First of all, this is a beautiful book, from the basic design right through to the illustrations and the food photography. It's what quality cookbooks should look and feel like. It sets a standard. And the recipes collected and tested by the members of the San Francisco Junior League measure up to that standard in every way.
Sautéed vegetables, lean sausage, and eggs are baked and topped with Gruyere cheese to make this savory breakfast casserole. Bruce Aidells of San Francisco offers a variety of fresh sausages including chicken-apple and pork-fennel. This is a great addition to a buffet luncheon; make it the night before to allow you more time for last-minute details, like sleeping in!
Wine suggestion by Debbie Zachareas: Groth Chardonnay
serves 6
1 teaspoon olive oil
1 yellow onion, finely diced
2 cups sliced zucchini
10 ounces wild or white mushrooms, sliced
1 cup finely diced red bell pepper
3/4 cup fresh or frozen canned artichoke hearts, diced
Salt and freshly ground pepper to taste
3 garlic cloves, minced
4 fresh chicken, turkey, or pork sausages
5 eggs at room temperature
4 cups milk or half-and-half
1 cup (4 ounces) shredded Gruyere or sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano
1 large day-old loaf Italian bread, cut into 1-inch cubes
In a large skillet over medium heat, heat the oil and sautÈ the onion for 3 to 4 minutes, or until translucent. Add the zucchini, mushrooms, bell pepper, artichoke hearts, salt, and pepper. Cook for 3 to 4 minutes. Add the garlic and cook for 1 minute. Remove from heat.
Remove the sausage meat from the casings. In a medium skillet, cook the sausage over medium-high heat until browned, about 5 minutes. Drain off the fat and add the sausage to the vegetables.
In a large bowl, combine the eggs, milk, 3/4 cup of the Gruyere cheese, the Parmesan, oregano, rosemary, mustard, and salt and pepper to taste. Whisk until thoroughly blended.
Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with vegetable-oil cooking spray or butter. Add the bread cubes and gently stir in the vegetable mixture. Pour the egg mixture over the vegetables. Cover with the remaining cheese, or cover and refrigerate overnight before adding the remaining cheese. Bake for 45 minutes, or until lightly browned and bubbly.
