collaborate (verb) kuh – lab – uh – reyt
to work, one with another
My friend Kathy, from eatHalifax!, and I have been wanting to collaborate on a project for a really long time. Finally, last Sunday we got together to make this gorgeous breakfast Strata featuring Chorizo sausages from Ratinaud French Cuisine, Chef Jason Lynch‘s beautiful new Dijon Mustard and Blue Harbour Cheese‘s Urban Blue – all made right here in Nova Scotia.
Food styling and recipe : Kathy Jollimore
Photography : Kelly Neil
Squash, Chorizo & Blue Cheese Strata – serves 6
1 small or 1/2 large acorn squash, seeds removed, cut into wedges
1 tbsp. olive oil
2 Ratinaud Chorizo sausages, casings removed
1/2 cup cream
1 1/2 cup milk
1 tbsp. Jason Lynch’s Dijon mustard
2 tbsp. chopped herbs: oregano, rosemary andor sage
1 loaf rustic French bread, cubed or torn into pieces
1/2 cup shredded Parmigiano
4 oz. Urban Blue cheese, crumbled
– Preheat oven to 450º – Place the squash on a baking sheet – Drizzle with 2 tsp. olive oil and season with salt and pepper – Roast until soft, about 20-30 min (you could also roast longer at a lower temperature if desired) – Remove from oven and scrape off any charred bits. Scoop out squash into a bowl. Lightly mash and season lightly with salt and pepper.
– Reduce oven to 375º – Butter a 9×13 baking dish and set aside.
– Heat a skillet over medium heat – Add the remaining olive oil – Fry the chorizo until just cooked, breaking it into smaller pieces – Set aside.
– Whisk together the eggs, cream, milk, Dijon, and fresh herbs – Season with a pinch of both salt and pepper – In the baking dish, mix together the bread, squash, Chorizo, Parmigiano and Urban Blue cheeses – Pour the egg mixture over top – Press the bread into the liquid (if using day old bread, feel free to refrigerate an hour or even overnight) – Bake until the liquid is fully absorbed and the top golden brown, about 40 min. Serve immediately.