Time to Refresh

As much as I normally enjoy shopping, I am officially over it. I am happy to say goodbye to circling parking lots in my car, praying to find an available space. I gladly bid farewell to wasting precious hours supermarket lines, awkwardly maneuvering an oversized cart filled with luxury impulse purchases. (And don’t even get me started on the mall.) During this year especially, when so many Californians have lost so much, I need to step back and reflect on what is really important.

The farmers’ market is the perfect place to clear my head. My purchases are more thoughtful, and I know that the money I spend there directly supports the people who grow the food we eat. In addition to buying staples for home meals, I can also purchase tasteful gifts and fresh flowers to brighten someone’s day.

The past month has been a whirlwind for most of us, so every delicious shortcut is a gift. Holiday mornings at home should be all about enjoying a leisurely breakfast or brunch, rather than juggling pots and pans to execute the perfect Eggs Benedict.

Chillax. This is not the Culinary Olympics.

Special-occasion breakfasts are made easy by serving a strata, a make-ahead savory bread pudding that incorporates meat, eggs, dairy, and veggies. Stratas are usually served directly from the casserole dish in which they baked, but using a springform pan makes for a more festive presentation. If you are so inclined, get extra-fancy and serve a dab of pesto on the side.

The name “strata” refers to layers of ingredients, but the same flavors are had by simply mixing everything together. In fact, the most difficult thing about this one is remembering to let the bread get stale so it won’t completely disintegrate in the custard. (A little “disintegration” is desirable, as it gives body to the strata.) But should you forget that step and start out with a fresh loaf, the problem is easily remedied. (See Cook’s Tips below.)

If you like, accompany this with a big bowl of chilled red and green grape clusters. Or a platter of assorted peeled and sliced citrus fruits, drizzled lightly with California olive oil and dotted with pomegranate arils (seeds). Homemade muffins or coffee cake studded with chunks of fresh pear and candied ginger could be made ahead and pulled from the freezer. Or consider a baby spinach salad with crisp local apple or Fuyu persimmon slices, toasted California walnuts, and dried cherries or cranberries.

A glass or two of champagne would not be out of the question, either.

Lazy-Morning Strata

2 teaspoons California olive oil

12 ounces fully-cooked chicken-apple sausage (about 4 links), or other favorite sausage, diced

1 small red bell pepper, seeded and cut into 1/4-inch dice

2 small green onions (scallions), thinly sliced

6 large eggs

1 1/4 cups half-and-half or whole milk

1/2 teaspoon fine sea salt

1/4 teaspoon dry mustard

Freshly ground black pepper

8 ounces shredded Gruyere or Monterey jack cheese (about 2 cups)

1 tablespoon butter, for greasing the pan

Optional: 1/2 cup prepared pesto, purchased or home made

• Heat a large nonstick skillet over medium heat. Add the oil, swirling to coat. Add the sausage and bell pepper and cook, stirring occasionally, until the sausage is lightly browned and the bell pepper is just tender, 5 to 7 minutes. Stir in the green onions and set aside.

• In a large bowl, whisk together the eggs, half-and-half, salt, and mustard until well blended. Stir in the sausage and cheese and season to taste with pepper. Gently fold in the bread cubes until evenly moistened. Cover and refrigerate for at least 30 minutes orovernight.

• Place an oven rack in the center of the oven and preheat to 350 degrees. Butter the bottom and sides of an 8-inch springform pan and place on a baking sheet. Scrape the egg mixture into the prepared pan and cover loosely with foil. Bake 25 minutes; then remove the foil and bake 10 minutes longer, uncovered, until lightly browned on top and a sharp knife inserted into the center shows no evidence of uncooked egg. Let stand for 5 to 10 minutes. Use a blunt knife to loosen the edges; then carefully liftaway the springform.

To serve, cut into wedges. Pass a small bowl of pesto at the table, if desired. Serves 6 to 8.

                                                   Cook’s Tips:

1. If you have forgotten to leave out the bread for a day or so to get stale, cut the fresh loaf into cubes and spread on a large baking sheet. Bake about 20 minutes @ 200 degrees until thecubes are dry but not browned. Let cool before adding to the custard mixture.
2. Breakfast sausage or Italian sausage can be substituted for the chicken-apple sausage. Remove the meat from the casings and cook in a large skillet—adding a bit more oil if needed—until nicely browned on the outside and no longer pink inside; then drain well onpaper towels.
3. Because springform pans sometimes leak, this one gets filled just before baking. If you do not have an 8-inch springformpan, use a 9-inch springform and bake for 5 to 7 minutes less.

If you do not have a springform pan, bake in a 10-inch square or other baking dish.

The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!