Comments on: Fantastic Breakfast: The Savory Sourdough Strata http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/ the hyperglobal meets the hyperlocal -- ethnic markets meet farmers' markets Thu, 29 Jul 2010 02:50:36 +0000 hourly 1 http://wordpress.org/?v=3.0 By: @breakawaycook http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4795 @breakawaycook Thu, 21 Jan 2010 22:58:10 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4795 Delia gets annoyed when I take four hours to read the Sunday Times. Including the crossword, of course! :^) Delia gets annoyed when I take four hours to read the Sunday Times. Including the crossword, of course! :^)

]]> By: Carolyn Jung http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4794 Carolyn Jung Thu, 21 Jan 2010 01:32:18 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4794 Never thought to use yogurt in strata. But I can see how it would be wonderful. Thanks for the tip. I love a good, hearty, cheesy strata, and this one looks like the perfect thing to wake up to while reading the Sunday NY Times on a lazy weekend. Never thought to use yogurt in strata. But I can see how it would be wonderful. Thanks for the tip. I love a good, hearty, cheesy strata, and this one looks like the perfect thing to wake up to while reading the Sunday NY Times on a lazy weekend.

]]> By: JessyF http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4793 JessyF Mon, 18 Jan 2010 14:13:44 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4793 Stratas freeze very well, assembled and 'soaked' but not yet baked. Great for individual/family portions, or larger ones for groups. Very versatile, a whole new world! Stratas freeze very well, assembled and 'soaked' but not yet baked. Great for individual/family portions, or larger ones for groups. Very versatile, a whole new world!

]]> By: @breakawaycook http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4791 @breakawaycook Tue, 05 Jan 2010 06:53:22 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4791 Celia's fried mush sounds faboo. I ate fried eggs like that when I was a kid, too.I've got some duck fat on my counter, I think I'm going to do that for breakkie tomorrow. Matzo! Brilliant. I'd love to hear details on that matzo lasagna, Eva. Celia's fried mush sounds faboo. I ate fried eggs like that when I was a kid, too.I've got some duck fat on my counter, I think I'm going to do that for breakkie tomorrow.

Matzo! Brilliant. I'd love to hear details on that matzo lasagna, Eva.

]]> By: Eva http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4790 Eva Tue, 05 Jan 2010 01:49:32 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4790 This recipe reminds me of a recipe for Passover lasagna. Hold on---the Passover recipe uses matzo instead of the bread, of course. So easy and delicious that you may want to cook it year-round. The reason being that the matzo, unlike the lasagna noodles, do not need to be pre-cooked. And no soaking overnight either. I think matzo could be substituted in Eric's recipe with great results. This recipe reminds me of a recipe for Passover lasagna. Hold on—the Passover recipe uses
matzo instead of the bread, of course. So easy and delicious that you may want to cook it year-round.
The reason being that the matzo, unlike the lasagna noodles, do not need to be pre-cooked. And
no soaking overnight either. I think matzo could be substituted in Eric's recipe with great results.

]]> By: Winnie http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4789 Winnie Sat, 02 Jan 2010 03:11:05 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4789 I'm on a savory breakfast kick as well; this looks amazing! I'm on a savory breakfast kick as well; this looks amazing!

]]> By: Celia http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4788 Celia Thu, 31 Dec 2009 18:27:58 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4788 Two breakfasts my mom made a lot were eggs fried in olive oil -- the edges of the whites get crisp and lacy and wonderful -- and fried polenta, or fried mush as we called it. She'd make the polenta the night before, chill it overnight in the fridge in a loaf pan, then fry slices of it, probably in butter though olive oil may have been involved. We'd eat it with maple syrup. Two breakfasts my mom made a lot were eggs fried in olive oil — the edges of the whites get crisp and lacy and wonderful — and fried polenta, or fried mush as we called it. She'd make the polenta the night before, chill it overnight in the fridge in a loaf pan, then fry slices of it, probably in butter though olive oil may have been involved. We'd eat it with maple syrup.

]]> By: @breakawaycook http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4785 @breakawaycook Tue, 29 Dec 2009 18:45:11 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4785 Good to know about not really needing to soak overnight -- thanks Deanna. Good to know about not really needing to soak overnight — thanks Deanna.

]]> By: Deana http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4784 Deana Tue, 29 Dec 2009 18:33:05 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4784 This look great Eric! We've done a strata before using zucchini, sun dried tomatoes, onion, goat cheese, fresh basil, and challah - sweet and savory summer flavors. I think they're great for a brunch - and they're easy! I found that letting it sit on the counter while the oven heats up is enough time for the liquid to soak through the challah version. Denser bread, which is probably more traditional, takes more time. <a href="http://blog.cookingwithtraderjoes.com/2009/06/23/summer-squash-strata.aspx" target="_blank" rel="nofollow">http://blog.cookingwithtraderjoes.com/2009/06/23/...</a> Pretty sure it's of Italian origins - "strata" meaning "layers" Cheers, Deana This look great Eric! We've done a strata before using zucchini, sun dried tomatoes, onion, goat cheese, fresh basil, and challah – sweet and savory summer flavors. I think they're great for a brunch – and they're easy! I found that letting it sit on the counter while the oven heats up is enough time for the liquid to soak through the challah version. Denser bread, which is probably more traditional, takes more time.
http://blog.cookingwithtraderjoes.com/2009/06/23/...

Pretty sure it's of Italian origins – "strata" meaning "layers"

Cheers,
Deana

]]> By: @breakawaycook http://www.breakawaycook.com/blog/2009/12/27/fantastic-breakfast-the-savory-sourdough-strata/comment-page-1/#comment-4783 @breakawaycook Mon, 28 Dec 2009 20:19:36 +0000 http://www.breakawaycook.com/blog/?p=2490#comment-4783 Potato strata sounds pretty good! As long as it's not the one Zora describes! I'm kind of amazed I haven't heard of this dish until recently.... I'm assuming it comes from Italy? Does anyone know? Potato strata sounds pretty good! As long as it's not the one Zora describes! I'm kind of amazed I haven't heard of this dish until recently…. I'm assuming it comes from Italy? Does anyone know?

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