We're in a recession! We're out of a recession! Whatever the current CNN status is, your average eater is a little strapped and cautious at the moment...
So it seemed an appropriate time to address this comment:
What does the effing f o o d i e eat when she is home? Us humble ham 'n eggers want to know.
Short answer: Scraps. If it can't be finagled from rotating produce and pantry power, I'm probably not eating it at home...which boils down to lots of cold udon, bean soups and homemade pizza:
...and eggs. LOTS of eggs.
One may be inclined to blame the economy for my egg-sucking ways, but I've always been grossly fond of them. Those closest to me know that I adamantly believe EVERYTHING can be improved by putting an egg on top, and that the only thing better than brunch is brinner.
The recipe I'm about to share is totally money for the following reasons:
- It's stupid-easy, but to impressive effect.
- It can (and should!) be made ahead of time, for as many or as little people as you need.
- It costs mere pennies to make, and encourages scavenging/repurposing.
TahDAH!
<Readers squinting> Is it quiche? Bread pudding? Souffle?
Yes and no, to all of the above. It's strata! Think savory bread pudding, but puffier and more custardy, with more egg than bread. It's the answer to your large-scale brunch-making prayers, the quiche-esque solution for those with no talent for crust-making or fluffing egg whites.
Don't let the golden-brown crusty look fool you--as intact and tough as that crusty bread looks in the picture, the long soak ensures that the whole is soft and yielding, with nary a trace of dryness. I served this bad boy with a spoon!
Some basic principles:
- Use stale or toasted hard-crust bread: It's time for that half a rock-hard baguette to shine! With the moisture drawn out, the bread will be more receptive to soaking up your custard mixture, making your end result puffier and crisper on the exterior, and more tender on the interior.
- Use whatever you have on-hand (or, whatever appeals to you at the moment): Magically, if you use whatever odds and ends you've got, your strata is likely to be just as delicious as if you choose to procure special ingredients. It's a recipe that dresses up as easily as it dresses down, whose success and eater-satisfaction is not dependent on pricey add-ins.
- Think omelette with your fillings: I.e., precooked.
Roasted/grilled/sauteed veggies, browned sausage, melting cheeses--nothing raw or weepy, as
you'll overcook your eggs trying to cook the fillings, or create an
excess of liquid that won't cook off in time (mmm, swampy strata).
- Give yourself time: Strata requires very little active preparation, but soaking = love. Rush egg/bread bonding time at your own peril. If you want to have strata for dinner, toss it together that morning or afternoon; if you want it for brunch, assemble the night before.
Ready?
Continue reading "Recession Recipe: Brekky/Brinner Strata with Arugula and Gouda" »









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