With the holiday season upon us, we find ourselves reflecting on the past year and on those who have helped us shape our business.
It is in this spirit that we say "thank you" and extend our best wishes to you and your family for a joyous Holiday Season and a Happy New Year!
To help make the most of the holidays with your family and friends, here's an easy-to-make sourdough strata recipe sure to be a hit at a party - enjoy!
Sourdough Strata with Tomatoes and Arugula
Ingredients
- 8 plum tomatoes, quartered lengthwise
- 1 tablespoon chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 cups whole milk
- 8 large eggs
- 10 ounces fontina cheese (about 3 cups)
- 1 cup grated parmesan cheese
- 1/4 teaspoon cayenne pepper
- 1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
- 4 cups chopped arugula
Directions
Preheat the oven to 350 degrees. Toss tomatoes with thyme, olive oil and a 1/2 teaspoon each of salt and pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, (about 1 - 1 hour, 15 minutes). Cool completely.
Whisk milk, eggs, fontina, 3/4 cup parmesan, cayenne pepper, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and arugula; toss to coat. Pour into a 3-quart baking dish and top with the roasted tomatoes. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees. Sprinkle the strata with the remaining parmesan and bake uncovered until golden brown and almost set (about 45 minutes). Turn off oven, but keep the strata inside 10 minutes before serving.
Yields: 6 servings.