Subject: Salted Edamame
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 09 2003 - 02:58:55 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
We are indebted to George in Poughkeepsie once again for today's food
funny:
A man lunching at a Chinese restaurant noticed that the table had been
set with forks, not chopsticks. He asked why. The waiter said,
"Chopsticks are provided only on request."
"But," the man countered, "if you gave your patrons chopsticks, you
wouldn't have to pay someone to wash all the forks."
"True," the waiter shot back, "but we would have to hire three more
people to clean up the mess."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
It's time again for a selection of recipes from one of my favorite
cookbooks. This time the book in question is actually as much a
reference work as a cookbook. Don't get me wrong, it's loaded with
recipes (over 500 of them), but it is also an encyclopedic reference
describing, defining, and illustrating over 350 vegetables, both
common and exotic. As the title suggests, it deals with vegetables
(including a wide range of mushrooms) in alphabetical order beginning
with amaranth and ending with zucchini, and including everything in
between. This is a great book if you are looking for original and
creative treatments of supermarket standards such as carrots, spinach,
cauliflower, and artichokes, but its inclusion of such unusual items
as banana blossom, breadfruit, chickweed, tetragonia, and taro makes
it an invaluable addition to the food lover's library. Here are the
recipes I selected to share with all of Recitopia:
Monday's Starter
Salted Edamame
Tuesday's Soup or Salad
Warm Cauliflower Salad
Wednesday's Side Dish
Napa Cabbage with Noodles
Thursday's Entree
Stuffed Portobello Caps
Friday's "Extra"
Onion, Avocado, and Papaya Salsa
Edamame are a green variety of the same soy bean that is used to make
soy sauce, tofu, miso, soy milk, and all those other soy-based
products. The Japanese have been eating them for ages, and they have
only recently caught the attention of Americans, primarily through
their offering as an appetizer in Japanese restaurants in the U.S.
Serve these in their pods so the diners can squeeze the tender beans
out with their teeth, or shell them and use them in soups, salads, or
buttered and served alone as a side dish.
Salted Edamame
All recipes this week are adapted from "Vegetables from Amaranth to
Zucchini" by Elizabeth Schneider, William Morrow, 2001, available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0688152600/worldwiderecipes
See some more of my favorite cookbooks at
http://www.worldwiderecipes.com/cookbooks.htm
1 lb (450 g) small green soybeans (edamame) in their pods
Kosher salt or other coarse salt
Drop the pods into a large pot of boiling salted water and boil until
just tender, 4 to 5 minutes. Drain and allow to cool slightly before
sprinkling generously with salt. Serve warm or at room temperature,
with an empty bowl for the discarded seed pods. Serves 4 to 6 as an
appetizer or snack.
This archive was generated by hypermail 2b28 : Tue Jul 01 2003 - 00:00:01 EDT