Alton's Edamame Salad

Here's my take on an Alton Brown recipe that normally requires using 400F oven for nearly an hour.  The outside temp here is sweltering and the last thing I want to do is turn my oven on so here's my revised stove-top version.  This delicious salad is perfect served at room temperature making it a great option for picnics and potlucks.  Enjoy!

Start by sauteeing the edamame and corn in a large, nonstick skillet until they both start to get lots of caramelized brown spots.  Stir frequently to prevent burning.

By the way, I used frozen edamame and corn - they thawed quickly in the skillet.

When the veggies have lots of caramelized spots, remove them from the heat and transfer them to a large bowl.  

I'm tell you what, that toasty corn flavor is key in the finished salad.  So, so good! 

Now cut up the sweetest tomatoes you can find.  I found this colorful variety at the farmer's market and they are bursting with fresh summer flavor.

You'll also need some chopped fresh basil and scallions (white and green parts).

The very last thing that goes into this simple salad is red wine vinegar.  It does something magical so definitely don't skip it.  Now toss everything well and it's ready to serve. 

Serve at room temperature and enjoy!

Items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3HDKZxy

• wusthof utility knife https://amzn.to/3JeWVGg

• bread board https://amzn.to/3spMZTI

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Edamame Summer Salad

makes 8 servings

Printable Recipe

Ingredients

• 2 cups frozen or thawed edamame beans

• 1 cup fresh or frozen corn kernels

• 1 tablespoon olive oil

• 1 clove garlic, crushed

• 3/4 teaspoon kosher salt (or half fine salt)

• 1/2 teaspoon freshly ground pepper

• 1 cup grape tomatoes, halved

• 1/4 cup sliced scallions (white and green parts)

• 1/4 cup chopped fresh basil

• 1 tablespoon red wine vinegar

Directions

1. In a nonstick skillet over medium high heat, saute the edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until the edamame and corn turn golden brown in spots; remove from heat and place in large bowl.

2. Add remaining ingredients and stir well; serve at room temperature.

adapted from Good Eats

Fresh Peach Sauce

Peach season has finally arrived in Virginia and we've been enjoying them in so many ways. Today I made a quick peach sauce to serve with my Vanilla Dutch Baby (click here for recipe with step-by-step photos).  Mmmm, it was so good.  The sauce cooks in less than 2 minutes - everybody has 2 minutes, right?  Great on ice cream or pancakes too.

Start by slicing or dicing one ripe peach with a really sharp paring knife.  The peaches I had in my kitchen today were white peaches so I left skin on for color, but you can certainly peel your peach if you want to.  Place the peach in a good quality, heavy-bottom pan.

Add sugar, cornstarch, water, cinnamon, and salt (amounts listed in the recipe below).

Stirring constantly, heat the mixture until it boils; boil for one full minute.  Remove from heat and stir in 1/8 teaspoon pure almond extract (use the good stuff).  You can leave the almond extract out if you don't care for it, but I love it and think the two flavors go very well together.

That's it - it's ready to eat.  Wish you could taste it, but you're not here so I guess you'll have to make some for yourself.  Enjoy!

Items used to make this recipe:

(affiliate links)

• heavy-bottom sauce pan https://amzn.to/42Yay6l

• paring knife https://amzn.to/3NLDrOA

• pure almond extract https://amzn.to/3qWknUV

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Fresh Peach Sauce

makes 2-4 servings

Printable Recipe

Ingredients

• 1 medium ripe peach (5-6ounce weight)

• 6 tablespoons water

• 1 -2 tablespoons granulated sugar (depends on how sweet the peaches are)

• 1 tablespoon cornstarch

• 1/4 teaspoon fine salt

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon pure almond extract

Directions

1. Cut peach into slices or dice it into small pieces (I cut mine into 16 wedges); place in heavy-bottom saucepan.

2. Add water, sugar, cornstarch, salt, and cinnamon.

3. Stirring constantly, bring mixture to a boil and continue to boil for 1 full minute before removing from heat.

4. Stir in pure almond extract. Serve.