Edamame with Gremolata
Dec. 27th, 2004 02:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
saint_monkeyAn edamame snack based on the appetizer at Vientiane (Vientiane Cafe, 4728 Baltimore Av., Philadelphia PA 215-726-1095.) They serve the soybeans steamed whole in the pod, probably finished in a skillet with butter and salt. I'd never had soybeans served like this, (although I understand it is common in asian cusine,) but I was suprised at how similar they were in flavor to fava beans. Fava beans are hard for me to get, and they are somewhat labor intensive when I can get them, but I like the rich flavor.
So when we had some leftover edamame, I prepared them like one might prepare fava beans, with a modified gremolata. They were really good.
To make:
(These are all approximate measures... I'm sorry, I just threw things into the skillet, and now I'm trying to approximate the amounts.)
Heat:
Half a tablespoon (or less) of extra virgin olive oil until shimmering.
Add:
1 finely diced garlic clove
1/2 tablespoon grated ginger (I keep my ginger in the freezer, and grate it with a wood rasp while still frozen. This lets the ginger grate very easily, and very fine. It disappears into the oil, and adds a fresh ginger flavor without big stringy chunks.)
Almost immediately after adding the garlic and ginger, toss in:
A cup or so of frozen, shelled soybeans (Edamame.)
Heat these on medium heat, for as long as the package says it takes to cook the Edamame. Stirring occasionally. If memory serves, it was a very short time, six minutes or so. Don't let the garlic burn. The frozen beans should pull enough of the heat away from the pan, but if not, lower the heat, or think about sauteeing a whole clove in the oil, removing it, and then cooking the soybeans in the garlic-infused oil.
When the edamame are tender, take them off the heat. If they look too oily, set them on paper towels to pull off some of the oil, remember to reduce the amount of oil the next time.
Then toss them in a bowl with,
1 tablespoon of lemon zest.
(If you have it, add finely chopped parsey. I didn't, but I bet it'd be great.)
Salt to taste
and
Finish with some (who are we kidding, a lot of,) grated Parmigiano Reggiano.
I imagine you could make them as accents for a pasta dish as well, something like the slightly steamed edamame with fresh tomatoes and Ricotta Salata, tossed into a pound or so of ziti or penne.
So when we had some leftover edamame, I prepared them like one might prepare fava beans, with a modified gremolata. They were really good.
To make:
(These are all approximate measures... I'm sorry, I just threw things into the skillet, and now I'm trying to approximate the amounts.)
Heat:
Half a tablespoon (or less) of extra virgin olive oil until shimmering.
Add:
1 finely diced garlic clove
1/2 tablespoon grated ginger (I keep my ginger in the freezer, and grate it with a wood rasp while still frozen. This lets the ginger grate very easily, and very fine. It disappears into the oil, and adds a fresh ginger flavor without big stringy chunks.)
Almost immediately after adding the garlic and ginger, toss in:
A cup or so of frozen, shelled soybeans (Edamame.)
Heat these on medium heat, for as long as the package says it takes to cook the Edamame. Stirring occasionally. If memory serves, it was a very short time, six minutes or so. Don't let the garlic burn. The frozen beans should pull enough of the heat away from the pan, but if not, lower the heat, or think about sauteeing a whole clove in the oil, removing it, and then cooking the soybeans in the garlic-infused oil.
When the edamame are tender, take them off the heat. If they look too oily, set them on paper towels to pull off some of the oil, remember to reduce the amount of oil the next time.
Then toss them in a bowl with,
1 tablespoon of lemon zest.
(If you have it, add finely chopped parsey. I didn't, but I bet it'd be great.)
Salt to taste
and
Finish with some (who are we kidding, a lot of,) grated Parmigiano Reggiano.
I imagine you could make them as accents for a pasta dish as well, something like the slightly steamed edamame with fresh tomatoes and Ricotta Salata, tossed into a pound or so of ziti or penne.
