EDAMAME WITH PERIGORD TRUFFLE SALT
Sometimes the simplest things are the most delicious. I made these edamame for dinner last week and today my youngest son suggested that I make these instead of popcorn as the seven of us piled in the library to watch the New England Patriots take on the Miami Dolphins in the AFC Championship game (Pats win!).
1 bag of frozen edamame pods, thawed
1. Heat a heavy cast iron skillet (preferably one with grill ridges) over high heat for five minutes. Turn down heat to medium. Add a drizzle of olive oil, immediately followed by thawed edamame. Cook until you see dark spots on edamame, turn over and cook other side until black spots appear. Remove from pan and put in a serving bowl. Toss with truffle salt and serve hot, or at room temperature, with a dish for the empty pods on the side.