Ham, Goat Cheese and Spinach Strata

Since trying a breakfast bake for the first time, I found myself open to trying others. And that's how this one came into play, goat cheese and all. Now I know they are called stratas, which just means layers (in Geology, Sociology, and Biology), which makes me wonder if lasagna means strata except with noodles instead of bread and for dinner instead of breakfast.

There is supposed to be 12 ounces of goat cheese, but I only used 11 ounces. And because I don't buy shredded cheeses anymore, I shredded my own blend of Italian cheeses, Gruyere and Parmesan.

Ham, Goat Cheese and Spinach Strata
adapted from Cooking Club of America
click to print

3 c whole milk
5 eggs
1 tbsp minced garlic
1 tsp salt
1/2 tsp pepper
11 oz. soft goat cheese, crumbled, softened (about 3 cups)
2 c shredded Italian cheese blend (I used Gruyere and some Parmesan)
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
8 c cubed (1 inch) sourdough bread
12 oz. ham, coarsely chopped (2 1/2 cups)
1 (12-oz.) pkg. frozen spinach, thawed, squeezed dry

Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.


Beat milk, eggs, garlic, salt and pepper in large bowl at medium-low speed until smooth.


Add goat cheese; beat until blended.


Combine Italian cheese, sage and thyme in medium bowl.


Arrange half of the bread cubes in baking dish.


Layer with ham, spinach and half of the cheese-herb mixture.


After putting on the spinach, I misread the directions. I poured half the egg (and goat cheese) mixture over the spinach before spreading half of the cheese-herb mixture across the dish.

Top with remaining bread cubes.


Pour egg mixture over the top, pressing down so all ingredients are moistened.


Sprinkle with remaining cheese-herb mixture. (Can be made 1 day ahead; cover and refrigerate.)


Bake, covered, 20 minutes. Remove cover; continue baking an additional 30 to 35 minutes or until browned and knife inserted in center comes out clean.


Let stand 10 minutes before serving.



Ok, so I messed up the recipe slightly by pouring in half the egg mixture mid-layering instead of saving it all for the end. Some of the bread cubes on top did turn out a little crunchy so the egg should be added all at the end. Otherwise, the recipe turned out well. As for the goat cheese, it was a little much for me. I could've used about half the goat cheese and been happy. The seasonings, sage and thyme, worked well.

If I had to pick between this one and the other one, the other one would win. And the other one is less expensive, though I did so a SWAG (scientific wild ass guess) on the cheese price here.

Cost:

• whole milk: $0.75
• eggs: $1.52
• garlic: $0.10
• soft goat cheese: $11.99
• Italian cheese blend (I used Gruyere and some Parmesan): $10, SWAG
• fresh sage: $0.60
• fresh thyme: $0.60
• sourdough bread: $2
• ham: $2.24
• frozen spinach: $1

TOTAL: $30.80 or about $2.57 for each of 12 servings.

Margaux de Chevre Plain Goat Cheese

Do you like goat cheese? I don't mind a little bit on pizza, mixed in with other cheeses. But I couldn't imagine eating a pile of it like I can hard cow cheeses. Sometimes though, I stretch my boundaries and find a log of goat cheese.


The thing about goat cheese is it's real tangy. Super tangy. It sometimes catches me off guard and I'm like, "Ugh, what the ... oh, wait, hmm, that's not too bad."


And look how goopy it looks. Another thing I'm not exactly a fan of.


Soft yet spreadable. I didn't taste this one but I will in a strata. When it's mixed in with other cheese, just the way I prefer.


Margaux de Chevre Plain Goat Cheese, distributed by DPI out of Ontario, CA, though I can't find it on their website, available in the cheese case outside the deli at Ralph's for $11.99/11 oz.

Ralph's Sour Square Sliced Bread

The strata I'm going to make calls for 8 cups of cubed sourdough bread. I thought this bread would work.


For a precooking snack, I made a small, plain ham sandwich. It's like the ham was made for this bread, the slice fit so nicely. I like that the bread isn't so sour it makes my face pucker.


Ralph's Sourdough Square Sliced Bread, available in the deli/bakery section for $3.99 a 20-oz loaf.

Cost of Take-Out Lunch, Week Ending 040513

Monday: Fatburger for two: $17.65
Tuesday: Jack in the Box SW Chix Salad: $6.04
Wednesday: Buffalo Wild Wings on a coworker
Thursday: homemade breakfast burrito (with chorizo!) from a coworker
Friday: Taco Stop for two: $18.39

Total: $42.08
Total for the year: $469.57

Pineapple Bundt Cake with Pineapple Syrup, Gluten-Free

I said I'd make a gluten-free option to share with some special peeps. Unlike last time, I followed the recipe all the way through, brushing the cake with syrup.

Pineapple Bundt Cake with Pineapple Syrup, Gluten-Free
adapted from Week of Menus
click to print

3 c Pamela's Artisan Flour Blend
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter, softened
1 3/4 and 1/3 c sugar, divided
4 large eggs, room temperature
2 tsp vanilla extract
1/2 c sour cream
1/2 c buttermilk
1 1/2 c diced fresh pineapple
2/3 c fresh pineapple puree (use a blender and puree until fairly smooth)
2 tbsp water

Place rack in center of oven, and preheat oven to 350°F. Grease and lightly flour inside of 10-inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl.


Mix together sour cream and buttermilk mixture.


Beat the butter at medium speed until creamy, about 2 minutes.


Add sugar and beat at medium-high speed until the mixture is light in texture and color, about 2-3 minutes.


Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary.



Beat in vanilla.


At low speed, add flour mixture in three additions, alternating with sour cream mixture.




Using a spatula, carefully fold in diced pineapple, incorporating it into the batter.


Carefully spoon batter into bundt pan.


Bake cake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.


Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.

I really liked the appearance of the cake when it came out of the oven. It's almost a shame bundt cakes are flipped over for serving.

Meanwhile, prepare syrup by combining pineapple puree, 1/3 c sugar, and water in a small non-reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove from heat.


Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.



This cake won rave reviews from both celiacs and non, an example of each, respectively:

"Very good, Cook! I really only taste pineapple in the middle of the cake or when I eat the bits of real pineapple so it could be a little stronger but I LOVE the texture, how it’s still moist and soft!!!!!! I had to eat a second piece just to confirm my findings J."

"WOW!!! Sorry to advise you that your decision to be a part time baker is a big mistake!!! You should really consider it full time you rock!!! The consistency and flavor are amazing!!!"

If I didn't know better, I'd think everyone was just glad I brought something that wasn't pumpkin flavored. This cake really is exceptional; hats off to Week of Menus!

Cost:

• Pamela's Artisan Flour Blend: $3
• butter: $1.08
• sugar: $0.53
• eggs: $1.21
• vanilla extract: $0.16
• sour cream: $0.35
• buttermilk: $0.35
• pineapple: $3.27

TOTAL: $9.95 or about $0.83 for each of 12 wonderful servings.