Wednesday, October 13, 2010
You may have noticed that Sweet & Saucy has been on a bit of a hiatus lately. There are several reasons for this:
• I started a new job in July and it has taken up a lot of my time and energy.
• The days are getting shorter and daylight is harder to come by. I like to take photos with good, natural light since my camera is just a simple point and shoot. Arriving home at 7pm or later during the week doesn’t allow for much natural light photography.
• Certain trolls keep posting Viagra marketing links in the comments section of my posts. This makes me never want to post again, because it annoys the heck out of me.
Needless to say, it’s hard for me to stay out of the kitchen much more than a week or two at a time. I’ve had fun cooking and experimenting over the last few months, but haven’t bothered to post because it does take time, patience, and natural light…all of which I seem to be running low on as of late. Regardless, this recipe is too good to keep to myself, so I thought I’d revisit the ol’ Frim Fram Sauce and give all my dear readers an update.
Strawberry-Glazed Edamame with Bacon
Several weeks ago, I had the pleasure of hosting some friends, Todd and Austin, at my house. They had recently moved from Arizona to Seattle and stayed with me for a few days while they looked for a place to live and got settled into a new city.
One evening Todd cooked dinner and threw together the dish featured in this post. I was blown away at his ability to scan my cupboards and freezer, pull things out, dump random stuff into a pan, and wind up with results that make you want to die from the sheer amazingness of the flavors exploding in your mouth.
I was especially impressed with what he did with the package of frozen edamame he found in the back of my freezer. I love edamame, and cook with it frequently, as you may have noticed. If you hadn’t noticed, here’s a post where I sing edamame praises, and here’s a more recent post where I experimented with these wonderful magic soybeans.
Now, edamame straight out of the bag isn’t much to write home about. While still scrumptious, it isn’t all that exciting. So I’m always looking for ways to dress it up. Todd’s recipe did the trick. I have since made it 3 or 4 times for myself, once for my brother, who loved it so much he called me the next day for the recipe, and once for a potluck-style staff meeting brunch for my co-workers. Of course, it was a hit.
Thank you Todd for this wonderfully delicious and simple recipe. It’s a keeper!
Strawberry-Glazed Edamame with Bacon
1 16oz package frozen, shelled edamame
1-2 Tbsp. strawberry preserves
4-6 rashers of bacon, coarsely chopped
1 tsp. garlic powder
Freshly ground black pepper
Boil edamame according to package instructions. In a skillet over medium-high heat, cook the bacon until crispy. Drain excess fat, reserving about a teaspoon of drippings. Add cooked edamame to skillet and stir to coat. Spoon 1-2 tablespoons of strawberry preserves into the mixture and stir well to combine. Sprinkle with 1 teaspoon garlic powder and a liberal amount of fresh ground black pepper.
• You can use any kind of preserves you’d like or have on hand. Apricot, apple, blueberry, orange, etc. I liked the sweet tanginess that the strawberry added to the dish. It complimented the bacon well and gave a certain depth to the flavors.
• If you’d like to further dress it up, I recommend sautéing finely chopped shallot or sweet onion with the bacon.
• You could also omit the garlic powder and use fresh minced garlic instead, sautéing with the bacon onion until soft.
• This is actually quite yummy with breakfast/brunch, or as a side dish with pasta or veggies.