Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Strata with Chard, Sausage and Caramelized Onions

Share

Lobo
Moderator
Moderator

Posts : 17733
Thanked : 871
Join date : 2013-01-12

Strata with Chard, Sausage and Caramelized Onions

Post by Lobo on Fri 08 Jan 2016, 10:49 pm


Strata with Chard, Sausage and Caramelized Onions


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 65 minutes
Servings: 6
The recipe for caramelized onions makes more than you will need for the strata. Reserve the rest for another use, such as topping a pizza or blending into a frittata.



  • Printer Friendly Version






  • 520

Ingredients:


  • 5 Tbs. extra-virgin olive oil
  • 2 large yellow onions, halved and very thinly
      sliced
  • 4 oz. French bread, cut into 1-inch cubes
  • 12 oz. sweet Italian sausage, casings removed
  • 3 garlic cloves, minced
  • 6 cups roughly chopped Swiss chard
  • 8 eggs
  • 2 1/2 cups half-and-half
  • 1 1/4 cups shredded fontina cheese
  • 1/2 tsp. kosher salt
  • 1/8 tsp. freshly ground pepper


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

In a large, heavy fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the onions, cover and cook, stirring occasionally, until they are completely limp, 10 to 15 minutes. Uncover, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. You will need 2/3 cup caramelized onions for the strata; cover and refrigerate the remaining onions.

Butter a 10-inch nonstick braiser.

Put the bread in a large bowl.

In a large sauté pan over medium heat, warm the remaining 2 Tbs. oil. Add the sausage and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer to the bowl with the bread.

Return the pan to medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the chard and cook, stirring occasionally, until wilted, 2 to 3 minutes. Transfer to the bowl with the bread mixture.

In another large bowl, whisk together the eggs and half-and-half. Pour the egg mixture over the bread mixture. Add the onions, cheese, salt and pepper and stir until well blended. Transfer the mixture to the prepared pan, cover with plastic wrap and refrigerate for 4 to 24 hours.

Preheat an oven to 350°F.

Remove the plastic wrap from the pan. Bake the strata until golden brown and cooked through, about 55 minutes. Let stand for 10 minutes before serving. Serves 6.
Williams-Sonoma Kitchen.

    Current date/time is Fri 02 Dec 2016, 4:13 pm