In an effort to broaden horizons, keep sharp on current matters, and share some thoughts, I decided (with some gentle prodding from various people) to start my own blog.
I will try every day to give a general analysis of geopolitical, transnational, and defense/military issues and news headlines. That said, I love food and drink. So I will also occasionally post about recipes, wines, and eating spots.
That said, here is a really fantastic 'dip', for lack of a better word, that I have made several times now. The credit must be given to Alton Brown, host of 'Good Eats' on the Food Network, where I first saw this recipe. For the original recipe, follow this link: http://www.foodnetwork.com/recipes/alton-brown/edamame-dip-recipe/index.html
EDAMAME DIP
Makes about 2 cups
12 oz shelled, cooked, and cooled edamame, about 2 cups (recipe follows)
¼ cup diced onion
½ cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
¼ cup freshly squeezed lime or lemon juice
1 tbsp brown miso
1 tsp kosher salt
1 tsp red chili paste
¼ tsp freshly ground black pepper
5 tbsp olive oil
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil.
Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
NOTE: I substitute 'sambal goreng' or 'sambal belicang' for the 'red chili paste'. The sambals are delicious Indonesian condiments of hot peppers, ginger, and other spices.
BASIC EDAMAME
4 servings
1 lb edamame, fresh or frozen, in or out of shell
¼ cup water
Kosher salt, optional
Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.
Enjoy.
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