Thursday, September 2, 2010

Edamame Dip & An Embarrassing Story


The first time I ever tried my hand at edamame dip was during the summer before my second year of college. I would buy large bags of shelled and frozen edamame on my infrequent (damn buses) trips to Trader Joes while also stocking up on meatless corn dogs and UFOs (oversized mint chocolate chips--they're the best). I had seen someone make edamame guacamole on television and decided that given my vast supply, I would try it for myself. Only I didn't have a food processor.

No one was around that summer as I holed up in my Berkeley apartment in an attempt to accomplish this should-have-been-easy feat. I cooked the edamame according to instructions and then tried to mash them up like I would an avocado. They were not very forgiving. Then I put them along with the other ingredients in the blender. Too chunky and not mixed well. I decided that my immersion blender would do the trick because it would blend where needed. So I dumped the mixture into a heavy and ugly bowl--the one I stole from the dining commons along with other dishes*--and got immersing. It exploded all over me and the kitchen. All over. Lesson: do not use an immersion blender unless you are also utilizing a deep bowl or pot with high sides. Cleaning up sucks.


While I gave up on edamame dip until today, I did not easily learn my lesson from the first fiasco. Not 3 1/2 years later did I do pretty much the same thing, except with hummus. Yep, brilliant law student that I was (overtired too, it was my first year), I decided to make hummus with the same appliance situation. My hummus was disgusting and left a mess over the counter and floor. I was clearly in the need of a food processor and a little sleep.

After these ill-fated attempts, I still gave it a go today and it came out well. Now, gather 'round close--there is a secret to properly textured edamame dip. Overcook your edamame. Yes, overcook it. It'll be softer and creamier and you could probably even make it without the food processor.

By the way--I'm in that whole Foodbuzz Project Food Blog contest, hence the widget & temporarily rearranged sidebar. I, however, need a little guidance from you, my dear reader. Question: what do you think makes my blog unique? What do you like seeing from me? I'm absolutely horrible at answering broad questions about myself. Also, if you want to make sure you know when to vote for me, follow me on facebook, add my RSS feed to your reader, or follow me on that Google Friend thingamajig and I'll keep you informed.

*Look, sometimes you needed dishes in your dorm room -- especially utensils and big cups. The DC was filled with ultra-sturdy silverware and those big plastic cups. They were begging to be stolen. We all took a few. I, however, was the only one to steal one of the signs they put on the tables asking us not to remove dishes. It got hung in the hallway outside my door.





Edamame Dip
Makes 2 Cups

1 cup shelled edamame
1/2 cup red onion
2 cloves garlic
1/2 cup packed basil
3 Tbsp. plain greek yogurt
2 tsp. red pepper flakes
kosher salt
freshly ground pepper










Cook edamame according to instructions, but be sure to cook an extra few minutes so it's softer. Place everything in the food processor and blend blend blend. Salt & pepper to taste. If you want a creamier consistency, add a little bit more yogurt. If you want a little more spice, add some sriracha--I would have but didn't have any on hand. Great with pita chips and veggies.

15 comments:

sara @ CaffeIna said...

Congrats on finally winning over edamame! It does look good...although I don't know what edamame is :(
As per your question: this is one of the reasons I really like your blog (and on twitter)...you make me discover food that I don't know they even exist! Like the edamame or the mahi mahi fish (now I'm obsessed with it...I have to go and buy it!) And to that you always add a nice doses of sarcasm...always good:)

Lara said...

Good job making green mash look yummy! I was thinking reading this - I could incorporate an avocado or two into this recipe for a lower fat, higher protien, version of gracamole, yes?

Baking Barrister said...

@Lara -- yes! you can. When you cook the edamame, when you can mash one with the fork, they're the perfect doneness. You don't want the edamame to be like little crumbs in your avocado

Torviewtoronto said...

Lovely colour

Lisa {Authentic Suburban Gourmet } said...

I love edamame and in a dip - divine!! Nice job!

Chef Dennis said...

I think we have all made mistakes with appliances at some point, usually more than once...lol.....but on a positive note your Edamame dip looks excellent, I will be making this for our salad bar at school!

FrenchPressMemos said...

You know...I got my first food processor 2 months ago. My blender HAD to do the trick in the past with any sort of sauce, paste, and about a year of making baby food. I would shake and move and turn it on and off until it worked. Life with a food processor is beautiful.

Monet said...

I am obsessed with edamame; I eat it almost every night. I wish I could have seen you in the kitchen with that immersion blender...I would have gotten a kick out of that :-) But this a great dip...a wonderful change from my standard hummus

Susi said...

My immersion blender and I have quite a few stories to share as well ;o)
The edamame dip looks delicious! I love plain edamame so I will have to make note of this dip for the next time I buy them. :o)

danasfoodforthought said...

This dip sounds great... I'm glad you didn't let your first try deter you!

Victoria K. said...

Yummy!! Food processors are way important :) Good luck with Project Food Blog! I really wanted to do it, but considering I'm moving to a foreign kitchen with none of my own equipment, I think it's better to hold off till next year when I'm back in my comfort zone.

Stella said...

Funny story. I've totally caused something to fly straight in my face with an immersion blender before. If I remember correctly, it was burning hot right from the cauldron too (smile). Ouch.
This looks delicious, even if it did take you a little while to get right;) Ce'st La Vie...

The Duo Dishes said...

Good tip about the immersion blender. Yikes! It's those moments in the kitchen that are not so fun. Your wit and humor are unmatched. Keep coming with that. You know how to highlight even the smallest faux pas with a funny line.

Le said...

Yay!! well done! I love edamame and I've never thought to turn it into a dip before. I will try this when I go back to NZ.

elizabeth said...

We make hummus a lot--I will send this to the husband as a nice alternative to just eating edamame out of the shell when he makes us turkey burgers. His love of Greek yogurt means we always have a tub in the fridge.

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