Saturday, August 28, 2010

Egg Strata ~ A Prelude of Things to Come

I'm back from my brief trip...and yes...most of my cargo made the return trip home. After a long, difficult summer things are looking up. I can not recall ever wanting a season to end as much as this one. I try to refrain from thinking this way, because we all know we get to a point in our lives where we're stopped dead in our tracks, wondering where on earth the time went? A point where we're sending our last born off to college questioning, why oh why were we ever so anxious for change?

If only we had the power to rewind time...go back instead of what we know were good times. But seeing that's impossible, I'm left with the only option of wishing this summer move along now...and move along fast!

So at least for me (and knowing it's wrong to wish away time) be gone summer 2010! Bring on the cooler weather, the pumpkins and the leaves! Bring out the chimineas, leather riding boots and favorite hoodie! Here's to football, seafood chowders, tailgates and pie! Here's to mums, hot cider and magazines with turkeys!

It's a beautiful day. The mornings and evenings are cool...a prelude of things to come! Here's an Egg Strata recipe my friend Amie introduced me to ~ there's a lot going on here but with just a few adjustments (noted below) it is unbelievably delicious! Keep this in mind for this fall and the next time you have company...I promise it will blow them away!

Egg Strata Vermont,
Cooking for Company, by Nicole Aloin

*Great cooked the night before and reheated in the morning
*I didn't use the entire loaf of bread
*I used 9 eggs
*It cooked for 1 hour 2o minutes
*I peeled half the apples and 1/2 left the skin on

1 loaf challah or egg bread
1/2 lb thick cut bacon (we get ours from a local pork farm)
3/4 -1 cup chopped onion
4 cups thinly sliced and halved Granny Smith Apples
1T Maple syrup
5 eggs (we added closer to 9)
1 extra egg yolk
1 3/4 - 2 cups milk
2 cups heavy cream
1 t salt
1/4 t nutmeg
pinch cayenne pepper
1 t white pepper
8 ounces chevere cheese
4 cups grated Vermont white cheddar
1/4 cup chopped fresh thyme (or basil) or 3T minced rosemary (we did a combo of mostly thyme and a touch of rosemary)
1/4 cup chopped chives
1/4 cup grated Parmesan cheese

- Butter 3-3.5 quart casserole. Cut bread into 3/4 inch cubes. Toast the bread lightly and set aside.

- Sautee bacon over low heat for 3-5 mins, until cooked thru but not crisp. Add onion, apples and maple syrup, sautee 5 mins until onion softens. Remove from heat, drain fat and set aside.

- In large bowl combine eggs, egg yolk, milk, cream, salt, nutmeg, cayenne and white pepper and set aside.

- Cover bottom of casserole w/one layer of the bread, evenly with half the chevere, cheddar, apple mixture, bacon, and herbs. Cover w/remaining bread, cheese, bacon apples and herbs. Sprinkle with the Parmesan cheese.

- Pour egg to within one inch the top of the casserole. Let dish rest covered for a few hours or preferably in the fridge overnight.

- Preheat oven to 350, bake uncovered 35-40 min (or longer) until bubbling, puffed and knife inserted into center comes out clean.

- Let sit for 10 minutes before serving. Serve with coffee.


The Food Hound said...

Ohhhhhhh, my, does this look divine! A perfect fall dish, you're right! I, too, cannot wait for pumpkins and mulled cider/wine! We're two Yankees living in the south... we take fall VERY seriously!! Even if the leaves don't change till November, they still get some great foliage around here!

Simply Life said...

oh wow, that looks great!

laurie said...

Yep, this looks REALLY good!Perfect comfort food for fall!

The Glamorous Gourmet said...

I really love this post and the recipe for the strata. Funny enough I just posted an entry with a strata recipe as well about 10 minutes ago - go figure! I just signed up to follow your fabulous blog - stop by and visit sometime at Looking forward to your next delicious post - Cheers!

Mary Bergfeld said...

I love the apples you've added to your strata. It sounds wonderful. I hope you are having a wonderful day. Blessings...Mary

Katerina said...

For the past couple of years, I've been wishing the same thing; to be able to go back to more carefree days of my past. I guess I am passing through a middle age crisis. But it's true that the best years of my life between 20 and 30 something. As we grow older things become more and more difficult. But lately I am trying to accept everything life brings to me, appreciate the good things and try to overcome the bad things with the least possible losses. This strata has so many lovely ingredients, I couldn't possibly resist.

Erin said...

Only 5 days til game day! :) Thank you for sharing this wonderful dish!

Anonymous said...

Ok, so can you also add "visiting relatives," who can't wait to enjoy your decadent cooking to your list of fall events?!?!

We miss you!

Unknown said...

Miss you too, Em! XO