Tag: edamame

Edamame Pasta e Fagioli

Edamame Pasta e Fagioli

Edamame Pasta e Fagioli
With Bacon and Carrots

This easy, satisfying soup takes a cue from pasta e fagioli, the Italian combination of pasta and beans. Here, the beans are edamame—young soybeans—which pair surprisingly well with smoky bacon, carrots, garlic, and rosemary in a rich savory chicken broth. Small elbow macaroni completes the pasta-and-bean combination, while a finishing drizzle of extra-virgin olive oil, Parmigiano-Reggiano, and red pepper flakes brings everything together.

I use the refrigerated, shelled edamame from Trader Joe’s. They come vacuum-packed, fully cooked, and ready to eat hot or cold, making them especially convenient for this soup. Since they only need to be heated through, they go in toward the end. Edamame are also a good source of protein and fiber, adding a nutritious boost to this simple soup.

Edamame Pasta e Fagioli Recipe

Continue reading “Edamame Pasta e Fagioli”

White King Salmon

White King Salmon

White King Salmon
Lobster Butter Sauce
Gnocchi, Edamame, Roasted Maitake

White King Salmon SashimiWhite King Salmon Sashimi: Nobu-Style
Jalapeño, Garlic, Cilantro, Lemon Ponzu

White king salmon are special, and rare. About 5% of king salmon do not have the ability to metabolize and store the red-orange pigment, carotene, in their muscle cells.

In the past it was believed that white and red king salmon consumed notably different diets, leading to their flesh color distinction. Scientists now believe that variation in flesh color is controlled by genetics. White king salmon cannot metabolize these pigments from their food sources, leaving their flesh white.  (from Alaska Dept. of Fish and Game).

There is no way for the Alaskan fishermen to know if their catch is white until it is sliced open. Because of its precious nature, much of this treasure doesn’t make it to the lower 48. Who could blame them for keeping it and enjoying on the spot?

The white kings that do make it to the lower 48 are highly prized for their flavor, texture, and unique color – and are often offered as a pricey nightly special in many high-end restaurants.

It is not only the pure ivory color that is extraordinary. These fillets taste very different than red-orange flesh king salmon. The cooked flesh is silky, and tastes fine and delicate, more mild in an elegant way. It is curiously soft and buttery.

Sashimi style white king has even more appealingly complex qualities – it is simply luscious with sweet, clean, buttery, and moist characteristics.

White King Salmon

White King Salmon Recipes

Continue reading “White King Salmon”

Edamame Spaghetti with Kale Cilantro Pesto

Edamame Spaghetti with Kale Cilantro Pesto, Carrot, Coconut, Ginger

Edamame Spaghetti with Kale Cilantro Pesto
Carrot Ribbons, Toasted Coconut, Fried Ginger

Compare this Edamame Spaghetti to common pasta and you will be amazed. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving. This spaghetti – made exclusively of organic edamame (green soybeans) and water – has 24 grams of protein and 11 grams of fiber per serving.

The nutritional facts are hard to believe, until one realizes that this spaghetti really isn’t pasta at all, but soybeans masquerading as noodles. And as it turns out, beans make a super substitute for wheat flour to make those noodles. Edamame spaghetti’s taste and aromas are mild and pleasantly vegetal in nature, and the tooth is delightfully chewy. Love the natural green color, too.

Edamame Spaghetti with Kale Cilantro Pesto, Carrot, Coconut, Ginger

I dress the noodles with kale cilantro pesto – the kale and almonds in the pesto adding their fair share of nutrients. Inspired by edamame and its Asian roots – I add toasted coconut for a little crunch and its toasty exotic flavor and a few shards of one of my favorite garnishes – fried ginger – which brings an unexpected zing to the dish. Raw carrot ribbons add color, texture, and more nutrients. This is definitely a feel-good pasta dish – one that is organic, naturally lower in carbs, and gluten-free to boot. Win.Win.Win.

Edamame Spaghetti with Kale Cilantro Pesto Recipe

Continue reading “Edamame Spaghetti with Kale Cilantro Pesto”

One Leg of Lamb, Two Presentations

lamb tower ten ingredient

Roasted-then-Grilled Leg of Lamb Medallion
Soy Sauce-Olive Oil-Garlic Marinade, Cracked Pepper Crust
Minted Edamame Puree, Whole Wheat Couscous
Grilled Zucchini, Shiitake, Tomato

lamb au poirve

Roasted-then-Grilled Leg of Lamb Medallion
Soy Sauce-Olive Oil-Garlic Marinade, Cracked Pepper Crust
Minted Edamame Puree, Whole Wheat Couscous
Grilled Zucchini, Shiitake, Scallion

Nine ingredients remain the same. Only one ingredient varies – swap a grilled tomato for a grilled scallion to create two totally different presentations. We served these leg of lamb dishes as a test for the “Lean on Lamb” challenge to create healthy recipes for entertaining. The challenge is to cook a leg of lamb as the main-course for 8 people using no more than 10 ingredients (excluding salt & pepper) with a prep time of under 30 minutes.

After preparing 4 lamb dishes over several days, we decided on Leg of Lamb, Curry Quinoa Crust as the one to submit to the contest. That dish, served over Steamed Spinach with a Curried Heirloom Tomato Salsa with Mint and Avocado & Serrano Chile with Lime had it all – color, flavor, texture, balance plus the seasonal element. Though our Lamb Medallion Stack, Warm Anchovy-Pine Nut Vinaigrette with a Dijon Mustard Anchovy Crust, Polenta Cake, Spinach, Parsley, Tomato was pretty popular too, especially with that warm savory vinaigrette.

Continue reading “One Leg of Lamb, Two Presentations”

French Goat Cheese – Cheese of the Month

Goat Cheese Katsu Salad
Soba Noodle, Edamame, Spring Greens 
Creamy Sesame & Sweet Soy Dressing

Goat Cheese Katsu:

Dip chilled goat cheese medallion in egg white, then in panko breadcrumb/black sesame seed mixture. Fry in hot peanut oil until golden, transfer to paper towel. Season with sea salt.

Soba Noodles with Edamame:

Toss cooked chilled soba (buckwheat) noodles, edamame (shelled boiled green soy bean) and sliced scallions with dressing.

Creamy Sesame & Sweet Soy Dressing:

Heat ½ c. each low-sodium soy sauce and mirin (rice wine) in a sauce pan, with 1 t. each minced garlic and ginger. Reduce by half. Add honey to taste. Let cool then mix with 1/4 c. tahini (sesame seed paste).

Assemble Goat Cheese Katsu Salad:

Place baby leaf spring greens on a platter, drizzle with dressing. Place soba noodles alongside the spring greens, top with warm Goat Cheese Katsu medallion.

I used the delicious Ile de France Goat Cheese. It is an indulgent, fresh, tangy, snowy white rich cheese made from milk of goats grazing in the French Alps. Looking for ideas for the next time you serve goat cheese? There are many creative cheese recipes in the Ile de France Spring Follies here.

The inspiration for this cheese served with an Asian-style twist came from my favorite local restaurant, Gina Lee’s Bistro, owned by my dear friends Scott & Gina Lee. They serve a delicious Chicken Katsu over Soba Noodles with Asian Vegetables. And if you are a fan of chèvre chaud you might enjoy this pumpkin seed crusted version as well.