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
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 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!
@@demnuh 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.
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!
“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 🤷♀️
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.
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!
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
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.
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!
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
@@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!
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.
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
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.
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 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.
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.
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!!
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!
Just made our breakfast Strata! So happy to have discovered food 52! And Sohla! ❤️❤️😬 French bread, ground-elk meat, sausage, onions, mushrooms, cheddar cheese, tomatoes, the custard, spices! Delicious! I can’t wait to make another one.
Made this last night/this morning with a sourdough baguette we didn't use for Christmas, some leftover ham, cheddar, and some sofrito mix I had in the freezer for sort of a Denver omelet vibe. And it was so brilliant. Thank you so much for this video!
I used stall tortillas, taco meat, and a can of beans to make a strata. Then leftover turkey, green beans and dry right-out-of-the-package stove-top stuffing to use up my leftover Turkey. Both worked great!!!
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...
Thanks for this video. I made a combo of the two...had leftover garlic bread and some baguette but wasn’t in the mode for pizza strata. So I did a version of the cornbread strata. I served it with avocado, salsa and sour cream. So good! Love all your videos. You make things accessible and inspire creativity.
I've made a variation of the cornbread version twice now with great results. Added 1/4 lb. crumbly country pork sausage (to a half recipe) and made other substitutions based on what I usually have on hand. I used a cornbread stuffing mix that I bought for a low-effort Christmas dinner (but we snacked so much Christmas day that I didn't use it). Because we liked it but sausage and cornbread are not cornerstones of a healthy diet, I totaled up the calorie/nutrition numbers. To my delight, one quarter of a half recipe is only about 600 calories, which counts as "sensible" in my kitchen. This will become part of our dinner rotation. Thanks, Sohla!
This is one of the best things I’ve ever made. I made spiced cornbread, used 1.5 cups cups milk and a can of mild rotel. Thank you, Sohla, kitchen goddess.
Sohla is such a good teacher - just really knows how and what to communicate. I love how she can be like, ok, here's this unfamiliar thing that's halfway between Familiar Thing A and Familiar Thing B, and here's the basic rules of what to do and what not to do, and here's some great ways to experiment around with it, because she just understands culinary chemistry so well. Thank god for Sohla!
This is such a cool recipe to play with, it gave me so many ideas. You’ve got your croutons, your custard and your mix-ins that you can do anything you want with. Garlic bread croutons with a Parmesan and parsley custard and olives and capers, sourdough croutons with caramelised onion custard and goats cheese, cinnamon sugar brioche croutons with an orange custard and dark chocolate and candied orange, you can do ANYTHING and I’m totally about to go make strada at 2AM
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!
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.... !
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 make a giant breakfast strata (1/2 bread, 1/2croissant, bacon, grilled peppers crumbled sausage cheese) every Xmas eve for the next morning, I’ve only ever done breakfast flavours, can’t wait to try your spin
i really love this style of video- a recipe formula rather than a strict recipe- and Sohla delivers it so well. she comes across as so relatable and easy going, i love this series
I made this with Chinese fried fritters as the bread, and added shrimp, crabmeat, and green onions. I didn't add cheese, but it still came out great. The top parts where the bread sticks out came out crispy, and the inside was soft.
I could not be more obsessed with you Sohla!!! You do everything I could want in a food vlog! Riffing with what you have is so underrated! You end up with the coolest stuff! Loving the vegetarian options too! It’s always easier to just be able to add meat if you have it, as opposed to needing meat to make the recipe.
