Tuesday, December 1, 2009

Ricotta Souffle Strata

Last month Marx Foods sent me a box of fun stuff.
Mushrooms, chiles, vanilla sugar and smoked salt.
Mmmm, yummy!

Look at it all! Amazing!

I took Lobster and Black Trumpet mushrooms, added some Japones chiles and a little smoked salt. Then with a little help from the girls....

I took 11 eggs.
Yeah, eleven.
6 I used in the strata and 5 I used in the ricotta souffle top.

I layered left over challah bread with artichoke, crab, diced red pepper, the mushrooms, chiles and a little black pepper/salt.
Then I mixed 6 eggs with a cup of whole milk and poured that over the top of the strata.
Then I mixed the remaining 5 eggs with 1 cup of ricotta cheese.
Spread that over the top of the strata and baked it at 325 degrees for 40 mins.

I just wanted to show you how shiny the top was.
It was the tastiest old bread I've ever had.

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