Strata < Latin strātum literally, a cover, noun use of neuter of strātus, past participle of sternere to spread, strew, equivalent to strā- variant stem + -tus past participle suffix
Okay. Firstly, let me explain what this is. And by this I don’t mean classically (in the culinary world) but what it was to me; what it was for my dinner tonight. It was…well…a sort of look-in-the-fridge-and-make-make-something-out-of-it meal. Like much of the east coast we got hit with heavy snow today and I didn’t feel like going shopping after work. My son was out so I only had to cook for myself. So I checked my kitchen and I found some eggs, bread, onions, garlic, cheese, and a few broccoli stems (I ate the florets from them a few night ago). So this is what I made. A strata (culinarily speaking) is a cross between a frittata (or a quiche with the crust on the inside) and a sort of savory French toast. Interestingly, the French word for French toast is “pain perdu,” or lost bread, indicating the bread is stale and cooking it in that manner is a way of reclaiming it (or at least not wasting). And that’s exactly what this was tonight. This was really good and satisfying, and as far as the ingredients the sky really is the limit (but the contents of your fridge are the real limit). Anyhow, this couldn’t have been easier to make, and it hit the spot…thought I’d share the recipe.