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I think Trader Joe’s is cool. I went there today and realized it is just like Aldi except without the ridiculous made-up names for products and the forced march through the aisles and cooler products. So, not really like Aldi’s but kind of. I wish we had them at home. It is unfortunate that I live in a city so bereft and sparsely populated.
We bought some not quite two buck chuck for a hostess gift. Two buck chuck is their take on table wine.
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early morning wake up call and lunch in a new place. fox and obel in downtown chicago.
he ate: grilled cheese with havarti, gouda and white cheddar with house made chips
she ate: breakfast panini with gunthrop farms ham, gruyere and roasted potatoes
hello windy city!
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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
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.
I spent my early bad-dream waking hours typing in the one (and in one case, two) stand out recipes from my cooking class. One class to go and a busy couple days so today is the day. Sorry for the flurry of recipes one after the other.
You can take them or leave them. Like I said in an earlier post, I didn’t learn much but it has been interesting road. The makeup of the class is everything from Karin (you can use both sides of the cutting board, really) to Paul, who bakes bread by feel (I wish I could) to a couple who cooks mass quantities for their church and everything in between to the teacher, who doesn’t seem to want to cook.
I hope you enjoy. The main thing I learned? Try new things (aka things you think you won’t like).
I know. Odd as it might be, I really like this. And the word loaf, is an homage to Z.
2/3 c walnuts *or pecans, as you wish
2/3 c pitted and chopped medjool dates
8 oz finely shredded sharp cheddar cheese
8 oz cream cheese, softened and cut into 1″ slices
2 T rum (calls for dark, but if you have light, I’d be ok with it.)
process nuts in food processor until coarsely chopped. remove and set aside. Add dates to processor and process until finely chopped. Add Cheddar, cream cheese and rum. Process abut 2 minutes, scraping occasionally.
Line a 2 cup mold w/ plastic wrap, extending over edges. Sprinkle nuts in first and then spoon in cheese pressing firmly with spoon. Bring ends of plastic over top and compress. Cover and chill between 4 hours and 4 days.
Serve with gingersnaps, crackers, apple or pear slices. I’d have wine.
Yield: 2 cups
My Urban Pantry 