The Lady created quite a brunch pizza today and the centerpiece was the 100th Anniversary Three-year Vintage White Extra Sharp Cheddar cheese.

Here’s what she did (remember, she’s not big on measuring):

Ingredients:

1 Organic Pizza Dough from Award-winning Portland Bakery, Marsee

Tillamook Sharp Cheddar, shredded – looked like about a cup

Tillamook 100th Anniversary Vintage White Extra Sharp Cheddar, shredded – looked like about a cup

1 Ripe Tomato, sliced thin and each slice cut in half

Green Onion sliced thin (use both white and green parts)

2 Fred Meyer Fresh Bratwurst Sausage – made on location at the Hawthorne Store in Portland

Fresh Jalapeno, chopped (only on The Lady’s half of the pizza)

6 Scambled Eggs, scrambled soft

Extra Virgin Olive Oil

Instructions:

1. Let the dough rise for about an hour (rubbed in EVOO) in a covered bowl in a warm area of the kitchen.

2. Pre-heat oven to 425 degrees.

3. Shred the cheeses; set aside.

4. Slice tomato, onions; chop jalapeno. Set aside

5. Slice sausage into diagonally and saute until cooked through and brown (do not overcook). Drain on a paper towel.

6. Oil pizza pan.

7. Prepare pizza dough on pizza pan. The Lady likes thin in the center with a fat edge.  Brush dough with EVOO.

8. Bake dough for 5 minutes. Remove from oven.

9. Put a light dusting of shredded cheese on top of dough. then build the pizza with your ingredients: tomato, onion, sausage, jalapeno, scrambled eggs, Tillamook cheeses on top.

10. Bake for 12 minutes.

11. Let sit for 5 minutes and serve.

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SDC12043

As previously noted, The Lady is not into measuring…she does a lot of her cooking by tossing stuff together and this recipe is exactly that: a tossed salad with EVOO, Modena Balsamic Vinegar and crumbled Long Clawson Dairy Lemon Zest.

The Lady started with lettuce from The Man’s garden. So far the growing season in the Pacific Northwest has been almost perfect and the bounty from our garden has been impressive. She washed and chopped the lettuce and tossed it into a green carnival glass bowl that The Lady’s mom (aka THE Lady) gave her more than twenty-five years ago. It is The Lady’s favorite serving bowl and she uses it every time she makes salad. And I don’t mean most of the time, I mean every time. It’s a tradition with The Lady and as you know, she takes tradition very seriously. If you ever need a pimento cheese sandwich fix, just show up here on The Masters Sunday and you’ll be able to feed that Jones…but I digress…

Next she chopped a green bell pepper, also from our garden and added it to the bowl. She then chopped several organic veggies: asparagus (delish raw in a salad), zucchini, Vidalia onion, chives and arugula (again from our garden). Into the bowl.

At this point, she crumbled a nice size piece of the Long Clawson Dairy Lemon Zest Stilton on top of the veggies. She splashed some Modena Balsamic Vinegar and Extra Virgin Olive Oil on top and tossed it all well to mix in the cheese and the oil and vinegar and served it.

The Lady got this in an email and asked me to pass it along…

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly..
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time
of the day or night!

She has not made it yet…I’ll report later…in 5 minutes or so…

 The Lady and The Man enjoy having brunch together on her second day off each week. She plans it carefully and surprises The Man each week with a new creation. She served this creation this week with a bottle of Sofia Sparkling Wine from Napa Valley and a fruit salad of strawberries, cantaloupe, red seedless grapes (which she mascerated to make a natural syrup) and walnuts.

Ingredients

  • 2 tablespoons Butter, softened (The Lady uses either Kerrygold or Vermont Butter and Cheese Company – in other words, she uses “real” butter)
  • 6-8 slices Whole Grain Bread – Cubed (The Lady prefers any one of the fine breads made by Dave’s Killer Bread)
  • 1 lb chicken sausage cooked and crumbled
  • 1 cup asparagus sautéed lightly in EVOO
  • 1 cup Beecher’s Flagship, shredded
  • ½ cup Beecher’s Marco Polo, shredded (Sadly for me, The Lady did not use No Woman…)
  • 6 large eggs, beaten
  • 2 cups whipping cream or half and half
  • 1/2 teaspoon habanero salt
  • 1 teaspoon dried mustard
  • 3 scallions, chopped, for garnish (The Lady uses the entire scallion)
  • 1 tablespoon fresh parsley, chopped, for garnish

Directions

Butter a 13 x 9-inch baking pan. Place cubed bread cubes in baking pan. Add sausage and asparagus. Top with Beecher’s Flagship and Marco Polo cheeses.

Whisk together eggs, cream or half-and-half, salt and dried mustard.

Pour egg mixture over bread mixture, covering well.

Cover baking pan with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Remove plastic wrap and bake for 35-45 minutes or until set and brown on top.

Garnish with scallions and parsley.

The Lady serves this with a fresh fruit salad with a dollop of BelGioioso Tiramisu Mascarpone on top of the fruit.