Wednesday, December 31, 2014
At some point on a grocery shopping trip, I made the mistake of purchasing already shelled edamame. I vastly prefer it with the shell on, for preparing at home. So, I have had this random bag of shelled edamame rolling around in my freezer for a long time. I decided now is the time for figuring out what to do with this unwanted veggie.
This recipe is loosely based on a recipe from Ted Allen's book In My Kitchen. I really like this cookbook. It has a great balance of easy and fussy, and everything I've tried so far has come out beautifully.
Ted's recipe called for fresh ricotta, and I didn't have it. So I opened up the icebox and started dragging things out that needed to be used up. It's amazing the weird things you can find when you start looking in your icebox. I found a sad little shallot and half a head of garlic and a lemon half that looked like it was well on it's way to mummification. I also had a few tablespoonfuls of cream cheese left in a container. After contemplating the recipe for a while, I put this together....
In a small saucepan, I dumped the bag of unshelled edamame. I have no idea how much was in the bag. This is why I would make a horrible recipe writer. I would suggest using however much you need to make the amount you want. How's that for vague??
I let the edamame boil for about 5 minutes. I wanted it to be on the softer side.
In a small skillet, I sautéed the sad little shallot and a clove of garlic in some butter until they were both soft. I didn't let it go too long because I didn't want the garlic to burn.
I drained the edamame, then put it back in the saucepan. To the beans I added the shallot/garlic mixture, and the cream cheese, and I zested the pathetic lemon half and put in the juice. I also salted and peppered it liberally. The original recipe mixed the ingredients in a food processor, but I wanted something with more texture and rusticness (which I don't think is a word), so I used a potato masher on the whole mess.
I thought it turned out pretty darn delicious. I put it on a Wasa cracker with some goat cheese. Heck, I probably should have mixed the goat cheese into the spread. I could have used it instead of the cream cheese. And I think you could use whatever kind of bean you wanted. I could see this with black beans, pintos, even small green peas- or you could go crazy and combine them!
Now I need to break out the book again and choose my next recipe!