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.
There.
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 & Cheese Strata Recipe Edition
Author: Adapted from Gourmet
Recipe type: Breakfast and Brunch
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
- Spinach and Cheese Strata
- Gourmet (February 2003)
- Serves 6 to 8
- Ingredients:
- 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
Instructions
- 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.
(Visited 475 times, 1 visits today)
18 Comments
Enas
June 14, 2011 at 4:39 amHi .. I love this dish but can I replcae Gruyère with Fita cheese?
Maris Callahan
June 14, 2011 at 11:30 amGruyere has a different consistency than feta so with feta, it might not be as creamy. If you try it let me know how it turns out!
Itscheese
May 15, 2010 at 3:21 pmWow, that looks really good right about now. Thanks for sharing the recipe.
Chrissy
February 28, 2010 at 11:38 amThe picture of that strata is making my mouth water. In fact, it’s exactly what I want to be eating right now. I also love your friend’s website. I love photography, so I think I could browse websites like that all day long. (Well, that and food websites…) And those pictures of you are great!!
Medical Advice
February 23, 2010 at 1:48 pmi love it.. it look likes delicious i want to try that to make.
E.P.
February 20, 2010 at 8:38 amCute! I like how focused you look in those photos while making the strata. Also? The recipe looks delicious!
Adding it to the queue of MANY recipes I need to make…
Ashley
February 19, 2010 at 12:39 amThis sounds kind of creepy, but you look adorable when you cook!
Dana
February 18, 2010 at 6:28 pmLook how cute you are! I make a huge mess when I cook too. I’m lucky to have a huge sink so I can just keep dumping dishes in it as I go, but I still make a mess. That strata looks incredible – I’m tempted to make it for guests we are having on Saturday.
Cate O'Malley
February 18, 2010 at 10:40 amMmm, strata, savory, spinach. I am so there.
Catherine
February 18, 2010 at 5:06 amThis looks delicious, I must try it! 🙂
Kerstin
February 18, 2010 at 12:00 amWhat great pictures – they make me want to take a few action shots too! And your strata is making my mouth water!
Chez Us
February 17, 2010 at 1:47 pmLove the photos, it is fun to see people actually in their kitchen cooking. I have been looking for something new and exciting to make for dinner, adding this to our test kitchen – looks delicious and sounds easy to make!
elle michelle
February 17, 2010 at 1:02 pmI star just about everything meat-free that you make. YUM!
Natalie
February 17, 2010 at 12:28 pmThat looks so delish!
And I’m so relieved that I’m not the only one who destroys their kitchen each time she cooks/bakes. Granted, yours looks WAY less messy than mine still 🙂
bodelou
February 17, 2010 at 11:55 amnice photos!
strata always seems so good to me, but i flash back to christmas morning when my mom makes strata that i just can’t stand. i know all strata is a little different, so i am always curious to try a different version, i’ve just never had the opportunity. perhaps i will have to try this one.
mandy
February 17, 2010 at 9:57 amThe spinich and cheese strata looks fantastic and I’m excited to try it. I dont use spiniach nearly enough in the kitchen.
Those pics are great! (So are the other ones on her site.) I love knowing that I’m not the only one who makes a mess in the kitchen when cooking/baking.
kat
February 17, 2010 at 9:36 amHi there!
Daryl Callahan
February 17, 2010 at 8:37 amLol! Very cute. You look adorable and that casserole looks so yummy. I love casseroles-they are lind of like a one stop shop.