Updated at: 07/24/2009 7:18 AM

Ricatta Frittata Strata

Ricotta Frittata Strata

Note: This is best done the night before, so the egg mixture has time to really soak into the bread. Refrigerate the prepared strata overnight, then let it sit on the counter for 30 minutes before baking at 350 degrees for about 40-45 minutes, until the strata is set and golden brown on top..

Ingredients:

3 or 4 big ciabatta sandwich rolls, or a bread of your choice, really whatever good bread you like

15 eggs

2 to 2-1/2 cups milk

2-3 cups of your favorite cheeses, chopped or grated

(For this it’s nice to use the end pieces of cheeses as they get more difficult to slice; we use Norwegian and Danish cheeses in our strata at Takk for Maten Café. You could make an Italian version, using oregano and romano, or you could make a Greek version, with olives and feta cheese; the possibilities are endless!)

2 cups or so of ricotta cheese

Crushed red pepper flakes

Roasted red peppers, ½ cup or to taste

Fresh spinach leaves or your favorite sturdy green

Cooked meat of your choice; you can use chopped meatballs, smoked salmon, cooked ground beef, roast chicken; you name it)

Other cooked veggies of your choice; roasted asparagus is nice with the salmon. Roasted shallots are amazing; just throw a few in the oven, then mince and sprinkle on the strata)

Smoked paprika, optional

Your favorite herbs and spices, e.g. freshly ground sea salt, pepper, oregano (if you’d like to make an Italian version of the strata)

In a 9-by-13-inch pan, layer the slices/halves of the bread you’re using. Sprinkle on the roasted red pepper, red pepper flakes (to taste), cooked meat and veggies. Put down a layer of spinach leaves. Sprinkle on a layer of cheese, as much as you like.

In a bowl, whisk the eggs and milk until smooth. Gently pour this over the strata in the pan, taking care not to send all the spinach leaves floating around.

Using an ice cream scoop, scoop balls of ricotta cheese atop each serving of strata. Sprinkle with smoked paprika, if you like, for flavor and color.

Cover the pan with plastic wrap and press down gently on the scoops of ricotta to spread them out and to get the egg mixture evenly soaking into the bread.

Let sit for about 30 minutes, to allow the egg mixture to really soak into the bread, then bake at 350 degrees for 40-45 minutes, until set and golden brown. Slice into squares to serve. Reheats beautifully in the microwave.

Cardamom Custard Lefse Tarts

Refrigerated lefse, enough to yield about 24 rounds

1-1/4 cups milk

1/3 cup granulated sugar

1 teaspoon vanilla extract or 1 vanilla bean, split and seeds scraped into custard mixture

1 teaspoon ground cardamom, or to taste

3 egg yolks

1 whole egg

½ tablespoon cornstarch

Softened butter

Cinnamon sugar

Spread the lefse with a thin layer of butter, then sprinkle with cinnamon sugar. Using a 3-inch cookie cutter (or smaller if you want to make mini-tarts/tartlets), cut out about 24 rounds. Press the rounds into muffin pans or mini muffin pans. Set aside while you make the custard.

To make the custard:

In a saucepan, bring the milk, sugar, vanilla and cardamom to a boil. Simmer until reduced by half. Remove from heat. In a bowl, beat together the yolks, whole egg and cornstarch. Gradually beat in the vanilla milk. Pour the mixture into the tart shells and bake for 10-15 minutes, until the surface of the custard is glossy and the centers are just set. Set aside until cold. To serve, dust the tarts with cinnamon, cinnamon sugar or cardamom.