It's quite amusing that my favorite meal is one I hardly ever get to indulge in.  My husband likes to make breakfast for the family on weekends, but its not the same as "Brunch". 

Brunch always happens a little later in the morning, enjoyed at a more leisurely pace.  My most memorable brunch was many years ago at the Four Seasons Hotel in Philadelphia.  Eggs Benedict that was perfection, fruity mimosas, and a yogurt-granola-fresh fruit parfait. Flipping through legendary Pastry Chef Gale Gand's latest book I was instantly transported back to that memorable meal.  Gale Gand is best known for her incredible desserts served up daily at the Chicago Restaurant TRU and the popular Food Network show Sweet Dreams.

In this book Gale hangs up her pastry bag and instead shares with us some of her favorite savory recipes for the perfect weekend brunch, such as: asparagus with poached eggs and parmesan cheese, baked eggs in ham cups, apricot chicken salad, and classic breakfast dishes with an added twist. And because she really can't stay away from sweets, how about a refreshing Watermelon Gazpacho or Bananas Foster! 

One thing that Gale does in this book that I love is she reviews the basics, Quiche, Omelets, and Crepes just to name a few. She gives you the basic recipe but then leaves it up to you to use your imagination and add the flavors that you and your family love. 

One of my favorite Brunch meals for a crowd is the Breakfast Strata, I usually make one every year for my family on Christmas morning and it's a real crowd pleaser.   I'm always on the lookout for a better strata recipe, so I couldn't wait to give Gail's version a try (see recipe below). Gale's strata recipe was super easy and a perfect base for a variety of different filings, my personal favorite is the Bacon, Cheddar, Mushroom, and Tomato variation.

So, next time you want to invite a few friends over, forget cocktails or Friday night dinner and give brunch a try. It's a lot less formal and ten times more fun, but be sure to have Gale Gand's "Brunch" with you and let it be your guide. 

Strata 101

From "Gale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal" by Gale Gand, Clarkson Potter, 2009

serves 8

Strata is the bread pudding of savory egg dishes. This super-easy treat generally includes cubes or slices of bread that have been soaked in custard, then baked in a casserole dish or a rectangular baking pan. This is a great make.ahead dish.it tastes best if you prepare it the day before and let it soak overnight before baking. Like many egg dishes, a strata can incorporate all sorts of different ingredients, so there's a lot of flexibility here.

• 5 cups cubed French bread (with crust)
• Grated cheese (see Variations below)
• 10 large eggs
• 1 quart whole milk
• 1 teaspoon dry mustard
• 1 teaspoon salt
• Filling ingredients (see Variations below)

Butter a 9x13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them in gently. Cover, and chill for at least 4 hours and up to 24 hours.

Heat the oven to 350 degrees.

Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.

Strata Variations

Bacon, Cheddar, mushroom, and Tomato

Sprinkle 2 cups grated sharp cheddar cheese over the bread cubes. Distribute 1 cup crumbled cooked bacon (6 to 8 strips), 1 cup sauteed sliced white or shiitake mushrooms, and 1 cup chopped tomatoes over the egg mixture.

Chicken, Broccoli, Corn, chiles, and Jack

Sprinkle 2 cups grated Monterey Jack cheese over the bread cubes. Distribute 1 cup frozen corn kernels, 1 cup cooked broccoli florets, two 4.5-ounce cans (drained) chopped green chiles, and 1.2 cup shredded cooked chicken over the egg mixture.

Ham, Swiss, and Asparagus

Sprinkle 2 cups grated Swiss cheese over the bread cubes. Distribute 1 cup blanched asparagus pieces, 1 cup cubed ham, and 1.2 cup caramelized onions (see page 152) over the egg mixture.

Fontina, Spinach, Salami, and Roasted Garlic

Sprinkle 2 cups Fontina cheese over the bread cubes. Distribute 1 cup frozen chopped spinach, 1 cup Italian salami (cut into matchsticks), and 1.2 cup roughly chopped roasted garlic cloves (see note, opposite) over the egg mixture.

Vegetable. Blue Cheese

Sprinkle 1 cup crumbled blue cheese over the bread cubes. Distribute 1 cup cooked cubed celery root, 1 cup sauteed sliced zucchini,

About Gale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal

Every weekend is worth celebrating when you can relax over a good brunch. Food Network host, cookbook author, celebrated chef, and mother of three, Gale Gand has long made brunch a part of her life because it’s the easiest way to gather around the table with family and friends. Now, in Gale Gand’s Brunch! she shares 100 recipes for scrumptious brunch fare, all destined to become household favorites.

Available at Amazon.com

PermaLink