Friday, March 7, 2014

strata, maiden voyage

you have heard me talk about how much i love a good frittata. they are simple to make and allow for whatever ingredients you have on hand or those bits and pieces you need to clean out of the fridge. 

listen up, frittata! you have gotten way too comfortable in that 1st place position on my go-to list. you have some competition.

the strata is seriously gunning for frittata's place on my go-to list.

there was quite a bit of prep to put this together, but with the help of daniel tiger's neighborhood and 2 cups of coffee, i was able to chop and sizzle bacon, chop and saute onions, garlic and spinach, cube the ciabatta and whisk up the custard in about 20 minutes.

once you have chopped and sauteed everything, you layer it up in a baking dish- bread, cheese, spinach + bacon + onion mixture, custard, repeat. then it gets to hang out in the fridge for a few hours (i did 5 hours), and then it gets popped into the oven to puff up and cook to a lovely golden brown.

like the frittata, the strata can be made a million and one ways and you are only limited by your culinary imagination!

here are a few variations i can't wait to try-

sausage, kale, pecorino
canadian bacon, gruyere, spinach
sauteed zucchini, carrots, onions, garlic, spinach + parm
tomatoes, goat cheese, basil
sun-dried tomato, basil, rotisserie chicken

i used a recipe from giada, here as the base and then just changed it up as i wanted it.

 this can easily feed a crowd (8) for brunch or dinner-- just add a side of fresh fruit or a crisp green salad dressed with a homemade balsamic vinaigrette.

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