Michigan

Brandon, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Brandon

Do you want a granite company in the Brandon, MI area that has non-pushy, non-commission sales people that can just give you a straight answer? Look no further because Abella Stone is here to help. We can take your approximate measurements over the phone, fax or email and give you a budgetary price without even coming to our facility. Contact us today and receive a free quote.

Michigan Granite & Natural Stone Contractor in Brandon

Fireplaces are a beautiful focal point of a home and their surrounds can easily be updated with natural stone. For your project in Brandon, MI we can supply a contemporary design with full slabs of high polished granite, a traditional design using splitface limestone, or a rustic look using natural cleft rock. Visit our facility to see these products live.

Company News from Abella Stone

Sourdough Strata With Tomatoes and Greens (Shelby Township, MI)

Ingredients

  • 8 plum tomatoes, quartered lengthwise
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cups whole milk
  • 8 large eggs
  • 10 ounces Italian fontina cheese, grated (about 3 cups)
  • 1 cup grated parmesan cheese
  • 1/4 teaspoon cayenne pepper
  • 1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
  • 4 cups chopped greens, such as kale, spinach or arugula

Directions

Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.

 Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.

 The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.

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