How to Turn Any Ingredients Into Strata | Off-Script With Sohla

oh huh i feel weird today people love photos where you hold a casserole and you look at it with love the holidays are right around the corner so i want to show you this really easy recipe formula really to make estrada estrada is a cross between a bread pudding and a frittata and it's perfect for the holidays because you can scale it up scale it down make it in advance twist it up with whatever things your family likes and the options are limitless i'm going to show you two today one using garlic bread for a pizza party strata it's gonna have pepperoni mozzarella marinara but of course go off script and put your favorite toppings the second strata i'm gonna show you is gonna be made with cornbread with some corn niblets corn kernels what are they called is it a niblet or is it a kernel i don't know it's gonna be cornbread it's gonna have corn jalapenos cheddar scallions it's a great savory way to start the day and uh be sure to like and subscribe if you want to see more videos where i go off script where i show you how to go off script be sure to like and subscribe for more videos where i show you how to go off script [Music] from pizza party strata the first thing i'm going to do is take some old leftover garlic bread and toast it up the reason why i like garlic bread is that it's already super flavorful so that you don't really have to do anything to it it's already delicious we're just gonna toast it it's gonna it's gonna help the custard like sink in there more you know because it's gonna be nice and dry and then toasting it is also gonna develop some nice brown flavors that's gonna really come through in the strata you can just skip this step and throw stale bread in there and that's fine but i think it's important to build flavor at every level so we're starting off with really flavorful garlic bread so that's already like we're already at a good start the great thing about this recipe is that not all recipes can scale up or down but this one it totally can so adjust it to however many people you're gonna feed or however much bread you have around you can split this recipe in half and just use like six ounces of bread and make a little six inch skillet or you could double it use a whole big loaf of garlic bread in a 9x13 casserole and have like enough strata for a party so this is going in i'm gonna bake this at 350 for about like 10 to 12 minutes until it's like toasty and golden so for my cornbread strata for my corny strata okay for my corny strata i have some cubed up cornbread that is from yesterday so it's nice and stale but cornbread unlike garlic bread doesn't have as much flavor so i'm going to season it up so if you're using just like a regular peasant bread or just a loaf of white bread i recommend taking the time season it up make tasty croutons for your base so here i'm adding three tablespoons of melted butter a little bit of smoked paprika and salt and pepper to taste and this is going to really make a big difference a lot of strata recipes they just they just use bread and they rely on the custard alone for seasoning but i think if you if you start out with tasty croutons and then you add a flavorful custard and flavorful mix-ins the whole thing is going to just be better so i'm just seasoning it up right on the tray salt pepper paprika butter but yeah you could do this you could do slices of like a nice hearty you know texas toast and toss it with olive oil and garlic powder maybe some dried herbs for the croutoni thing i kind of like to stick with dried stuff dried herbs and spices but um you know do whatever you want throw in some fresh chives it's it's gonna be just make sure that it whatever you do to this that it tastes good if it tastes good now it's only going to taste better later i want more salt i mean it's not even toasted yet already tastes good you know you want your food to taste good at every stage okay here are my cornbread cubes cubes of cornbread this is going into the oven 350 for about 10 to 12 minutes until it's nice and toasty and golden brown i need to arrange some racks hold on hold on one second are you giving people a close look of our terrible oven you know we have the worst oven in the world and we make miracles happen because we have an oven thermometer if you have a terrible oven just get an oven thermometer you'll figure it out it fluctuates between 200 and 400 degrees yep you could make your strata with bread sure that's obvious but i i think it would be great with like leftover tortilla chips for like a like a chili chile's vibe don't call it chula kela but you know instead of bread do some old stale tortilla chips in your eggy custard maybe a maybe do some like ancho chili powder finish it with some salsa some sour cream that sounds good okay now we're making our custard part okay so the base of the custard it's really it's really light we're just doing six eggs and milk two cups of milk so unlike a bread pudding bread pudding's usually got cream or half and half this is gonna be this is gonna be more light because it's like a cross between a bread pudding and a frittata you can eat you can eat like a whole bunch of this and not feel terrible you know that's the goal i like to start by whisking up my eggs real well until there's no streaks because that's i hate that when you end up with like a little bit of white nah all right i'm adding a teaspoon and a half of kosher salt so the base of your custard is going to be six eggs two cups of whole milk i think that oat milk would be really good here maybe cashew milk maybe even like soy milk i think almond milk is not like creamy enough for this um now that's really your custard you have you have your bread and you got your eggs and your milk and then from there you can kind of do whatever you want so this is a pizza party so for those pizza party vibes i've got a little bit of dried oregano and red chili flakes i think that you put oregano and chili flake in something and boom it's pizza that's all you need to make pizza right to further those pizza vibes we've got some mozzarella i'm gonna hold back on some to put on top to really make it look like a pizza but most of it's going to go in fold that in and now you think about what toppings you want i'm i'm keeping it classic you know we're just doing some pepperoni but i think that this would be great with some okay i'm a weirdo and i really like pineapple on my pizza i would do some pineapple in here with maybe some roasted mushrooms ooh crumbled sausage do like a meat lovers even but the thing to keep in mind is you can really put anything in your strata but it's not going to cook a whole lot once it goes in the oven so either go with things that are pre-cooked like pepperoni like roasted squash or rotisserie chicken or things that are going to cook really quickly spinach kale corn that kind of deal because it's not going to cook a whole lot when you get in there and you want to avoid stuff that's really watery like something like zucchini or mushrooms you want to make sure you cook it before you put it in there not just to cook the vegetable itself but also if if you do just put a whole bunch of zucchini in here it's going to be super watery you're going to lose that rich custardy vibe that we want and uh you know what's the point then huh okay so that's it now we just wait for our our bread and and like honestly we're like there this is a very easy recipe and it's great because it's a way to eat pizza for breakfast it's like bagel bites you know how you can have pizza anytime pizza party strata have pizza anytime okay and we're starting totally the same six eggs two cups of milk whisking it up with some salt and then the seasonings from there going a little crazy so i'm gonna do a little minced garlic get in there i'm gonna do some sliced jalapenos i like it spicy so i did a full two jalapenos do whatever works for you some frozen corn if it's summer and you have fresh corn that's going to be even better and then i'm going to do most of these scallions i'm going to save a little bit for the top and the same deal with the cheese i'm going to do most of the cheese and save a little bit for the top so we get that nice cheesy crunchy top which is always everyone's favorite part and then just fold this all together same deal and then i'm going to add the cornbread mix mix mix and then let's try that that's it man this is an easy one easy peasy i really want to see you guys get creative with this one because it is so easy oh croutons garlic bread crunchy i'm gonna eat one before it becomes pizza that's already tasty we know this is going to be tasty so when you combine it it's going to be exponentially tastier this is such an easy recipe you really really should just like get wild get crazy get creative you just gotta remember get your tasty tasty bread cubes get your tasty custard and then you're gonna have a tasty strata yeah okay so take a second and mix this and make sure everything gets nice and moist i know people don't like that word take a second mix this make sure everything like kind of has a second to soak up that custard now for best results set this up the night before the morning when you want to bake it pull it out for like half an hour 20 minutes let it come to room temperature and then bake it and it's going to be even better because the custard is going to like fully soak into the bread but if you want to bake it same day that's fine too do whatever you need to do to make pizza party strata happen you know i'm just folding it up it's going to be really delicious i can already tell this pepperoni though it's like clumping together we need even distribution of pepperoni even distribution i'm going to make this same day so it's especially important to take a minute right now and make sure your bread is having time to get to know that milky custard but yeah this is this is such a simple thing you can just go off script man please go off script i think that you should think about something you want to eat and turn it into strata cheeseburger strata oh get some martin's potato buns toss it in some mayo and mustard and toast it up and then do a custard just like this eggs and milk and then i would add pieces of american cheese diced pickle and onion and a little ground beef and then you got a cheeseburger straw to top it with shredded lettuce when it comes out serve it with a side of tater tots come on that sounds good right so this recipe it's super super adaptable and forgiving you can bake it in a ten inch skillet you can make it in a nine by nine inch brownie pan you can bake it in a two quart casserole dish you can double it and bake it in nine by 13. you can split it in half and bake it in a six inch casserole a six inch skillet or just a little pot like whatever you have make it happen you you really this is so forgiving and so easy so i'm going to do it in a 10-inch skillet because then it kind of looks like a pan pizza which i'm into it's going to really fool your guests they're going to think you're giving them a pizza and then you're like oh but it's a nice eggy light breakfast pizza for breakfast pizza anytime guys i'm rubbing it up with a little bit of olive oil to make sure that it comes out when we bake it and also it's like a little more olive oil than you think you're going to need but it helps you get nice crispy edges that's another reason why i like to do it in a skillet because you do get really nice crispy edges that you won't get if you do it in like a brownie pan but once again use whatever you have it will be okay here we go going in our mixture bread eggs milk pepperoni mozzarella now we're bringing in more pizza vibes i'm going to do some dollops of marinara sauce just like here and there it's kind of nice when you get a little pocket of sauce i'm also going to serve it with a little bit of extra warm marinara on the side you don't want to overdo it with the wet ingredients i'm not mixing this in because if i were to stir it in it would just make the whole thing eat really watery but by putting it on top we still get our marinara fix but it's going to be nice little pockets of it and it's not going to interrupt the way the strata bakes now at this point you can cover this put it in your fridge in the morning it's ready to go you're just gonna bake this guy but we're gonna bake it right now and oh my god the cornbread are you okay cornbread it's okay guys it's perfect we did it let's figure out who's at the door all right so i have some this is my leftover mozzarella for the top because we really want you to know that there's cheese in there and this is going to get nice and brown and bubbly which i think is a really nice contrast because the inside is going to be tender and creamy and soft so it's going to be nice to have a nice crackly top i really like to get the mozzarella on the edges so it can really brown like a detroit style pizza oh yeah get it in there get it just get some up on the sides the crusty edges are the best part you can chill this in the fridge overnight and then pull it out for about half an hour so it just kind of just can take the chill off of it before you bake it or i'm gonna go right into the oven 350 degrees for about 45 minutes it's going to be bubbly brown totally set it'll puff up a little bit oh it's so heavy cool you want to make the next one i'm going to do this one in a two-quart casserole dish and i'm going to butter up my dish i like to use my hands because i don't want to lose that butter to the paper towel i want all of that butter all of it i always use my hands and i like using softened butter over melted butter because you can get a nice thick layer and this butter is going to help the edges get really brown and toasty which is really tasty are you getting good butter smearing action huh i'm smearing it towards the camera for you what are other breads you can use breads that aren't breads brioche cubes of brioche that's good bagel biscuit biscuit biscuit strata with focaccia strata i mean really anything can be strata i don't know why people are so into frittatas i think this is better because this is like your bread's already in there so it's the full meal you got it all frittata you need stuff on the side so we're gonna give it a good mix make sure that everything the cornbread has a chance to soak up that custard all the ingredients are evenly mixed this smells really good already i can smell the garlic i can smell the smoked paprika i think that this would be also really good if you cooked a couple slices of bacon and crumbled it up and threw it in there for more of like a breakfasty feel but i also just like i think this is a really good vegetarian one because you got a lot going on with the smoked paprika and the jalapenos and the scallions i think it's a good one oh you know what would be good a french onion soup strata hold on stay with me you do you do like hearty bread season it up with like onion powder and maybe a little cheese so it gets a little freakoey when you toast it and then swap out one of one cup of milk for some really good bone broth you're staying with me and then fill it up with some gruyere top it with more gruyere caramelized onions yeah i think french onion soup strata that sounds good maybe we should have done that i know i know vegan vito's so angry today he's so angry going into the pan finishing with the extra shredded cheddar this is an extra sharp it's called seriously sharp i like i like sharp cheddar but use whatever you've got no big deal if you don't like super sharp cheese don't worry about it but i think it's really nice um with the sweet corn same deal with the pizza strata at this point you can cover it put it in the fridge in the morning boom another thing that like this doesn't have to be breakfast you could set this up in the morning on a weeknight when you're gonna be super busy and then come home pop it in the oven dinner done but right now i'm gonna bake it right away and this the scallions are going gonna go on top after it comes out of the oven for like a nice fresh crisp crunch ham cam this is this is your moment to shine oh yeah look at that so much bubbling so much sizzling it totally looks like a pizza but it's not it's not a pizza it's a strata so you can have it for breakfast with no shame okay so this is fantastic just the way it is you know it's done because when you press the center it's gonna feel set the edges are really nice and golden i cranked up the broiler just at the end to get this nice toasty bit because uh you want that nice contrast crunchy top soft tender inside now this is optional this is how i like to finish it there's this pizza place in brooklyn called de faros and this is how they finish their pizza finish with a little freshly grated parm hit it with a little olive oil and a little basil right right out of the oven when it's hot the aroma of the basil is really going to come through because it's so hot right now de faro's is actually where we had our first date we were in culinary school upstate and then one morning ham woke me up really early just bursted into the room and he's like we're going we're going now i didn't even know it was a date i wasn't even asked it was just like let's go have pizza first thing in the morning and we waited in line for like four hours and it was really really great pizza i haven't been in years but this is how he finishes every pie he's also like a million years old and pulls out every single pizza with his bare hands it's really fun to watch okay i'm kind of going hard with the cheese go as cheesy as you want you know i like a lot of cheese all right so now we've got some basil basil is really great to finish on something hot like this because the heat of the strata is going to wilt it a little bit i can already smell it as soon as the basil hits the hot strata it's perfuming the whole house basil town uh yeah de faro's he he has like a bunch of basil and he just snips it with his scissors right on top of every single pie so that's this is my ode to de faros in strata form but if you don't have basil you can skip it i'm gonna hit it with a little fresh olive oil just kind of adds this nice freshness i love finishing stuff with olive oil and it looks so glossy and just alive look at that it perks everything right up ooh that's good that's the one it's still going let's see how high you can go yeah i think it's gonna stretch longer than further oh there we go that was about as far as i was going to be able to take it anyway so good way to end i like to serve it with a little bit more marinara sauce this has just been lightly warmed right on the side just because you know you can't put a whole lot in there without it getting weird so it's kind of nice to have a little extra on the side and then you know what since we've got it i think we should hit it with more cheese and i know it looks super indulgent but it's actually not that heavy um besides the cheese you know okay there's a lot of cheese it's not that much cheese it's like eight ounces of cheese for four people it's not that heavy it's actually pretty light it's a lot lighter than eating a pizza but you get those pizza feelings oh the top is crisp can you hear that that's exactly what you want that's why i put it in the broiler for just like a minute after everything was cooked okay get a little crunchy top i'm gonna get a little bite with a little sauce [Music] this is very good the garlic bread has so much flavor already and then it has this really nice savory custard the oregano it really comes through really tastes like pizza but it doesn't feel too heavy it it it is more frittata-like you know you get a lot of egg in here so think about that when you're deciding how to you know mix this up make sure that the flavors that you're adding into your strata will go well with egg oh party should we check out the corn so much bublage so crispy on top nice and bubbly good browning so while it's right out of the oven and hot i like to hit it with the scallions because it's going to wilt a little bit and the aroma of the fresh onions gonna come through see it's so hot that the second i hit it with the scallions i smell that fresh onion and then there you go two stratas so easy i didn't even use a stove top today i didn't even use a cutting board because we used the cutting board earlier when you weren't looking you do need a cutting board the best thing to do is wait for about 10 minutes so it kind of sets before you scoop it but we're here for the cheese pull we're breaking all the rules we're going right in can you guys handle it two cheese pulls in one video i think this is like too much this might not get a good pill pull because it's cheddar cheddar doesn't stretch the way yeah no there's no pull there's no pull at all no cheddar doesn't stretch the way mozzarella does but it smells really good i can smell the corn and the jalapenos and the cheddar and the smoked paprika super steamy i like to have this with a dollop of either greek yogurt or sour cream we're gonna be real crazy today and have a little dollop of sour cream okay that wasn't very good as you can tell i am not a food stylist i'm here to make you help you make tasty food someone else can help you make it pretty i like a little sour cream a little hot sauce because i really like to bump it up jalapenos these days i don't think they're very spicy at all right what's going on with the jalapenos in the grocery store every year they're milder and milder and milder i don't understand i don't understand if you don't want a hot pepper just eat a red bell pepper green bell pepper don't take away jalapenos from the rest of us okay sorry about that let's get in here let's give this a taste this has like the perfect balance of spicy and sweet and salty the corn is a little bit sweet you get a little heat from the jalapeno a little bit of salt and you know sharpness from the cheddar i think it's delicious this one tastes really light to me too i guess because it doesn't have any meat in it i feel like i could eat this like i feel like you could eat this whole casserole and not feel too heavy time for my final strata thoughts i think this is the most riffable easiest recipe that i've presented to you yet so i really hope you go off off the script go off the rails you know this who cares about the train tracks you just need bread you need you need milk and you need eggs and then you can really throw anything you want in there these are two two dishes that basically use the exact same formula and they taste completely different this got this has all those savory pepperoni vibes you know you've got mozzarella you've got oregano chili flake this takes you somewhere else like the southwest in my dreams you know cornbread jalapenos corn scallion go crazy i want to see you guys tag me make a pizza strata make a biscuits and gravy strata make a bagel everything bagel with smoked salmon strata oh oh chilaquiles strata with tortilla chips cracker strata like a like a migas in strata form you can do this with whatever you've got around you know if you have just like random bits of bread random bits of crackers throw it into here and you've got a whole new dish and it's something new you're using up something that might have gone bad and it's all it's a lot of fun so i hope you guys try this i've been listening to your suggestions that's actually how this came about because there was a lot of people asking for a frittata frittatas are fine but strata's stratas are better so that's why this happened but stay tuned there might be something sweet coming your way in the future i'm listening i'm watching i'm gonna give you what you want so like and subscribe and see what i come up with next time here on off script of sola i got the name right this time at least thumb has recovered

Channel: Food52

Views: 250,615

Rating: 4.9652653 out of 5

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, strata, strata recipe, brunch recipes, brunch, cheddar jalapeno, best brunch recipes, best brunch recipes savory, sohla, sohla el-waylly, food52 sohla, food52, savory french toast, easy dinner recipes, easy dinner ideas, pizza recipes, pizza, custard recipes, custard, french toast, what to cook for dinner, what to cook, what to cook with bread, leftover bread, leftover bread recipes, how to make strata

Id: LKCIrS-HZO0

Length: 26min 8sec (1568 seconds)

Published: Mon Dec 07 2020

Reddit Comments

[u/Snoo14215]

This is the definitive strata video. Cheeseburger strata!

[u/ohnoitslubu]

Two cheesepulls in one video?!

[u/Lokaji]

The pizza one was calling my name.

[u/Snoo14215]

Wondering if Sohla's cookbook will feature 5 base recipes with 40,000,000 variations.

[u/tmandrea]

I love the SaltCamTM for close up on the seasoning action!

[u/clarkkentshair]

This was such a "Sohla" video! I like that she feels comfortable and confident now to be a little bit edgy/sassy, e.g. so unashamedly touting that stratas are better than bread puddings and frittatas. Her listing out all the variations at the end was such a cool peek into her creative mastermind at work.

Did anybody else get kind of freaked out seeing the red stains on the cutting board? I rewound the video a bit after I spotted it, to make sure it wasn't from cutting herself earlier... but it looks like the spots were there from the start, and they were kind of too bright red to be blood anyway.

[u/Emptymoleskine]

Ooh.

Thank you for posting!