A versatile spice blend from Lantern's Andrea Reusing
At her Chapel Hill restaurant, Lantern, Andrea Reusing marries Asian flavors with ingredients sourced from North Carolina's farms and fisheries. In her first cookbook, Cooking in the Moment, the award-winning chef aims to share the simple recipes she makes for family and friends in her home kitchen with cooks everywhere. Here, she puts Asian spices into play with a colorful seven-spice powder that seasons a new-to Carolina crop: edamame. Add a pinch to flavor the soybeans, then follow Reusing's lead and use the leftover blend to add subtle heat to sashimi, noodles and soups.
Warm Edamame with Seven-Spice Powder
Recipe adapted from Cooking in the Moment by Andrea Reusing (Clarkson Potter)
Yield: 4 servings
2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile (such as ancho)
1 tablespoon black sesame seeds, toasted
1 tablespoon white sesame seeds, toasted
2½ teaspoons poppy seeds
2½ teaspoons sansho powder (optional; see Note)
1½ teaspoons kosher salt
1½ teaspoons finely grated orange zest
¼ sheet of nori (dried seaweed), finely chopped (about 1½ teaspoons)
4 cups fresh or frozen edamame pods
Flaky sea salt, such as Maldon
Directions: 1. Make the seven-spice powder: In a small bowl, combine the chile powder with the black sesame seeds, white sesame seeds, poppy seeds, sansho powder (if using), kosher salt, orange zest and nori.
2. Make the edamame: Bring a large pot of salted water to a boil and blanch the edamame until tender, about 4 minutes. Drain the edamame in a colander.
3. Transfer the edamame to a medium bowl and toss with 1 to 2 tablespoons of the seven-spice powder. (Transfer the remaining spice powder to an airtight container and reserve for another use.) Season to taste with sea salt and serve immediately.
Note:Sansho powder is related to Sichuan pepper and has a similarly numbing heat but with bright lemony notes. Look for it at Asian markets.