I've always thought that the various incarnations of Vogue say more about their country of origin than the cutting-edge of fashion. The concept is hardly new, nor can I lay claim it as my own, having read the theory somewhere - presumably somewhere glossy - many moons ago.
Once every few months I treat myself to pile of glossy magazines, for lazy flipping and ripping. Vogue of some foreign variety, preferably French or British is a must (I seem to have a thing for Kate Moss, despite her misbehaviour); Saveur when I see it (though I despise the postcard-sized inserts imploring you to subscribe which continue to fall out after you've shaken them, you swear, free); and, occasionally, a copy of a local food magazine, over-styled though most at the pricier end are.
Small doses of over-styling are about all I can take.
Tony Tan's Chinese-style edamame, torn, none too carefully, from Australian Gourmet Traveller, will make your kitchen, for at least a few hours, smell heavenly. Edamame are very fashionable right now. Don't, however, let fashion stop you. Simmering whole, frozen soybean pods in a heady mix of spice, garlic and tamari is more slow-burn than Wow; but addictive nonetheless, as salty, nutty things invariably are.
The Sichuan peppercorns prickle at your nose, tingling, very faintly, lips and tongues; fennel, cinnamon and star anise perfume the beans and the garlic, well, it's alchemical.
Fast, simple, satisfying. Perfect snacking food. Adapted, but only slightly, from here.
Take a small square of muslin and in it, place 4 teaspoons of Sichuan peppercorns, 2 teaspoons of fennel seeds, 1 stick of cinnamon, broken in two, 2 star anise pods and 5 whole cloves. Tie into a tight bundle with kitchen string. Peel 3 cloves of garlic and squash them with the flat of your knife. Add the bundle of spice, garlic and 2 tablespoons of tamari to a saucepan and pour in 1 litre (1 quart/4 cups) of water. Bring to the boil slowly then simmer at a lively pace for 5 minutes to infuse. Add 500g (2 lb) of whole frozen edamame in their pods, and bring back to the boil. Reduce the heat and simmer again for 3 minutes. Drain well, discard the garlic and spices and serve hot, cold or anywhere in between with a separate bowl in which to dump emptied pods.
Couldn't be easier.
I adore edamame--and yes, they are VERY addictive! This sounds like the perfect mix. Love the spice shot at top--stunning, my dear :)
Am also a total magazine addict, and those little cards drive me crazy, too!
Posted by: Ricki | September 03, 2008 at 09:29 PM
I used to eat salted edamame in bars in Japan whilst drinking the coldest beers ever. Can't find the pods up here, only the frozen ready-podded beans. Wish I could even more now. This sounds divine.
Posted by: Wendy | September 04, 2008 at 06:25 AM
Is this totally lazy of me, but I'm going to just plunk the de-podded edamame into the mix...Heh, beat that Kate Moss!
Posted by: Callipygia | September 04, 2008 at 09:44 AM
It's a gift to make the preparation of soybeans so beautiful. If they're half as good as the pictures, I'd never stop eating them.
Posted by: katrina | September 04, 2008 at 03:42 PM
I love edamame, and this recipe makes me want to make them tonite. But what absolutely stopped my heart was your drop-dead gorgeous photography! Wow!
Posted by: Toni | September 05, 2008 at 01:22 AM
Hi Lucy,
I LOVE edamame....so very addictive! I've always wondered if we can find the "fresh" ones in Sydney. I've only ever used frozen ones. Even my local "Franklins" sells them these days.
As for glossy magazines, I seem to associate them with vacations. I have a strange urge to spend money on them when I am at the airport!
Have a fab weekend ahead!
xxnora
Posted by: Nora | September 05, 2008 at 07:56 AM
You get frozen soya beans? I haven't seen them here. I must look more. I have only had them in Hawaii with some extraordinary simple recipe. I must see if I can get hold of it. We ate them by the BOWL FULL!!!
Posted by: Ganga VegeYum | September 05, 2008 at 01:53 PM
I do the same thing with the magazine when I feel like I need a break from my routine or some "me" time.
I could live on edamame. It's wonderfully addictive and versatile.
Posted by: Alexa | September 08, 2008 at 12:58 AM
i feel the same way abput style mags. I get to a point where I need a break and then I go back to them. This sounds very nice. I am very into sichuan pepper of late.
Posted by: maybelles mom (feeding maybelle) | September 08, 2008 at 04:56 AM
Love the new digs!!!!
Posted by: Mari | September 08, 2008 at 07:41 AM
you have muslin! I am impressed. Love your photos of the spices - am sure your endame tasted wonderful
Posted by: Johanna | September 12, 2008 at 11:31 AM
Hey, gorgeous pics! Thumbs up for re-stocking the magazine basket. That's a luxury around here, as is the time to flip through them.
Posted by: Aimee | September 13, 2008 at 11:37 AM