The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [388]
savory french toast
SERVES 6
5 ounces bacon (about 6 slices)
2 onions, cut into ¼-inch dice
12 ounces button mushrooms, stemmed and quartered
6 large eggs
1½ cups heavy cream, half-and-half, or milk
½ cup grated Parmesan cheese (about 1½ ounces), plus more for serving
1 teaspoon coarse salt
6 1-inch-thick slices bread, such as sourdough, each cut into 3 long strips, preferably day-old
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1. Heat a skillet over medium heat. Add the bacon; cook until browned, 3 to 4 minutes. Remove the bacon with tongs; drain on paper towels; set aside. Add the onions to the skillet with the bacon drippings; cook, stirring constantly, until the onions begin to soften, about 3 minutes. Add the mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6 minutes. Transfer the mixture to a bowl to cool. When cool, set aside half the mixture; finely chop the other half.
2. Whisk together the eggs, cream, Parmesan, and salt in a medium bowl. Stir in the finely chopped vegetable mixture; set aside.
3. Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour the egg mixture over the bread; soak 10 minutes. Turn the strips over, and soak 10 minutes more, or until the bread is soaked through.
4. Preheat the oven to 250°F. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread strips until golden brown, 2 to 3 minutes per side. Transfer to the wire rack; place in the oven while cooking the remaining bread.
5. Wipe out the skillet; repeat with the remaining butter, oil, and bread. Heat the remaining onion mixture in a small skillet until warm. Serve the French toast warm, topped with the remaining onion mixture, crumbled bacon, and Parmesan, if desired.
cheese strata
SERVES 6
2 tablespoons unsalted butter, melted, plus more, softened, for the baking dish
8 slices white bread
1½ cups grated sharp Cheddar cheese
1½ cups grated Swiss cheese
2 tablespoons chopped fresh chives
4 large eggs
2 cups milk
1/8 teaspoon cayenne pepper
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1. Butter an 8-inch-square baking dish; line the bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with the remaining bread and cheese.
2. Whisk together the eggs, milk, melted butter, cayenne, salt, and pepper. Pour the mixture into the baking dish. Cover with plastic wrap; refrigerate at least 6 hours (or overnight).
3. Preheat the oven to 325°F. Bake the strata until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.
broccoli-cheese frittata
SERVES 8
2 heads broccoli (about 2 pounds)
2 teaspoons unsalted butter
2 small onions, peeled, cut into ½-inch pieces
1 cup water
1½ teaspoons coarse salt
¼ teaspoon freshly ground pepper
Cooking spray
3 large whole eggs
9 large egg whites
½ ounce grated Parmesan cheese (¼ cup)
2 ounces goat cheese (1/3 cup)
1. Preheat the oven to 375°F. Cut the broccoli stems into ½-inch pieces, and cut the florets into 1-inch pieces; set aside. Melt the butter in a 12-inch sauté pan over medium heat. Add the onions; cook until translucent, about 5 minutes. Add the broccoli stems, and cook until they begun to soften, about 5 minutes. Add the florets and water, and cook until the broccoli is tender and the liquid has evaporated, about 5 minutes more. Season with salt and pepper. Transfer to a bowl to cool completely.
2. Wipe out the pan; coat with cooking spray. In the bowl of an electric mixer fitted with the whisk attachment,