Beignets, Strata with Spinach and Gruyère, Eggs Benedict

Become the master of brunch with our Online Cooking School’s detailed courses. [Log In]( [America's Test Kitchen]( [FIND RECIPES]( [START FREE WEB TRIAL]( Notes from the Test Kitchen [Brunch at Home]( February 16, 2018 Brunch at Home Winter is still in full force here in New England, and while we live for brunch on the weekends, it’s difficult to motivate ourselves to venture outside. Thankfully, we have all the tools necessary to make brunch indoors, and we want to share our resources with you this week. Our [Online Cooking School]( has several courses, including [Brunch Classics]( and [Breads for Brunch]( all about how to make the most sought-after treats and brunch staples. The School also contains several in-depth recipe lessons on the topic. Treat yourself to [freshly made Beignets]( with [a cup of tea]( [coffee.]( Make [Strata with Spinach and Gruyère]( that will satisfy the whole family. And we demystify [Eggs Benedict]( and teach you how to make a killer hollandaise sauce. [Beignets]( [Beignets]( To replicate the airy, crisp texture and tangy yeast flavor of [these classic New Orleans doughnuts]( we begin by using plenty of yeast and prodding it with warm water and sugar to start developing flavor right off the bat. A superhydrated dough means lots of steam, which creates an open, honeycombed structure as soon as the beignets hit the hot oil. Since wet dough is tricky to roll out, we let it rise in the refrigerator to firm it up. After a few minutes of frying and a shower of powdered sugar, [our beignets are ready to be enjoyed, Big Easy–style](. [View Course]( [Strata with Spinach and Gruyère]( [Strata with Spinach and Gruyère]( [The perfect strata for breakfast or brunch]( contain complementary fillings and flavorings and just enough richness to satisfy. The right bread makes all the difference, and we feel that a thin-crusted supermarket loaf of French or Italian bread beats out sturdier artisan loaves. These softer breads (sold in the bakery department at most supermarkets) soak up the custard evenly and are more pleasant to eat when served. For the savory spinach and shallot filling, we squeeze thawed frozen spinach to remove much of its liquid and then sauté the vegetables to continue driving off moisture and building deeper flavor. The addition of white wine, reduced in a skillet to concentrate its jammy flavor, adds a welcome brightness. [View Course]( [Eggs Benedict]( [Eggs Benedict]( [Eggs Benedict]( relies on two tricky egg-based components—poached eggs and hollandaise sauce. If you follow our method for poaching eggs, the first part is easy. Adding vinegar to the water helps set the whites and prevents feathering. As for the hollandaise, many newer recipes call for making hollandaise in a blender or food processor to ensure an emulsified sauce without tedious whisking. These methods work, but only if the sauce is served immediately. We developed an unconventional technique that requires whisking softened (rather than melted) butter and egg yolks on the stovetop in a double boiler. [View Course]( Try it Free for 14 Days [Learn More →]( Recommended Equipment for These Recipes [J.K. Adams Plain Maple Rolling Dowel]( Ease of Use: ★★★   Performance: ★★★   Roll out the dough for your beignets using a rolling pin that capably handles dough with gentle weight. Its slightly textured surface holds a dusting of flour for less sticking. Its long, straight shape makes achieving even dough thickness and rolling out larger disks easy. [Learn More →]( [BUY NOW]( [Nordic Ware Baker’s Half Sheet]( Baking: ★★★   Warping: ★★½   Handling: ★★★   Roasting: ★★★   Rack Compatibility: ★★★   Prepare bread for your strata by toasting it on our favorite rimmed baking sheet. Everything prepared in this sturdy, warp-resistant sheet cooks appropriately and evenly. [Learn More →]( [BUY NOW]( [OXO Good Grips 11 inch Balloon Whisk]( Speed/Efficiency: ★★★   Comfort/Ease of Use: ★★★   Whisk hollandaise sauce with ease using this whisk from OXO. With an ergonomic Santoprene rubber handle and a balanced, lightweight feel, this whisk is like an extension of a hand. [Learn More →]( [BUY NOW]( News and Events [Cook's Country] [CCO Survey]( [Weeknight Meals]( [Sunday Suppers]( [Baking Projects]( Cast your vote above and answer a quick two‑minute survey about a new Cook's Country newsletter! [America’s Test Kitchen on The Splendid Table]( Tune in to your local public radio station or listen at [splendidtable.org](. [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [America's Test Kitchen Cooking School]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen public television shows, dozens of best-selling cookbooks, member websites, and the America’s Test Kitchen Cooking School. We have a single mission: to help you succeed every time you cook. FOLLOW US [Facebook]( [Twitter]( [Pinterest]( [Instagram]( [YouTube]( [Forward to a friend →]( View this email in a [Web browser](. Offer expires March 2, 2018. All prior sales excluded. No substitutions. We sent you this email because our records indicate that you requested to receive email from America's Test Kitchen. We don’t want you to miss out on our emails: Please [add our email address]( to your address book or “safe” sender list today. Unsubscribe or manage your [email preferences](. View our [privacy policy.]( DO NOT REPLY TO THIS EMAIL. Unfortunately, replies to this email will not be answered. If you have questions, please visit our [Customer Service]( page. America's Test Kitchen, 21 Drydock Avenue, Suite 210E, Boston, MA 02210