it's SO GOOD and SO EASY. not for the low-carber, tho. i got it from sunset mag.
Notes: This dish can be assembled (through step 4) up to 1 day ahead; cover and chill. Bring to room temperature before baking or increase baking time by 10 to 15 minutes. If you can't find escarole, choose another leafy green, such as spinach or chard. Yield
Makes 6 to 8 servings Ingredients
* 2 tablespoons olive oil * 1 onion (10 oz.), peeled, cut in half, and thinly sliced crosswise * 2 cloves garlic, peeled and minced or pressed * 1 pound fresh mild or hot Italian sausage (about 4 links), casings removed [i use soy sausage when making it for vegetarian friends] * 4 ounces escarole (see notes), rinsed, tough white parts removed, and thinly sliced [don't like escarole, so i use chard, nomnom] * 2 cups whole milk * 4 large eggs * 1 cup shredded Gruyère or Swiss cheese * 10 cup 1- to 2-inch cubes French or country-style bread (1 lb.; crusts removed) * 1 teaspoon salt * 1/4 teaspoon pepper * 1/8 teaspoon fresh-grated nutmeg [don't leave this out, it's v. important!]
Preparation
1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. Add onion and stir often until limp and slightly golden, about 5 minutes. Stir in garlic and crumble sausage into pan. Stir often until meat is no longer pink, 7 to 10 minutes, using a wooden spoon to break up the meat if necessary.
2. Add escarole to sausage mixture in pan and reduce heat to low. Stir until escarole is wilted, 1 to 2 minutes. Remove pan from heat.
3. In a large bowl, whisk the milk and eggs until combined. Stir in Gruyère, bread cubes, salt, pepper, and nutmeg.
4. Add sausage mixture and stir to mix well. Scrape mixture into a buttered 9- by 13-inch baking dish and spread level (see notes).
5. Bake in a 375° oven until top is golden and a knife inserted in the middle comes out mostly clean, 35 to 45 minutes. (If top is brown after 30 minutes, cover loosely with foil and continue to bake.) Serve hot.
I'm super-lazy when it comes to cooking so I was reading the recipe and thinking god, this looks like so much work and then I got to the cup of Gruyere part and everything changed.
I totally want to make this for a vegetarian bday thing this weekend; is it pretty good with the soy sausage? Like the Morning Star stuff?
Notes: This dish can be assembled (through step 4) up to 1 day ahead; cover and chill. Bring to room temperature before baking or increase baking time by 10 to 15 minutes. If you can't find escarole, choose another leafy green, such as spinach or chard.
Yield
Makes 6 to 8 servings
Ingredients
* 2 tablespoons olive oil
* 1 onion (10 oz.), peeled, cut in half, and thinly sliced crosswise
* 2 cloves garlic, peeled and minced or pressed
* 1 pound fresh mild or hot Italian sausage (about 4 links), casings removed [i use soy sausage when making it for vegetarian friends]
* 4 ounces escarole (see notes), rinsed, tough white parts removed, and thinly sliced [don't like escarole, so i use chard, nomnom]
* 2 cups whole milk
* 4 large eggs
* 1 cup shredded Gruyère or Swiss cheese
* 10 cup 1- to 2-inch cubes French or country-style bread (1 lb.; crusts removed)
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon fresh-grated nutmeg [don't leave this out, it's v. important!]
Preparation
1. Pour oil into a 10- to 12-inch frying pan over medium-high heat. Add onion and stir often until limp and slightly golden, about 5 minutes. Stir in garlic and crumble sausage into pan. Stir often until meat is no longer pink, 7 to 10 minutes, using a wooden spoon to break up the meat if necessary.
2. Add escarole to sausage mixture in pan and reduce heat to low. Stir until escarole is wilted, 1 to 2 minutes. Remove pan from heat.
3. In a large bowl, whisk the milk and eggs until combined. Stir in Gruyère, bread cubes, salt, pepper, and nutmeg.
4. Add sausage mixture and stir to mix well. Scrape mixture into a buttered 9- by 13-inch baking dish and spread level (see notes).
5. Bake in a 375° oven until top is golden and a knife inserted in the middle comes out mostly clean, 35 to 45 minutes. (If top is brown after 30 minutes, cover loosely with foil and continue to bake.) Serve hot.
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I totally want to make this for a vegetarian bday thing this weekend; is it pretty good with the soy sausage? Like the Morning Star stuff?
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apart from the cutting of the bread, it's totally not hard at all.
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