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After the demonstration, guests mingled and munched on a previously prepared strata. After a successful first week, The Kitchen has scheduled sessions open to the public sta){kind=link}
The Kitchen at 2nd Harvest has just completed its Grand Opening Week, with over 100 guests who participated in 6 different sessions.
Clover head chef Travis Dickinson taught those in attendance Wednesday morning how to make his dish, Chorizo Strata (recipe below photo).
After the demonstration, guests mingled and munched on a previously prepared strata. After a successful first week, The Kitchen has scheduled sessions open to the public starting Saturday, October 3rd.
Interested? Sign up for a class here: https://secondharvestkitchen.org/classes-events/
Check out Clover at: http://cloverspokane.com/
Recipe for Chorizo Strata
Ingredients
1 Brioche loaf, cut into half inch dice
1 pound ground Chorizo
1/2 pound mushrooms - mixed and cut according to type
1 cup roasted red peppers, small diced
2 onions, diced small
1 tsp chili flake
5 cloves of garlic - minced
1 cup spinach - julienne cut
10 eggs - whipped
3 cups half and half
2 cups grated cheese of choice
1 Tbsp mixed, minced herbs
salt to taste
Instructions
1. Add a tsp of oil to a pan and saute Chorizo until just beginning to crisp
2. Add: Onion, mushroom, garlic and chili flake and cook until softened
3. Mix the sauteed mixture with all the other ingredients (reserve 1/2 cup cheese) and leave to soak overnight
4. Portion into cups or a pan, top with cheese and bake at 350 degrees until a skewer (or a fork) inserted into the middle comes out clean. About 25 minutes.