Let’s Cook! Edamame Skordalia Recipe

February 27, 2010

Kinda like a hummus… at least two of you (and I think there are a grand total of three of you out there to begin with…) liked the Cajun Hummus recipe a while back, so here is another great, and healthy, dip, spread, base for other items, whatever you wish to do with it! Heck, it might even make a good night cream from those pesky crow’s feet I seem to be developing…

The recipe is called a “Skordalia”, which is a Greek garlic-flavored dish that traditionally uses potatoes or bread as a base (do yourself a web search for skordalia and you’ll find many recipes), but this uses the wonderfully healthy, protein-packed soybean (aka Edamame) as a base, so I think of it much more like hummus…

I found the original recipe in Bon Appetit magazine (August 2008 issue to be exact), and the puree was used as a base for grilled chicken. I now make this more as a dip or spread, even though it does make a nice base for a simply grilled boneless chicken, and (even though I haven’t tried it), I’m sure would be nice under a grilled filet of mild fish.

Like the prior posted hummus recipe, this is about as easy as it gets – the most difficult part is cleaning the food processor… now on with the recipe…

Edamame Skordalia

1  16 oz bag Frozen Shelled Edamame (soybeans, see comments after the recipe)

1/2 cup coarsely chopped fresh Basil

1/3 cup extra-virgin Olive Oil

3 Garlic Cloves, peeled

6 tablespoons grated Parmesan Cheese (the good stuff, not the stuff from the can…)

2 tablespoons fresh Lemon Juice

Cook the edamame (no need to defrost) in a large pot of boiled salted water until just tender, about 10 minutes. Drain and reserve a cup or more of the cooking liquid.

Combine the basil, oil, and garlic in your food processor and blend until finely chopped.

Add the drained edamame, cheese, lemon juice, and about 1/2 cup of the reserved cooking liquid.

Process until mostly smooth. Add more of the reserved cooking liquid and process as needed until smooth and to your desired consistency. You can also add a bit more olive oil if desired to thin the puree.

Add salt and pepper to taste.

Serve with pita chips, crackers, crudités, etc….

Eat me!

Okay, you’re done… that was tough, huh?

This recipe lends itself to many additions as your taste desires… add some chopped hot peppers to the basil mixture if you like it spicy, or just add some cayenne… a bit of finely chopped ripe tomato and/or red onion would be nice scattered atop the finished puree…

Now other than the washing up, finding the proper Edamame might be your only other difficult chore… they come frozen in one pound bags in shelled and unshelled packages (be sure to get the shelled ones). You might think to look for these where the other frozen veggies and beans are, but at least in my local Publix Supermarket, they are stowed away with the frozen “health” foods. So if you can’t find them next to the bag of frozen limas, look somewhere around the Boca products…

If you have a friendly neighborhood Asian grocery, check there as well… you’ll likely find them there, and probably for much less than at your regular grocery.

Easy, tasty, and (gasp) healthy… this is good stuff!

And yes Gordon – remember to cook the damn beans!

Try this out soon, and if you do, post a comment!

Back to the kitchen… see you soon…

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