Flashback Friday - Edamame Hummus

This post originally appeared on Minxeats.com on June 12, 2013.

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I've been on a hummus kick lately, have you noticed? I really do love the stuff and would eat it more often if it wasn't normally made with chickpeas. Those little bastards give me such intestinal distress, I can't even look at them without getting gassy. In their place, I've been making hummus with just about every other bean under the sun, mostly with success.

Not long ago, we bought some edamame hummus from Trader Joe's, and man, that stuff was delicious! The best bean yet. So when I decided that our Memorial Day dinner would involve kebabs and various Mediterranean-inspired sauces, I put edamame hummus on the list of must-makes. Coincidentally, I received Louisville chef Edward Lee's new cookbook, Smoke and Pickles, at around the same time and the first recipe I turned to when I opened the book at random was his version of edamame hummus. It was kismet.

Lee makes his hummus chunky and uses it as a side dish. I wanted a more traditional dip/puree, so I added a bit more water to the food processor when I was blending. I also didn't need quite so much hummus, so I halved the recipe. Here's my take on it:

Edamame Hummus (adapted from Smoke and Pickles)

2 green onions, white and light green part, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 cup frozen edamame
1/2 cup water
1/4 cup tahini
1/4 cup fresh lemon juice
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon ground cumin

Saute the green onion and garlic in the olive oil until soft, 2-3 minutes. Add the remaining ingredients to the pan and bring to a simmer. Cook 6-8 minutes, or until beans are no longer crunchy. Remove from heat and cool slightly.

Puree the mixture in a food processor until fairly smooth, adding additional additional water to help the process. Taste the mixture and adjust seasoning with more lemon juice, soy, and olive oil, if necessary.

Serve at room temperature with unsalted tortilla chips or pita.

Posted on Minxeats.com.

Flashback Friday - Sugar Snap Pea Salad

This post originally appeared on Minxeats.com on August 23, 2013.
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I love sugar snap peas, especially raw. I've been known to buy a bag of them to snack on during the long train ride to New York - they take care of both the urges for crunchy things and sweet things, and are full of folate, Vitamin C, and fiber. Win-win!

I tossed a bag of sugar snap peas into the grocery cart one week with no plans for them. Eventually, I opened it up and started snacking. Before I got too far, however, I thought I should share their goodness with my loving husband.

After checking the Internet, I found a number of snap pea salad recipes that involved radishes. That made sense to me, because both vegetables have that horseradish-y bite (it's very subtle in the peas, but it's there). I didn't like any of the dressing ideas, and most of them had cheese of some sort, which did not photograph well at all. Then I found one that was Asian-y, with soy and sesame oil. It used fruit preserves too, which I thought was overkill. The peas are sweet already! Instead, I put in the tiniest bit of peanut butter, which helped emulsify the dressing.

The end result was delicious, and we polished off all of it in one sitting.

Sugar Snap Pea Salad

1/2 teaspoon peanut butter
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
2 teaspoons superfine sugar
1 teaspoon sriracha
1 tablespoon toasted sesame oil
1 tablespoon olive oil
salt and pepper
3 cups fresh raw sugar snap peas
1 cup radishes, trimmed
1/4 cup chopped roasted unsalted peanuts

Put the peanut butter in a small bowl with the soy sauce. Beat with a fork until incorporated. Add the vinegar, ginger, sugar, sriracha, and oils and beat until emulsified. Season with salt and pepper. The dressing should be boldly flavored, as the vegetables will water it down.

Julienne the sugar snaps and slice the radishes. Place in a large bowl and toss with the vinaigrette. Just before serving, stir in the peanuts. Taste for seasoning and add more salt, if necessary.

Serves 2-4



Posted on Minxeats.com.

Flashback Friday - Edamame Hummus

This post originally appeared on Minxeats.com on June 12, 2013.

I've been on a hummus kick lately, have you noticed? I really do love the stuff and would eat it more often if it wasn't normally made with chick peas. Those little bastards give me such intestinal distress, I can't even look at them without getting gassy. In their place, I've been making hummus with just about every other bean under the sun, mostly with success.

Not long ago, we bought some edamame hummus from Trader Joe's, and man, that stuff was delicious! The best bean yet. So when I decided that our Memorial Day dinner would involve kebabs and various Mediterranean-inspired sauces, I put edamame hummus on the list of must-makes. Coincidentally, I received Louisville chef Edward Lee's new cookbook, Smoke and Pickles, at around the same time and the first recipe I turned to when I opened the book at random was his version of edamame hummus. It was kismet.

Lee makes his hummus chunky and uses it as a side dish. I wanted a more traditional dip/puree, so I added a bit more water to the food processor when I was blending. I also didn't need quite so much hummus, so I halved the recipe. Here's my take on it:

Edamame Hummus (adapted from Smoke and Pickles)

2 green onions, white and light green part, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 cup frozen edamame
1/2 cup water
1/4 cup tahini
1/4 cup fresh lemon juice
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon ground cumin

Saute the green onion and garlic in the olive oil until soft, 2-3 minutes. Add the remaining ingredients to the pan and bring to a simmer. Cook 6-8 minutes, or until beans are no longer crunchy. Remove from heat and cool slightly.

Puree the mixture in a food processor until fairly smooth, adding additional additional water to help the process. Taste the mixture and adjust seasoning with more lemon juice, soy, and olive oil, if necessary.

Serve at room temperature with unsalted tortilla chips or pita.



Posted on Minxeats.com.

Sriracha Barbecue Sauce

A couple months back, Mr Minx and I had a scrumptious meal at PABU, in Harbor East. We basically ate the special Satori prix fixe menu, with an added sashimi course. One of the non-fish courses consisted of two crisp, red chili-glazed chicken wings, and one Berkshire pork baby back rib with a not-too-sweet chili garlic sauce. The rib was tender and juicy, and the sauce added just enough heat and messiness.

When an opportunity to make baby back ribs presented itself, I attempted my own version of the barbecue sauce from PABU. It would be great on chicken and brisket as well as pork.

Sriracha Barbecue Sauce

3 T brown sugar
2 T Sriracha (or more, to taste)
3 T white miso
1 T soy sauce
2 T rice wine vinegar
1 T tomato paste
1 large clove garlic, minced
3 cloves black garlic, minced
1/2 teaspoon ground ginger
1 cup pork or chicken stock
1 T toasted sesame oil

Combine first nine ingredients in a sauce pot over medium heat and stir with until the sugar is melted and the miso and tomato paste have been amalgamated into the mix. Stir in the chicken stock and cook until the mixture thickens into a barbecue sauce consistency, about five minutes. Remove from heat, stir in sesame oil, and allow to cool.

When cool, transfer sauce to a squeeze bottle. Refrigerate until ready to use.

Makes about 1 cup.



Posted on Minxeats.com.

Sugar Snap Pea Salad

I love sugar snap peas, especially raw. I've been known to buy a bag of them to snack on during the long train ride to New York - they take care of both the urges for crunchy things and sweet things, and are full of folate, Vitamin C, and fiber. Win-win!

I tossed a bag of sugar snap peas into the grocery cart one week with no plans for them. Eventually, I opened it up and started snacking. Before I got too far, however, I thought I should share their goodness with my loving husband.

After checking the Internet, I found a number of snap pea salad recipes that involved radishes. That made sense to me, because both vegetables have that horseradish-y bite (it's very subtle in the peas, but it's there). I didn't like any of the dressing ideas, and most of them had cheese of some sort, which did not photograph well at all. Then I found one that was Asian-y, with soy and sesame oil. It used fruit preserves too, which I thought was overkill. The peas are sweet already! Instead, I put in the tiniest bit of peanut butter, which helped emulsify the dressing.

The end result was delicious, and we polished off all of it in one sitting.

Sugar Snap Pea Salad

1/2 teaspoon peanut butter
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
2 teaspoons superfine sugar
1 teaspoon sriracha
1 tablespoon toasted sesame oil
1 tablespoon olive oil
salt and pepper
3 cups fresh raw sugar snap peas
1 cup radishes, trimmed
1/4 cup chopped roasted unsalted peanuts

Put the peanut butter in a small bowl with the soy sauce. Beat with a fork until incorporated. Add the vinegar, ginger, sugar, sriracha, and oils and beat until emulsified. Season with salt and pepper. The dressing should be boldly flavored, as the vegetables will water it down.

Julienne the sugar snaps and slice the radishes. Place in a large bowl and toss with the vinaigrette. Just before serving, stir in the peanuts. Taste for seasoning and add more salt, if necessary.

Serves 2-4



Posted on Minxeats.com.

Edamame Hummus

I've been on a hummus kick lately, have you noticed? I really do love the stuff and would eat it more often if it wasn't normally made with chick peas. Those little bastards give me such intestinal distress, I can't even look at them without getting gassy. In their place, I've been making hummus with just about every other bean under the sun, mostly with success.

Not long ago, we bought some edamame hummus from Trader Joe's, and man, that stuff was delicious! The best bean yet. So when I decided that our Memorial Day dinner would involve kebabs and various Mediterranean-inspired sauces, I put edamame hummus on the list of must-makes. Coincidentally, I received Louisville chef Edward Lee's new cookbook, Smoke and Pickles, at around the same time and the first recipe I turned to when I opened the book at random was his version of edamame hummus. It was kismet.

Lee makes his hummus chunky and uses it as a side dish. I wanted a more traditional dip/puree, so I added a bit more water to the food processor when I was blending. I also didn't need quite so much hummus, so I halved the recipe. Here's my take on it:

Edamame Hummus (adapted from Smoke and Pickles)

2 green onions, white and light green part, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 cup frozen edamame
1/2 cup water
1/4 cup tahini
1/4 cup fresh lemon juice
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon ground cumin

Saute the green onion and garlic in the olive oil until soft, 2-3 minutes. Add the remaining ingredients to the pan and bring to a simmer. Cook 6-8 minutes, or until beans are no longer crunchy. Remove from heat and cool slightly.

Puree the mixture in a food processor until fairly smooth, adding additional additional water to help the process. Taste the mixture and adjust seasoning with more lemon juice, soy, and olive oil, if necessary.

Serve at room temperature with unsalted tortilla chips or pita.

Posted on Minxeats.com.

Chinese Marbled Tea Eggs

Gung Hay Fat Choy! Happy Chinese New Year! 2013 is the year of the Snake, which just so happens to be my zodiac sign. Apparently we snakes are intelligent, graceful, analytical, and enjoy quiet. Sounds like me to a T! Regular readers will know that I also enjoy Chinese food and have in the past indulged in yummy New Year feasts at my favorite Chinese restaurant, Grace Garden.

This year, we stayed home, but I put together a couple of dishes that are traditionally served for the New Year. The first of them is marbled tea eggs. They symbolize gold nuggets, aka wealth, which is always a good thing to hope for in the coming year.

Chinese marbled tea eggs are really easy to make and very tasty. Just par-boil some eggs, crack the shells, and soak them in a flavorful liquid that includes black tea, soy sauce, and star anise. We ate them in a rather non-traditional way - for breakfast, with hot buttered toast. But you can eat them as a snack any time of the day.

Chinese Marbled Tea Eggs (adapted from Steamy Kitchen)

6 large eggs
3/4 cup soy sauce
2 whole star anise
2 tea bags (plain Lipton-style black tea)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorns
2 strips dried orange peel (optional)

Place the eggs in a medium saucepan and fill with water to cover by 1 inch. Bring to a boil, then immediately lower the heat and simmer for 3 minutes. Turn off the heat, remove the eggs from the water and place in a bowl of ice water to cool down.

Add the soy, star anise, tea bags, cinnamon stick, sugar, peppercorns, and orange peel to the hot water still in the sauce pan.

Remove the eggs from the ice bath and, one at a time, crack the shells all over with the back of a teaspoon to produce a spider-web effect. Don't break off chunks of shell!

Add the cracked eggs to the soy mixture in the pot and turn the heat on. Cover pot, bring to a boil, then turn heat to low and simmer eggs for about half an hour. Turn off heat and allow eggs to steep in the liquid. After the pot has cooled down, refrigerate the eggs in the liquid to allow more flavor and color to seep into the eggs.

Posted on Minxeats.com.

Vote for Me on Food 52!

My recipe for miso caramel is one of two finalists in Food 52's best soy recipe contest! Please vote for me! http://www.food52.com/contests/309_your_best_soy

Posted on Minxeats.com.