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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Strata with Chard, Sausage and Caramelized Onions

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Strata with Chard, Sausage and Caramelized Onions Empty Strata with Chard, Sausage and Caramelized Onions

    Post by Lobo Sat Jan 09, 2016 12:49 am

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    Strata with Chard, Sausage and Caramelized Onions
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    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.






    • 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

    Strata with Chard, Sausage and Caramelized Onions Wine-pairing-icon-white

    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.
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