Every time I make a strata, I worry that we've all forgotten what a strata is. To hedge that worry-bet, trace these breadcrumbs home. Then come back. Because I know I said that cauliflower one was "like" stuffing. But this is "a lot like" stuffing. Which makes it better, obvs.
But, no, actually, that cauliflower one was really good. So is this. Take away: you can put almost anything into a strata and make a terrific meal for yourself. Like, one time, my friend Denise made a basil mozzarella one that, oh, oh. That. Oh.
What do you have in your refrigerator? Tell me in the comments and I will write you a strata recipe. As long as you have eggs and stale bread. I swear. Call my bluff. Try it.
Here's what I had in my refrigerator. It's a smaller serving, as I'm cooking for one at the moment. Double up if you've got a group.
Oh, also, I diced my vegetables, but I think they would be better grated, so they can kind of melt into the dish. Directions adjusted below. Dicing works too, of course, it just becomes a bit harder to eat without it all falling apart all over the place/plate.
about 3 cups chopped stale bread
2 large eggs
1 cup milk
1/2 cup grated celery root
1 small onion, grated
1 carrot, peeled and grated
1/4 cup packed finely chopped par-boiled & drained kale or other hearty greens (or about 1 cup fresh spinach)
1 tablespoon chopped fresh sage
leaves from about 2 sprigs of thyme
salt and freshly ground black pepper
1/8 cup grated parmesan cheese
Preheat the oven to 375° F.
Place the bread in the bottom of a small baking dish.
Whisk together the eggs and milk. Stir the vegetables and herbs into this mixture and add a good amount of salt and pepper.
Pour this mixture over the bread pieces. Stir well to coat.
Bake until slightly puffed up and golden brown, about 40 minutes (a bit longer if you are doubling the recipe). Let rest on the counter for 10 minutes prior to serving.
Serves 2-3.
4 comments:
How do you feel the outlook is for a cheese-free strata? I really want to eat this and therefore have no choice but to make this (or something like it). Since I have no choice but to take you up on your strata recipe challenge, I will tell you that my coffers include some nearly-bad kale, too much celery, red peppers, and a bag of frozen broccoli.
The outlook for a cheese-free strata looks good from here. This one only had a bit -- the best part is the custard-y inside.
If I were you, I'd probably focus on two of those vegetables. Kale and red pepper would be great together with some dry basil (if you've got it) or even without the basil since the peppers have so much great sweetness. And nearly bad kale is is practically indistinguishable from not-nearly bad kale once it's cooked. Boil it for a minute or so, then squeeze the water out before you add it to this.
OK, here we go. This is actually kind of scary!
about 3 cups chopped stale bread
2 large eggs
1 cup milk (if you don't have milk, you could try water (?) or vegetable broth -- it won't be as creamy but should function the same. If you have half and half or heavy cream, you could do a mixture of that and water or broth)
1/2 a red pepper, grated or very finely chopped (maybe more, depending on what it looks like to you)
1/2 cup packed finely chopped, par-boiled kale
if you have some garlic, two cloves minced would be great here, too
1 teaspoon dry basil
salt and freshly ground black pepper
Follow all the other directions and cross your fingers that it works out?
Thank you so much for the inspiration! The chicken sausage strata I just finished was amazing!
I cannot wait to try this recipe tonight! I will let you know how it goes. Thanks!
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