Reading the Fish Wrap: Edamame for Dummies

Maybe Mark Bittman’s piece in the New York Times dining section warrants a small eye roll: boiled, salted edamame? Really? But then you remember that you haven’t made them in a year and they are super easy and yummy, not to mention a guilt-free salty snack. Bittman makes a few further suggestions for dressing them–toasted sesame seeds or garlic in peanut oil for example–that are worth a look if you’re over the plain prep. How about sautéing them in a little miso? (Side note: I once served them in the shell when interviewing possible roommates from craigslist. It wasn’t meant as a test, but the applicant who sat chewing the entire pod for what seemed like an eternity definitely failed.)

Also in food, David Tanis has a recipe for roasted quail and grapes, which will have me looking into the birds at the farmers market. TBD if this will be like my foray into rabbit–totally expensive and a lot of work for very little meat–but it certainly seems likely.

I’m really enjoying Elaine Sciolino’s Letters from Paris. Definitely read this week’s all about the latest in organ meat. Oh well, if you don’t have the time I’ll give you this bit, which is sure to elicit a response of some sort (laughter, I hope):

One of the dishes, la pajata, was made with tubular rings and a creamy white sauce that looked like ricotta. It was set on a bed of rigatoni pasta in tomato sauce. She found it delicious, and asked her host what it was.

La pajata is the cooked intestines of a baby calf fed only on its mother’s milk. The rings were the cut-up intestines; the creamy sauce was the fluid inside them. Sometimes it’s better not to know.

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