An Asparagus Souffle!

 

Who knew that asparagus, eggs and cheese could come together so nicely?!? New York Times Cooking Contributor Yasmin Fahr, who wrote the new cookbook, Cook Simply Live Fully, came by Tonia's Kitchen to tell us about a delicious recipe that can really come in handy when you're feeling a little lazy. She told Tonia about her Sheet Pan Asparagus that's almost Mediterranean since it includes Feta Cheese, along with cherry tomatoes. But the sauce here comes from eggs that you crack right over the pan full of the other stuff. It cooks right up, is delicious, and if you really wanted to, you could eat right from the pan! Dinner...Done!

Need a New Year's Brunch Idea?

    

Everyone loves a savory bread pudding that's perfect for a Holiday brunch.  Abbie Dodge, who wrote the new cookbook, The Everyday Baker, told Tonia's Kitchen, that she loves to use leftovers from that big holiday dinner, and create something new!  Abbie told Tonia about her Spicy Asparagus Ham Strada.  She uses several vegetables like mushrooms, asparagus, bell pepper and yellow bell pepper.  She combines that with a "custard" that calls for whole eggs, mustard and Worcestershire Sauce. It's a great way to make a delicious brunch treat, and ring in the Holidays!

• 2 Tbs. unsalted butter, more for the pan
• 1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
• 6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
• 9 large eggs, beaten
• 2-3/4 cups milk (preferably whole)
• 1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
• 8 oz. thinly sliced deli ham, cut into 1-inch strips
• 3 cups grated extra sharp Cheddar (about 8 oz.)

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Happy New Year from all of us at Tonia's Kitchen!

In This Salad, The Dressing is the Star!

And this dressing is special. It has sherry, red wine vinegar, mustard, miso and olive oil. What a flavor profile, and that profile is really fresh with what she calls an acidic punch. No cooking required, says cookbook author Yasmin Fahr. She stopped by Tonia's Kitchen to talk about her Asparagus Salad with peperino and herbs. Yasmin says her book, Cook Simply Live Fully, is full of great recipe ideas based on just how much energy you have when whipping something up. It's a different way to cook, and one you might find really fun!

This Comes With the Sauce Built In

Who knew that asparagus, eggs and cheese could come together so nicely?!? New York Times Cooking Contributor Yasmin Fahr, who wrote the new cookbook, Cook Simply Live Fully, came by Tonia's Kitchen to tell us about a delicious recipe that can really come in handy when you're feeling a little lazy. She told Tonia about her Sheet Pan Asparagus that's almost Mediterranean since it includes Feta Cheese, along with cherry tomatoes. But the sauce here comes from eggs that you crack right over the pan full of the other stuff. It cooks right up, is delicious, and if you really wanted to, you could eat right from the pan! Dinner...Done!

What's for Brinner?

That's an excellent question. But let's also ask what is Brinner? A play on words of course for breakfast and dinner, you can also call it brunch. Whatever you decide, you can also call it delicious, when you make some of the recipes from Supper with Love. That's the new cookbook from Michelle Braxton, who stopped by Tonia's Kitchen to talk about her Smoked Trout and Asparagus frittata. She told Tonia her recipe is very easy and if you follow it, your frittata is almost guaranteed to come out great! Pair it with her Parmesan Argula and Pear Salad.

Need a Holiday Brunch Idea?

   

Everyone loves a savory bread pudding that's perfect for a Holiday brunch.  Abbie Dodge, who wrote the new cookbook, The Everyday Baker, told Tonia's Kitchen, that she loves to use leftovers from that big holiday dinner, and create something new!  Abbie told Tonia about her Spicy Asparagus Ham Strada.  She uses several vegetables like mushrooms, asparagus, bell pepper and yellow bell pepper.  She combines that with a "custard" that calls for whole eggs, mustard and Worcestershire Sauce. It's a great way to make a delicious brunch treat, and ring in the Holidays!

• 2 Tbs. unsalted butter, more for the pan
• 1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
• 6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
• 9 large eggs, beaten
• 2-3/4 cups milk (preferably whole)
• 1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
• 8 oz. thinly sliced deli ham, cut into 1-inch strips
• 3 cups grated extra sharp Cheddar (about 8 oz.)

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Start the New Year with Brunch

   

Everyone loves a savory bread pudding that's perfect for a Holiday brunch.  Abbie Dodge, who wrote the new cookbook, The Everyday Baker, told Tonia's Kitchen, that she loves to use leftovers from that big holiday dinner, and create something new!  Abbie told Tonia about her Spicy Asparagus Ham Strada.  She uses several vegetables like mushrooms, asparagus, bell pepper and yellow bell pepper.  She combines that with a "custard" that calls for whole eggs, mustard and Worcestershire Sauce. It's a great way to make a delicious brunch treat, and ring in the Holidays!

• 2 Tbs. unsalted butter, more for the pan
• 1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
• 6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
• 9 large eggs, beaten
• 2-3/4 cups milk (preferably whole)
• 1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
• 8 oz. thinly sliced deli ham, cut into 1-inch strips
• 3 cups grated extra sharp Cheddar (about 8 oz.)

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.