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June 07, 2006

Comments

Rebecca

I love stratas and think they make a wonderful centerpiece for a brunch menu; this one looks particularly good.

It's funny that they would sometimes be characterized as Italian, though. It must be because the name sounds Italian to people, because in nature the dish really couldn't be less Italian.

Jen

I did the same thing with my farmbox spinach and bread. I made one radish sandwich on the bread and decided I wasn't in love with it. I would say it's funny we did the same thing, but as you've mentioned, it's such a common preparation.

I didn't get any rhubarb yet, though! My delivery day is today, so I look forward to seeing what's in the box this week.

lindy

Rebecca-no garlic, for example.
Jen-I do think it's funny, though. I think I have a radish idea. I'm not sure it's going to work though. Just picked up box #2-glad to see those strawberries!

Jen

I'm hoping to have more time to myself this weekend, so I'll have lots of time to work with the radishes. I haven't seen the contents of this week's delivery yet, but E. tells me there are strawberries... hurrah!

Tanna

Excellent, I love spinach and strata! A winning combo!

steven

I'm adding this to my list of "things to make when its not so hot outside"
This dish is more Italian than people realise, it's a frittata con il panne with some spinach and some inspired seasoning on Lindy's part. Check page 388 of The Silver Spoon.

Rebecca

I read somewhere recently that radishes on the grill are really great; I'm not sure about seasoning--maybe just tossing with olive oil. I look forward to seeing what you come up with, Lindy, because I'm seeing a lot of radishes in the farmers' market now.

As far as comparing a strata to a frittata, I don't have The Silver Spoon, but most frittatas I've seen are cooked on the stovetop, and don't have anywhere near almost 3 cups of milk in them, but otherwise I guess there is some resemblance.

Julie

I've never stopped to consider that a strata is a savory bread pudding but now that you mention it, of course it is.

This looks like a wonderful supper.

Kimberly

I'm a huge fan of any variant of pain perdu, be it savory or sweet, baked or grilled. The savory strata-like dishes I've had before didn't have much, if any, cheese; the ingredients of this read to me like a spinach quiche that is poured over bread rather than into a crust. Sounds and looks wonderful.

Sandie

Hi ladies - just a quick "thank you" from Australia. At hairdressers this morning flicking through mag and saw sausage/mushroom strata recipe which sounded interesting - trouble is for Good Friday so was toying with substituting sausage for spinach and perhaps red capsicum - anyway mucking around on internet (instead of doing farm office work - ANYTHING to put that off!?) and came across your recipe which I will try for Good Friday!

Cheers

Joe

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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