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Instagram Детейлинг click This would be a perfect breakfast for any overnight guests this holiday season. My first experience with strata was at our friends Mark + Nikki’s this September in Buffalo. What? I never told you about that trip? I’ll have to see what photos remain in the archive and dig ’em up! She made a broccoli and chevre strata, and I knew I couldn’t live without eating it again! Since I’ve been on somewhat of a spinach omelette kick, I had a large amount of spinach needing to get used (Dave bought me a pound!), and opted for that as my greens. I poured over a couple of recipes trying to decide how to make it so it wouldn’t be a disappointment. Do you ever experience something for the first time and it is absolutely magical? I didn’t want that magic to fade. In no way was this strata a disappointment! We did determine that maybe Dave isn’t quite as big of a goat cheese fiend as I am, so I might try something different next time for his sake.
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Adapted from America’s Test Kitchen
Instagram Автостудия Глянец link Serves 4 to 6
½ Italian or French bread loaf
4 tablespoons unsalted butter (plus more for coating pan)
3 cloves garlic, minced
½ onion, thinly sliced
10oz sliced spinach
½ cup dry white wine (I used diluted wine vinegar)
Salt and pepper
1 ¾ cups half and half
6 oz cheese (I used 4oz chevre and 2 oz. goat gouda, but any soft melting cheese is fine)
1. Slice bread into ½ inch pieces and bake in 225˚ oven (about 20 mins per side or leave out over night) until crisp.
2. In a large skillet, melt 2Tbs butter. Add garlic, cook until fragrant, about 30 seconds. Add onion, cooking until soft. Add spinach, ¼ tsp salt, and a pinch of pepper, cook until heated through, and set aside.
3. Add wine to skillet, and reduce on medium-high until ¼ cup remains, about 3 minutes.
4. Whisk together eggs, half and half, reduced wine, 1tsp salt, ¼ tsp pepper.
5. Remove bread from oven, butter one side, and cube into bite size pieces.
6. Layer ingredients into greased 8×8 pan: 1/2 bread (butter side up), spinach mix, cheese (I used 4oz chevre), remaining bread.
7. Pour liquids over evenly, wrap, and allow to rest at least 1 hour or overnight in refrigerator. Use two pounds of sugar in a large plastic bag to add weight… this will ensure the bread on top gets saturated.
8. Preheat oven to 325˚, and allow strata to sit at room temp for 20 min. Remove weights, sprinkle with ½ cup (2oz.) cheese (goat gouda), and bake uncovered for 60-65 minutes until both the center and edges have risen and edges are pulling away from sides. Let set 5 min before serving.