Michigan

Lansing, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Lansing

So you just purchased a home and are ready to start upgrading it to your own taste and standards, but where do you start? A quality granite countertop will dramatically increase a rooms appeal and increase your homes value. We can offer you a complete installation package or a do-it-yourself kit to install the granite countertop. To learn more and speak with one of our staff about your project Lansing, MI call or email us anytime.

Michigan Granite & Natural Stone Contractor in Lansing

Have you ever looked at two pieces of granite that looked similar but were priced drastically different? Why is there a price difference? For many materials it is as simple as logistics. Compare driving from Lansing, MI to Brasil and then traveling from Lansing, MI to Zimbabwe. So the higher priced stone is most likely from a location that requires more handling.

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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