Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [15]
¼ teaspoon cayenne
¼ teaspoon paprika
¼ teaspoon freshly grated nutmeg
¾ teaspoon salt
8 cups 1½-to 2-inch cubes Italian bread (a 14-to 16-ounce loaf)
Nonstick cooking spray
3 tablespoons unsalted butter
8 ounces Canadian bacon, chopped into ½-inch pieces
1 small onion, chopped
1 teaspoon minced garlic
1 pound spinach, cleaned
8 ounces Gruyère cheese, grated (about 2 cups)
½ cup finely grated Parmigiano-Reggiano cheese
1. In a large bowl, whisk together the half-and-half, eggs, pepper, cayenne, paprika, nutmeg, and ½ teaspoon of the salt. Add the bread, cover, and set aside for at least 1 hour at room temperature and up to overnight in the refrigerator.
2. Preheat the oven to 400°F.
3. Spray the bottom and sides of a 12-inch ovenproof skillet generously with nonstick cooking spray. Add the butter and melt it over medium-high heat. Add the Canadian bacon, onion, garlic, and the remaining ¼ teaspoon salt and cook for 2 minutes. Add the spinach and cook for 1 minute longer, until wilted. Remove half the mixture from the pan and set aside. Reduce the heat to medium.
4. Using a large spoon, add half of the bread mixture to the pan. Sprinkle half of the cheeses over the bread, then top with the remaining half of the spinach mixture. Spoon the remaining bread on top and finish with the remaining cheese. Bake the strata until puffed and golden brown and the center is set, about 30 minutes. Let stand for 5 minutes before serving.
5. To serve, loosen the strata by running a rubber spatula around the sides and bottom of the pan. Tilt the pan, give it a slight shake, and allow the strata to slide onto a serving plate. Alternatively, leave the strata in the pan, cut into slices, and serve.
6 to 8 servings
BAKED EGGS WITH CORNED BEEF HASH
Created especially to use up leftovers and save money, this dish has become a mainstay over the years not just for practical reasons but because it tastes good. You can find corned beef hash and eggs on menus across America, and it’s fitting to eat at any time of day.
4 cups diced peeled Idaho potatoes
Kosher salt
3 tablespoons unsalted butter
1 tablespoon vegetable oil
4 cups diced onion
1 cup diced bell pepper (red, green, or a combination)
Freshly ground black pepper
12 ounces corned beef, cut into ¼-inch cubes (2 generous cups)
1 tablespoon minced garlic
4 eggs
1 tablespoon chopped fresh parsley
1. Place the potatoes in a medium saucepan and add just enough cold water to cover. Place over high heat and season with salt, stirring to dissolve. Bring to a boil, then immediately remove from the heat, drain, and set aside.
2. Preheat the oven to 400°F.
3. In a 12-inch ovenproof nonstick skillet, heat the butter and oil over medium-high heat. Add the potatoes and spread out in a single layer. Cook, undisturbed, until golden brown on the bottom, about 8 minutes. Toss the potatoes, spread in a single layer again, and cook, stirring only occasionally, until most of the potatoes are golden brown and tender, about 4 minutes longer. Add the onion, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper and stir well to combine. Cook until the onions and bell pepper are tender, about 4 minutes. Add the corned beef and garlic, stir again, and cook for another 2 minutes.
4. Remove from the heat and, using a spoon, create 4 small wells in the hash. Crack an egg into each of the wells. Transfer the skillet to the oven and cook until the eggs are set (or cooked to the desired degree of doneness), about 9 minutes. Remove from the oven, season the eggs with a pinch of salt and pepper, garnish with the parsley, and serve immediately.
4 servings
JUMBO SHELLS STUFFED WITH RICOTTA, MUSHROOMS, AND ROASTED RED PEPPERS
Here’s a slight twist on an easy classic that is sure to become a family favorite.
1½ teaspoons salt, plus more for cooking the pasta
24 to 30 jumbo shells (about 1½ pounds)
¼ cup extra-virgin olive oil
6 tablespoons (¾ stick) unsalted butter
1 cup chopped onion
2 tablespoons minced garlic
1 pound mixed mushrooms, such