![]() Pour the milk and egg mixture over the top over the mix of bread, cheese, and add-ins. Photo by Chelsea Kyle, Food Styling by Anna Stockwell 6. Mix your cooled add-ins into the bread and cheese mixture. I'm also always into the combo of fried mushrooms, tomatoes, and bacon with fontina cheese, red chili flakes, and fresh thyme. Right now I love the combo of cheddar cheese, ham, and scallions with a good dose of dijon mustard in the liquid base. Or how about some sautéed cherry tomatoes and/or mushrooms? You're in charge. Fry up some sliced bacon or some sausage pieces, or cut up a ham steak. Only rule here is that unless it's a tender fresh thing like scallions or asparagus, the add-ins should be cooked and cooled completely before added to the strata. ![]() If you want your strata to have more going on in it than eggs and cheese (you might not), you can add up to equal parts add-ins as cheese. When you've picked and measured a cheese, toss it with the bread in the pan, leaving a handful behind to scatter on top before baking. You can also add some crumbled fresh goat or blue cheese or grated Parm or sliced Brie for flavor-just make sure to pair it with a mild meltable cheese like Monterey Jack or mozzarella for the best strata texture. Any meltable cheese will work here: Monterey Jack, mozzarella, cheddar, fontina or gruyère. So if you used two cups each of milk and eggs, use about two cups of shredded cheese. If you want a little less cheese (who are you?!) you can use a bit less. You need some cheese in there to get everything cheesy and delicious, right? Your strata can hold up to equal parts cheese as milk and eggs. Use About the Same Volume of Shredded Cheese as Milk Photo by Chelsea Kyle, Food Styling by Anna Stockwell 4.
0 Comments
Leave a Reply. |