Strata Combinations

Ingredients

• Hide ingredients for Slow-Roasted Tomatoes, fresh basil, and dried oregano with shredded mozzarella or provolone 1 Slow-Roasted Tomatoes, fresh basil, and dried oregano with shredded mozzarella or provolone (opens in new tab) Slow-Roasted Tomatoes, fresh basil, and dried oregano with shredded mozzarella or provolone
  • 2 pounds tomatoes, cut into ¾-inch-thick slices
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil
  • Chopped basil, thyme, or other herb of your choice

  Sub-recipe steps

  1. Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper. Spread out on the sheet: 2 pounds tomatoes, cut into ¾-inch-thick slices
  2. Combine: 1 teaspoon sugar; ½ teaspoon salt; ¼ teaspoon black pepper
  3. Sprinkle over the tomatoes. Drizzle with: Olive oil
  4. Sprinkle with: Chopped basil, thyme, or other herb of your choice
  5. Bake for 2 hours. Let cool to room temperature.
• Hide ingredients for Cooked and drained fresh chorizo (store-bought or homemade), green onions, and roasted Anaheim or Hatch chiles with a combination of crumbled cotija and shredded queso fresco or Monterey Jack 1 Cooked and drained fresh chorizo (store-bought or homemade), green onions, and roasted Anaheim or Hatch chiles with a combination of crumbled cotija and shredded queso fresco or Monterey Jack (opens in new tab) Cooked and drained fresh chorizo (store-bought or homemade), green onions, and roasted Anaheim or Hatch chiles with a combination of crumbled cotija and shredded queso fresco or Monterey Jack
  • 3 tablespoons New Mexico, guajillo, or ancho chile powder, or a combination
  • 4 garlic cloves, minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • (1 teaspoon chipotle chile powder)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 poblano pepper
  • 2 to 4 serrano peppers
  • ⅓ cup pumpkin seeds, toasted
  • ¼ cup finely chopped cilantro stems

  Sub-recipe steps

  1. Prepare Country Sausage I or II, substituting the following mixture for the ice/water, salt, herbs, and spices: 3 tablespoons New Mexico, guajillo, or ancho chile powder, or a combination; 4 garlic cloves, minced; 2 tablespoons cider vinegar; 1 tablespoon dried oregano; 2 teaspoons salt; (1 teaspoon chipotle chile powder); ½ teaspoon ground cumin; ½ teaspoon ground allspice; ¼ teaspoon ground cloves
  2. GREEN
  3. We are confident that those who try this less-common chorizo will be instant converts.
  4. Roast: 1 poblano pepper; 2 to 4 serrano peppers
  5. Peel and seed the peppers and place on a cutting board along with: ⅓ cup pumpkin seeds, toasted; ¼ cup finely chopped cilantro stems
  6. Chop these ingredients together until finely minced. Prepare Red Chorizo, above, substituting this roasted pepper/pumpkin seed mixture for the 3 tablespoons chile powder.
• Hide ingredients for Jarred roasted red peppers, Roasted Potatoes, and dollops of Pesto with a combination of crumbled feta and shredded mozzarella 1 Jarred roasted red peppers, Roasted Potatoes, and dollops of Pesto with a combination of crumbled feta and shredded mozzarella (opens in new tab) Jarred roasted red peppers, Roasted Potatoes, and dollops of Pesto with a combination of crumbled feta and shredded mozzarella
  • 2½ pounds russet or gold potatoes, cut into 2-inch chunks
  • 1 tablespoon salt
  • 3 tablespoons olive or vegetable oil, chicken fat, duck fat, or bacon drippings
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon paprika or smoked paprika

  Sub-recipe steps

  1. Place in a large saucepan or pot: 2½ pounds russet or gold potatoes, cut into 2-inch chunks; 1 tablespoon salt
  2. Fill the pot with cool water to cover the potatoes. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. Drain the potatoes well in a colander, then transfer to a large bowl. Add: 3 tablespoons olive or vegetable oil, chicken fat, duck fat, or bacon drippings; 1 tablespoon minced fresh rosemary; 1 teaspoon paprika or smoked paprika
  3. Toss the potatoes well to coat with the oil and seasonings. The potatoes will start to disintegrate around the edges—this is okay. Transfer the potatoes to a large baking sheet and spread out in a single layer. Roast, undisturbed, for 20 minutes. Use a metal spatula to turn the potatoes, then return to the oven until deeply browned and crispy, about 20 minutes more.
• Cooked and drained breakfast sausage and sautéed kale with shredded sharp white Cheddar
• Hide ingredients for Garlic-Braised Broccoli Rabe and jarred roasted red peppers with a combination of shredded mozzarella and Parmesan 1 Garlic-Braised Broccoli Rabe and jarred roasted red peppers with a combination of shredded mozzarella and Parmesan (opens in new tab) Garlic-Braised Broccoli Rabe and jarred roasted red peppers with a combination of shredded mozzarella and Parmesan
  • 1½ tablespoons salt
  • 1 bunch broccoli rabe (about 1 pound), stems peeled, if desired
  • 2 tablespoons olive oil
  • 1 garlic clove, thinly sliced
  • (1 small dried red chile pepper)
  • Salt and black pepper

  Sub-recipe steps

  1. Bring 4 quarts water to a rolling boil in a large pot and add: 1½ tablespoons salt
  2. Meanwhile, cut into 1-inch pieces: 1 bunch broccoli rabe (about 1 pound), stems peeled, if desired
  3. Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze the moisture out of the leaves. Heat in a large skillet over medium heat: 2 tablespoons olive oil
  4. Add: 1 garlic clove, thinly sliced; (1 small dried red chile pepper)
  5. Add the broccoli rabe and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season to taste with: Salt and black pepper