By popular request, here are some recipes featuring edamame.
Edamame Appetizer
Cook 1 lb. of washed edamame (soybeans in the pod) in salted boiling water until
tender, about 4 minutes, and immediately transfer with a slotted spoon
to a bowl of ice water to stop cooking. Drain in a colander and pat dry. Toss edamame with salt (coarse salt or Kosher salt works best) and freshly-ground pepper to taste and serve with additional salt and pepper on the side.
(Please note that edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with pepper and salt.)
(Please note that edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with pepper and salt.)
Edamame Hummus
3 cups shelled edamame
2 cloves garlic
2 Tb. tahini
3 Tb. fresh lemon juice
2 Tb. olive oil
3/4 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
Bring shelled edamame to a boil in a medium
saucepan with enough water to cover and occasionally, about 3
minutes. Drain in a colander and run under cold water. Pulse edamame,
garlic, tahini, juice, oil, salt, cumin and pepper in a food processor
until mixture desired consistency add additional oil or water if too thick. Cover and refrigerate until party time. Serve with vegetables or
pita toasts for dipping.
