Roasted Things
This year, however, Carissa and I split a farm share, and in one of the boxes of produce there was a pumpkin--which became mine when we split the box. I had a great time carving it on Halloween, and of course I had to roast the seeds. But how?
A quick Google search revealed two popular techniques. The first was simple: you wash the seeds, coat them with butter or oil and spices, and roast away. The second added a step: you boil them in a brine before cooking and roasting, which makes them crunchier. I'm a big fan of both crunchiness and complication, so I chose the latter. I based the technique on this recipe, but coated the seeds with butter, worstershire sauce, and pepper. The results made me wish I'd had a bigger pumpkin.
Today I'm roasting something entirely different: green soybeans. I tried edamame for the first time only a few weeks ago, at Blue C Sushi, a Kaiten-zushi bar (a Japanese version of fast food, a.k.a. "Sushi-go-round"--the sushi comes around on a conveyor belt). The edamame was served cold in a thickish red spicy sauce with garlic, and I loved it. I'd hoped to find a recipe for that sort of preparation, but I didn't see anything even remotely similar online.
Fortunately, though, I did find a recipe for spicy roasted edamame. I just took the dish out of the oven and had my first taste, and I'm happy to report it's quite satisfying in a different kind of way. I roasted the soybeans for a little less time than the recipe recommends; the texture reminds me of nicely roasted new potatoes, and they're spicy.
Have any of you tried edamame? I hear you can use it as a replacement for lima beans, which may or may not constitute a recommendation...
Love,
C.