Thursday, March 20, 2008

Super Food Strata with roasted red pepper and tomato coulis

Healthy, hearty, and as simple as popping in the oven in the morning.

By Cookbad

I thought up this one for the Weekend Breakfast Blogging Balanced Breakfast Challenge!

A strata is a kind of eggy bread puddinngish breakfast dish that you make the night before and let sit overnight so the bread becomes almost custardy. It can be sweet, savory or both. It is perfect breakfast if all you want to do is pop something in the oven and don't want to do any prep. in the morning.

I've been working hard at getting my strata recipe down and think I have it.
For any kind of strata you want to make, a good guideline is:

For every 3 eggs you want use 2 cups of shredded bread and 3/4 cups of milk.
For a 3 egg strata use about 1.5 -2 cups of filling, and all the herbs and spices you like.

A couple more strata tips:
Cook your strata in a deeper souffle of oven ready sauce pan, not a flat casserole dish.

If the egg doesn't cover the bread, add a bit more.

If you are going to use a vegetable, cook it down first so it doesn't drown your strata and make it end up soggy.

Stratas do not photograph well.

Here is the recipe:
Super Food Strata with roasted red pepper and tomato coulis
FOR THE STRATA
In a heavy bottomed pan over medium heat:
2 tablespoons olive oil
Cook until soft:
4 clove crushed garlic
1 diced onion
Add:
5 oz. cremini mushrooms quartered and browned
Then cook for 3 minutes:
6 oz. baby spinach
1 tablespoon soy sauce
Let it cook a bit then in a souffle dish or deep oven proof bowl mix the vegetables with:
4 cups shredded whole grain crusty bread
1/3 cup of your choice of cheese, grated of crumbled (optional)
Beat together:
6 eggs
1.5 cups of milk
1 teaspoon salt
1/8 teaspoon pepper cayenne pepper
ground black pepper to taste
Pour the eggs over the bread and vegetables mixture, cover and set in the fridge overnight.

THE ROASTED PEPPER AND TOMATO COULIS:
Put all of the following into a food processor and pulse to blend:
1 roasted red pepper
1 tomato that has been chargrilled and peeled. You do this by just setting the tomato over your gas flame until the skin pops and turns black.
1 clove of garlic
juice of 1 lemon
salt to taste
1/4 cup EVOO
1/3 toasted walnuts

Take the strata out of the fridge 30 minutes before you want to cook it. Take the coulis out to so it has time to get to room temperature before serving.
Preheat the oven to 350.
Bake 45 minutes covered.
It should be puffed up and starting to brown.
Serve with a dollop of coulis.
That lump of orange stuff is the coulis

I opted out of the cheese, but next time I make this I'm thinking fontina.

Also, the coulis is really good all on its own. I put it on a sandwich and turned it into a dip all while waiting for my strata to get down soaking.

7 comments:

Mansi Desai said...

wow, this looks great Caroline! its healthy, tasty and does look good int eh pic!:) thanks so much for making this for WBB! see you at the roundup:)

Joe Horn said...

I just did a strata with Gruyere Cheese and Spicy Italian Sausage. I posted it on my blog. Come take a look if you have a chance and let me know what you think. Love the blog!

http://cookingquest.wordpress.com/2008/07/27/strata-with-spicy-italian-gruyere/

Thanks,

Joe

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