Serious Eats: Recipes

Eat for Eight Bucks: Spinach Strata with Sage and Gruyere

When I lived with a host family in Paris, day-old baguettes were deeply scorned. If we didn't get through a whole one in a day, the remnants were tossed, or, worse, relegated to the oblivion of the freezer, never to be seen again.

But a strata—essentially a savory French toast—is the best use I know for day-old bread. (If strata were gold, I would have been a very rich college junior living in that apartment.) And now that I've been charmed by them, I make strata from my own bread, even when it's not technically leftover.

You can buy a baguette or some other decent loaf, slice it, and leave it out to achieve maximum staleness. The drier your bread, the more of the cheesy, sage-y goodness it will absorb from the custard. If you actually do have extra bread from last week's meal, by all means, use that. Like cereal before it, strata really does make the most of an old humble staple.

Cheese might be humble too, but not the nutty, mild Gruyere I use here, which enriches and enlivens the dish. Spinach introduces green into the carb-fest, but the long baking time makes it melt in your mouth. Last but not least, sage adds a woodsy, wintry flavor, reminding us of the strata's truest character traits: cozy and comforting.

Shopping List: 1/2 baguette (pro-rated), $1.00; 3 eggs, $0.50; 2 1/2 cups milk, $1.00; 2 tablespoons fresh sage, $1.00; 1.5 ounces baby spinach, $0.50; 1 ounce Parmesan, $1.00; 3 ounces gruyere, $2.50

About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, Big Girls, Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.

Printed from http://www.seriouseats.com/recipes/2010/10/eat-for-eight-bucks-spinach-strata-with-sage.html

© Serious Eats