bigmike&nan :
Kim
I was crazy busy with chores and cooking and just had a chance to warm up, sit down and look over some of your stuff. Boy I can see some of your strata dishes will definitely be part of our Saturday morning meals. I especially like the one where you make the thing up overnight and let it rest in the fridge to bake off the next day - cool idea using bread (I can see whole wheat bread in this) for the crust. COOL
Check this out you guys... This is one of Kim's Stratas
http://www.millriverfarm.com/recipe.cfm?id=2&catname=Meat and Eggs
Thanks BigMike. You might find this interesting...
The Ham Strata recipe you selected was actually featured by Helen Moore, Food Writer, in the Charlotte Observer (NC)! DH & I owned a Bed & Breakfast in Raeford, NC (near Fayetteville, Fort Bragg). In 2005, Helen and her husband, Jack, stayed with us for 5 days when she was in town as a food contest judge for the annual Turkey Festival. I made the strata for breakfast one of those mornings. She enjoyed it so much that she wrote an article about breakfast and brunch fare that featured our B&B and that recipe. Later, we bought our farm property in 2007. The B&B property is now a rental.
Your frittata in that linked post looks grand. I'll give it a try.
BTW, I've found that quail eggs make the fluffiest, most delectable stratas, frittatas and omlettes. If you have access to quail eggs, give it a try. I sub 5 quail eggs for each large chicken egg (based on a 2 oz weight for the chicken egg).
ETA: Helen Moore retired in 2008. Here's an article about her w/photo:
http://www2.winthrop.edu/enews/Articles/Vol5/Issue7/moore.htm
Kim
I was crazy busy with chores and cooking and just had a chance to warm up, sit down and look over some of your stuff. Boy I can see some of your strata dishes will definitely be part of our Saturday morning meals. I especially like the one where you make the thing up overnight and let it rest in the fridge to bake off the next day - cool idea using bread (I can see whole wheat bread in this) for the crust. COOL
Check this out you guys... This is one of Kim's Stratas
http://www.millriverfarm.com/recipe.cfm?id=2&catname=Meat and Eggs
Thanks BigMike. You might find this interesting...
The Ham Strata recipe you selected was actually featured by Helen Moore, Food Writer, in the Charlotte Observer (NC)! DH & I owned a Bed & Breakfast in Raeford, NC (near Fayetteville, Fort Bragg). In 2005, Helen and her husband, Jack, stayed with us for 5 days when she was in town as a food contest judge for the annual Turkey Festival. I made the strata for breakfast one of those mornings. She enjoyed it so much that she wrote an article about breakfast and brunch fare that featured our B&B and that recipe. Later, we bought our farm property in 2007. The B&B property is now a rental.
Your frittata in that linked post looks grand. I'll give it a try.
BTW, I've found that quail eggs make the fluffiest, most delectable stratas, frittatas and omlettes. If you have access to quail eggs, give it a try. I sub 5 quail eggs for each large chicken egg (based on a 2 oz weight for the chicken egg).
ETA: Helen Moore retired in 2008. Here's an article about her w/photo:
http://www2.winthrop.edu/enews/Articles/Vol5/Issue7/moore.htm
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