ISO: ISO: Strata strategists. I want to make Strata with Chard, Sausage and Caramelized Onions

[richard-in-cincy]

Here’s the recipe and my questions follow.

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STRATA WITH CHARD, SAUSAGE AND CARAMELIZED ONIONS

4 oz. French bread, cut into 1” cubes

2 Tbs. extra-virgin olive oil

12 oz. sweet Italian sausage, casings removed

3 garlic cloves, minced

6 cups roughly chopped Swiss chard

8 eggs

2-1/2 cups half-and-half

2/3 cup caramelized onions

1-1/4 cups shredded fontina cheese

1/2 tsp. kosher salt

1/8 tsp. freshly ground pepper

Butter 10” nonstick braiser. Put bread in large bowl. In large sauté pan over medium heat, warm oil. Cook sausage until browned and cooked through, about 5 minutes. Using slotted spoon, transfer to bowl with bread. Return pan to medium heat. Cook garlic, stirring frequently, about 1 minute. Add chard; cook, stirring until wilted, 2-3 minutes. Transfer to bowl with bread.

In another large bowl, whisk together eggs and half-and-half. Add to bread mixture. Stir in onions, cheese, salt and pepper. Transfer to prepared pan. Cover and refrigerate 4-24 hours.

Preheat oven to 350° F. Bake strata until golden brown, about 55 minutes. Let stand 10 minutes before serving. Serves 6.

Williams-Sonoma Kitchen

Gifts 2006 Catalog, page 111

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Near the end, the recipe says to “transfer to prepared pan” - does this mean the braiser or another type of dish? The photo of the recipe shows the strata baked in the braiser.

I don’t have a braiser. I was thinking of halving the recipe. Should I use my 9” x 13” x 2” ceramic baking dish or my heavy-duty ovenproof 11” fry pan to bake the strata in? If using either, will the strata be too shallow to cook properly when halved? Also, if you suggest I make the recipe for the entire 6 servings, is it okay to reheat it (and how) for the next 2-3 days?

I’ve never made strata before so your input would be greatly appreciated!

 

[shaun-in-to]

I wouldn't halve it because

Yes, the "prepared pan" is the buttered braiser.

A 10-inch braiser has a volume of about 3 quarts, and there isn't much that's half that size -- you want roughly the same height/depth or yes, it will be too shallow (which might not be such a terrible thing, stratas being fairly forgiving and versatile). A loaf pan is 1 1/2 quarts.

I say make the whole thing--they reheat beautifully. Personally I would use your baking dish, or any casserole dish you have.

 

[CathyZ]

Stratas are VERY "forgiving" and are usually even better the second or third day..

I would use your ceramic baking dish and, like Shaun, I would suggest you make the whole recipe. Reheating later is not a problem with a dish like this one- you'll find it is great the next day or two afterwards.

To reheat you can either nuke it, warm it in a slow oven (but it will dry it out some so keep foil over the top if you put it in the oven) or warm it in a covered dish over simmering water.

 

[richard-in-cincy]

So it is written, and so I will make the full recipe using my baking dish. Thank you Shaun & Cathy

for your advice! I'll have plenty of premade "breakfast" during the Christmas holiday with perhaps some mimosas to wash it down....

I'll let you know how it turns out.