Michigan

Hamtramck, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Hamtramck

Want to hire a granite company that services Hamtramck? Abella Stone might just be the answer. Our team of trained designers, fabricators and installers can help you find the perfect stone for your new countertops. Request a free estimate by email or phone, or just stop in to talk about your project.

Michigan Granite & Natural Stone Contractor in Hamtramck

Granite countertops in the kitchen and bath are a seemingly “must-have” when trying to sell a home. People are realizing how important it is to have this upgrade in order to put their listing at the top of a potential buyers list, and Abella Stone can help you do this. Abella can provide granite tops for you to save money by installing yourself, or provide a complete fabrication and installation. Once installed, buyers looking in Hamtramck, MI are sure to move your home up on their list.

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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