Did anyone try Pear & Roquefort Strata?

[NancyR]

Has anyone tried this recipe yet? If so, what cheese did you use and how did you like it?

[lisas3575]

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.

[lisas3575]

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!

[NancyR]

Yum, yum.........I'll give it a try. Thanks.

[auntjojo]

lisas3575,

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!

Jo Anne

[NancyR]

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.

[Jennett]

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.

[GretHall]

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.

[pammy]

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!

[KristaMB]

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: