Every now and then my friend Laurene will say something to me that just hits me kinda like a V8!! This woman is one of the most genuine people you ever want to meet. She is a person I admire and cherish in my life. We have been good friends for many years and that has never wavered. She rarely has any negative thoughts or words about anything, a real inspiration to me. She never judges people or tells anyone what to do or how to do it, live and let live is her philosophy. Always has a positive word for me even in a sour situation she looks forward and knows that great things are on the horizon!! (Don’t you just wish you could be this way all the time!!!) Laurene truly teaches me lessons in life, believe in yourself (no one else has to!) Don’t give people advice, listen and help if you can. Be penny wise not dollar foolish!! and love deeply and unconditionally!!
Laurene is moving to Belize in a couple of years, her husband Stephen is building a Bed and breakfast in Belize (The Crimson Orchid), were they intend to retire and live life to the fullest!! While she is staying with me we are trying new recipe’s for the business. This is one we tried over the weekend:
It is a Williams-Sonoma recipe from the cook book titled “BREAKFAST” the recipe “Brocolli Rabe, Pesto, and Smoked Mozzarella Strata” is as follows:
Ingredients:
3/4 lb broccoli rabe, thick stems removed
5 slices sourdough bread, about 1/2 inch thick, crusts removed
1/4 cup pesto
1 1/2 cups shredded smoked mozzarella cheese
1 cup whole milk
2/3 cup heavy double cream
4 large eggs
2 tsp Dijon mustard
Fine sea salt and freshly ground pepper
Bring a large saucepan of lightly salted water to a boil. Add the broccoli rabe and blanch until almost tender, about 5 minutes. Drain immediately and rinse under cold running water until cool throughout. Gather into a ball and squeeze out as much water as possible. Chop the broccoli rabe coarsely.
Generously grease a 7-by-1 inch or similar-sized baking dish, and place about 2 1/2 slices of the bread in the base, cutting as necessary to make an even layer. Spread the broccoli rabe evenly over the bread. Add the pesto in dollops, spacing them evenly. Scatter with half of the smoked mozzarella and top with the remaining bread, again cutting to fit.
In a large bowl, combine the milk, cream, eggs, mustard, 1/2 teaspoon salt, and a generous grinding of pepper. Whisk vigorously until smooth. Pour the custard mixture over the bread and use the back of a large, flat spoon to press the bread down into the custard mixture. Cover the baking dish with plastic wrap and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°F. Press the bread down into the custard after about 15 minutes, and again just before placing in the oven.
Sprinkle the top within the remaining cheese. Bake until puffed, golden, and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve.
Makes 4 – 6 servings
This is what the book looks like, here are some additional pics:
We loved it!! Many more recipes to come!! Stay tuned!!
XOXO
M
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