A restau­rant’s sur­pris­ing trans­for­ma­tion from day to night

Edamame and goat cheese to be­gin the con­ver­sa­tion

Cebu Living - - Contents - By CHRIS­TEL BON­CAN-CON­STANTINO Im­age by GABBY CAN­TERO

IN­GRE­DI­ENTS

150g Mala­gos chevre cheese 2 to 3 hand­fuls of edamame beans 1 garlic clove, finely chopped

2 tea­spoons olive oil salt and pep­per, to taste

PRO­CE­DURE

1. In a large pot, bring lightly salted wa­ter to a boil. Throw in edamame pods and boil for about 3 to 4 min­utes or un­til they float to the top of the pot. Shock cooked beans in an ice wa­ter bath to stop the cook­ing process. Drain ex­cess wa­ter with a pa­per towel and shuck when cool

enough to han­dle.

2. In a bowl, crum­ble goat cheese and mash edamame beans with a fork. Mix in the chopped garlic and sea­son with salt and pep­per. Driz­zle with olive oil and serve over

toasted french bread.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.