« Last post by gellchom on Today at 10:59:43 AM »
We aren't vegetarians, but we eat a lot of vegetarian meals, so if you tell me what you like to eat, I'm sure I'll have some tried and true winners for you. Most are really simple and come together fast (which is a nice feature of many vegetarian dishes). I make lots and lots of soups; do you want vegetarian soup recipes?
Here is one that is a more work than most, but it's impressive for company or holidays (often hard to find in vegetarian meals) and omigod good, and it makes a lot. Not for when you're counting calories, but sometimes you just have to indulge!
Corn Bread and Broccoli Rabe Strata
Time: 1 1/2 hours, plus 4 hours or overnight resting
1 1/2 tablespoons extra virgin olive oil, more for pan
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) [I like to use more vegetable. Broccoli or collards or something would be good – any sort of strong and bitey greens – and I would use all but the ickiest rabe leaves]
1 teaspoon kosher salt, more to taste
1/4 cup chopped roasted red pepper
1/4 cup chopped pitted calamata olives
8 large eggs, lightly beaten
4 cups half-and-half or whole milk
1/4 teaspoon ground black pepper
2 pounds homemade or purchased corn bread, cut into roughly 2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese
6 ounces grated Gruyère cheese (1 1/2 cups)
1. Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute or more to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
2. Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
3. Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
4. When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Makes 10 main-course servings or 16 side-dish servings.