cooking class – week six – the finale

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today was the finale of a few things. It was the last day I had with my boss. I have applied for and accepted her position. (I am sure there will be much more on this.) It was also the last night of the gourmet cooking class and one of the recipes was worth the entire tuition. The recipes are a nod to St Patricks. Either green or Irish.

the menu

  • edamame dip with bagel chips – ok, that sounds bad but trust me, it was phenomenal. This recipe will follow.
  • green bean, chayote and tomato salad – fresh and interesting, chayote are those sort of bum looking squash that you see in the market.
  • reuben bake – really interesting and a green winter night treat.
  • glazed baby carrots – no thanks. I dislike baby carrots. unexplainable.
  • golden raisin irish soda bread – warm and comforting
  • no-bake grasshopper pie – oddly textured with gelatin and tasty at the same time – the crust made with Pepperidge Farm Milano cookies.

Edamame Dip with Bagel Chips
2 1/3 cups (12 oz) shelled edamame, unthawed
1/2 cup olive oil
5 cloves garlic
one lemon, zested and juiced
3 T chiffonaded basil
salt and pepper to taste
basil sprig for garnish

Cook edamame in large saucepan of boiling salted water until tender, about 5 minutes. Drain, reserving 3/4 c cooking liquid.
Place edamame, oil, garlic, and 1/4 c cooking liquid in food processor. Blend until smooth, drizzling in an additional 1/4 c cooking liquid and lemon juice.
Stir in zest, season with salt and pepper. If too thick, blend in more liquid by teaspoonfuls. Add minced basil. Pulse until basil is just mixed in. Do not puree.
Transfer to serving bowl and garnish with sprigs and a drizzle of olive oil. Serve with bagel chips.

Bagel Chips
2 unsliced bagels, halved from top to bottom (slightly stale is better)
1/4 cup butter
1 t seasoning mix (salt free) garlic powder or choice of seasonings

Heat oven to 375. Cut each bagel into 1/4″ slices.
Melt butter on rimmed baking sheet. Stir bagel chips into butter. Coating both sides. Sprinkle with seasoning. Bake at 375 for 10 to 15 minutes or until toasted, stirring several times while baking. Cool and serve or store.

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