Alton Brown, Food TV, recently prepared edamame in a variety of ways and his recipes sounded much better than mine especially regarding piquant flavor. I mentally filed his roasting pan technique.
As a happenstance, Helene from Mintel, invited us to dinner at Infusion Lounge in San Francisco. As one of the appetizers, we ordered Edamame. It was wonderful – and roasted similar to Alton Brown’s technique. The chef at Infusion Lounge uses a simple dressing of olive oil, salt, pepper and rosemary as I recall. It was knock-your-socks off. Here is my fusion of the two.
- 12 ounces fresh or frozen shelled edamame, about 2 cups
- 1/2 cup fresh corn kernels, about 2 ears of corn
- 1/4 cup finely diced scallion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh tomato
- 1/4 teaspoon Matcha or finely ground green tea
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh rosemary
- 1 tablespoon balsamic vinegar
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, about 30 minutes.
Add the tomato, Matcha, basil, rosemary and balsamic vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
Recipes from the Cuppa Countess’ Collection.