Last Thursday's meal was Mushroom and Herb Strata. This was the longest prep time recipe out of all 20, but with a little prep work it worked fine for a weeknight dinner.Was the recipe easy to follow?
It was. A fair amount of prep, but pretty easy to make.
Adjustments?
I decided to use egg substitute for 4 of the 6 eggs, to cut down on fat and cholesterol. Also used 1% milk. I thought those changes allowed me to use a little extra cheese! If I were to make it again, I'd cut the bread into cubes in advance and let it dry a little beforehand as they didn't really retain their shape - I felt like I was making dressing not a strata. Also, even though it's called mushroom and herb strata, the only herb is parsley! I'd add more - oregano, thyme, something, anything, to make it a little more herb-y. I always thought when you made stratas you were supposed to pour the egg mix in and let them sit overnight (and make for breakfast) or the whole day (for dinner), to let the flavors meld but maybe you don't have to.
Kid friendly?
hahahahaha. Oh, were you serious? They wouldn't touch it with a 10-foot pole. Elizabeth did, under duress, try one "no thank you bite" (take one bite and if you don't like it you can say no thank you). And promptly gagged. So they ate leftover tortelloni.
Did it taste good?
It did. A little bland.
Would we make it again?
It was pretty good. With a salad and a glass of white wine it felt like a sophisticated dinner. I wanted it to be a little more something, I'm not sure what. I think it might actually be a good side dish, perhaps? I don't know. Rich liked it. I just didn't like it as much as the Real Simple blogger did. I'd make it again but not as part of a regular meal rotation.
1 comment:
Not sure I've ever heard of a strata except it means 'layer'? But in times gone past when bread got stale leaving it sit overnight was needed.
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