Fresh Tart

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 StrataStephanie Levy4-6 servingsBegin the night before:8 pcs. white bread (Vienna works well), cut into ½” cubes 4 Tbsp. butter, melted16 oz. grated sharp cheddar4 oz. mushrooms, sliced thinly and sautéed in a little butter until softened4 scallions, chopped finely1 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 apart1 tomato, seeded and dicedoptional: 4 oz. shaved ham, chopped½ tsp. salt and freshly ground pepperIn 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 eggs2 ½ c. milk1 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 nutmeg½ tsp. saltBeat together until thoroughly combined. Pour over bread mixture in pan. 2 Tbsp. freshly grated Parmesan cheeseSprinkle 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 MuffinsAdapted from The Gourmet Cookbook12 muffinsThese are tender, sweet and moist – the perfect blueberry muffin.¾ stick (6 Tbsp.) butter1/3 cup half-n-half1 large egg1 large egg yolk1 tsp. vanilla1 ½ c. all-purpose flour¾ c. sugar1 ½ tsp. baking powder2 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.