Edamame Dip take 2

My previous effort to make an edamame dip was quite unsuccessful, to my surprise, as the kids love edamame and are big dip fans.

This recipe was much better and clearly was a winner. It is basically edamame with basil pesto, how can that be bad?

Edamame Dip
1 bag frozen edamame
1 bunch fresh basil
2 - 4 cloves garlic, to taste
Extra Virgin Olive oil
salt and pepper
2 - 4 oz Parmesean


Start by boiling the edamame in a large pot of salted boiling water, until tender about 5 minutes. Reserve about a cup of the liquid.




In a food processor, add the basil, garlic, oil and salt and pepper.




Blend to form a smooth paste. I them removed a few spoonfuls for garnish.



Add the edamame and cheese.Blend until smooth, thinning with the reserved cooking liquid to the desired consistency.



To serve, thin the reserved basil puree with a touch more oil and drizzle over the top. Serve with chips or cut veggies.

Rest assured..

Be clear that my pizza making quest has continued, even as my posting has lapsed. Right now I am making pies about once a week. Each time, tweaking things, in that never ending quest to make great pies.

This week brought back the Jim Lahey no-knead recipe, with the addition of some whole wheat flour to amp up the flavor. This is one of those recipes that is so easy, its almost not believable. Mix, wait, shape, cook... oh and its super tasty too.

Last night I made a margherita with fresh basil from the farmers market.




Which brings me to a conversation I had with my sister-in-law. She asked how do you know whats in season. I responded that the easy way is to go to the farmers market and what ever they have... it's in season. Too easy, and never fail.

Our market opened a couple weeks ago and I have enjoyed seeing old friends, oh and great produce. Namely amazing asparagus. What better way to prepare great produce, then do nothing...

Here I shaved a stalk over some burrata. Drizzle with oil and vinegar and season with salt and pepper.

Stuffed Artichokes

My son picked up this huge artichoke the other day at the store, and I wanted to make something that we could all share. This fit the bill.

Stuffed Artichoke
Large artichoke
lemon
about 1/2 cup bread crumbs
salt and pepper
2 tsp Italian seasoning
2 - 4 Tbs Parmesean
Olive oil


Cut the top off the artichoke, and using a small spoon or melon baller to remove the inner pieces and the fur above the heart.




To prevent the artichoke from browning, place the cut choke in a bowl with lemon.



Steam the choke for about 20 minutes until it begins to soften but is not completely cooked through.





Mix the bread crumbs with the Italian seasoning and season with salt and pepper and add the cheese.



Spread the artichoke out and fill the inside with the stuffing. Drizzle generously with oil and top with more cheese.



Bake at 400 deg. for about 20 minutes until bread crumbs begin to toast and stuffing is heat through.