This weekend I had a potluck brunch to go to and as usual I decided to try something new. I'd had strata in restaurants and decided to make it myself. Strata is basically bread pudding but savory, not sweet. It's also a lot like quiche, but without the crust and with bread in it. Whatever it's like, it's really good, you can put whatever you want in it, and it's not that hard to make. I used this spinach strata recipe and I added tomatoes too. At one point (actually many points) I thought I'd ruined it, but it's hard to ruin and came out great! You're supposed to put the stuff in the pan in layers, but after the first layer my pan was pretty full. Too much stuff! So I made two pans, but then when I went to pour in the liquid, it didn't even cover one of the pans. Not enough liquid! I figured I'd just see what happened, and it actually was fine. I do think the custard to stuff ratio was kind of high - I'd probably pack more stuff in next time so it was more dense. But it really didn't matter and I'm eating the second pan for lunches this week - anything goes, with strata!
Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Monday, January 11, 2010
Strata
This weekend I had a potluck brunch to go to and as usual I decided to try something new. I'd had strata in restaurants and decided to make it myself. Strata is basically bread pudding but savory, not sweet. It's also a lot like quiche, but without the crust and with bread in it. Whatever it's like, it's really good, you can put whatever you want in it, and it's not that hard to make. I used this spinach strata recipe and I added tomatoes too. At one point (actually many points) I thought I'd ruined it, but it's hard to ruin and came out great! You're supposed to put the stuff in the pan in layers, but after the first layer my pan was pretty full. Too much stuff! So I made two pans, but then when I went to pour in the liquid, it didn't even cover one of the pans. Not enough liquid! I figured I'd just see what happened, and it actually was fine. I do think the custard to stuff ratio was kind of high - I'd probably pack more stuff in next time so it was more dense. But it really didn't matter and I'm eating the second pan for lunches this week - anything goes, with strata!
Wednesday, April 2, 2008
Monkey Bread
Here it is, my monkey bread! All thanks to Maura. I made it in a tube pan because that's all I had. It worked fine but a bundt pan would have come out prettier. The caramelly stuff on top was amazing, once I found a way to flip it over out of the pan. And the way you can pick off the pieces and eat it with your hands is fun! Here's Maura's trusty recipe if you want to give it a try:Ingredients:
1/2 cup chopped pecans
1/2 cup sugar
1 tsp. ground cinnamon
3 cans biscuits (Buttermilk, not Grands)
1 cup firmly packed brown sugar
1/2 cup (1 stick) butter/margarine melted
Directions:
1. Grease bundt pan
2. Sprinkle pecans on bottom and up side a little bit
3. Combine sugar and cinnamon in a bowl
4. Cut each biscuit in quarters
5. Roll them in the sugar mixture and throw them in the bundt pan.
6. Combine brown sugar and butter and pour over bundt pan
7. Bake at 350˚ for 30-40 minutes
8. Cool bread for 10 minutes before you turn it over onto a platter
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