Today is Cute Little Kid day in this house! First up, the adorable foodie-to-be Baby Noah (11 mos), visiting us for the first time with new mommy Rishia (daddy Andrew will be doing his Chowhounds radio show; we'll toast him with a blueberry muffin...). Then later today, Addison (4) and Nikko (3), the daughters of Stacey's best friend Kim, are coming for a sleepover. We love to have the girls visit, they are a magical little breath of fresh air, so girlie and happy. And tiny - we grow big kids in this family, at least on my side, it blows me away to see tiny little hands. They love Nathan, and he's so great with them, it always makes me feel proud of him. He's still little to me, but when the girls are here, all of a sudden he seems 16 years old and I feel like I get a little glimpse of the future person he will be. What I see is good.With Rishia and Baby Noah we're having a little brunch, an egg dish that bakes up browned and puffy, with cheddar and a few veggies. It's an easy, do-ahead dish, and it is delicious. A
little fried pork in the form of Nueske's bacon and Johnsonville sausages (it's not brunch without fried pork!). And the above-mentioned blueberry muffins, I use frozen wild blueberries, they're smaller and tastier than the fresh you can buy right now and work well in baked goods. (I'll post recipes for the egg dish and muffins in comments, below.)Oh, Baby Noah, he is so adorable, enormous blue eyes, long black eyelashes, and dimples. Happily ate lots of yummy things, explored, snuggled with his mommy, and is at this moment sound asleep in their car, I'm quite sure.
Stace with Nikko and Addison will arrive soon for some more cuteness, and then Nathan will get home from skiing around 5:30. I think I'm making exactly nothing for dinner, we'll go with leftover fish soup, egg bake, blueberry muffins, and whatever else anyone feels like digging up. I might make a salad, but that's not for sure.They're here! How cute are they? I'm telling you, Cute Little Kid Day! Woo hoo!
Egg dish, excellent on the reheat, was dinner.
Except for Nathan, who despises eggs, he had a corn dog. Nathan's asleep, little girls are tucked in with Stacey, I think it's time for John and me to go to bed as well. Such a fun day, full of happy little cuties.
posted by Stephanie @ 9:17 AM
5 Comments:
Num, gimme the bacon.
No surprise, Nathan being good with the girls. What I see is good, too. :-)
Fish soup and blueberry muffins... coooooool....
Brunch Strata
Stephanie Levy
4-6 servings
Begin the night before:
8 pcs. white bread (Vienna works well), cut into ½” cubes
4 Tbsp. butter, melted
16 oz. grated sharp cheddar
4 oz. mushrooms, sliced thinly and sautéed in a little butter until softened
4 scallions, chopped finely
1 ½ c. chopped frozen spinach (I buy it in bags instead of boxes, easier to re-store), thawed in microwave, drained, and stirred to break pieces apart
1 tomato, seeded and diced
optional: 4 oz. shaved ham, chopped
½ tsp. salt and freshly ground pepper
In a large bowl, stir together bread cubes and melted butter. Add remaining above ingredients and toss together, then transfer to a buttered (or sprayed with non-stick spray) 9x13 pan.
6 eggs
2 ½ c. milk
1 tsp. dried herbs de Provence (or a combination of a few pinches each of thyme, oregano, tarragon; you can even omit this, but it does add a nice flavor)
¼ tsp. grated nutmeg
½ tsp. salt
Beat together until thoroughly combined. Pour over bread mixture in pan.
2 Tbsp. freshly grated Parmesan cheese
Sprinkle Parmesan over the top. Cover, refrigerate overnight. Bake uncovered at 350 degrees for 50 minutes, or until puffed and browned and set in the center. Let sit for 10 minutes before serving.
Nathan gets his charm with the ladies from his Dad. No doubt.
Blueberry Muffins
Adapted from The Gourmet Cookbook
12 muffins
These are tender, sweet and moist – the perfect blueberry muffin.
¾ stick (6 Tbsp.) butter
1/3 cup half-n-half
1 large egg
1 large egg yolk
1 tsp. vanilla
1 ½ c. all-purpose flour
¾ c. sugar
1 ½ tsp. baking powder
2 c. (12 oz.) blueberries (I used frozen wild blueberries, thawed and drained; they are flavorful, small, and tender in muffin)
Put a rack in the upper third of oven and preheat to 375 degrees. Generously butter muffin cups (or spray with nonstick spray). Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in half-n-half, egg, yolk, and vanilla until well combined. Whisk together flour, sugar, and baking powder in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in blueberries. Divide batter among muffin cups and spread evenly. Bake until golden and crisp and a wooden pick or skewer inserted into center of a muffin comes out clean, 18 to 20 minutes. Cook in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
Post a Comment
<< Home