Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Saturday, December 26, 2009

Crab & Cheese Strata

This recipe is simply divine. I served this at a December 24th Open Haus. Friends and family stop by for a Bloody Mary and a bite to eat as they finish their holiday chores. This dish did not last long.

Crab & Cheese Strata

2 cups good bread, cubed

1 can crab meat

2 cups Swiss cheese, shredded

1/2 cup Cheddar cheese, shredded

1 tbsp. capers

2 slices onion, chopped

3 eggs, beaten

3/4 cup milk

2 dashes dry sherry

1/2 tbsp. Dijon mustard

1 dash Worcestershire sauce

Grease a baking dish.
Toss together the bread cubes, crab meat, Swiss cheese, Cheddar cheese, capers, and onions in the baking dish.
Whisk eggs, milk, sherry, mustard, and Worcestershire sauce in a bowl.
Pour evenly over bread mixture.
Cover tightly and refrigerate at least 2 hours to 24 hours.
Bake strata uncovered at 350 degrees about 45 minutes.
Let stand 10 minutes before serving.
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