City Bakerys Edamame Spread Food

EDAMAME SPREAD

Edamame Spread image

This garlicky spread is delicious on crackers.

Provided by Martha Stewart

Time 45m

Number Of Ingredients 7

Ingredients

Coarse salt and ground pepper
2 cups frozen shelled edamame
3 large garlic cloves, peeled
1 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon olive oil
Radishes (or other vegetables) and rice crackers, for serving

Steps:

In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.
In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.

CITY BAKERY'S EDAMAME SPREAD

City Bakery's Edamame Spread image

Provided by Amanda Hesser

Categories condiments, dips and spreads

Time 10m

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 pound shelled soybeans (sold frozen in a bag)
1/4 cup rice vinegar
1/4 cup seasoned rice vinegar
1 1/2 cups canola oil
Salt and pepper
24 rice crackers, fried

Steps:

Fill a large pot with water and bring to a boil. Add the soybeans and cook until tender, about 5 minutes. Drain.
In a food processor, pulse together the soybeans and vinegars. With the machine running, add the oil in a slow stream. Season with salt and pepper. Serve with rice crackers -- either the discs or warped sheets. Ilene Rosen, the savory chef at City Bakery, calls this her version of rice and beans.

Nutrition Facts : @context http, Calories 967, UnsaturatedFat 79 grams, Carbohydrate 32 grams, Fat 89 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 583 milligrams, Sugar 3 grams, TransFat 0 grams

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