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Food: Edamame and Chick Pea Salad - The Lyorn's Den

Mon Jul. 21st, 2014

11:54 pm - Food: Edamame and Chick Pea Salad

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I promised the role-players to post the recipe, so, here it is: Edamame and Chick Pea Salad

For a very big (5 litres) bowl:

Make sure you can get edamame! Edamame are immature soy beans. You find them frozen and de-shelled in the freezers in some Asian food stores. They look like this and are about the size of small white beans. Might be you find them only unpeeled: Buy more (dunno, maybe 30% more?) and de-shell them. I paid 3 Euros for a kilo. Thaw overnight in the fridge, or use a microwave if you do not have "overnight".

Next, make sure you find fresh cilantro ("Koriandergrün"). Do not use coriander seeds! I got it on the farmer's market on Saturday this time. Some people hate cilantro with a passion. Maybe Thai basil would be an alternative.

Peel about 3 cloves of garlic, put in a high narrow jar. Add 4 teaspoons of sugar, the juice of one lemon or lime (about 50 grams, I got it from a bottle), four tablespoons of white balsamic vinegar (white wine vinegar or rice vinegar might do, too), and a good teaspoon of salt. Blend well with an immersion blender. Let flow in about 100g (120 ml) good olive oil (measure it in a small jar first, pour with one hand and operate the blender with the other, that gives the dressing the best texture). Add about half a teaspoon of crushed black pepper, blend only a few seconds more.

Peel two smallish red onions and cut into thin rings. (Others shapes look less pretty.) Cut 500 grams of cherry tomatoes in half.

Put 1000 grams of thawed frozen edamame in the bowl. Drain two large cans of chickpeas, that should give you about 960 grams of chickpeas. Add the tomatoes and the onions, as well as about one teacup (150 ml) half-and-half roughly chopped cilantro, and basil leaves (I used Italian basil, as it grows on my balcony.) Mix carefully.

Pour the dressing over the whole surface, and leave the salad it in the fridge overnight, but do not serve fresh from the fridge.

Serve with coarse sea salt. I also put hard boiled eggs, hot flatbread, and crispy fried bacon on the table, all went well with it.

Feeds six to ten. This is not especially energy-dense, you might consider adding peanuts (roasted and salted) if you want more fat in it.

Also, this is an exceptionally pretty-looking salad!

(I got the recipe here, and there's a picture.)


For dessert, we had a simple red currant cake.

I have a base recipe (sweet yeast dough, custard, fruit) that I use for all sour fruit -- currants, rhubarb, gooseberries...

I'm not going into details of making a yeast dough here. If you need a description, ask me, ofr browse my journal. For a 28 to 30 cm baking pan, or half a baking tray, I use 250 grams of half-white (type 550 or 630) wheat or spelt flour, 10g fresh yeast, 40 grams sugar (mixed brown and white), 1 egg, about 70 ml of milk, and 35 grams of butter, and 1/4 teaspoon salt. I let the dough rise at room temperature.

The custard is made of 150g of creme fraiche (cream cheese would do, too), 1 tablespoon of sugar (less if the berries are on the sweetish side), some vanilla, and one egg.

If you feel extravagant, you can put a thin layer of nut butter or toffee sauce between the dough and the custard. Finish with 250 grams of berries and a sprinkle of sugar, bake for about 25 minutes at 220°C. Keeps 24 hours at room temperature (e.g. in the cold oven), and about 4 to 7 days in the fridge.

ETA: Fixed amount of berries! 250g is correct.

This entry was originally posted at http://lyorn.dreamwidth.org/38184.html. Please comment whereever suits you.

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