The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, November 14, 2007

Do you eat strata?

Do you even know what strata is? We have a Californian in the newsroom, and he asked me, in all honesty, what strata was. Now, having grown up in West Side Cincinnati, this was a bit of a shock to me. (Well, not really). But it's the kind of thing we ate for special events in grade school in the church undercroft. How could you not have heard of it!

(And a digression - yes, it did take me until midway through my freshman year in college in Minnesota to discover that the rest of the world did not eat their chili with spaghetti. I couldn't figure out why they thought that was so weird!)

For the uninitiated, strata is a releatively simple breakfast casserole of eggs, milk, bread and cheese, usually meant to feed a crowd.

Got a great strata recipe?

We’re looking for the best, make-ahead breakfast "strata" or casserole recipes, perfect for holiday entertaining.

Please include your name, neighborhood and daytime telephone number.

I need to try some of these: sausage strata, ham and apple strata. Just wow. And if you need more choices, this B&B web site has recipes for everything from artichoke and seafood strata to grits casserole. I'm saving that link.


at 4:53 PM Blogger Lauren Bishop said...

I'm a native East Coaster and I had never heard of strata until I read this post. But then, I had never heard of goetta, chili on spaghetti or schnecken before I moved here four years ago. Clearly, I haven't lived.

at 7:44 PM Blogger RadioCarla said...

I'm from Illinois originally and we called this dish either "breakfast casserole" or the more simple "egg bake". My favorite is my southwestern version that I adapted from another recipe that called its recipe "Country Brunch". Lots of names for good food!

at 9:50 PM Blogger Earl said...

I had no idea. Didn't have this growing up in Minnesota. And I'm embarrassed to say I'm now going to have to do a Google search on schnecken. (I have tried goetta)

at 10:23 AM Anonymous Anonymous said...

I've never heard the term "strata" in my life. I always called it breakfast casserole or, growing up, "my favorite breakfast".
Don't have the recipe on hand but it's sausage, cheese, white bread, eggs, salt, pepper, dry mustard. I still make it when company is over for breakfast.

at 1:44 PM Blogger Schottzie03 said...

French Toast casserole is always a big favorite for our family. It's as simple as it sounds...in other words, there is no recipee, and each person who makes it does something different.

at 12:23 PM Anonymous Rick said...

Dear God, I want to eat the PICTURE!!!!!

at 9:29 AM Anonymous Anonymous said...

it's not just a Cincinnati thing. the NY Times has a recipe on their website: http://www.nytimes.com/2007/11/14/dining/143arex.html?em&ex=1195534800&en=b5ac87fb68269742&ei=5087%0A

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