Sunday, April 03, 2011

Broiled Edamame with Fennel and Lemon

Edamame with Fennel and Lemon
Last night, the vegetarian and I were able to enjoy a rare mutual night off. Rather than going out, we decided to stay in and cook together! And yesterday was one of those days where you can sense spring trying so very hard to push winter away and fly free. While spring hasn't quite settle down, my cravings for spring produce and lighter, pale green foods certainly have!

Edamame, ready for the oven
This meant, that, after having eaten lots of pastas, composed salads and tea this past (exceptionally busy) week, what I wanted last night was vegetable-based, fresh and easy to make. What I wanted was fava beans. I first encountered fava beans two summers ago when I belonged to a CSA. Never having made them before, I cooked them very simply the first time -- with garlic and oil, if I remember correctly -- and waited patiently, collecting recipes all the while, until I could have them again.

I rediscovered the recipe treasure trove last week and was most 
inspired by two recipes: Grilled Fava Bean Pods on Food & Wine and Potato Salad with Fava Beans and Fennel on Kitchen KonfidenceOf course, I live in an apartment without a grill (although we do have some outside space...) so I devised a way to "grill" using a preheated iron pan and a broiler instead.

But, you're thinking, isn't today's recipe for edamame, Lady A? So why on earth are you going on and on
    Fennel et al., awaiting the Edamame
about fava beans? Because, darlings, The best laid schemes of mice and men/go oft awry. Which is to say that, spring having begun only astronomically and not meteorologically, fava beans are certainly not in season. So I defrosted the frozen edamame we received this month from Winter Sun Farms and made them instead.

Broiled Edamame with Fennel and Lemon
adapted from Food and Wine's Grilled Fava Bean Pods with Chile and Lemon
  • 1 pound edamame pods, defrosted if frozen and spun dry in a salad spinner
  • 2 tablespoons olive oil
  • 1 bulb fennel, cored and thinly sliced
  • 1 green onion, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1 lemon, cut into wedges (optional)
Ozzy, looking longingly up at our dinner
Raise oven rack as high as possible, place an iron pan on rack and preheat oven (with pan inside) to 550F. Meanwhile, in a large bowl, toss edamame with olive oil. When oven is heated. remove pan and turn on broiler. Add edamame to hot pan and place under broiler. Broil 5 minutes, shaking pan occasionally.

Meanwhile, in the same bowl, mix together fennel, green onion, red pepper flakes and kosher salt. when edamame is cooked, add to bowl and toss well to combine. Serve with lemon wedges. Enjoy!

Make it a Meal: As an alternative to your standard grain, try this with some savory oatmeal, prepared like
Edamame, Fennel, Oatmeal and Wine
rice by cooking it in water with olive oil, red pepper flakes and 
kosher salt. Stir in some Bulgarian feta as well, or just have the feta later for dessert. And to drink? I recommend a clean Sauvignon Blanc (ours was from Channing Daughters, of whose Wine CSA we're proud members). Bon appetit!

Links to fennel noshes:

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