In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Wild mushroom, winter greens and parmesan strata

By Bill Daley

http://www.JewishWorldReview.com | (MCT) Bread pudding conjures up sweet, dessert memories for most people, but this homey dish has a savory side too. It's called a strata, and you can even serve it for breakfast.

What's cool about a strata is that you can use it to transform many of those odds and ends lurking in the refrigerator into the festive star of a brunch or luncheon. No one will accuse you of loving them less for serving leftovers when you present this deliciously custardy and cheesy bread pudding.

You can work most of the magic the day before, prepping the ingredients and assembling the dish, alternating bread, vegetables or meat and cheese ("strata" is Latin for "layers") before pouring in the milk and eggs that will mortar it all together. Then, just pop the strata into a hot oven to bake an hour before you're planning to serve. Add a simple salad and a pitcher of mimosas and you've got a party to remember.

Funny thing is, while television celebrity chef Sara Moulton reports individual strata showing up as side dishes at smart Manhattan restaurants, this homey casserole has never really enjoyed the spotlight like its ritzy cousin, the quiche.

"There are not a lot of strata-makers," said Joanne Chang, the Boston restaurateur behind three branches of Flour Bakery+Cafe, and partner, with her husband, Christopher Myers, in a funky pan-Asian diner called Myers + Chang.

"It's funny because I've been doing it since I opened the bakery 10 years ago," said Chang, author of the new "Flour" cookbook (34% off) with Christine Matheson. "When I told Chris (Parsons, Flour's first chef) I wanted to make a savory bread pudding, he thought I was nuts. A lot of chefs don't think of it because it sounds like a pastry."

But it's so easy. A strata is essentially a baked custard or, as Chang puts it, a "shortcut way" to make a quiche but without the need to make and pre-bake a pie crust or tart shell.

Like a quiche, a strata appeals because of its custardy, cheesy quality, said Moulton, whose latest book is "Sara Moulton's Everyday Family Dinners" (60% off).

"Anything you throw cheese into is just superb," said Moulton, who used to whip up many a strata as executive chef for the now-defunct "Gourmet" magazine. "A strata is yet another excuse to throw cheese into something."

A strata is also a way to use up any surplus, stale nonsweet bread. Chang recommends tossing any leftover bread directly into the freezer and stockpiling it for a strata.

While an overnight stint in the refrigerator gives the bread ample time to absorb the eggs, milk and seasonings, Moulton said, a strata can be left to soak for one hour or can be popped immediately in the oven, depending on your schedule.

What you bake the strata in will also impact the finished dish. A shallower container, like a gratin dish will result in a crispier strata, Moulton noted, while a strata baked in a deep souffle dish won't have the same degree of crunch.

Moulton says the big trick in making a strata is to ensure the dish doesn't overcook or bake at too high a temperature. Too much heat will cause the eggs to curdle, she said.

Chang believes making a strata is a "good way to clean out your fridge" but cautioned that you want to use ingredients that are still viable - don't go with over-the-hill food.

"Really, this dish is meant to be created with the bits and ends of meats and veggies and cheeses" she writes about her wild mushroom, greens and Parmesan strata recipe. "You won't believe the delicious result from such humble beginnings."

Restaurateur Julia Chang offers this tip. You can test the doneness of the bread pudding by inserting a knife in the middle of the pan and bending it backward a little to see if the custard mix has set up. If liquid fills the hole that you have made with your knife, the pudding needs more time.


Prep: 30 minutes
Chill: Overnight
Cook: 40 minutes
Makes: 10 servings

Joanne Chang, a Boston restaurateur, encourages improvisation when making this recipe. Leftover strata may be refrigerated for up to three days well-covered --- reheat in 300-degree oven until heated through, about 10-15 minutes.

  • 6 cups day-old bread, cut into 1/2 inch cubes

  • 6 egg yolks

  • 2 eggs

  • 1/4 cup flour

  • 4 cups half-and-half

  • 2 teaspoons salt

  • 1 teaspoon each: fresh thyme, black pepper

  • 1/4 teaspoon fresh grated nutmeg

  • 1/4 cup vegetable oil

  • 1 clove garlic, smashed

  • 2 cups lightly packed winter greens, such as escarole or kale, chopped

  • 2 shallots, sliced

  • 3/4 cup each: shiitake mushrooms, oyster mushrooms

  • 1 cup freshly grated Parmesan
1. Place bread in a 13-by-9-inch baking dish or roasting pan. Whisk together yolks, eggs and flour in a medium bowl. Whisk in half-and-half, 1 teaspoon of the salt, thyme, 1/2 teaspoon of the pepper and nutmeg. Pour mixture over the bread. Cover with plastic wrap; refrigerate overnight.

2. Heat oven to 350 degrees. Heat 2 tablespoons of the oil in a large skillet on high heat. Add garlic and greens; cook, stirring, until greens are wilted, 2-3 minutes. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove greens from skillet; set aside. Add remaining 2 tablespoons of the oil; heat on high. Add the shallots and mushrooms. Cook, stirring, until the mushrooms are browned, 4-5 minutes. Season with remaining 1/2 teaspoon of the salt and remaining 1/4 teaspoon of the pepper. Remove mushroom mixture from skillet.

3. Add greens, mushrooms, shallots and 3/4 cup of the Parmesan cheese to the soaked bread. Sprinkle top evenly with remaining 1/4 cup of the Parmesan cheese. Bake until browned and set, 35-40 minutes. Let rest for 15 minutes at room temperature. Cut into squares; serve warm.

Nutrition information

Per serving: 349 calories, 62% of calories from fat, 24 g fat, 11 g saturated fat, 212 mg cholesterol, 21 g carbohydrates, 13 g protein, 871 mg sodium, 1 g fiber

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