It's My Blogiversary!!! Time to Celebrate With A “Breakfast Strata Lorraine” Recipe

Wow, time flies when you are busy baking and cooking. Another year has rolled around and I truly thank all of you who took the time to read my posts and recipes. So glad that you are coming along for the ride on this journey of mine. As I have stated in previous posts, this blog was for me to share my memories of my Italian family with all of you. That still holds true, but it is also for you as well to share your memories and food thoughts along the way. “4” years going strong, and looking forward to doing better as well as bigger within 2015.

I started writing this blog one day without knowing what or who would read my words. I just wanted to record all my culinary experiences about my family’s recipes that were handed down from generation to generation. Over the last 3 years, this blog has chronicled my development as a cook, baker, and a food lover. I can’t believe that this blog has been seen by 159 countries. Over 76,000 views by you, my readers and followers. Now that is impressive! But most of all it is a blessing and I have invested a huge part of who I am. So I need to say, “Thank you” again, without the people who have read my stories, it wouldn’t be anything more than a journal of my family’s recipes and memories. Along the way I have met amazing bloggers, friends, an incredible online community from all parts of the world, and also introduced me to many new cuisines. I hope that my recipes and stories have inspired you to create your own memories.

Not everyone will understand why you blog, but it is okay. People you never would have expected will turn out to be your biggest supporters; unfortunately, the opposite is also true. But at the same time, the blogging world can also be like high school at times, very judgmental. It’s okay to only post when I really have something to say. But at the same time, you can’t take yourself too seriously. The most important thing — which I think about with every post — is to genuinely be myself. I tell people I write as if I were talking to my girlfriends. I hope that’s how it comes across.

Thank you all so much for reading, commenting, sharing, and following me on this journey! I’m so excited to see what this year #4 has in store. I can’t wait to share it with you! But first I have a recipe that I know you will want to make over and over. This recipe is “Breakfast Strata Lorraine” very easy and was inspired by the ingredients in a scrumptious classic quiche Lorraine. This do-ahead breakfast or brunch dish is great when you’re entertaining a crowd. Assemble the strata the night before and refrigerate, then bake the next morning. (This recipe serves 12 but you can cut the ingredients back to half.)  

“Breakfast Strata Lorraine”
Serves: 12

Ingredients:
2 Tbs olive oil
1 yellow onion, sliced
2 Tsp of fresh thyme
Salt to taste, plus 1 Tsp
Freshly ground pepper to taste
1 lb spinach
1 1/2-lb sourdough bread, crusts removed, bread cut into 1-inch squares & toasted until dry (about 9 cups)
1 lb of bacon or (ham)
6 oz Gruyere cheese, grated (you can sub Swiss)
10 eggs
2 1/2 cups half-and-half

Directions:
In a large sauté pan over medium heat, cook bacon. Use the drippings to caramelize  the onions, add the onions, season with salt, pepper, and thyme, now cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a bowl.

In the same pan over medium heat, warm 1/2 Tbs. of the olive oil. Add half of the spinach, season with salt and pepper and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a colander. Repeat with the remaining 1/2 Tbs. olive oil and spinach. Using a rubber spatula, press out the excess moisture.

In a large bowl, toss together the bread cubes, the caramelized onion, spinach, bacon and cheese. Transfer to a 4-quart (4-l) baking dish. In a bowl, beat together the eggs, half-and-half, the 1 tsp. salt and pepper, to taste. Pour over the bread mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to 16 hours.

Preheat an oven to 350°F  Remove the plastic wrap from the baking dish and cover with a lid or aluminum foil. Bake for 20 minutes. Uncover and continue baking until the top is browned and the strata is cooked through, 40 to 50 minutes more.


Till Next Time…………

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