A simple but delicious idea for the beginning of the week…
Cut some fresh, green zucchini into 1cm-thick slices…
Sautée in a non-stick sautage pan with a few drops of olive oil on a medium heat. Sprinkle salt, pepper and some herbs (I used Herbes de Provence) but you can be creative here. Then cover the zucchini for about 4-5 minutes.
Ask a friendly helper, friend, husband or dog to shell you some endemame, after lightly boiling them in salted water. You can check on the zucchini to see if they are done..they should be firm and flavoursome. Obviously the best way to check is to eat one.
Yummy… when you think the zucchini are done, add the shelled beans and lightly stir in. Sautée for another minute or so, uncovered, and then remove from heat.
Delicious warm, can also be enjoyed cold as an interesting summer salad.
Dear friend!
Greetings!
I couldn’t help commenting on your edamame after the Missus (who is sleeping…) taught for the last time how to prepare them this evening (coincidence?)!
Alright, here you are (I must admit that after 33 years in Japan, it mighty be near the best way!)
-Cut one tip of the edamame (the long thin one)
-Rub salt on the edamame pods.
-Wash the salt away under running clear water
-Drop the edamame in a nonstick frypan. Add some salt, but NO WATER!
-Cover with a glass lid.
-Cook on a medium fire.
-Shake occasionally
-Water should come out of the edamame pods and start boling.
-Switch off the fire and let steam for a few minutes
-Take out and serve.
If you want to keep them for another recipe, take out he beans (they should pop out easily) and keep in the fridge in a sealed tupperware box!
Cheers,
robert-Gilles
http://shizokagourmet.wordpress.com/
It really is a good salad
The zucchini is coming in right now, and the soybeans should be grown enough to harvest to make edamame soon! I can’t wait!