I wrote my first post on Bouillabaisse for the Emeril Lagasse, One-Pot Wonder Bloggers Party, while in Pensacola with my husband who was on call.  Last weekend, we traveled the area and stopped by some of my favorite farmer’s markets, and also as paid a visit to Mary and Paul, owners and cheese makers of the award winning cheeses at Sweet Home Farm in Elberta, Alabama. I have so many people and places I can’t wait to share with fans of 30AEATS, so keep reading!

When I arrived home Tuesday to 30A, I quickly found that I had no Internet. I called the company who I have been with for six years, and they did not have any record of my existence! It was surreal, like in the movies when the character’s life is wiped out, but he is still alive and no one remembers him!

Without Internet until Friday (I am tethering to be connected now), and with a crew of tile men who had ascended on our home to rip out two showers with leaking pans and replace tile, I decided all I could do was cook, and so it began.

The One-Pot Blogger’s party continues with my second post, a delicious Skillet Strata that my son and I easily devoured. I made three other dishes as well, which I will be sharing in following posts along with a Zak giveaway!

Strata is always a favorite at our house, especially on Christmas morning when we have it with Poppy’s Cheese balls. This Strata is completely different than mine though, as the recipe calls for Canadian bacon, Gruyere cheese, nutmeg and spinach. I am also used to using a casserole dish, but followed Sizzling Skillets and other One-Pot Wonders recipe advice, and kept the dish in a skillet. My son will not eat spinach, so I opted to use broccoli and also a mixture of Gruyere and Cheddar, but I do think spinach and Gruyere alone are the best choice for this dish.  The Strata rose well, stayed creamy in texture, and browned beautifully on top. Needless to say, I was pleased.

Below, you can check out my cute dog Oliver. He sits in his special corner right below the stove every single time I enter the kitchen. He is always hoping I will turn on the stove so that he can warm his backside, or that I will “accidentally” drop a crumb.

Ingredients

  • 3 cups half and half
  • 10 large eggs
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon salt
  • 8 cups 1 1/2 to 2 inch cubes Italian bread (a 14 to 16 ounce loaf)
  • Nonstick cooking spray
  • 3 tablespoons unsalted butter
  • 8 ounces Canadian bacon, chopped into 1/2 inch pieces
  • 1 small onion, chopped
  • 1 teaspoon minced garlic
  • 1 pound spinach, cleaned
  • 8 ounces Gruyère cheese, grated(about 2 cups)
  • 1/2 cup finely grated Parmigiano-Reggiano cheese

Preparation

  • In a large bowl, whisk together the half and half, eggs, pepper, cayenne, paprika, nutmeg, and 1/2 teaspoon of the salt. Add the bread, cover, and set aside for at least 1 hour at room temperature and up to overnight in the refrigerator.
  • Preheat the oven to 400°F.
  • Spray the bottom and sides of a 12- inch ovenproof skillet generously with nonstick cooking spray. Add the butter and melt it over medium- high heat. Add the Canadian bacon, onion, garlic, and the remaining 1/4 teaspoon salt and cook for 2 minutes. Add the spinach and cook for 1 minute longer, until wilted. Remove half the mixture from the pan and set aside.Reduce the heat to medium.
  • Using a large spoon, add half of the bread mixture to the pan. Sprinkle half of the cheeses over the bread, then top with the remaining half of the spinach mixture. Spoon the remaining bread on top and finish with the remaining cheese. Bake the strata until puffed and golden brown and the center is set, about 30 minutes. Let stand for 5 minutes before serving.
  • To serve, loosen the strata by running a rubber spatula around the sides and bottom of the pan. Tilt the pan, give it a slight shake, and allow the strata to slide onto a serving plate. Alternatively, leave the strata in the pan, cut into slices, and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

6 + five =