It’s a holiday, so the office is closed. Which makes this the perfect day to sleep in a little, then make a leisurely breakfast. You know the kind you reserve for a weekend when your not trying to run out the door.
Since the husband and I are both home we make the dish together. (Not going to lie – I really enjoy cooking together.)
Ever have just “one of the those weeks” where you barely get in the kitchen to make a decent meal? Well that has been my week. I bought fresh (wintered) spinach and mushrooms at Saturday’s farmers market earmarked for stuffed chicken.
Summer is upon us which means lots of fresh veggies. Woo Hoo!
One of my favorite “gadgets” is my bread maker. Not only does it make great breads but it makes amazing pizza crusts. I follow the basic pizza recipe from Beth Hensperger: The Bread Lover’s Bread Machine Cookbook.
Once the dough is made, baked and cooled I added the following.
4oz Cream Cheese
4oz Boursin Cheese (either garlic herb or shallot herb)
Cream room temperate cheeses, then add remaining ingredients.
Spread on cooled pizza crust.
Veggies: Approximately 1/8 to 1/4 Cup each – diced in tiny bite sized pieces
Cauliflower – Purple, Orange, White
Carrots – Yellow
1 cob of corn – roasted over a flame, then cut off cob
(Go crazy with the veggies – add all your favorites – or just what you have on hand)
Once veggies are cut and ready do a quick sauté (everything but the tomato) in a hint of sunflower oil or EVVO. Just enough that you do not loose color and they just beginning to cook. Al dente would be a good description. Be sure to add some seasoning. Salt, pepper, garlic. Anything but bland. Let cool or the spread will melt.
Sprinkle the cooled veggies on top of the spread, press lightly but firmly (this will limit the “roll off” when cutting and eating the slices)
Last month my husband and I were having a dinner party with friends. I decided that dessert (ice cream and berries) needed a Homemade Vanilla Chantilly Cream (aka: Whipped Cream). So I looked at the recipes that I had then dug out my “Old-Faithful-Hand-Mixer”. Which, by the way still works like a champ!