View Full Version : Did anyone try Pear & Roquefort Strata?
09-26-2001, 09:01 AM
Has anyone tried this recipe yet? If so, what cheese did you use and how did you like it?
09-26-2001, 09:22 AM
My friend tried this as the first recipe out of the gate-- she raved about it. Her small children wouldn't touch it though. :D I'll send her an e-mail and ask what cheese she used and report back.
09-26-2001, 09:52 AM
Here's what she said:
I used Gouda... it was yummy.
I just reheated slices in the wave and they turned out fine.
One suggestion: You may want to use a little less wine (like a half cup
less) or even white grape juice would be good.
Tried the Tuscan Garbanzo Bean soup last night. Sooooo good.
This is the best d**n issue EVER!
09-26-2001, 10:15 AM
Yum, yum.........I'll give it a try. Thanks.
09-26-2001, 11:59 AM
So glad to hear about the tuscan bean soup - making it for dinner with eggplant & roasted red pepper sandwiches. It looks like it is very easy too!
This is a great issue!
09-27-2001, 10:05 PM
Since there wasn't too much action on my original post I went ahead and made this dish tonite. Sorry to say, although i RARELY am disappointed with a CL recipe I thought this one was a dog. It was ok buy very bland and uninteresting. I wouldn't make it again although the other poster might have had a good idea using Gouda. I used Blue Cheese.
09-30-2001, 05:12 PM
I made this last night, and thought it was good, though it didn't live up to my expectations based on all the premium ingredients that went into it! I made a couple changes that I think helped the recipe. First, I used day-old, peasant-style bread, which has more flavor and texture than plain white bread. I always sub something a little heartier in all bread puddings, stratas, etc. that call for white bread. I also used bosc pears, since they stand up well to cooking. I imagine bartlett pears would just disintegrate. I also used stilton, since I already had it on hand. And I used less wine than it called for. (Based on my substitutions and end result, I think the original recipe would be mushy, but that's just me.)
I probably would make it again as a side, since the flavors were good together. But I was expecting something that was extraordinary after pouring on all that stilton and riesling.
10-01-2001, 08:31 AM
I'm on the same page with NancyR and Jennett. Made this for dinner last night and I was dissapointed. I had thought that the dish would be very flavorful, but it turned out mushy and bland. I used pepperidge farms white bread, bartlett pears, columbia crest s. blanc and gorgonzola. The end result was just not very exciting...this is definitely one that sounds better than it tastes.
10-01-2001, 08:34 AM
Glad I read this, was going to make this with the cover recipe last night. Made the potato & goat cheese gratin everyone has been raving about instead, it was a good choice!
09-04-2003, 08:25 AM
I'm bringing up this old post to kick myself for not doing a search on it *before* I made it. I really wish I would have read these comments earlier.
This is the only meal I have ever dumped in the trash. :( I used a crusty peasant bread instead of white bread, and stuck with Roquefort cheese, Riesling and bartlett pears- what a waste of wonderful ingredients. At least the salad I made was edible.:rolleyes:
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