Posts tagged edamame
What a nouille! – Soba noodles with edamame, grilled zucchini and Chinese cabbage – lemon basil pesto
Sep 1st
Quelle nouille!!! – Nouilles soba, edamame, courgettes grillées, chou chinois, sauce basilic et citron
Nouille in French means noodle of course, but if you call someone a “nouille“it’s not really a compliment and means you are calling this person an idiot. So today, I do feel like a nouille, because I keep buying soba noodles and never eat them. Actually, I rarely think of preparing or eating soba noodles, probably due to my Italian upbringing…even though my pantry is filled with all kinds of soba.
I see them every day, but no… the idea of eating them, does not even cross my mind. I look at them and think, oh wow! I have so many soba in there. That’s it…the thought stops there. Isn’t that strange? It’s funny how we get stuck into habits. Well, today I decided to make a change, free some space in the cabinets = EAT SOBA. Of course, soba being Japanese, I didn’t want to prepare them the Italian way, and offend them. I tried to be faithful to their essence. For whatever reason, soba reminds me of Geisha, something delicate, and complex at the same time.
Since I have been cooking a lot of vegan meals lately, I can assure you that this dish would please any vegan out there. I combined some Eastern-Western flavors and everything made sense in this dish, from the textures, to the flavors, the colors. Yes, everything. The herbs make it fragrant, taste fresh, the lemon gives it a clean aftertaste, and all combined with the natural nuttiness and sweetness of the buckwheat make it a perfectly balanced and delightful dish. As we say in French “Essayer, c’est l’adopter“, to try it, is to adopt it…so just try it.
Ingredients for 2
- 220 g buckwheat soba
- 1 cup edamame, frozen
- 2 zucchini, sliced
- 4 Chinese cabbage leaves, thinly chopped
- zest of 1 lemon
- 1.5 cups basil leaves
- 1 garlic clove, crushed
- olive oil
- salt and pepper
Preparation
In a blender mix garlic, basil, salt and pepper. Blend to a fine consistency. Add lemon zest. Set aside.
Grill zucchini on both sides using a grill pan. Cut in 4 pieces. Boil edamame in boiling water for a few minutes or place in microwave to defrost. Saute cabbage in 1 tsp olive oil.
Cook soba for about 5 minutes in a slightly salted boiling water. Rinse in cold water. Combine all ingredients together in a mixing bowl. Add pesto and toss well. Eat cold or at room temperature.
Have you tried eating velvet? – Cream of fava bean and edamame with poached quail eggs
Jun 28th
Avez-vous déjà mangé du velours – Crème de fèves et edamame aux oeufs de caille pochés
Quail eggs are underused in my opinion…aren’t those adorable? l love those tiny and cute eggs, they’re so delicate with a very fragile shell, and certainly can enhance any velouté. I like anything that comes in a small portion, the beauty of such a tiny egg is that you can fit it all in your mouth and break it inside if you like or break it on top of your soup. As far as eggs are concerned, I have this thing about breaking them, and I hate to see the yolk all over the place.
You can make this soup with just fava beans or peas, or also a mixture of both, they both have very velvety and sweet flavors when puréed. The edamame remain a little crunchy, so it’s important to cook them a little longer and blend them longer too so they are completely puréed into a smooth texture.
If you cannot find quail eggs, you can always use one regular poached egg instead.
When poaching eggs, adding some vinegar is quite an important part of a successful process. Usually the quantity of vinegar is about 10% of the water quantity, and the water needs to boil at high temperature, then to be decreased when pouring the eggs, this way, the whites coagulates around the yolks and don’t get spread out in the water.
Ingredients for 4
- 12.34 oz (or 350 g) fava beans (net weight without the pods)
- 3.52 oz (or 100 g) edamame (fresh or frozen)
- 1.5 shallots, chopped
- 2 garlic clove, crushed
- 2 tbs crème fraîche
- vegetable broth
- 1 tbs olive oil
- salt and pepper
- 12 quail eggs
Preparation
Cook fava beans in a pot of boilng water for about 2-3 minutes. Remove from heat and peel them. Set aside.
Heat olive oil in a pan, then add shallots and garlic and brown them. If using frozen edamame, add them and cook for about 10-15 minutes, then add peeled fava beans.
Cover with broth, adjust with salt and pepper and cook for another 10 minutes. Add cream and blend in mixer or using an immersion blender. Pass the soup through a sieve and keep warm. IF the soup is too thick add broth to desired consistency.
For the quail eggs, bring about 2 cups of water to a boil with vinegar (preferably white vinegar). Reduce heat. Break carefully quail eggs in a container, then pour them in water, making sure the whites remain around the yolk, using a spoon, keep whites close to the yolks. Cook for one minute, remove from water, and place in a cold water to stop the cooking process.
Divide soups in bowls, then add three poached eggs, sprinkle with paprika and olive oil and serve.
The salad of all seasons – Warm spinach salad with shrimps, langoustines and edamame with a ginger lime vinaigrette
Mar 13th
La salade de toutes saisons – Salade tiède d’épinards, crevettes, langoustines et edamame, vinaigrette au gingembre et citron vert
Yes spring is on its way, well some days it feels like summer, then the following day the rain keeps pouring but I just want to believe spring is coming (never under estimate the power of denial), so I am starting to eat and experiment more salads dishes to get in that mood..but to be honest, it’s especially because my diet has been lacking raw leaves lately.
As much as I love San Francisco, I miss the four seasons, and not the two seasons of summer and winter like in some areas of the East Coast. The four seasons with four different climates, therefore a more gradual change of vegetation and variation of garde-robe (wardrobe). Here you go from wearing boots to wearing sandals, which is somehow radical, there is no springs clothes. It makes things easy at least.
This salad is not necessary “springy” nor “summery” since it doesn’t have any seasonal vegetables, but it’s very fresh and has a great combination of textures. The addition of edamame in salads is always a big pleasure, their delicate crunchy bites is delightful, and more so with a ginger-lime vinaigrette. I love to use avocado oil when combined with ginger, it’s as fruity as olive oil but not as strong and enhances the dressing without drowning the dish due to the powerful flavor of the ginger.
The other characteristic of this salad is that the shrimps and langoustines are mixed with the spinach while hot, so the spinach leaves get entangled with the seafood and become semi-cooked and lukewarm, therefore absorb the vinaigrette much better. Lukewarm spinach salads are my favorites.
Ingredients for 2
- 10 medium size shrimps
- 10 langoustine tales
- 1.5 cups baby spinach
- 1/2 cup edamame, shelled
- 1 inch ginger root, peeled and grated
- juice of 1 lime
- 2 tbs avocado oil
- cayenne pepper
- salt and pepper
Preparation
For the vinaigrette, mix lime juice, avocado oil, ginger, cayenne, salt and pepper in a bowl. Stir all ingredients well.
Saute shrimps and langoustines tales in hot olive oil, add salt and pepper. Drain olive oil.
Mix edamame with spinach, add hot seafood to the spinach and vinaigrette. Toss well and serve.
Extra green dinner for hot summer nights – Zucchini tagliatelle and edamame with ginger and sesame
May 26th
Diner extra vert pour les chaudes soirées d’été – Tagliatelles de courgettes et edamame au gingembre et sésame
Summer is around the corner and we just want more greens and lighter meals for those hot summer nights…I don’t know if you’re like me, but during summer I mainly eat salads, fruits and greens. I just had my first peach of the season tonight, it was still a little hard, and not very sweet…I can’t wait for summer to show up so I can live on peaches.
With six zucchini, you can make a huge quantity of those tagliatelle (tagliatelle is the Italian pasta, it’s flat and long and 1/2 inch thick, not sure how you call this in English). I really like the combination of zucchini and edamame, they both remain crunchy and full of texture. The interesting thing is that you feel like you are eating carbs but you’re just eating vegetables so you feel light and energized.
I try not to eat carbs at night, I tend to sleep better and I love to go to bed feeling light as a feather, and get up in the morning with a healthy hunger, avec le ventre qui gargouille.
I like those as a main vegetarian dish with nothing else, they’re so satisfying, but you can serve them with any grain or meat dish of your choice.
Ingredients for 4
- 6 zucchini
- 1/2 lb edamame
- 1 shallot
- 2 garlic cloves, crushed
- 1 tsp ginger, grated
- 1 tbs black sesame seeds
- olive oil
- rice vinegar
- salt and pepper
Preparation
First slice the zucchini with a potato peeler. Keep in a large container.
In a wok, heat up olive oil, add shallots, brown them. Add ginger and garlic, stir then add zucchini. Cook for a few minutes only, to keep them crunchy. Add edamame, vinegar, salt and pepper, sesame seeds. Stir carefully not to break the zucchini, mix all ingredients. Add cilantro at the end and serve hot.
