285003 Fri May 05 11:24:58 -0700 2006 8 31 Home Cooking 0 1525170 I am having brunch for 4 on Sunday. I would like to have a strata or frittata- do ahead. I am also going to have grilled bacon, bagels, scallion cream cheese and a fruit salad, bloody marys' and blood orange mimosas. what do you like better frittata or strata-I like a moister egg- which would that be. TIA Fri May 05 11:24:58 -0700 2006 0 cocoagirl 1 1525180 I love frittata and Epicurious has a great recipe for a smoked salmon & cream cheese frittata that is really moist and light. I've made this for a few brunches and people always love it...there is never any left over. Enjoy! Link: http://www.epicurious.com/recipes/recipe_views/views/108498 Fri May 05 12:14:24 -0700 2006 1525170 0 iLoveFood 1 1525181 I've never made a strata so I can't help you there - though don't most (or all) of those have bread? If so, I think a fritatta might be a nicer, lighter accompaniment since you're already having bagels. I also think it would be moister as there's no bread to absorb the egg. How about a fritatta topped with sliced tomatoes, lightly sauteed spinach and gruyere or fontina? I think the flavours would work nicely with the bacon and scallion cream cheese. Sometimes I top my fritatta with arugula that's been lightly tossed with EVOO and sea salt - it makes for a pretty presentation and the salad adds a nice textural contrast. Your menu sounds yummy. Enjoy - nothing better than week-end brunch! Fri May 05 12:14:40 -0700 2006 1525170 0 peppermint pate 2 1525232 the fontina and arugula sounds like what I saw on Epicurious and might do- I think know I will add the tomaatoes- thanks. Fri May 05 15:27:53 -0700 2006 1525181 0 cocoagirl 3 1525234 Cool - I think I originally got the idea from Bill Granger's first cookbook (which I love!). Fri May 05 15:51:44 -0700 2006 1525232 0 peppermint pate 1 1525193 I like frittatas a LOT and make them from whatever I have on hand frankly. I like them full of vegetables. Combinations of zucchini onion and red pepper; potatoes, onions and red pepper and/or leeks; mushrooms and onions; tomatos dipped in a mix of breadcrumbs and parmesan w/sauteed spinach...well you get the idea. I sautee the veggies in oil and butter and season them; add the beaten eggs - I like using about 6 whole eggs and 6-8 egg whites - poured over the veggies. Cook on a lower flame till almost set, sprinkling grated cheese on top if you like; put in middle of oven under broiler till top brown. Slip out of pan onto serving plate and hold at room temp or put back in oven to heat slightly after your guest arrive, as you like. Delish! Fri May 05 12:54:08 -0700 2006 1525170 0 Joyce Goldstein 1 1525195 I make a killer green chile/cheese strata. Google those words for several recipes. It is eggs, milk, green chiles and cheddar in a pyrex baking dish. You can make it hours ahead (prep time is 10 minutes) put it in fridge and bake when you're ready - takes about 45 miutes in the oven and everyone raves!! I think a frittata takes too much cooking and watching time - this does not. Fri May 05 12:58:38 -0700 2006 1525170 0 Claree 1 1525271 I made this strata for a brunch last Spring, and people were all asking for the recipe. It's done in a springform pan, and it's presentation is really grand. I would highly recommend it, and it's really easy, but gotta make it the nite before. HAM AND CHEESE STRATA 1 loaf French bread, cubed (crusty long type) 1 lb. deli ham, sliced, and diced 1 lb. brick cheddar cheese, shredded ½ c. grated parmesean cheese 3 green onions, chopped 15 medium eggs 2 egg yolks 4 cups half & half (or light cream) 2 tespoons Dijon mustard Combine the bread, ham, cheddar and parmasean cheese, and green onion in a large bowl. Beat the eggs, egg yolks, half & half, and mustard in a medium bowl. Pour over bread mixture and stir until moistened. Cover and refrigerate for 8 hrs. or overnight. Preheat oven to 350 degrees. Butter a 10-inch springform pan, and place on a large cookie sheet. Pour strata mixture into center of springform, making sure it spreads pretty evenly. Bake for approximately 1-1&1/2 hrs. After it has been baking for 30-40 minutes, cover with foil, so top does not become overbrowned. Bake for approx. 1hr to 1&1/2 hrs. Check with a knife in the center, and it should not be loose. Let cool for twenty minutes, and cut around edges with knife to ensure it has separated from sides. Take off “spring”, and place on platter. Serves 10-12. Fri May 05 19:18:50 -0700 2006 1525170 0 mcel 1 1525410 I had never heard of "strata. Finally found very limited Google list under "stratta" which provided recipes for different versions. Anyone have any background, know where it originated? Sun May 07 09:52:40 -0700 2006 1525170 0 Tom