Salt-and-Pepper Edamame

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* Exported from MasterCook *

 

Salt-and-Pepper Edamame

 

Recipe By : Sara's Secrets #SS1B24: Everday Vegetarian

Serving Size : 5 Preparation Time :0:00

Categories : Side Dishes Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup coarse sea salt

1 tablespoon Szechwan peppercorns

1 tablespoon pink peppercorns

1 pound bag frozen edamame

(soybeans in the pod)

 

Toast salt in a dry, small, heavy skillet over moderate heat, stirring,

until the salt turns light tan, about 7 minutes. Transfer salt to a bowl.

 

Toast Szechwan peppercorns in skillet over moderate heat, stirring, until

fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of

waxed paper to cool. Using paper as a funnel, pour toasted peppercorns

into an electric coffee/spice grinder or a mortar. Add pink peppercorns

and pulse or pound with a pestle until finely ground. Pour through a

coarse sieve into bowl of salt and stir together.

 

Cook edamame in salted boiling water until tender, about 4 minutes, and

immediately transfer with a slotted spoon to a bowl of ice and cold water

to stop cooking. Drain in a colander and pat dry.

 

Toss edamame with some peppered salt, to taste, and serve with remainder on

the side.

 

Cooks' notes: Peppered salt may be made 1 week ahead and kept in an

airtight container at cool room temperature. Edamame may be cooked 1 day

ahead and chilled, covered. Bring to room temperature before tossing with

peppered salt.

 

Recipe courtesy Gourmet Magazine

 

Yield: 5 to 6 servings, Prep Time: 10 minutes, Cook Time: 15 minutes,

Difficulty: Easy

 

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