Make this casserole the night before and all you have to do is bake it for an hour in the morning and breakfast or brunch is ready! Milk, dry mustard, salt and pepper, flat-leaf parsley.Gruyere or Swiss cheese, Parmesan, bread cubes, eggs.Onions, red bell peppers, pork sausage, ham, thyme.You definitely want this Breakfast Strata in your regular rotation!ĭid you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you! No short-order cook duties, just relaxation with my family and friends and sharing another wonderful meal. I can have a fabulous breakfast on the table in about an hour – just long enough for me to prep the rest of the meal, set the table, and pour a cup of coffee. When I have family or guests visiting, I put one of these breakfast strata casseroles together in the evening, cover and keep it overnight in the refrigerator, and bake it in the morning. The world is yours, all you have to do is grab it! And brie with chicken and tarragon takes you straight to Paris. Or Italian sausage, mozzarella, and basil for an Italian version. You can change it up by using feta with Merguez sausage and oregano for spicy Greek flavors. You can leave the meats out and increase the amount of vegetables to make it vegetarian. You can mix and match the meats, vegetables, and seasonings to make a different strata each time. This ensures evenly soaked bread, optimal flavor, and a light and fluffy texture. They are the perfect make-ahead meal because the strata needs to sit for at least 4 hours or overnight before baking. Now to today’s recipe … Stratas (or savory bread puddings) are layered baked egg dishes typically made with milk-soaked bread, meats, cheese and vegetables. More great Mexican food, fun shopping for new outfits, and time spent relaxing was just what I needed. Taking a breather in the midst of the chaos of the conference gives us perspective and often new-found friends.Īfter the frenetic pace of the conference, it was such a treat to have a few quiet days with my friend Kate – spending the night with one of her friends and former students in Marina del Rey where we had this beautiful and delicious strata for breakfast before heading north up the PCH to Santa Barbara for a few days. Having the opportunity to get away from the crowds and enjoy time sharing a meal with friends, new and old, is what I look forward to each year.īeing able to sit down with some of the most highly regarded people in the food industry, sharing plates and stories, learning from them and enjoying the wonderful company, is a dream come true. The food at all the restaurants was delightful and will linger in our minds for years, but it is the people I was with that make these memories so special. The Hungry Cat’s interpretation of a Cobb salad And lunch at The Hungry Cat, from Chefs David Lentz and Suzanne Goin, one of three of their restaurants that features the highest quality fish and meats paired with seasonal produce including exceptional house-smoked meats and seafood and esoteric wine and beer lists. With a delightful blending of Feniger’s menu from Street and typical pub grub, she definitely has struck the right chord with the neighborhood. The brain child of Michael Cimarusti, the chef at renowned Providence, this very popular casual seafood restaurant is obviously a good choice for the West Hollywood crowd.Īnother night we went to Mud Hen Tavern, a Susan Feniger restaurant that took the place of the closed Street. Dinner at Connie & Ted’s, a nod to New England clam shacks and fish houses in a building that looks like something The Jetsons’ would have designed. I appreciate every one of you!Ī few of the highlights on this trip … Spending a lovely afternoon at the Getty Villa, s urrounded by unbelievable beauty and chillin’ SoCal style.
Strata recipes how to#
What an honor to be considered good enough to be in the top three – it is the thrill of a lifetime! Thanks to all of you loyal readers who have stuck by me as I learned how to write a totally different way (from business letter and white papers) and all about this new world called blogging. That year my blog was a finalist for the IACP Recipe Blog of the Year award which was very exciting.
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