Edamame

One of my vices is Baltimore's Daedelus Books which sells discounted new and remaindered books. It's amazing how many books that I've lusted over in the last few years can be found here for a fraction of their original price -- often no more than the cost of an issue of a cooking magazine. And just in case that weren't enough for me, it's also right next door to a Vietnamese restaurant. Cheap books and Vietnamese food, my idea of a perfect setup.

On my last visit there I picked up a copy of Spices of Life: Simple and Delicious Recipes for Good Health by Nina Simonds because this is the time of year when my thoughts turn to healthier living (a constant theme of mine -- although I notice it's never in an I'm-doing-it way but rather in an I-should-be-doing-it way). It was also the Sunday after Thanksgiving and after three days of eating heavy meals, plus pie for breakfast, the idea of a meal of greens and grains (my standard stereotype of the healthy meal) was looking suddenly appealing.

I can't say the book has inspired me but there was a recipe for boiled edamame with salt  which reminded me that this is something that seems to have fallen off my radar. I used to make it all the time but for reasons I'm unable to put my finger on, I haven't made it for ages. How did this happen?

Edamame is one of those rare instances of a snack food that is as appealing as potato chips but actually turns out to have nutritional value -- a fairly rare occurrence in my experience.

It's possible to buy fresh edamame in the summer -- I sometimes see it at the farmers' market -- but frozen edamame in the pod is always available. The only trick to cooking these as far as I've found is to make sure you're using an adequate amount of salt. Edamame without the salt doesn't hold much appeal. I salt the water I'm cooking them in and then sprinkle coarsely ground sea salt over them. It may seem like an excessive amount of salt but the majority of it is not coming into direct contact with the beans, only the pods. I should note that Nina Simonds' recipe uses a teaspoon of salt in the water, and only a teaspoon of salt after they've been drained. I don't think that's enough but if you're hesitant about the amount of salt, you might start there.

For 1 pound of edamame, frozen and in the pod, bring water to boil in a medium saucepan. Add salt, then the edamame and cook for four to five minutes. Drain the edamame, then dump them on a kitchen towel and blot them dry. Sprinkle with 1 tablespoon of coarsely ground sea salt and serve. And in the event you've never had edamame before, eat them with your fingers, popping the beans out of the pod and directly into your mouth. (It's good to have a second bowl to toss the empty pods in.)

Couldn't  be easier and they really are good. Just the sort of thing I need to keep in mind for the eating season we're right in the midst of.

Comments

[Renee]

Did you get a new camera? Your Photos look great!

[adele]

Edamame are one of those things I keep forgetting to make, too! My mother served them all the time when I was a kid, but somehow I never remember them until I see them listed as an overpriced appetizer at a Japanese restaurant.

[Lydia]

Edamame tossed with coarse salt is my favorite nibble at our local Asian restaurant. It's easy to go through a bowl of those while still perusing the menu to choose the rest of the meal! Your photo is gorgeous.

[pigtown*design]

so that's what you got up to on sunday. sooooo sorry i reminded you about daedalus!

[anna]

I LOVE edamame! I kind of always forget I have it, too.

[roopa]

Why is every single one of your photos perfect?!?! I am envious of your photography skills!

[Susan from Food Blogga]

With a name like Daedelus Books it's got to be wonderful. I really enjoy edamame; but you know, it can be hard to find. Even the frozen kind is often sold out or unavailable at our markets.

[Julie]

Renee, same old camera. Just lucky on this one.

Adele, an over-priced appetizer in a Japanese restaurant was how I was introduced to them.

Lydia, it makes a great appetizer or snack. And it's so darned easy and fast.

pigtown, I can't hold you responsible for my Daedelus habit but yes, you did remind me of it!

Anna, poor edamame -- loved but never remembered.

Roopa, thank you!

Susan, I usually get it at Whole Foods or Trader Joe's where it seems to be always in stock. Or maybe my timing has just been good.

[Heidi]

Our Costco sells frozen edamame for a song; each package has 8 (or 12?) separate containers. Pierce the top and microwave for 2-3 minutes. Lovely adn oh-so-quick.