Subj : BH&G 1907
To   : ALL
From : DAVE DRUM
Date : Tue Feb 23 2021 09:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goat Cheese, Artichoke & Smoked Ham Strata
 Categories: Vegetables., Cheese, Breads, Dairy
      Yield: 9 Servings
 
      2 c  Whole milk
      2 tb Olive oil
      1 lb Loaf sourdough bread: in 1"
           - cubes
      5 lg Eggs
  1 1/2 c  Half-and-half or light
           - cream
      1 tb Minced garlic
  1 1/2 ts Herbes de Provence
    3/4 ts Ground black pepper
    1/2 ts Fresh ground nutmeg
    1/2 ts Dried sage; crushed
    1/2 ts Dried thyme; crushed
      8 oz Goat cheese (chevre);
           - crumbled
     12 oz Smoked ham; chopped
     18 oz (3 jars) marinated artichoke
           - hearts; drained, halved
           - longway
      6 oz Parmesan cheese; fine
           - shredded
      4 oz Fontina cheese; shredded
 
  Grease a 3 quart rectangular baking dish; set aside. In a
  very large bowl combine milk and olive oil. Add bread
  cubes, stirring to coat. Let stand for 10 minutes.
  
  In a large bowl whisk together eggs, half-and-half,
  garlic, herbes de Provence, pepper, nutmeg, sage, and
  thyme. Whisk in goat cheese until combined; set aside.
  
  Spread half of the bread cube mixture in the bottom of the
  prepared dish. Top with half each of the ham, artichoke
  hearts, and cheeses. Repeat all layers. Drizzle egg
  mixture over all. Cover and chill for 2 to 24 hours.
  
  Set oven @ 350ºF/175ºC.
  
  Uncover and bake about 1 hour or until center is set and
  edges are browned. Let stand for 10 minutes before
  serving.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 20 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If the family skeleton must remain, make it dance.
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