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-From the Family Circle Kitchen to your kitchen, on Parents TV. -We've got a great recipe for you today. One you're definitely gonna want to try. I'm Juli Auclair in the Family Circle Test Kitchen with senior food editor, Julie Miltenberger. How are you? -I'm doing well, thanks. -Thanks for having us over. Today, we're making strata. Savory apple strata. It sounds so good. -Yes. And it's a little bit like a bread pudding when you think about it. -It's not an omelet, it's not a quiche-- -Not an omelet, not a quiche. -but it's good for breakfast. -Exactly. Okay. -So. -Show us what to do. Where do we start? -All right. -Let's talk about the ingredients first. -Okay. Well, we're starting with two Granny Smith apples that have been peeled and cored, and cut into about 1-inch chunks. -Okay. -And then, this is 8 ounces of turkey kielbasa that I've just sliced in half and cut into half moons. -Uh-huh. -And one medium onion that's been peeled and chopped. Okay. We're gonna start at medium-high heat. And we're gonna pop that into a 10-inch skillet, non-stick, with no oil in it. You know, just because there's enough moisture in the apples to make everything mixed together. And we're gonna cook that for about five minutes over medium heat. -All right. -Lower the temperature a little bit. -Stir it around the middle? -Yeah. Just so that it's evenly, you know, spaced in the pan. You don't have to stir it continuously. -Okay. -It just is gonna kind of soften the onion, let loose some of the moisture from the apples, and make the kielbasa just a little warm. -All right. So this takes how long? -For about five minutes. -What shall we do while we wait? -Well, we go check out some knives and talk about the ones you need for your kitchen. -Let's go. -Okay. -So, you really need to have the right knives in your kitchen to cook properly. -Yeah. To make you much more efficient, and you're not gonna be, you know, kind of tearing things instead of slicing it. We start with a chef's knife. And they're very-- you know, it's a variety of length, from 8 to 10 inches. And it's great for chopping, and slicing, and dicing. -Okay. -Okay. And then, this is a utility knife. Sometimes it's also called a sandwich knife. It's a little more flexible. And it's good for kind of trimming the fat from chicken thighs, and just kind of more detailed, focused work than you would use the chef's knife for. -Great. -Then, we've also got a bread knife here. And this one is offset. So, when you're slicing, you don't bump your knuckles on the surface when you get down to the bottom. -Very smart. -Yeah. And then, the last is this paring knife. And it's pretty, you know, small. The blade's about 3-1/2 to 4 inches long, and that's good for peeling fruits and vegetables, or also even slicing very small things, like garlic cloves or even ginger. -And that's it. That's all you really need-- four knives. -That's it. Four basic knives to have at home to make your life much easier when you're making dinner. -I can get rid of the few knives that I have, hanging around the kitchen that I never use. -Exactly. -Okay. -All right. So, while we're waiting for that apple mixture to continue, I've cracked 6 eggs into this bowl. And we're gonna mix in a cup and a half of milk. So, why don't I start whisking? -You whisk and I'll pour. -I think that sounds like great teamwork. And then, we're gonna also mix in two tablespoons of honey mustard, which is there. And you can use that spoon to get it out. -Okay. -Okay. Then, we've got a half teaspoon of dried sage, and a quarter teaspoon of black pepper. And those can just both come in here. -Now, the fact that you use turkey, does that cut down in the fat a little bit? -It does. -Make it a little more-- -Definitely. Which is nice, you know to bounce it out with some-- -Yeah. -of the cheese that we're gonna add in, of course. -Of course. -Everything. -Balance it. Of course. -All right. -So, we're gonna let this cool slightly. This is a 12-ounce loaf of Italian bread. You could also use buns bread if you wanted. -If you want it to be a day older, does it matter? -No, it's fine. Same day. And I just cut it into 1-inch cubes. You can spoon that into here. So, this is a cup of shredded cheddar. We're gonna add half of it to this part right now. So, we're just gonna stir this together, so it's evenly blended. And then, we're going to pour this into the 13x9 inch baking dish that we have pre-sprayed with non-stick cooking spray. -Into the oven? -So-- wait. -Oh. -Our egg. Make sure. -[unk] again. Okay. -So, we're just gonna pour this evenly over. -I'm just in a hurry to eat it, Julie. -I know. So, there we go. We just wanna make sure that all the pieces are moistened. So, what we wanna do is actually just compress it a little bit with our hands to make sure that each of the bread cubes get some liquid in it. -Okay. -So that bakes up and is fluffy versus kinda make them croutons-- -Crunchy. -you know. -We don't want a crouton strata. -You want a little bit of crunch, but not all. -Okay. -Okay. So now, we can sprinkle the rest of the cheese over the top. And then, we're gonna cover it with aluminum foil, and bake it at 375 for 20 minutes. Then after that 20 minutes, we're gonna uncover it, and continue to bake for another 20 minutes. -Julie, this looks fantastic. -Right. And how easy was it to make? -Simple. -There we go. -Yum. -So, you can see the apples, and the kielbasa in there-- -Onion. -and the bread, and the cheese. -I need some apple. Delicious. -Okay. They're just like a bread pudding. -Uh-huh. -Julie, that is fantastic. -Good. Next time-- -What a great full dish. -Next time we have brunch. -This is what you should make. And if you'd like more great recipes, be sure to pick up a Family Circle Magazine, or check back with us,, and we will see you again next time. Julie, that's great. -All right.