Overnight Shrimp Newburg Strata

Brunch has been sometimes been thought to be distinctly North American but probably started in 16th century Vienna. At that time, the custom was to have five official meals a day. Early breakfast was mostly liquid like hot chocolate or other beverages. The mid morning meal was called ‘gabelfruhstuck’, meaning  fork breakfast. The custom of having fork food in the middle of the morning supposedly spread throughout Europe among the wealthy classes before coming to North America.

Whatever its specific origin, ‘brunch’, as it has become known as, is always the combination of breakfast and lunch foods. It seems to increase and wane in popularity but never really goes out of style. It is always open to new interpretations as well as just staying with the classics.

One such iconic brunch meal is Shrimp Newburg Strata. Evolving from the original, Lobster Newburg that was served at New York’s famed Delmonico restaurant in the United States. It became a standby of the after-theater suppers that were in vogue at the time. 

The limitless choices that can be made for brunch have always made it one of my favorite meals to prepare. Overnight strata is the perfect choice to serve for an Easter brunch. This Shrimp Newburg pairs well with a Waldorf salad and hot cross buns.

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Overnight Shrimp Newburg Strata
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Rating: 5
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Course Brunch, Lunch
Cuisine American, European
Servings
Course Brunch, Lunch
Cuisine American, European
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large skillet, heat oil & saute mushrooms & onion for 3 minutes or until tender. Set aside.
  2. In a buttered, shallow baking dish, arrange half of bread slices. Peel & devein raw shrimp & coarsely chop. Top bread with half of the mushroom mixture & half of the shrimp. Arrange remaining bread slices over shrimp; top with remaining mushroom mixture & shrimp. Sprinkle strata with grated Gruyere cheese.
  3. In a bowl, whisk together milk, eggs & spices; carefully pour over casserole. Cover & chill at least 8 hours or up to 24 hours.
  4. Preheat oven to 350 F. Bake, strata, uncovered for 55 minutes or until a knife inserted near the center comes out clean.

Salmon / Artichoke Potato Crusted Quiche

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the California coast. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. About a 20 minute drive inland from Monterey Bay is the tiny agricultural town of Castroville. It is surrounded by robust fields of artichokes. When you enter into the town you will see a sign that says ‘Artichoke Center of the World’. 

As the Italians migrated in large numbers to the United States in the early 1920’s, they brought with them some of their cherished and favorite foods. One of them was the globe artichoke. Landowner, Andrew Molera was approached to grow artichokes. The idea was encouraging because they were very expensive and looked like he could make better money than with his current crop of sugar beets.

The loamy, well drained soil and cool foggy summers were a good match for this crop. More than nine decades later, nearly 100 percent of America’s fresh artichoke supply comes from California and nearly two thirds are still grown in Castroville.

Today, I’m using artichokes in a quiche with a potato pastry. This type of pastry was very popular during WWII, as rationing was tightened. It enabled homemakers to stretch their flour ration with potatoes from their gardens. I think potato pastry makes the perfect crust for this kind of quiche. The Red Pepper Puree is the ‘icing on the cake’, as they say.

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Salmon / Artichoke Potato Crusted Quiche
Instructions
Potato Pastry
  1. In a bowl, combine potato, flours & salt. With a pastry cutter, add butter. Knead dough lightly on a floured work surface. Refrigerate for about 30 minutes then press into quiche pan. Preheat oven to 425 F. 'Blind' bake until lightly golden.
Quiche
  1. Reduce oven temperature to 375 F. Place salmon fillets on a lightly oiled foil-lined baking sheet. Bake for about 14 minutes. Flake cooked salmon & set aside. In a large skillet, saute mushrooms, onions for about 5-7 minutes. Dice artichokes into quarters & add to skillet along with garlic; cook 3-4 minutes & remove from heat. In a bowl, whisk together eggs, milk, fresh basil & spices.
Quiche Assembly
  1. Spread half if the Gruyere cheese on bottom of quiche crust. Top with flaked salmon & sauteed vegetables. Carefully pour egg/milk mixture over all. Top with remaining Gruyere & Parmigano-Reggiano cheeses. Bake for about 30-35 minutes or until quiche is 'set'.
  2. Meanwhile, place the roasted red peppers in a food processor & process until almost smooth. Season with salt & pepper to taste. Serve with quiche.
Recipe Notes
  • A nice alternate crust would be one made with cheddar cheese.

Summer Picnic Menu #2

                                                                MENU

WILD MUSHROOM & GOUDA QUICHE  — SHRIMP & VEGETABLE QUICHE                        

      FRESH SPINACH SALAD —  FRUIT KABOBS & HONEY YOGURT

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Summer Picnic Menu #2
Quiche is great whether it is served hot or cold making it a nice picnic meal.
Votes: 1
Rating: 5
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Servings
Votes: 1
Rating: 5
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Instructions
Wild Mushroom & Gouda Quiche
  1. Preheat oven to 350 F. Slice green onion & mushrooms. Saute in margarine; add garlic, stirring often. Allow to cook for 5 minutes uncovered so moisture will evaporate. Cut broccoli into florets; add to pan along with red pepper & bacon bits. Cook another 6 minutes; remove from heat. Whisk together eggs, milk & seasonings.
  2. Sprinkle 1/2 of the Gouda cheese in quiche shell. Top with vegetable mixture; then remaining Gouda. Gently pour seasoned egg/milk mixture over all. Bake about 40 minutes or until quiche tests done. Since quiche is made with milk instead of cream (to lighten up on the calories) it tales a bit longer to bake.
Shrimp & Vegetable Quiche
  1. Preheat oven to 350 F. Microwave vegetables ONLY, for a few minutes to soften SLIGHTLY; lay on paper towel along with thawed shrimp to take up some of the moisture. Whisk together eggs, milk & seasonings.
  2. Sprinkle Italian cheese blend over bottom of quiche shell. Top with shrimp, vegetables & cheddar cheese. Gently pour seasoned egg/milk mixture over all. Bake on middle rack for 50-60 minutes or until just 'set'. Cover crust with foil, if necessary, to prevent over browning.
Fresh Spinach Salad
  1. In a large salad bowl, combine salad ingredients. Toss with salad dressing just before serving time or let each person put their own on at the picnic.
Fresh Fruit Kabobs with Honey Yogurt
  1. In a small bowl, combine yogurt & honey (cinnamon if using). Prepare fresh fruit of choice, cutting into bite size cubes. Thread onto 8" wooden skewers. Place in serving container along with sealed container of honey-yogurt dip.
Recipe Notes
  • If you prefer, quiche can be made individually for easy serving.