Monday, August 22, 2016

Beach Food: Corn Tomato & Scallion Strata

We had a nice vacation at the beach last week, and of course I have to bring my own food (for breakfasts and lunches). Why leave the beach to have to buy a sandwich? My tanning time is much too important to get off that chair!

So, I bake some snacks, make a big pan bagnat (tuna nicoise sandwiches) and this corn & scallion strata for breakfasts at the shore.

A strata is just a bread pudding with a fancy name. You can use any vegetable you like, any cheese and any herb.
The basic rule is bread cubes, milk, and eggs.

The recipe is from Smitten Kitchen, but I added cherry tomatoes and mixed cheeses (used what I had).

It lasted 4 days in the fridge, and was delicious and easy!

Corn, Tomato & Scallion Strata (adapted from Smitten Kitchen):

1 tablespoon butter
3 cups fresh corn (cut from 3 small-to-average cobs)
1 1/2 cup thinly sliced scallions (both white and green parts from a 4-ounce bundle)
1 cup or a big handful of cherry tomatoes, cut in half
8 cups whole wheat, Italian, country or French bread in 1-inch cubes (I used 2 small stale baguettes)
2 cups (6 ounces) coarsely grated sharp cheddar, gruyere, or mozzarella (I mixed cheeses)
1 cup (2 ounces) finely grated parmesan
8 large eggs
2 tbsp Dijon mustard or mayo
2 1/2 cups milk (I had half & half that was ready to spoil, so used that)
1 teaspoon table salt or 2 teaspoons of a coarse sea salt
freshly ground black pepper

Generously butter a 3-quart baking dish (a lasagna or 9"×13" pan works well here too).

Toss corn and scallions together in a medium bowl. Combine cheeses in another bowl.

In a large bowl, gently beat eggs and mayo/mustard together, then whisk in milk, salt and lots of freshly ground black pepper.

Spread one-third of bread cubes in prepared baking dish, it will not fully cover bottom of dish, this is fine.

Add half of the corn, scallions, tomatoes then cheese mixture. Repeat layering twice with remaining bread, corn and cheese. Pour egg mixture evenly over strata and press down. You can also do this in one big layer if you like.
SK wants you to soak the bread for at least 8 hours before baking.....I did not do this. I let it sit for an hour, then baked it with great results.

When ready to bake, heat oven to 350F. Bake strata, uncovered, until puffed, golden brown and cooked through, about 45 minutes, it will puff up then deflate. Let rest 15 minutes before serving.

This was still delicious on day 4 reheated on low in the microwave at the beach!



KT said...

This looks fabulous - what quantity of tomatoes did you use and when did you add them?

Stacey Snacks said...

sorry about that.....

I revised the recipe to use about a cup (you can use however much you like) of cherry tomatoes, halved.

Layer them with the corn and scallions, as shown in the photos.

Thank you for noticing the omission! At least someone is paying attention out there!


KT said...

Thanks - perfect timing; I'm stirring it up right now. Tomatoes and corn to our eyeballs in Iowa - a good problem to have! Adding a ribbon of Sriracha because I like heat in my eggs. Enjoy the rest of summer!

Carolyn said...

Good inspiration! I have a loaf of kalamata bread left over that I put in the freezer and was about to pitch. Hopefully it will taste ok in this!

Carolyn said...

Just a follow up....I made this yesterday with a regular baguette. (I had second thoughts regarding the kalamata bread). Baked it this morning and it was fabulous!! Love love love!!!

Stacey Snacks said...

I had a good feeling that the olive bread would work out.....a strata is so forgiving, and the olives would have been a nice addition.

Glad you tried it w/ the baguette!

Thanks for always TRYING the recipes!