strata help?
First attempt at making strata this weekend didn't go so well. It came out french toast-like consistency bread on the bottom with veggies on top, not very covered in eggy goodness. I loosely followed this recipe with regards to egg/milk amounts, doing kale, onion, and tomatoes for veggies. No cheese because the SO doesn't do cheese. My bread may not have been dry enough because it was so f%^*ing humid this weekend in Chicago, and I'd like to have the oven on as little as possible.
Any tips/suggestions for what I may have done wrong, or advice to make it right?
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4 Comments:
Question: are you using the correct size pan? Since you are using different veggies and omitting the cheese, is your pan big (or small) enough to hold the veggies and have the egg mixture covering most of it (i.e. are the veggies sufficiently 'drowning' in egg mixture?). Since you don't have any cheese, I would add some cream or half&half.
AnnieNT at 2:11PM on 08/10/09
It's too hot. Do frittata instead.
Good points on the pan size AnnieNT.
Also a layer of bread or bread cubes on top of vegetables will soak up egg mizture and puff golden when baked. Don't leave vegetables and fillings exposed.
CJ McD at 2:18PM on 08/10/09
I base my stratas off of this recipe, which is amazing. Too bad about no cheese. A touch of smoked gouda in this recipe really elevates it.
http://www.oprah.com/recipe/omagazine/recipes/food_200303_strata
This recipe calls for two layers of bread with veggies and meat in between and on top. Then you pour the milk/cream/egg mixture over and let set overnight in the fridge. Make sure there is egg/milk mixture is to make sure everything is well covered and soaked. This dish always puffs up beautifully for me, but sometimes needs some extra cook time.
foodandscience at 5:13PM on 08/10/09
@AnnieNT - used a shallow 9x13, things seemed soaked enough, but
@CJ McD - good point, using
@foodandscience's recipe, I'll do bread on top and below
thanks all!
anysuchname at 5:23PM on 08/10/09