my favorite strata recipe is from epicurious:
http://www.epicurious.com/recipes/food/views/107754
i add two cloves minced garlic with the onion, and add a bunch of sauteed mushrooms during the layering bit.
not sure how to address your other questions, though. i'm not sure strata and low fat have ever been in the same room; ditto strata and puff pastry.
cointreau is a triple sec; "triple sec" refers to any in a range of triple-distilled clear orange liqueurs. it probably differs from what you're using now in quality, but not in general principle. my fave recipe is one i got for christmas: a friend made me rosemary-infused vodka (a few sprigs in a bottle for 3 days, then removed), which is mixed 1 part vodka to 1/2 part cointreau and 1/2 part pomegranate juice. shake over ice, then strain into a glass and garnish with an orange wheel skewered on a sprig of rosemary. it's delish. herbal and unique.
in minnesota, everything. check out their state fair on a stick:
http://www.youtube.com/watch?v=l-5Lr2IhB_o
I've been a vegetarian for 18 years but have occasionally tried a bite of a new meat or preparation if it's presented, in case it's the best thing ever. rattlesnake and kangaroo didn't do it for me, fois gras in barcelona definitely did. i'd eat meat now at el bulli too, which i'll never get into anyway, or the fat duck.
I use mine in homemade tartar sauce, tuna salad, and as a secret ingredient in bloody marys.
we always have ours topped with lemon ghee, fried crumbled sage leaves and nutritional yeast. unbelievable.
Found this here:
http://www.recipelink.com/mf/14/10219
Hope it's what you're looking for!
KFC Cajun Honey Wings
Source: Todd Wilbur
2-4 servings or 20 Wings
Sauce
1/4 cup ketchup
1 cup water
3/4 cup white vinegar
1 tablespoon vegetable oil
1/3 cup honey
4 teaspoons chef paul prudhomme meat magic seasonings
1 tablespoon canned green chilies, minced
1 1/4 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon liquid smoke (hickory flavor)
1/8 teaspoon dried thyme
6–8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg (Accent Flavor Enhancer)
20 chicken wings
Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 20-25 minutes or until thickened. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack. When the sauce is done, brush the entire surface of each wing with a coating of sauce. Serve immediately.
Just bought my annual Vacherin in Vancouver: $38.90 for 500 grams. Will serve it fondue-style, baked with garlic cloves and white wine. Yum.
i'm an egg novice. how long does it need to cook in the clingfilm?
We run a Girls Softball League Concession Stand and sell the clausen pickles, but also we freeze the juice in sauce cups and the kids go NUTS over Picklecicles!!! In 3 weeks time we have gone thru over 150 picklecicles. Now if we can just get them to buy the pickles, so we can buy more juice!!! We need to figure out how to make homemade pickle juice??
I am a vegetarian for a lot of reasons, so I no longer eat meat at all. For the first year or two, especially at Thanksgiving and Christmas, I would miss it, but now I don't "crave" any sort of animal protein.
Okay, maybe ONE THING still gets to me --- the smell of pancetta sauteeing in a pan, but even then, the smell has to be enough, because as much as I'd love a taste, I won't take one. Really. I swear. Honest and truly.
A NY Strip steak, lovingly cooked to medium rare or less, is a thing of beauty.
That, and anything you shove in front of me when I've been drinking. I get the booze munchies. Usually it's hot wings that get past my veggie filter in this state.
Strange that my meat concessions should be some of the bloodiest/boniest options, instead of something barely meat-seeming like a burger or chicken nuggets.
(Vegetarian for objections to the meat industry. So actually that farm-raised, ethically treated, happy cow that becomes my steak at a fancy steak place is fine with me.)
while I often classify myself as a vegetarian because its simply easier to do so, I enjoy eating meat when I do. I have given in to temptation with my mom's bbq pulled pork many times. She always makes it specially for me, because she loves meat, loves to tell me she loves meat, and loves cooking meat knowing the family 'vegetarian' will eat it.
Rachel Ray made one on her talk show recently. It calls for deli ham, but I'd leave that out.
http://www.rachaelrayshow.com/food/recipes/express-meal-dinner-strata/
I modified one I saw on Every Day Food. There's a link to the original recipe on my blog.
http://nujoikitchendiary.blogspot.com/2008/02/lazy-breakfast.html
How about an Asparagus Strata?
Ingredients
12 slices white bread
12 oz. sharp cheddar cheese, diced
1 1/2 lb. fresh asparagus, trimmed
2 C. diced cooked ham
6 eggs
3 C. milk
2 Tbs. minced onion
1/2 tsp. salt
1/4 tsp. dry mustard
Directions
Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13x9-in. baking pan. Layer cheese, asparagus and ham over torn bread; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight.
Bake, uncovered, at 325 degrees for 55 minutes or until top is light golden brown. Let stand 10 minutes before serving.
Yield: 6-8 servings
Hillary
Chew on That
Go to the Food Network...Elsie Krieger..or just put strata in the search and look for her...she does healthy food and has a strata made with whole wheat bread ,brocolli,and cheese...lo-fat milk...it's killer!!.nutty tasting,made it for a party, it's a winner...
My go to healthy strata is from Everyday Foods. It's a really good make ahead breakfast and is good for quick breakfasts before work during the week. I blogged about it here:
http://jlh2.wordpress.com/2007/09/27/4-men-and-a-strata/
It's easy to substitute the ingredients to make a healthier version and I've listed a few on the bottom of the post.
Rosemary Sourdough Strata With Gruyère and Shallots
If you want to make it low fat/cal, use egg beaters (or similar) and low fat or skim milk. The Gruyère can be replaced with a low fat Swiss or Jarlsberg...although I wouldn't...
No puff pastry here. Just good bread.
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