blender.  Return to Dutch oven; add shredded cheese.  Cook and stir over medium heat just until cheese is melted.  Season to taste with salt and pepper.  Sprinkle with fresh herbs; garnish with sliced cheese.  Serve at once.

Yield: 8 (1-cup) servings

Better Homes and Gardens, December 2009

I made this soup during the devastating Bears-Patriots game and didn’t miss a single play.  If you cut the veggies and shred the cheese ahead of time, you could easily whip this up for a get-together without missing a thing.  I love the subtle flavors of a good potato soup recipe.  This one is both light and hearty at the same time and makes a great snack, appetizer or meal.  I used organic vegetable broth instead of the chicken broth, onions instead of leeks (because I had so many in the house) and Trader Joe’s Gruyère.  I also used green onions as my fresh snipped herb.  And, of course, I used my trusty immersion blender rather than a blender.  So much easier!