Ingredients

2 cups whole milk
1/4 cup olive oil
8 cups 1-inch cubes sourdough bread, crusts trimmed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces smoked ham, chopped
3 6 1/2- ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
1 cup (packed) grated fontina cheese
1 1/2 cups (packed) grated parmesan

Directions

1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish.
2. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
3. Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese.
4. Mix herbs in small bowl to blend.
5. Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. Can be made 1 day ahead. Cover; chill.
6. Bake uncovered until firm in center and brown around edges, about 1 hour.

Serves 10-12.

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Ingredients

1 1/2 ounces gin (I used Plymouth)
3/4 ounce Grand Marnier (or other orange liqueur)
3/4 ounce fresh-squeezed blood orange juice
1/4 agave nectar (or simple syrup)
Blood orange slice, optional for garnish

Directions

1. Combine all of the ingredients in a cocktail shaker.
2. Fill with ice and shake vigorously for 30 seconds.
3. Strain into a chilled champagne coupe, garnish with the blood orange slice, and enjoy!

Makes 1 drink.

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Ingredients

Toasts:
1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Olive oil, for drizzling
1 garlic clove, halved
Topping:
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves*
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature

Directions

1. For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
2. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
3. For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes.
4. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through, about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
5. In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
6. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes.
7. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes.
8. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste.
9. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

Serves 6.

*The day that I made this dish, Whole Foods was out of fresh tarragon, thus I used Italian parsley.

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