I have posted a new recipe. I've named it Vegetarian Strata. It is adapted from the
Mushroom Sausage Strata by Julie Sterchi, in Harrisburg, Illinois. I wonder if that's near Chicago. I've been to Wilmette, Illinois many years ago. Back to recipes and learning things, though, I've
adapted her recipe that will interpret into Scottish ingredients and instructions to use.
I was watching the cooking videos one day, and came across the
How to Make a Breakfast Casserole video. In Italy, it's called Strada. My father's been to Italy on holiday. He says the word means road. I wonder how that relates? In any event, My husband and I decided to make 2012 THE YEAR OF THE VEGETARIAN HOME COOKED
MEAL (YVHC) so I thought, having already decided to try this breakfast casserole, that I'd make a vegetarian version.
Quorn is my husband's choice for sausage. He even likes it as well as sausage. Not really. He is Irish. (from Kilkenny, BTW) But this is his nod towards healthy eating: Quorn sausage. Although I notice he never objects when my helper uses Richmond Irish
Sausage instead. So I tried out the technique, with Julie's recipe in front of me.
First, I should say that this week, from Christmas Eve to the day after Hogmanay, our offices are closed. So this is my week to be the Domestic Goddess. I usually have a helper through the week, and she is much sought after for her culinary skills and plain
cooking. Not especially good for our waistline, but she does use lower-fat recipes that I leave for her, and somehow she makes them taste so much better than I can manage. But I'm off for the week and a half, so she is also off, and I do the cooking and cleaning
and washing. I enjoy this. I'm also exhausted by the time it comes January and so glad to return to work and rest. God Bless all the stay-at-home wives and mothers. I wish I had the talent. I do not.
Returning to the recipe, I had gathered up my ingredients, sent Dear Hubby to the shops twice, and called him while he was still in the shop the second time! I found the right pans, got everything out and measured like the TV cooks do it. I should know I'm
not Delia Smith or James Martin. I followed all my directions, except the tomato-- the first run to the shops my husband, known for his thrift, got me two tomatoes that were on the 'use today' shelf. Fair enough. I was using it today. But the tomatoes were
too far gone. I called him, he was already in the shops for the second time and I knew there would not be a third trip. I called and asked him to get me two pretty tomatoes. He did good. I only needed one, and used the second one as a garnish. Jumping to the
end, I sliced the second tomato and put one slice on each served square. Did I mention we used this as the starter for our Christmas Eve meal with friends? So it looked very pretty. But our friends may have thought it a little strange to see the flash and
hear the clicking of the camera in the kitchen, just before being served their starter.
It was all very easy, and I made it in the morning and put it in the fridge to serve that evening. It was a good thing, really, that "soaking in" step. Because I had planned to cook it and make it, cut it and refrigerate for later. But I hadn't read the
recipe well, and thought the video only meant to put it into the fridge for convenience. But it is actually a step. So I'll have to say, there was an angel looking out for me then! It was very well received by everyone. It is very rich, but the serving is
quite small, and also it's much less dense than a quiche, for example. So it was nice as a starter. Would use a slightly larger piece for a main dish. I got 10 servings where I would usually get 8 portions.
I recommend the video and my recipe. Julie's is also very good. You really can't tell from how I've written this up, but I've used her recipe, and then mine, for about a year. Only today I've written up my own version, and I have also submitted it to Allrecipes
for the first time. We shall see.
Happy Christmas, one & all.