There are some excellent tofu cheeses that you might try. You will probably have to shop at a health food store. ----- Original Message ----- From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 17, 2009 4:36 AM
Subject: [CnD] STRATA WITH TOMATOES AND GRUYERE


STRATA WITH TOMATOES AND GRUYERE

By Wolfgang Puck

St. Paul Pioneer Press



Makes 4 to 6 servings.



1/2 pound stale country-style bread or French bread



1 garlic clove, cut in half



Vegetable oil or nonstick cooking spray



1 cup finely shredded Gruyere or Emmentaler or Swiss cheese



2 large, ripe tomatoes, cored and thinly sliced



6 large eggs



2 cups milk



1/2 teaspoon powdered mustard



3/4 to 1 teaspoon sea salt



Freshly ground black pepper to taste



To prepare oven, baking dish: Preheat oven to 350 degrees. Using vegetable oil or nonstick spray, lightly coat inside of 12-by-10-inch baking dish or gratin

dish. Set aside.



To prepare bread: Using sharp bread knife, cut bread into slices 3/4-inch thick. Rub 1 or both sides of each bread slice with cut sides of garlic clove

halves, using more or less depending on how garlicky you want strata to be.



To assemble: Place bread slices in prepared dish in single even layer, cutting or tearing them as necessary to make them fit. Evenly sprinkle half of cheese

over bread. Evenly layer tomato slices on top. Evenly sprinkle remaining cheese over tomatoes. (Note: Strata can be refrigerated at this point.)



To add eggs: Break eggs into mixing bowl. Beat lightly with fork. Add milk, mustard powder, salt and pepper. Beat until thoroughly combined. Evenly pour

egg mixture over layered ingredients in baking dish.



To bake: Bake for 45 to 60 minutes or until slightly puffed and top is golden brown.



To serve: Serve strata hot from oven or warm as part of buffet, using large serving spoon to scoop it onto individual serving plates.


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