How to Turn Any Ingredients Into Strata | Off-Script With Sohla
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- เผยแพร่เมื่อ 11 ก.ค. 2024
- Sohla El-Waylly explores strata, the love child of frittata and bread pudding. Picture: a tender, fluffy egg custard soaking into toasty bread and wrapping around the mix-ins of your choice. All you need to make strata is bread of any kind, from stale brioche to yesterday’s biscuits, milk, eggs, and mix-ins. It’s the ideal brunch dish to assemble the night before. But don’t let the eggy custard limit this dish to breakfast; prep your strata in the morning with any leftovers for the fastest weeknight dinner. This recipe can be easily scaled down to use up a little bit of this or that, or doubled to feed a large family. READ MORE ABOUT STRATA ►► f52.co/3oyW3SO
CHAPTERS:
0:00 Intro
1:13 Let's Get Toasty
4:58 Custard, Straight Ahead
9:12 Bring It All Together
17:25 Grab a Fork
21:44 Strata #2: Cornbread
GET THE RECIPES
Cornbread Strata With Cheddar & Jalapeños ►► f52.co/3qCHKhx
Pizza Party Strata With Garlic Bread & Pepperoni►► f52.co/39Pte0f
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I love how Sohla knows how to go full fine dining chef but also gets so excited about making cheeseburger strata with American cheese. She’s so chill and realistic about how people actually eat
She’s super chill, humble and unpretentious !! I really appreciate that !!
It doesn't hurt that Sohla opened/ran Hail Mary (high end American).
If I ever worked at a three Michelin star restaurant I’d still eat American cheese!
This is how you can tell Sohla is a consummate professional in the kitchen: she is an inexhaustible fount of new ideas and can come up with half a dozen original spins on literally any recipe at a moment's notice.
I can think of a lot of combo's the day after Thanksgiving/thanks
The recipie looks good, but what is "left over garlic bread"? never heard of this.
She must mean hide an extra loaf to be used for this
🤣🤣🤣🤣🤣🤣🤣
went straight to the comments when i heard that
You make the garlic bread ahead of time. Like the day before if you want. If you don't know what garlic bread is, can't help you.
I said the same thing to my husband 😂
Watching Ham’s arm suddenly shoot into frame was unexpectedly hilarious 😂
Ham cam
Sohla going full strata creative train at the end is basically peak sohla energy and basically why we're all here
I just love how insistent Sohla is that we should NOT follow her recipe, and go off script and keep riffing. Also clearly you people need to get over frittatas!
that's what cooking at home should be. that's also the best way to not be wasteful and use everything that you have in the fridge/pantry.
I love that she does that too, but let’s dial back on the frittata hate! 😭
@@dmidhordenko2676 I'm too lazy to measure stuff and go out for specific ingredients (and trying to save on money and waste like you say), so I always try to make what I want work based on what I've got. I'd say it's an 80% success rate, good thing my brother isn't picky 😁
I’m with you on the frittata hate, but I have chickens and am always looking for ways to use up eggs. This looks like it could work for me. Will have to bake some bread so I can try it.
Honorable mention: Sohla's extremely cute pink romper.
Yes!
She's a good cook and adorable.
She always dresses so comfy when she cooks. Goals.
I hate rompers... This one was soo cute though. lol
Honorably mention: ruining BA and leaving
I see Sohla, I click. That simple.
stupid
@@td866 are you poor?
I feel like i’m seeing Sohla’s personality shines in every single video that she had done with so many channels. Back in BA, we’ve seen her a bit, not a lot, but we saw her. In Babish, it feels like we are getting to know her more, but for me, in this video, we are seeing a lot more of Sohla and i could not be any happier! Love to see you this shining and glowing Sohla! And thank you to Ham too! Love you Sohla!
Looks to camera B "You staying with me?" As she dreams up French onion strata. I freaking love Sohla 😊❤️
I made that today inspired by this, pretty damn good. Didn't have white wine at hand though , that would have made it better in retrospec
Reuben strata?? Toasty rye/pumpernickel croutons, corned beef, shredded swiss, finish with kraut?
I would eat the heck out of that! My favorite comments on Offscipt videos are people coming up with their own spins
😮
Yes!
that sounds delicious
I just posted this and deleted after I saw yours!
“You can have pizza for breakfast without any shame.” Bold of you to assume I feel shame when I eat actual pizza for breakfast.
Jokes aside, love Sohla and the energy she brings! So glad F52 picked her up.
😂😂😂 totally, I shamelessly eat pizza for breakfast pretty much every time I have pizza the night before. Love me some pizza for breakfast. Plus there's just more time during the day for you to burn it off 🤷♀️
"Pockets of Marinara" is like the final song of the first act of a musical about an Italian restaurant.
wait, Sohla Sings too?!?!
@@ghostfather1390 sebepsiz 5es5s6s
Ratatouille the musical
love seeing ham's arm bc we stan supportive husbands !!!
Shout-out to cameraman Ham. CameraHam.
HameraMan
Good job Ham, love the flower tattoos bud
Real man stuff❤️💯
Hamera.
HamCam
That's Sohla's husband.
“I’m listening. I’m watching. I’m gonna give you what you want.”
Um... OK SOHLA I’M HERE FOR IT
She finally didn't forget an ingredient, I feel both proud and oddly disappointed.
Just wait for the follow up video! Haha
Or she forgot it so thoroughly that she's only remembering it now.
It was the cornbread in the oven this time.
I love how Sohla takes this simple recipe and launches it into the STRATA-sphere!
.... ill see myself out.
Fabulouso!!
Sohla: "... moist. I know people don't like that word."
*throws head back and laughs*
She's so fearless, I love her
English is not my firts language and i really don't get what's the deal with moist.. anyone care to explain?
@@AndreaIris86 English was my first language, but not the language I ended up speaking for the bulk of my childhood, and I have no particular aversion to the word. I believe it has to do with people associating the word with bodily fluids, and with things like musty and moldy basements. For me, as far as the human body goes, I associate the word moist with moisturizers and lotions, and thus, healthy skin that is not dry or flaky. I also associate it with Moist cakes, because who likes to eat a dry cake? Lastly, and speaking of eating, this brings us to a certain body part which should be moist, in order to avoid excessive and uncomfortable friction.
@@fordhouse8b Yeah I like to say that people who hate the word “moist” have dirty minds. It drives me crazy! It’s a great description for foods that are not dry.
@Andrea Regina Native english speaker here! I think it’s more about the sound or ‘feel’ of the word than the meaning? When you say moist, it involves a lot of mouth and lip movement for American English speakers. I don’t have any problem with it but I guess some people do. Hope that helps!
Okay hear me out. Store-bought everything bagels, with smoked salmon, cream cheese, capers, red onion, and dill.
That sounds amazing!
She said that right at the end - yessss
My only worry might be the oven's effect on salmon. When she talked about splitting the batch into two, that might work for a double decker riff as well. Leave the cream cheese and salmon out of the egg/bread mix, and once the two halves are done, spread the cheese and salmon over the top of one, then place the other on top. Finish with fresh dill and chives for that aromatic effect, and voila. I'm definitely trying this.
That's very similar to how I make my frittata/omelettes. Obviously no bread in either of those. and I just sub the cream cheese with a soft goat cheese, sometimes I add shrimp, sometimes I don't.
Stratas are the best damn things ever. They're also fantastic if you're a novice bread baker and have a bunch of mediocre bread to use
that's a great point actually
Great point because my last sandwich loaf was umm... 🙄😂
@@dacutestdimples random, but you are so pretty!!
@@Rea13434O thank you! You are so kind ❤️
Something that I think I will experiment:
- stale savory pretzels toasted with melted butter, smoked prapika and mustard powder;
- yogurt or buttermilk instead of milk in the custard, in which goes garlic powder, scallion, red bell pepper (previously sauteed with olive oil) and sausage/wurst.
Served with chilled beer, mandatory.
Awaiting the field reports on how these ideas turned out!
i´m def trying both of these out
So
The bread cubes used in turkey dressing.
Thanksgiving leftovers: Cubed turkey veggies etc.
English muffins, ham, hollandaise on top: Eggs Benedict Strata!
I made a version of this and can confirm - delicious!
That sounds like a delicious Christmas breakfast!
I love the concept of Off-Script. This is a very realistic take on how most home cooks prepare meals - taking a base concept a adding what is available to you. Love these videos!
just watched the Harper's Bazaar Sohla vid and was like "damn I could watch more Sohla right now" and then THIS UPLOADS!!!
Oh no, I missed a Sohla vid! Thanks for pointing this one out. 😁 #sohlatakesovertheuniverse
I'd love to see Sohla make blondies some day, they're so versatile and so often overlooked in favour of brownies. I've made apple pie blondies and speculoos blondies and they turned out beautifully, but I'd want to see what Sohla could come up with
Yum!
I’m yet to have a good cakey blondie, I had a brandy butter one the other day and it was like eating super sweet fudge. I could’ve made balls of the stuff, it was that malleable 😭
@@BethyCaraBethy Google Everyday Annie Basic Blondies! It's a great base recipe for riffing. If I can get my hands on Lotus cookie butter I'm gonna try that speculoos blondie idea @Will mentioned.
I made some nutty, sweet, interesting ones for a friend - www.beyondthebleedingobvious.com ☺️
Sharing this for anyone who sees this, but she recently made blondies on Food52!
finally a chef who says "it's easy" and it actually is. we love culinary honesty 💞
"You can eat a whole bunch of this and not feel terrible, you know, that's the goal." I felt that deep in my soul Sohla, thank you.
Sohla has such a calming energy, she makes me feel so safe and comfortable
“OMG, the cornbread, are you ok, cornbread?” 😂😄👍
Planning when I can make a french onion soup version. That sounds so good and so much easier than making the actual soup. Also, we all know that the best part of french onion soup is the crusty, cheese, onion covered bread. Seems like a win
I cannot wait for a cookbook from Sohla. She’s so smart and creative. Love her
Yeah, a cookbook !!😋
@@laureblau1241 on a recent Bingeing with Babish video, she announced that she’s had several book offers and one will come some time next year
@@ASparks Yeah !!! Thanks, I completely missed this news !!🤗
She had TWELVE offers!!! And for good reason. I’m so proud 😭
@@Grace-ez2ot SHE DESERVES IT !! PERIODT !!
This is my favorite show Sohla started it’s soooo informative I love when a chef teaches you how to have limitless options instead of a strict recipe
I really love this series for Sohla, it lets her flaunt her carefree creativity!
“Okay sorry about that” sohla I live for u
NEVER FEEL BAD ABOUT LOVING PINEAPPLE ON YOUR PIZZA, SOHLA
Ham is really the MVP of these videos 🤣 #HamCam
power couple
I love these off script videos. Very rarely does a video make me want to get up and Cook The Thing but off script with Sohla ALWAYS does
I love how easily Sohla is coming up with new recipes while cooking !! Our culinary queen 😋🥰
I'm so glad Sohla has new internet home! Food52 send much love your way too! How I missed out on your channel idk but I'm glad we've found each other lol
Glad to have you here, J L! Thanks for watching
Sohla throws back her head and laughs the cutest evil genius laugh of all time!
In my family we always call strata Eric E-strata and I think everyone should also do this. It just makes strata THAT much more fun and delicious!
I'm so glad she said that about grocery jalapenos!
The tastiest, hottest jalapenos are the ones with little cracks in the skin 👍🔥🌶
That gleeful cackle when she said "moist" made my day!
3 words: Chili Dog Strata
Oh man yes.
Or sloppy joe strata
I like how you think
Leftover pancakes with fruit sweet strata?
How about a Chicago dog strata?
Cheese and ham Croissant strata
guys guys guys
*sohla’s strata with claire’s focaccia*
Oh yes please x
Y'all need a hobby that little idyllic kitchen is gone it was toxic.
@@alexblair6004 Claire has an independent show now (Directed by Vinnie!). Look up Claire Saffitz x Dessert Person. She's not with BA anymore.
The way Sohla called out whatever ish is going on with mild jalapeños spoke to my soul
She loves this recipe
I can tell by how excited she’s getting
This might be my favorite Sohla video: freelancing, understanding, innovative, nostalgic, reverential, helpful, and looks delicious! She's the best!
Sohla's riffs are the best. Love how the jazz mind works.
Sohla is the absolute best ugh. I love that she always mentions vegetarian options and not in a way that mocks vegetarian food as less flavorful 😊
I like to think Babish called Sohla right after watching this video and started raving about the cheese stretch
Headcannon accepted and seconded! You know they probably food-nerd out together all the damn time, like the delightful, creative, & talented spazzes they are. #DreamTeam
I'm a big fan of stratas... For Christmas Day Brunch last year, I did an "eggs benedict" strata with ham, cheddar cheese, and English muffins (topped with hollandaise sauce and chives). I've also done sun dried tomato, basil, and feta, and a breakfast sausage, bell pepper, pepper jack cheese one, and kale, gruyere, and sauteed onion. They're perfect for potlucks. I love the concept, and this video has SO MANY NEW IDEAS.
Nice to see Vito making it into a video too! Even if he was cranky 😂😂😂
I'm waiting for someone to make a meme "I would die for Sohla from her kitchen for Food52" Internet, please make that meme happen
Love the strata ideas. For the cornbread one, I think I'll try to make it with pepper jack and some chorizo.
Keeping in the arms of the roommate in the main camera and the little tripod bumps and the dog and the doorbell all make this feel so human and cozy and approachable.
I have been making this my entire life without knowing it had a name. And huge thanks for the lousy oven validation. Your new series is your best work. And the camera crew rocks.
the way i would follow sohla anywhere she wants to go. she’s so great
I like everything she makes and can't wait to make this one. Also I hope Ham got paid for his camerawork. Good work, Ham.
I genuinely like the 2nd camera not caring about the framing (or is it blocking?) of the main cam. It really works well with the whole vibe.
Make one with Greek flavors and call it the Lysistrata.
But none of the women would eat it!
Spinach and feta?
Her passion for food and cooking is so infectious
Sohla would love the jalapeños i get at my local farmers market last time i had one that was so spicy it made me throw up
LOL
The jalapeño rant was epic! What a call out to peppers
I’m going to make a halal version tonight for dinner! Love these videos.
"old left over garlic bread" - not a fan of videos with ingredients that are impossible to get, no one has left over garlic bread :P
🤣
You make the garlic bread ahead of time so you have it when you want to make the strata. This is called planning ahead.
@@elysek1 r/whoosh on people having accidentally not consumed all the garlic bread within reach. 🙄
prefer this format with the recipe variations intercut rather than the little video window, really shows off the off script spirit of the recipes better
She's just incredible. I could watch Sohla El-Waylly all day and would never get tired.
I love how they turned the music down, too. I can actually hear her!
I'd marry a man who woke me up for pizza too ❤
What a fancy name for a thing I make when I have bread about to spoil! This might be the one time I was cool!!!
This was such a game changer for me! I've made 3 different versions already. Love that you can add anything to it, and make ahead ☺️
What if you used leftover stuffing! That could be fun.
Ooooh I like this idea Thank you xx
She's so good in front of the camera-relaxed, warm and funny. She inspires me to get into the kitchen and experiment.
Sohla, this is straight-up my favorite new cooking series. My only request: WHERE DO I SEND PHOTOS OF THE BEAUTIFUL FOOD I MADE INSPIRED BY IT!? I made the paprika chicken, and it was one of the most gorgeous and tasty things I’ve ever done. I want to cheer you by showing you what a good teacher you are!
Seriously, you are so approachable and so comforting and so encouraging of personal creativity. I love your “all five senses” style of cooking too. You’re the culinary inspiration I didn’t know I needed this year. ❤️
I'm so grateful for these videos of real chefs dealing with the same problems I deal with - shitty ovens, tiny kitchens.
Sohla is litterally the answer to all of my OCD cooking prayers. Redemtion for all the years of watching food demos on TV with no CARE taken for all the important details!!
Somehow I missed this when it first aired in December. What a fantastic recipe and y'all did so good with this video -- it felt like I was right in the kitchen with y'all and now I want strata!!
I used to have a job where we had TONNES of leftover sandwiches - roast beef, ham salad, salmon, egg, you name it. I would take them home and make strata with them, and it worked out AMAZING. The sandwich fillings just transformed into something new and exciting with oven magic. Sohla is taking it to the next level!
Off-Script drinking game: take a shot whenever Sohla pushes her glasses up :D
And whenever Hams arm appears!!
Love a strata - really good way to clean out the fridge! We always do one during family vacay to use up random leftovers... also a perfect post holiday dish - ham, Brussels, left over dinner rolls...
I love the biscuit strata idea with breakfast sausage
I'm here for this whole video, but at about 10 minutes in Sohla is the cutest human in the world when she says " half an, hour 20 min" and throws back her head and up her hands in a way that lets you know this isn't a rehearsed personality, this is who she is.
I wonder if we could make it with apples and a form of bread... WITH LOTS OF CINNAMON
The articulation in this video is outstanding
Thanks Sohla for this upload! It feels so seasonal to me because my mom and I make strata every year for our Christmas brunch. Our traditional combo is usually Spin-shroom with a mix of cheddar, gruyere and parm. But now I'm inspired to try something new.... !
I love Sohla's sarcasm and humor. And her cooking obviously!
Seeing Sohla so excited about stratas makes me 😊✨💖
Made the pizza strata for dinner tonight. It’s a hit. Been making our Christmas breakfast casserole for decades and never knew it had a name. It was just a generational family tradition. Now that we know that other variants are yummy too, we are brainstorming other “off-script” possibilities, like a pastrami or corned beef sandwich with caramelized onions and Swiss cheese. I hope you decide to do another series of Off-Script, Sohla! You and Ham, and the Babish Man 😁 are our favorite chefs to watch!
Amazing! Perfect show for her that lets her creativity shine, and she looks like she’s having fun too, so win-win. 😜👍😁
Sohla musing on corn nibblets activated a core memory of Hannah Montana's catchphrase "Sweet Niblets!"
For like 6 months straight I would bake bread rolls, scoop out the center and fill them with eggs and filling, and then with the remaining bread, I'd make strata. It was a really good 6 months.
Sohla spitting out recipe riffs on the fly 👌🖤
I love Sohla because she encourages people to just use what they have and explains how to expand your everyday cooking! Im so glad I watched this because I'll make this for Christmas morning! I can make it the night before and let it cook while everyone opens presents. Its perfect!
I've used leftover croissants before. 😋😋😋 So good!
An amazing recipe for leftover bread and cleaning out the fridge! Thanks Sohla!
The. Best. Period. Amazing energy, creativity and talent. Plus Sohla’s laugh is enough to get me through the worst of days!
Sohla: The options are limitless.
Every cooking show on YT except BA: YOU are limitless.