Today we spent the day with bestie kristin and her newest little one, mr. 5 weeks old and looks so much like his mother. It's amazing how you forget how miniature they start out, all of a sudden my little one was godzilla. Then there are the traits that every newborn has, making any mother's heart swoon for new life. The little noises they make, their smell, their smiles during naptime, their stretches (definitely a favorite), and even their cross-eyed stares. It's difficult not to marvel at the miracle that they are, even when they're exceptionally needy or spit up (and pee) all over you.
My own little miracle didn't share my wonder and adoration, it was the first sign of jealousy I ever saw in her. Her pitiful cries for attention made my yearning for another bun short lived. At least for now.
This is a sneak peak recipe for the class on saturday. are you coming? are you excited? Have you entered Susan's giveaway for a spot and a half?
sweet potato and kale bread pudding
1 one day old baguette, torn into pieces
2 medium sweet potatoes
olive oil, juice of half a lemon, salt
2 small shallots, chopped
1 clove elephant garlic or 4-5 cloves small garlic, minced
a few sage leaves, chopped
5 or more leaves of kale, stems removed, torn into small pieces
a handful of sun dried tomatoes, chopped
1 cup milk
1 cup broth
a handful or two chevre or feta
pecorino romano or parmesan
If bread is still a bit soft, toast in the oven until crisp and very dry.
Peel and cube sweet potatoes into bite size pieces. Toss with a bit of olive oil, lemon juice and salt. Arrange onto a baking sheet and roast in 400 degree oven until tender, about 20 minutes or so.
Sauté the shallots and garlic in a bit of olive oil until beginning to soften. Add the sage and cook until fragrant.
In a measuring cup, whisk together the eggs, milk, and broth. Pour this mixture over the bread in a large bowl until the bread has softened considerably; add more cream as needed. Add the sweet potatoes, sautéed shallots + garlic, kale, and sun dried tomatoes; mix well. Add crumbles of chevre and fold into the mixture. Spoon into a large casserole dish, pressing down. Top with handfuls of grated pecorino romano.
Bake in preheated 350 degree oven for 35 - 40 minutes, or until golden and it's cooked through. This is an easy make the day before dish. Just reheat it in the oven before serving.