Culture Magazine

62 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 PARMESAN AND CHEDDAR STRATA WITH BROCCOLI AND SUN-DRIED TOMATOES Written by Elaine Khosrova Photographed and styled by Liz Clayman The ultimate brunch dish, strata can be assembled the night before and baked in the morning. It's a great way to use leftover veggies and cheeses, but be fussy about the bread: It should be real French bread and at least a day old. If you only have fresh bread available, tear it into bite-size pieces, spread on a baking sheet, and briefly toast in an oven heated to 250°F. Serves 8 to 10 4 tablespoons butter, plus more for greasing 1½ cups chopped onion 2 large cloves garlic, finely chopped 2 teaspoons dried oregano 1½ pounds (24 ounces) broccoli florets ¾ cup julienned sun-dried tomatoes 1 teaspoon kosher salt, divided 1½ cups grated sharp cheddar 1½ cups finely grated parmesan 8 large eggs ½ teaspoon freshly ground black pepper ½ teaspoon grated fresh nutmeg 3 cups milk 8 cups torn day-old French bread Melt butter in large, deep skillet over medium heat. Add onions and cook until softened and translucent. Stir in garlic and oregano; cook 2 minutes. Add broccoli, sun-dried tomatoes, and ½ teaspoon salt. Cover and cook until broccoli is just tender. Combine cheeses; set aside. Beat eggs, pepper, nutmeg, and remaining salt in a medium bowl until blended, then beat in milk. Butter a large lasagna pan or 5-quart baking dish. Spread half the bread in the dish, top with half the broccoli mixture, and then half the cheese mixture. Repeat, layering remaining ingredients. Pour egg mixture over filling, cover, and refrigerate 8 hours to overnight. Let strata come to room temperature before baking. Heat oven to 350°F. Bake 50 to 60 minutes, until golden and puffed. Let stand 5 minutes before serving. BREAKFAST STACK WITH HALLOUMI, SPINACH, POTATO, AND ROASTED PEPPER Written by Wendy Crispell One of the most popular ways to enjoy halloumi in Cyprus, its native land, is with eggs and toast for breakfast. The addition of vegetables and potato makes this recipe a flavorful and creative spin on tradition—and the still-runny egg yolk ensures that each bite is bathed in silky richness. Serves 4 1 large Yukon Gold potato, cut into rounds about ¹⁄8 inch thick 1 teaspoon white vinegar 2 tablespoons olive oil Kosher salt, and freshly ground black pepper, to taste 4 slices thick-cut bacon 8 ounces halloumi, cut crosswise into 8 slices, about ¼-inch thick each 1 tablespoon butter 2 ounces baby spinach, washed and dried (about 2 cups) 4 eggs 8 ½-inch strips fire-roasted red peppers (store-bought is fine) Soak potatoes in cold water for 10 minutes, then drain well, and pat dry. Fill a 2-quart saucepan with 2 inches of water, add the vinegar, and bring to a slow simmer. Heat 2 large nonstick skillets over medium heat, adding olive oil to one of the skillets. Add potatoes to the oiled skillet in one layer, being careful to spread them out. Season with salt and pepper and brown for 5 minutes on each side, or until golden and crisp. Remove potatoes and cover to keep warm. Meanwhile, add bacon to the second skillet and cook until brown and crisp. Drain on paper towels, cut each piece in half, and cover with foil to keep warm. Wipe out both skillets and return them to the stove over medium heat. In the first skillet, cook halloumi for 2 to 3 minutes per side, or until golden brown. Remove and cover to keep warm. Meanwhile, melt butter in the second skillet, add spinach and stir. Cover and remove from heat. Return to the simmering water. Break eggs into individual small ramekins or teacups, and gently slide them into the water. Turn off the heat, cover, and let sit for 5 minutes. Assemble stacks on 4 individual plates, in this order: a few potato slices, 2 slices of halloumi, 1 poached egg (use slotted spoon to remove from water), spinach, red pepper, and bacon. Season with freshly ground black pepper to taste. Parmesan and Cheddar Strata with Broccoli and Sun-Dried Tomatoes

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