HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Ham. Show all posts
Showing posts with label Ham. Show all posts

Monday, October 14, 2013

By Special Request: Monte’s Ham and Cheese Strata


  
        Recently, I was in charge of a Church breakfast.  I chose to make this wonderful dish: a gloriously cheese-topped casserole with crisp oversized croutons over a creamy egg and tender ham filling. Well the result was spectacular and the requests for the recipe were many.  I know why.  It's always a great time to make this dish. First of all, it can be expanded to feed any number of people.  You simply double or triple the portions and then haul out your Pyrex 9 x 13 instead of the souffle dish pictured here.  The other great advantage is that you make this up the day before.  So off I went to the Church kitchen late Saturday afternoon and put the whole thing together.  The next morning, all that was required was to pop it in the oven and in a little over an hour you have something very special for your breakfast or brunch table.  It’s very easy to put together. By the way, its' also a very good time to start to think of all the ways you can use Monte's Ham this season: We've got hams in stock and I'd love to put your name on one of them.  Just click the link about this post and order one today.  I like to serve this with a simply dressed green salad.  Here is the recipe:

Monday, April 5, 2010

Spaghetti alla Carbonara



When I lived in Rome as a student, I ate this rich cream-sauced dish at least once a week.   It was my introduction to pancetta and a Roman specialty that, at the time, was rarely found on this side of the water.  A wonderful little restaurant called Grappolo d’oro, which was very near the Campo dei Fiori, featured it in on its menu and, much to my amazement it’s still there (
http://www.grappolodorozampano.it/), and Carbonara is still on the menu.  But all that cream and butter, pancetta and cheese put Carbonara on the endangered list once we reached a certain…size.  But the memory lingered on and a recipe for a very much lighter version caught my eye and I cooked it. I'm posting it today on the off chance you may have some Easter Ham sitting around that you can easily substitute, cubed, for the pancetta or slab bacon. And I think it’s well worth sharing with you because it’s very quick and delicious and you can probably get dinner on the table in about 30 minutes.