Easter Strata: A Recipe for Baby Bell Peppers and Swiss Strata

This was an egg-cellent Easter hearty brunch dish layered with a seedy bread (I used Fressen Artisan Jogger bread with Unbleached White Flour, Yeast, Sea Salt, Pumpkin Seed, Flaxseed, Sesame Seed, and Sunflower Seed), an Italian seasoned colorful mix of sweet baby bell peppers in a cheerful variety of colors,  savory Swiss Emmenthaler cheese, and bacon. As with any strata, the key to this recipe is to let it sit overnight. This makes it great for any brunch, be it a holiday or anyday, as you just have to pop it in the oven in the morning.

The seasoning for the baby bell peppers is similar to one for marinating bell peppers Italian style- the only difference was I was using less bell pepper (but the seasoning could then help the bread/strata), I diced instead of cutting into slices, and I didn’t use any vinegar along with the garlic, basil, and parsley. Otherwise, you could easily just stop at step 1.

To make this strata a little more health friendly, I used egg whites and skim milk. You can also substitute turkey or veggie bacon: I like to bake mine in the oven. Don’t forget to use towels to soak up any extra (though I confess I always pour leftover bacon fat after removing the bacon from the pan into a Corningware container for cooking use later…). To keep it crispy, I added it at the end, but if you want to use other meats, such as diced ham, turkey, sausage etc. you can do so by adding it into the strata at the same step as the sauteed veggies.

The original recipe calls for sourdough, but I continue to feed my addiction and love of the Bavarian bread from the artisan bakery, Fressen Bakery. Here’s a glance of their various baked bread that they offer at the Portland Farmers Market on Saturday…

Fressen Bakery at Portland Farmers Market Fressen Bakery at Portland Farmers Market

Ingredients (serves 8):

  • 1 cup of chopped onion
  • 3 tablespoons of olive oil
  • 2 cups of red, orange and yellow sweet baby bell peppers, seeds removed and cut into 1/2 inch pieces
  • 1 clove of minced garlic
  • 1 tablespoon of chopped basil
  • 1 tablespoon of chopped parsley
  • 6 slices of 1 inch thick slices of bread
  • 4 tablespoons of softened butter
  • 2 1/2 cups, or 10 ounces, of shredded cheese (I used Swiss Emmenthaler, but you can choose cheddar or what you’d like)
  • 6 eggs (I used egg whites only)
  • 2 cups of milk (I used skim)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of dijon mustard
  • 1 cup of cooked and crumbled/chopped bacon (this is equivalent to about 5 slices)

Directions:

  1. Saute the chopped onion with the 3 tablespoons of olive oil  on medium high heat in a pan until translucent and caramelized. Add the sweet bell peppers and saute for an additional 4-5 minutes, or until the peppers begin to soften. Turn down the heat to low, and add the garlic. Saute for 2 minutes more. Turn off the heat and add the basil and parsley, toss to combine.
    Baby Bell Peppers done Italian Style Baby Bell Peppers done Italian Style
  2. Butter the bread with the 1/4 cup of softened butter and then cut the bread into cubes.
    Baby Bell Peppers and Swiss Strata Fressen Jogger bread Baby Bell Peppers and Swiss Strata Fressen Jogger Bread
  3. Grease a 13×9 inch 4 quart baking dish. Place the bread inside, and then distribute the chopped onion pepper mixture, and then top with some of the cheese- about 1 3/4 cup of the cheese.
    Baby Bell Peppers and Swiss Strata recipe Baby Bell Peppers and Swiss Strata recipe
  4. In a bowl, whisk the eggs, milk, salt, cumin, and mustard together. Pour over the bread mixture in the baking dish. Cover and refrigerate the mixture overnight.
    Baby Bell Peppers and Swiss Strata recipe
  5. When ready, remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F. Bake (uncovered) for 45 minutes.
    Baby Bell Peppers and Swiss Strata recipe
  6. Uncover the dish and sprinkle with the remaining cheese and the crumbled bacon. Bake 10-15 minutes longer- a knife inserted into the center should come out clean. Let stand at least 10 minutes before cutting.

Baby Bell Peppers and Swiss Strata recipe

Besides the strata, friends brought ham that she glazed with brown sugar honey and mustard mixture, and I also made a Dill and lemon butter carrot dish and some Crispy Smashed Potatoes using red potatoes (and I always like to keep the skin on)  for our Easter meal.
Baby Bell Peppers and Swiss Strata, Ham, Easter dinner, Smashed Potatoes, Dill and Lemon Carrots

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Watercress Sandwiches

I am a big fan of watercress- it has the round leaves of spinach and comes in nice bite size pieces so you don’t have to cut the leaves beforehand, and the leaves and stems are tender. The taste has the spicy pepperiness like arugula but not as mustardly or with a bitter undertone- more like a hint of wasabi. It is perfectly a mix of both worlds. I was surprised when browsing the PSU Portland Farmers Market on opening day that I saw that one of the stands already had watercress, and I was excited to have this still healthy alternative to all the kale in the market.

I use watercress wherever I might use spinach or arugula, usually slightly wilted on top to finish off a dish. Watercress Sandwiches are one thing I do use these greens for that I do not use spinach or arugula. I have also made watercress and orange soup before, and look forward to making this watercress cauliflower soup from Martha Stewart with my next batch of watercress.

Ingredients:

  • 1 cup of watercress, plus more for garnish (I used another 1/2 cup)
  • 1/4 cup parsley leaves, chopped
  • 1/4 cup butter, softened
  • 4 ounces cream cheese or Neufchatel cheese, or tofu cream cheese
  • 2 tablespoons chives, chopped
  • 1 teaspoon of lemon juice
  • 1/4 teaspoon of freshly ground pepper
  • Sliced bread, or baguettes or crackers, etc as your vehicle… The original recipe calls for 8 slices of regular white bread which you remove the crust and then cut into quarters to make tea sandwiches. I used thick artisan bread and made open face sandwiches instead.

Directions:

  1. Finely chop 1 cup of the watercress and parsley together. I admit the original recipe is 1/2 cup, but I wanted more watercress flavor. Then blend these with butter, lemon juice, cream cheese, chives, and ground pepper. Blend until the mixture is smooth.
    Watercress Sandwiches
  2. Let the mixture alone to develop the flavors for 30 minutes at room temperature, or chill overnight and let come to room temperature later.
    Watercress Sandwiches
  3. Spread the watercress cheese mixture on the bread too make into sandwiches. Use the other 1/2 cup of watercress atop the watercress cheese spread bread (I took this photo after topping the right side, but I topped the other side too).
    Watercress Sandwiches

Easy yum! Obviously I made an open face sandwich because I was using thick Fressen Artisan Jogger bread (with Unbleached White Flour, Yeast, Sea Salt, Pumpkin Seed, Flaxseed, Sesame Seed, and Sunflower Seed) and I wanted to extend every bite of the thick seedy bread with watercress. If you are going to close the sandwiches, for aesthetic purposes consider making sure some of the leaves are along the edges so it can be seen when you close the them. Slice diagonally into quarters, and you can add any extra little springs for garnish on top of the sandwiches too if you’d like.

For some English fanciness, serve these on sandwiches that are cut into small bite size pieces with no crusts, on a platter with egg salad sandwiches and cucumber and dill cream cheese sandwiches, and some tea.

You can also put these on baguettes or crackers for your vehicle of this watercress cheese goodness to your mouth.

Watercress Sandwiches

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Gouda Mac and Cheese with Peas and Microgreens

Thanks to a mention by Spicy Bee while she visited Besaws, my memories have been jogged about the existence of meatloaf, and how I haven’t had it for a very long time. I’ve been craving it for a few weeks.

When friends came over to marathon Game of Thrones before the season 3 premiere next Sunday, I asked her to bring meatloaf, and I would make a side. I was torn between making green beans with potatoes versus mac and cheese, but when the cold wind was blowing on Saturday at the Portland Farmers Market and I saw these microgreens from Nightlight Farms that I wrote about a couple days ago, I thought they would be great as a topping, the choice was made. I admit that maybe halfway through the plate of cheeseburger meatloaf and this cheesy but crunchy gouda mac n cheese with peas and microgreens topping that I felt a need to switch out my jeans for soft stretchy yoga pants.

Ingredients (serves 8):

  • 1 box (1 pound) of farfalle (or whatever shape) pasta you would like
  • Salt (to taste)
  • 3 tablespoons of olive oil
  • 12 ounce bag of frozen sweet peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons of flour
  • 2 cups of milk, or you can use 1 1/2 cups and 1/2 cup cream, or all cream. You pick the richness level.
  • 1/2 tablespoon of ground nutmeg (this is my take because I like nutmeg, and I did not freshly ground it so used more. The actual recipe calls for 1/2 teaspoon worth)
  • 3/4 pound of shredded smoked gouda cheese. For best results, shred the cheese the day of, and don’t use the pre-shredded that will have cornstarch and not taste as fresh. The key to kicking mac and cheese is to use good cheese you shred yourself
  • 3 tablespoons seasoned panko breadcrumbs
  • 1/2 cup of microgreens: I used a bit of pea sprouts and broccoli sprouts

Directions:

  1. Boil a pot of salted water and cook the pasta. You can set it aside in the casserole dish you are going to use with about 3 tablespoons of olive oil so the pasta do not stick to each other in clumps.
  2. Meanwhile, defrost the sweet peas and add with the hot pasta. Preheat the oven to 400 degrees F.
  3. Now, for the classic mother sauce, the béchamel sauce. This is a classic French white sauce made by stirring dairy into a mixture of equal parts flour and butter, and then adding the smoked cheese makes it thick and creamy cheesy goodness! In a saucepan on medium heat, melt the butter, and then slowly whisk in the flour, keep whisking to make it smooth for a few minutes until it thickens and browns slightly. Now, add the milk and bring to a boil, whisking constantly.
  4. Lower the heat and add the cream (if using), most of the smoked Gouda (reserve a handful or two to sprinkle as part of the topping), paprika and nutmeg and whisk just until the cheese is melted and fully incorporated. Season with salt and pepper, and then pour this sauce into the casserole dish with the pasta and peas. Mix it all together.
  5. Top with the handful of shredded cheese you reserved, and then seasoned panko breadcrumbs
  6. Bake in the oven at 400 degrees F for 15 – 20 minutes or until the top is golden brown.
  7. Finally, top the mac and cheese with the microgreens of pea shoots and broccoli shoots from Nightlight Farms.

Mac and cheese is so easy to sneak in vegetables, and I liked how the broccoli shoots added additional texture and crunch above and beyond the panko topping.

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Vegetarian Shepherd’s Pie: from Moosewood

For St Patrick’s Day I requested F make something he has previously from the Sundays at Moosewood Cookbook, courtesy of Moosewood Restaurant in New York:  a vegetarian Shepherd’s Pie. This is the same cookbook that also gave us the recipe for the previously shared Transylvanian Eggplant Casserole.

Vegetarian Shepherd's Pie

Essentially, this dish is a casserole with a hearty minced meat stew layer at the bottom and then a mashed potato layer. So, while the list of ingredients seems long, it is pretty straightforward to prepare. This dish has been around since the 18th century- the minced meat layer was a way to use up leftover meat. The name Shepherd’s Pie comes from the fact the meat in the minced meat layer is usually lamb- if it is beef it is called Cottage Pie.

This version here switches out the minced meat for  a mix of tofu and bit of walnut to add “gristle” chewiness topped with a mushroom gravy layer, which is why I like it in comparison to other vegetarian shepherd pie versions that are more mushroom and vegetable stew based.

There is a lot of variation you can use based on your personal tastes for the mashed potato layer, adding veggies like diced carrots or peas to the tofu mince layer, or your desire for a crispy or cheesy top to the dish. You can also add in a stout (Irish stout anyone?)  for a boost of more flavor in the mushroom gravy. Moosewood’s original version uses less walnuts (1/2 cup), but I added more because I wanted more “gristle”.

Serves four.

Ingredients:

  • Tofu Mince
    • 1 block of extra firm tofu that has been frozen, then thawed, and shredded to the appearance of ground meat
    • 1 large onion, chopped
    • 2 tablespoons of vegetable oil
    • 1/4 teaspoon of thyme
    • 1/2 teaspoon of ground coriander seeds
    • freshly ground pepper to taste
    • 3/4 cup of walnuts, toasted and chopped
    • 1 tablespoon of lemon juice
    • 2 tablespoons of soy sauce
  • Mashed Potatoes
    • 4 large potatoes, peeled and cubed. They don’t have to be uniform since it will all be mashed, just at a size to fit in your pot or pan
    • 3 tablespoons of butter
    • 1/2 cup of milk
    • Enough water (with a pinch or so of salt) to cover the potatoes in a pot or pan
    • Salt and freshly ground pepper to taste
    • Optional: a touch of cream, or horseradish, or garlic, sprinkle of cheese or breadcrumb/panko or whatever you’d like to add to the mashed potato layer
  • Mushroom Gravy
    • 2 tablespoons vegetable oil
    • 1/2 pound of sliced crimini mushrooms
    • 3 tablespoons of soy sauce
    • 1 1/2 cups of water left over from the potatoes
    • 2 tablespoons cornstarch dissolved in 1/2 cup of water
    • freshly ground pepper to taste
    • Optional: instead of using the water left over from the potatoes, add in a stout beer

Directions:

  1. One of the unique tricks of this dish is usage of the frozen extra firm tofu. You want to drain any liquid the tofu may be packaged with by discarding the liquid and pressing it on paper towels with a pan or heavy book to get more liquid out. Then freeze the tofu at least a day or so ahead of time, and then put it in the fridge the day of or thaw for a few hours beforehand. This technique is going to give a different texture to the tofu that makes it more chunky and chewy, and of course also removes a lot of moisture so it will also soak up flavor even more than before. When you shred the tofu, you are turning it into the ground lamb/beef substitute so use the smallest hole grates.
    Vegetarian Shepherd's Pie, tofu mince
  2. In a small pot or large saucepan with a good edge and lid, place the cubed potatoes in with enough water to cover them. Sprinkle in some salt and let come to a boil.  Lower the heat and simmer the potatoes until they are soft.
  3. Meanwhile, in a pan, sauté the chopped onion in the oil with the thyme, coriander, and black pepper until the onions are translucent. Stir in the chopped toasted walnuts, and the shredded tofu. When tofu has warmed, add in the lemon juice and soy sauce and stir until it is incorporated, remove all from heat.
    Vegetarian Shepherd's Pie, tofu mince
  4. The potatoes should be done by now as well- remove the water (reserving 1 1/2 cups for the gravy) and in a bowl, mash the potatoes with the butter and milk. If you’d like to add a touch of cream or chives or garlic for your mashed potato layer, feel free…
  5. Heat 2 tablespoons of vegetable oil in a skillet pan. Add in the mushrooms and soy sauce and ground the fresh pepper. After those are sweating (stir just occasionally), add in the 1 1/2 cups of potato water. Add this to the mushroom mixture and bring the whole contents of the pan to a boil. Lower the heat and add in the 1/2 water with dissolved cornstarch, then watching as the gravy should become thick.
    Vegetarian Shepherd's Pie
  6. Preheat the oven to 400 degrees F. Spray with cooking spray (or butter or oil a casserole dish (I used a 13×9). Layer in first the tofu mixture layer, then top with the mushroom gravy, and then the mashed potato. You can dot the top with butter, or sprinkle if you’d like cheese or breadcrumbs/panko.
    Vegetarian Shepherd's Pie Vegetarian Shepherd's Pie Vegetarian Shepherd's Pie Vegetarian Shepherd's Pie
  7. Bake at 400 degrees F for 15-20 minutes until the top looks golden.
    Vegetarian Shepherd's Pie

It doesn’t hurt that the leftovers are fantastic the next day either, and this hearty dish would work well as a main vegetarian dish at a pot luck, and it has made an appearance at our Thanksgiving as well as a side of corn niblets in butter. And, it looks pretty meaty for tofu and mushrooms eh?

Vegetarian Shepherd's Pie Vegetarian Shepherd's Pie Vegetarian Shepherd's Pie

I had non-veggie friends over, so I was able to go all out for this St Patrick’s day with Corned Beef and Cabbage too (they brought these latter two dishes).

St Patricks Day food: corned beef, cabbage, Vegetarian Shepherd's PieSt Patricks Day food: corned beef, cabbage, Vegetarian Shepherd's Pie St Patricks Day food: corned beef, cabbage, Vegetarian Shepherd's Pie

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Kai Jiew – Thai Style Omelette

Kai Jiew is a Thai Style Omelette. Unlike western style omelettes, the eggs don’t get a filling inside of cheese and veggies and meat, although some people will add ground pork or ground chicken, or onion or green onion to it, but my mom never did.  I love my mom’s kai jiew. I think every Thai kid can say that. I think every time I see her and there’s a kitchen available (be it at our home in Chicago or during our Christmas trip at a rental house in Manhattan Beach) I always request kai jiew. When I make it, it just doesn’t taste the same as my memory of hers, so I have to have hers every time I can.

It’s her birthday on 3/14- Happy Birthday! Sorry I’m not there in Chicago to hug you happy birthday mom. Miss you!

Kai Jiew is much more forgiving than western style eggs as you are aiming for fluffyness and crispness, but the look doesn’t have to be perfectly smooth and it will get a little brown. And, it is served with rice and is not just a breakfast option but an anytime of day dish. You need about 2 eggs per person if it is a main dish, but if served with other Thai food that is served family style, you could get away with 1 egg. Soy sauce is used to give it saltiness. You will not taste the fish sauce, but somehow if I exclude it, it doesn’t taste right. Although it seems like a lot of oil, this is really more of a flash fry than a deep fry- after I lift the egg out I reused the oil for another dish.

Serves 2- though in the photos you see I halved it just for myself. F doesn’t eat egg that tastes like egg. Actually, this is so good I could eat the whole thing by myself, but so I had to halve it to control myself.

Ingredients (serves 2):

  • 4 eggs
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 4 tablespoons of vegetable oil (1/4 cup)

Directions:

  1. Break one egg into a bowl and beat with the fish sauce and soy sauce with a whisk or quickly with a fork until it is nice and bubbly with air. If you want to add other ingredients (ground pork or ground chicken, or onion or green onion) you should now before cooking it. That’s one of the differences between western and thai style omelette is that you can mix it all up beforehand, rather than messing with filling and folding it in the pan.
  2. Heat the large pan with the oil and wait until hot. If you drip a little egg from your whisk or fork it should sizzle and froth. Pour in the egg and deep fry until golden and the edges are a little crispy, about 2 minutes on each side. Lift the egg off the pan and to your plate, and shake off the excess oil a little on your spatula before you move it over the plate.
  3. Garnish with cilantro if you’d like, and serve with white rice and if you’d like, optionally chili sauce. I like mine plain.

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