I’ve always been intrigued by GPOYW. I’ve seen some of my friends post gratuitous pictures of themselves on Wednesday.
And coincidentally, I spent this Saturday afternoon with my photographer friend Allie, who just launched a brand new photography website.
She snapped some photos as I was making a spinach and cheese strata.
Now you’ve all seen it for yourself.
Everyone knows that I’m legit, but even more importantly, that my kitchen is a mess when I cook.
I try to clean as I go, but yeah, that doesn’t always happen.
Let’s talk about spinach and cheese strata for a moment now, shall we?
Or perhaps we should just let the photo (and the ingredient list) speak for itself.
- Spinach and Cheese Strata
- Gourmet (February 2003)
- Serves 6 to 8
- 1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
- 1½ cups finely chopped onion (1 large)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg
- 8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
- 6 ounces coarsely grated Gruyère (2 cups)
- 2 ounces finely grated parmesan (1 cup)
- 2¾ cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard
- Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.
- Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
- Whisk eggs, milk, mustard and remaining ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for several hours or up to a day.
- Remove from the refrigerator and let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.