Spinach and Cheese Strata & Garlic Butter Roasted Mushrooms

I tried two new recipes on Christmas day, both came from Smitten Kitchen, and both were a huge hit! The strata is meant to be made the night before, which is key, because it really cuts down on time in the kitchen when you are entertaining. The mushrooms were a simple, light, and tasty side dish addition to our Christmas dinner-- though I could probably do with all the capers, it was a nice change of pace.

Spinach and Cheese Strata

Adapted from Gourmet (sniffle), February 2003

Serves 6 to 8

1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Garlic Butter Roasted Mushrooms
Perfect as can be from Gourmet.com

1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

Christmas Menu

The holiday craziness has me totally slacking on blogging... I'm not even going to post a recipe, just some links to things I'm going to be making for Christmas day... Maybe you'll get some inspiration or last minute ideas.

We are spending Christmas morning at our house for the first time since Caleb and I got married.

For Christmas morning, we're having coffee, oj, and these cinnamon rolls.

Christmas brunch will be this breakfast casserole, bacon, and fresh fruit.

I'll also have plenty of this homemade vanilla- caramel half and half. In my opinion, half and half is a little slice of heaven on earth, and this recipe is brilliant! PS: If anyone can find me a glass pint bottle like the one in the picture on this link, I would be eternally grateful!

We're heading to Christmas dinner at my Grandmother's, and I'll be taking these buttermilk biscuits and this mushroom casserole.

Merry Christmas, Happy New Year, and happy eating! :)

Stuffed Shells

I've gotten out of my cooking and posting groove as of late-- partially because I'm not cooking as much, and partially because, when I do cook, I don't have time to post. I blame it on pre- holiday craziness. But here is a winner-- it was easy, tasted good, my kid (the one who actually eats real food) loved it, and it tasted better reheated! It didn't make as many shells as the recipe said it would (maybe I just over- stuffed my shells), and knowing that it reheats well, I might double the recipe next time and just freeze half.

This recipe is from Martha Stewart Living (I can't remember exactly which one).

1 box (12 oz) jumbo pasta shells

1 Tbsp extra- virgin olive oil, plus more for drizzling

4 oz thinly sliced prosciutto, chopped

3 garlic cloves, minced

1 red onion, chopped

1 head radicchio, cored and shredded (4 cups)

1 tsp red wine vinegar

12 oz. fresh ricotta cheese (1 1/4 C)

8 oz fresh mozzarella, chilled and cut into small cubes (1 C.)

salt and pepper

5 C. tomato sauce (I used my favorite pasta sauce)

unsalted butter, for dotting

finely grated parmesan for garnish

1. Bring large pot of water to boil. Cook shells for 10 minutes. Drain and rinse. Transfer to a bowl. Drizzle with oil. Let cool.

2. Meanwhile, heat oil in a large high- sided skillet over medium heat. Cook prosciutto, garlic, and onion, stirring, until prosciutto starts to carmelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar; cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.

3. Pour 2 cups sauce into bottom of each of two 8x12 in. baking dishes. Stuff 32 shells with 1 heaping Tbsp of filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.

4 Preheat oven to 375º. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450º. Bake until golden and bubbly, about 15 minutes more. Heat remaining sauce; serve with shells. Garnish with parmesan.

**Notes**

1. I just used a 13x9 baking dish.

2. I think it would be super good with regular bacon, too.

3. I don't think I let the radicchio get tender enough, so watch that.

4. I think you could probably just put all the sauce in the dish, but it probably gets more golden without so much sauce in there, which is nice.