snowy

Recently I was browsing the Food Network site looking for recipes for Mother's Day Brunch--I traditionally cook my mother an elaborate brunch and like to brainstorm in advance for ideas I think she will like yet also try her tastebuds--my mother is a very "traditional" sort of cook and likes to eat the same things over and over again. I, on the other hand, relish stepping out of the box, and that's why this recipe by Sara Moulton caught my eye:

Ham and Cheese Sandwich Souffle

8 slices homemade-style white bread, 3 to 4 inches square, crusts removed
1/4 pound thinly sliced cheese (Muenster, provolone, fontina or Gruyere)
2 ounces prosciutto or boiled ham, thinly sliced, optional
3 large eggs
2 cups whole milk
1/2 teaspoon kosher salt

Lightly butter an 8-inch square baking dish and arrange 4 slices of the bread flat on the bottom. Cover each with equal amounts of cheese and ham, if desired. Top with the remaining bread.

Beat the eggs lightly in a small bowl and pour in the milk. Season with the salt and blend well. Pour over the sandwiches, cover and refrigerate for 1 hour.

Preheat the oven to 350 degrees F. Bake the sandwiches, uncovered, until lightly browned around the edges and set in the center, 40 to 45 minutes. Serve hot.

from: http://www.foodnetwork.com/food/reci..._26975,00.html

So, in preparation for Mother's Day, I made this recipe for dinner for myself last night to see if there were things I wanted to fiddle with. My two changes were this: I used more seasonings (a bit of chili powder, cayenne pepper, black pepper, granulated garlic, and granulated onion in the egg mixture) and used half and half (which is a recommendation Sara herself made). I used black forest ham from the deli counter (good quality, I do assure you--I know my cold cuts) and Swiss cheese. When I make this recipe again, I will use a different cheese--the Swiss was good but being a domestic Swiss it had a higher water content and I don't think it melted as well as it could have. I'll go with some grated Gruyere on Sunday, I think, or perhaps some provolone.

But now that I've tried it I have to say I highly recommend it--it stood up well under the leftover test, too. It's cheap and easy to make as well as being semi-fancy. I served mine with fried potatoes and salad. I'll probably adjust the sides a little for the purposes of brunch, but that's what I liked most about this recipe: it's good for any meal.

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If I am not better, at least I am different. --Jean-Jacques Rousseau