Turnip Artichoke Strata
~ Skirt in the Kitchen ~
Grate 1 small turnip for 1/2 cup.
Grate 1/2 cup Parmesan.
Drain 1 can, 7.5 ounces, artichoke hearts.
Thinly slice red onion.
In a 10-inch cast iron skillet in hot olive oil, saute altogether. Add a handful of deli-sliced Greek peperoncini peppers. Salt and pepper with cajun seasoning.
Lightly beat or heavily whisk 8 large eggs.
Stir in torn flat-leaf parsley into blended eggs. Pour the egg mixture into the skillet, cook until just set, not all the way through in the middle.
Lay 2 large slices of Lorraine cheese over the very top, allowing extra olive oil to seep over it. Cover the top, soaking in the olive oil, Panko bread crumbs.
Place in the oven, in the broiler, for just a few minutes, being careful not to burn– keeping it moist still.
For the green beans, steam in 1 – 1 1/2 inches chicken broth, 1 tablespoon butter, salt and pepper or cajun seasoning, garlic and shallot. Keep them crunchy and green– very good.
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