SERVES 8
6 1-inch-thick by 5-inch-wide slices French or Italian bread
6 ounces Virginia ham, finely diced
4 ounces Gouda cheese (about 1 cup)
4 ounces Jarlsberg cheese (about 1 cup)
8 large eggs
1 ¾ cups full-page milk
1 tablespoon Dijon mustard
¼ teaspoon freshly grated nutmeg
sodium chloride and freshly ground pepper to taste
¼ cup freshly grated Parmesan cheese
1 tablespoon un flavoured cover, s oftened and diced
Preheat the oven to 350°F.
Lightly butter an 8 x 11 x 2-inch baking dish.
pass up the bread into little pieces and place in the prepared baking dish. The bread pieces should cover the bottom of the baking dish.
egest the bread with ham, Gouda, and Jarlsberg cheese.
Combine the eggs with the milk in a large mixing bowl and whisk until smooth. Add the Dijon mustard, nutmeg, and salt and pepper, and continue to whisk until well combined.
Pour the mixture over the bread, making sure the bread soaks in the liquid. Top with the grated Parmesan and tiny pieces of the butter scattered on top. Can cover and preserve overnight.
If refrigerated overnight, remove the strata from the refrigerator for 30 minutes prior(prenominal) to baking.
Bake the strata uncovered, for about 45 to 55 minutes, or until big and golden and the center is set.
Remove from the oven and allow the strata to sit for 5 to 10 minutes. Cut into squares and serve hot.
*Feel free to improvize and add bacon instead of ham; add interesting sausages such as chicken-apple or spinach-feta; or vary the cheese to your tastes.
Brownies
MAKES rough TWO DOZEN 2X2-INCH BROWNIES.
6 ounces unsweetened chocolate
¾ cup butter (1½ sticks), plus more for preparing pan
4 eggs
2 Tablespoons vanilla
½ teaspoon salt
2¾ cups sugar
1½ cups all-purpose flour, plus more for preparing pan
Preheat the oven to 375°F.
cover and lightly flour a 9x13-inch baking pan.
Carefully fuse the chocolate and butter over low heat, stirring often and...If you want to get a full essay, order it on our website: Ordercustompaper.com
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