City Bakerys Edamame Spread Recipes

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EDAMAME DIP



Edamame Dip image

Provided by Alton Brown

Categories     appetizer

Time 15m

Yield about 2 cups

Number Of Ingredients 13

12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 pound edamame, fresh or frozen, in or out of shell
1/4 cup water
Kosher salt, optional

Steps:

  • 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.
  • 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.

ROASTED EDAMAME



Roasted Edamame image

Good for snacking or for a crunchy addition to your salad. You can play around with the seasonings you mix in (some ideas are: paprika, black pepper, chili powder, wasabi powder).

Provided by Jill

Categories     Appetizers and Snacks     Beans and Peas

Time 25m

Yield 8

Number Of Ingredients 3

1 (16 ounce) package shelled edamame
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
  • Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 6.3 g, Fat 5.5 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 728.5 mg

EDAMAME SPREAD



Edamame Spread image

This garlicky spread is delicious on crackers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 7

Coarse salt and ground pepper
2 cups frozen shelled edamame
3 large garlic cloves, peeled
1 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon olive oil
Radishes (or other vegetables) and rice crackers, for serving

Steps:

  • In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.
  • In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.

CITY BAKERY'S EDAMAME SPREAD



City Bakery's Edamame Spread image

Provided by Amanda Hesser

Categories     condiments, dips and spreads

Time 10m

Yield Serves 4

Number Of Ingredients 6

1 pound shelled soybeans (sold frozen in a bag)
1/4 cup rice vinegar
1/4 cup seasoned rice vinegar
1 1/2 cups canola oil
Salt and pepper
24 rice crackers, fried

Steps:

  • Fill a large pot with water and bring to a boil. Add the soybeans and cook until tender, about 5 minutes. Drain.
  • In a food processor, pulse together the soybeans and vinegars. With the machine running, add the oil in a slow stream. Season with salt and pepper. Serve with rice crackers -- either the discs or warped sheets. Ilene Rosen, the savory chef at City Bakery, calls this her version of rice and beans.

Nutrition Facts : @context http, Calories 967, UnsaturatedFat 79 grams, Carbohydrate 32 grams, Fat 89 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 583 milligrams, Sugar 3 grams, TransFat 0 grams

EDAMAME DIP WITH CRUDITES



Edamame Dip with Crudites image

Categories     Condiment/Spread     Food Processor     Soy     Vegetable     Appetizer     Celery     Carrot     Radish     Gourmet

Number Of Ingredients 12

4 large carrots
3 celery ribs, strings removed with a vegetable peeler
1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored
1 bunch radishes
1 lb fresh or frozen shelled edamame (soybeans; 3 cups)
2 1/2 teaspoons salt
1 tablespoon chopped garlic
5 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro

Steps:

  • Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long). Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice and cold water and keep cut vegetables in ice water (to keep crisp) while making dip.
  • Cook edamame in 1 1/2 quarts boiling water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold water until cool.
  • Dry saucepan and add garlic and 3 tablespoons oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
  • Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add 1/2 cup reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if desired, then stir in cilantro.
  • Transfer dip to a serving dish and serve with vegetables, drained and patted dry, for dipping.

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