Butternut Squash and Kale Strata with Multigrain Bread
A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.Slideshow:伟大的地层的食谱
A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.Slideshow:伟大的地层的食谱
Taste was very blah. needed some more distinctive tastes in it like sun dried tomato, artichoke heart, choirzo, pancetta or something like that. It was a lot of steps and work - pans and bowls and takes a long time to get it together for a mediocre flavor. I don't think I'd make again.
Brought to a neighborhood brunch. Was a big hit. Will be making for my overnight guests after Thanksgiving. A perfect dish.
这是美味的。我的朋友们吃了秒!这是我ust like a savory breast pudding, so it would be an excellent way to use day old bread. I made it for brunch and I love that it's do ahead. The only negative thing I have to say is that it's rather complicated and the prep takes a long time. It took me about 1.5 hours to roast, caramelize, sautée, and make the beschamel. I would say the amount of prep required makes this an intermediate level dish. Nothing takes a lot of skill, there are just a lot of steps and I think it would be overly complicated for a novice cook.