Author: wmballinger

Scallion pancakes are always one of my favorite things to order at Chinese restaurants, but while some are really wonderful, others can be greasy and heavy.  It seemed like a good idea to learn to make them myself so there would be reasonable quality control.  After testing several recipes, this one is a hybrid of several (especially the blogs seriouseats and the kitchn) with technique from Cook’s Illustrated thrown in.

This recipe will make four pancakes,  if that is more than you want, see the note in teh recipe about refrigerating half the dough for later use.

Photo:  courtesy of Sarah

Ingredients

• 1 bunch of scallions (mainly green part sliced thinly across)
• 2 cups all purpose flour (with extra for rolling)
• 1 cup boiling water
• 2-3 t Sesame oil
• 2-3 T oil for frying – I recommend canola or peanut oil
• salt

Instructions

• In a bowl, mix the flour and boiling hot water until it forms  a smooth dough (stir with wooden spoon, this will take a little while and it is key that the water be really hot)
• Remove the dough from bowl, on a lightly floured board or counter fold it over on self a few times to get it really smooth
• Put the dough back in the bowl (as long as it is relatively clean), cover with plastic wrap and leave in a warm place to rest for at least 30 minutes
• After the dough has rested, divide it into 4 pieces and roll each piece into a ball (NOTE:  or divide in half and put half in the fridge wrapped tightly in plastic wrap for up to 5 days)
• For each ball, roll out on a lightly floured surface into a circle that measures 8 inches across (use a ruler), and paint a very, very thin layer of sesame oil on top of the circle
• Roll the dough up like you are making a jelly roll (thinner at the ends), then twist the roll into a spiral
• Smack the spiral with your hand to flatten it a little
• Roll the dough out to 8 inches a second time
• Paint again with sesame oil
• Sprinkle with scallions (1/3-1/2 cup of scallions per pancake)
• Roll and twist the dough into a spiral again, and again lightly smack it
• Roll it out one final time into a 7 inch round disc.  This is the final.
• Heat the canola or peanut oil in a nonstick pan (cast iron is best but not necessary) until it is shimmering
• Carefully slip the pancake into the pan
• Gently shake the pan to avoid sticking and so the pancake browns evenly
• After 2-3 minutes – if its really brown and crusty- flip it over
• Repeat on the other side
• Remove the pancake from the pan and drain on paper towels.  While pancakes are hot, sprinkle with salt.

NOTE:  The white part of the scallions can be chopped and combined with soy sauce and mirin for a simple dipping sauce.

This recipe is one of the easiest to make, is almost infinitely adaptable, and is just as good for dinner as it is for breakfast or brunch. You can even treat it like a pizza and put one set of fillings on one half and a different on the other.  It is best made in a cast iron pan but, if you don’t have a very well seasoned one, any pan that go in the oven as well as on top of the stove will do.

Serves 4 (you can cut it in half, but the leftovers are good for several days so why not amke the whole thing).

INGREDIENTS:

8 large eggs

1/2 cup whole milk

1/2 t. salt

1/4 t. freshly ground black pepper

2 T. olive oil

2-3 T. grated parmigian cheese

Fillings of your choice, they should equal about 2 cups and should be precooked.  Some good combinations are:

• sautéed onions, mushrooms, and asparagus
• sautéed onions and garlic, chopped roasted red peppers, shredded cheddar or Monterey jack cheese
• smoked salmon finely chopped, sautéed onions and creme fraiche
• cooked (and drained) spinach and prosciutto

PREPARATION:

1.  Cook all the fillings that are raw in advance of making the frittata and, if they are wet (like spinach or mu=shrooms) drain them well.
2. Preheat the oven to 350 degrees.
3. Beat the eggs,.milk, salt and pepper together in a bowl
4. Heat a fry pan that can go in the oven over medium heat and then add the olive oil (you will need it all to keep the frittata from sticking).
5. Pour the eggs into the pan and allow to cook for just a minute or so to set the bottom
6. Add the fillings and gently press into the frittata.
7. Cook until the edges are just set and starting to change color (4 to 5 minutes – see picture above)
8. Sprinkle the grated parmigian over the top of the frittata and place on a middle or upper shelf in the oven.
9. Cook for 10-15 minutes until the frittata is fully set.
10. Allow to cool for 5 minutes or more before slicing and serving.

I love how recipes pass from person to person, often with some tinkering to take into account personal preferences or regional ingredients.  This recipe, as I understand it, came from 101 Easy Asian recipes and began with Joanne Chang (one of my favorite chefs).  It was then adapted by the Smitten Kitchen blog.  That is where I found it and Kate and I adapted it further last week to suit our own tastes.  It is  one of the best hot and sour soups I have ever had–clean and bright tasting! It is also an amazingly easy and quick soup to put together, making it truly perfect for a weeknight meal when time is short.  Rice or veggies as a side would be all you would need to make the meal complete.

Serves 4.

INGREDIENTS:

2 T. canola oil

1/2 lb. ground pork

1 T. minced garlic

1 T. minced fresh ginger

1/2 cup sliced scallions

5-6 shiitake mushrooms, cleaned and sliced thinly

4 cups low-sodium chicken broth (the 365 brand from Whole Foods is the one we use)

1/4 pound (about 1/3 of a typical package) of firm (not extra firm) tofu, cut into small dice

1/3 cup rice wine vinegar

3 T. soy sauce

1 t. sugar

1 t. black pepper

1 t. sesame oil (preferably toasted)

1 T. Sriracha (or the hot sauce of your choice)

2 eggs, beaten

6-8 pea pods sliced thinly on the bias

a handful of pea shoots or microgreens, washed (definitely optional)

PREPARATION:

1.  In a saucepan (or pan with straight sides that is deep enough to hold soup), heat the oil over medium heat and add the ground pork breaking up with a spoon, then the garlic,  ginger and scallions and cook, stirring frequently until the pork is fully cooked and the garlic and ginger are fragrant (3-5 minutes).
2. Add the chicken broth, mushrooms, tofu, vinegar, soy sauce,  sugar, pepper, sesame oil and Sriracha and bring to a simmer.
3. Check the seasonings and add more soy sauce or pepper if needed (extra Sriracha or hot sauce can be served on the table).
4. Stir constantly while slowly drizzling the eggs into the soup (it helps to have two people for this step) and cook until the eggs coalesce into small distinct strands (this happens in just a minute or so).
5. Top with the pea pods slices and pea shoots or microgreens, if using, and serve.
6. Extra Sriracha and soy sauce are good to have as condiments on the table.

This is a recipe for–mostly–traditional pancakes  with the addition of grated apple and amped up apple flavor.  Very nice on a cool fall or cold winter morning.

INGREDIENTS:

2 cups all purpose flour

1 T. baking powder

½ t salt

1 t. sugar

1 egg (preferable extra large)

1 ½ cups whole milk

¼ cup apple cider syrup (optional, see note below about purchasing – if you don’t have apple cider syrup and you do have apple cider simply boil down ½ cup until reduced to the needed amount).

2 T. melted unsalted butter, plus more for the pan or griddle

2 large or 3 small honey crisp apples, peeled and grated on the large holes of a box grater.

PREPARATION:

1. Mix the dry ingredients (flour, baking powder, salt and sugar) together in a large mixing bowl.
2. Melt the 2 T. of butter in a small dish in the microwave.
3. Measure the milk into a 2 cup container and add the egg, beating to combine.  Stir in the apple cider syrup, if using.
4. Pour the milk and egg mixture over the dry ingredients and then add the melted butter.  Mix well to combine (a whisk works well for this step but a wooden spoon will work as well).
5. Add the grated apple and stir just until the apple is distributed throughout the batter.
6. Heat a fry pan or griddle with 1-2 t. of unsalted butter over medium-heat (butter should sputter but not burn).  When hot, pour about 1/4 cup servings of batter onto the hot pan at a time to make 3-4 inch circles, you may have to move them around a bit to get circles.
7. Cook on the first side until bubbles appear on top and are set.  Turn and cook on the second side until both sides are golden.
8. Serve with maple syrup or, if you really love apples, more apple cider syrup.

Carr’s Apple Cider Syrup is expensive, but definitely worth the splurge if you like apples.  It can be used in apple pies, crumbles and on roasted meat and vegetables.  If you don’t see it in a local specialty shop, you can buy it from mouth.com.

This is a white pizza that goes well with a hearty soup or a salad.  If you have leftover roasted butternut squash, this is an incredibly quick weeknight meal.

Serves 2

INGREDIENTS:

½  ball of pizza dough (Whole Foods or any other store brand white, thawed if frozen)

1-2 t. olive oil

½ cup  whole milk ricotta cheese (mascarpone can be substituted if you can’t find a good ricotta)

6 oz. of thinly sliced cooked butternut squash (if you need to make this, take a peeled half butternut squash, slice into 1 ½” half moons, coat with oil, season with salt and roast in a 375% oven–a toaster oven will do–until tender, about 30 minutes).

3-4 oz. mozzarella, cut into thin half moons (about half a baseball sized fresh mozzarella) or you can substitute shredded mozzarella

4-6 good large sage leaves, sliced lengthwise and then across very thinly

2-3 T. parmigian, grated

Black pepper to taste

PREPARATION:

1. Preheat the one to 425 degrees.
2. On a lightly floured surface with hands and a roller that are also floured, roll the dough into a disc until it won’t continue to stretch, cover with a piece of foil and let rest for 5 minutes or so.
3. While the dough is resting, shred the mozzarella, slice the sage leaves and grate the parmigiana.
4. Re-roll the dough to make a large oval.  Cover again and let rest for anywhere from 5 to 10 minutes.
5. Take a cookie sheet or baking pan and lightly grease with the olive oil.
6. Roll the dough one more time and transfer to the cookie sheet.  Reshape and spread the dough with your hands to achieve the thickness of crust you like best.  (I prefer a medium thin crust for this pizza.)
7. Spread the ricotta thinly over the dough, working to make it even using the back of a large spoon.
8. Arrange the slices of squash on top of the ricotta.
9. Intersperse mozzarella slices with the squash.  (If using shredded mozzarella, sprinkle evenly over the top.
10. Sprinkle the shredded sage over the squash and mozzarella and then sprinkle the parmigian over all. Top with a good grinding of black pepper.
11. Bake in the preheated oven until the crust is golden and the cheeses are melted and just beginning to take on color.

Just a little change to my traditional scone recipe made these perfect for Christmas morning this year, although they would be good almost any time the weather is a little chilly.

This makes 8 to 12 scones, depending on how big you make each one.

Ingredients:

2 cups all purpose flour

1 T. baking powder

1 T. white sugar

2 T. dark brown sugar

½ t. salt

½ t. freshly ground nutmeg

8 T. cold unsalted butter

1 egg

1/3 cup milk

1 cup of confectioner’s sugar

4 T. maple syrup

1 – 2 T. milk or cream

chopped pecans, optional

Preparation:

1. Preheat the oven to 450 degrees.
2. This recipe can be made in either a food processor or by hand.  Place the flour, baking powder, white and brown sugars, salt and nutmeg in the bowl of a food processor or in a large mixing bowl.  Pulse the food processor on and off to combine ingredients or mix with a fork or whisk.
3. Add the butter cut into small pieces to the flour mixture and pulse 20 or so times in the food processor, or using a pastry blender or two sharp knives cut through the mixture, until the mixture looks like a coarse meal.
4. Slightly beat the egg in a small bowl and divide into two portions.
5. Add half the egg and the 1/3 cup of milk to the dough, and process briefly (10 seconds or so) in the food processor or mix by hand with a wooden spoon until the dough just starts to come together (it should have large clumps).
6. Place the dough on a lightly floured work surface  and fold over on itself several times until it comes together in a single ball (if you have wax or apartment paper under the dough you can use this to fold it by pulling the sides up and over).
7. Roll or pat the dough to ½ to ¾ inch thickness.  Cut into rounds (2 inches or more) or into triangles, and place on a ungreased cookie sheet.  (The dough can be chilled at this point for 10 minutes or more to make certain the scones are fluffy – the butter solidifies in the fridge so it creates steam when cooked).
8. When ready to bake, mix the other half of the egg with 1 T. or so of cold water, and brush over the top of the scones.
9. Bake for 10-15 minutes until the tops (and bottoms) are a light golden brown, then cool on a wire rack.
10. While scones are baking, make glaze.  Combine confectioner’s sugar and maple syrup and beat well with a fork or small whisk.  Mixture will be quite stiff.  Slowly add the milk until the glaze is just thin enough to drizzle over scones, but thick enough not to run off.
11. When scones are fully cooled, drizzle glaze over them and sprinkle chopped pecans on top of the glaze.

This recipe has something each of my daughters especially like.  For Kate it is beets, and for Sarah the greens.  For this reason (since lots of other  folks have similar tastes) it is a versatile recipe, as well as easy.

For four side dish servings (but can be doubled or tripled for a crowd)

Ingredients:

1 bunch of beets with healthy looking and full greens still attached (if you can’t find any with greens, swiss chard–especially red– can be substituted for the beet greens).

1-2 slices of bacon (optional)

1 T. olive oil (if not using bacon)

2 cloves of garlic, minced

1 T. of balsamic vinegar (or more to taste)

salt and pepper to taste

Preparation:

1.  Cut beets from greens.
2. Preheat oven to 350 degrees (this can be done in a toaster oven–I usually do)
3. Wash any dirt from the beets and shake dry.
4. Wrap beets together in a packet of aluminum foil that is crimped closed.
5. Roast beets for 45 minutes to 1 ½ hours, depending on size, until a sharp knife inserted into the center of each glides in very easily.  Allow to cool until they can be comfortably handled.
6. Using your hands, preferably in gloves or with a paper towel covering the beets, gently peel off the skin and trim tops and bottoms.  Set beets aside (in the refrigerator if it is going to be more than an hour or so) until ready to reheat and serve.
7. While the beets are roasting, trim the beet greens from their stems and wash (they may be very sandy) and roughly chop.
8. Place the bacon, if using, in a fry pan or Dutch oven large enough to hold all of the beet greens.  Cook bacon over medium heat until crisp and the fat has rendered.  Remove the bacon from the fat. If not using bacon, add olive to pan.
9. Add the minced garlic to the fat in the pan and sauté until just fragrant (about 1 minute).
10. Add the beet greens to the garlic and fat and toss quickly to coat.  Cover the pan and let the greens steam until just wilted.
11. Uncover the pan and add the balsamic vinegar, salt and pepper, tossing to coat and allowing a little of the liquid in the pan to evaporate.
12. Crumble the bacon, if using, back into the greens. Taste and add more vinegar, salt or pepper as needed.
13. Slice the roasted beets and reheat briefly in the microwave or in a small pan on the stovetop, until just heated through.
14. Place a portion of beet greens on each plate and top with sliced beets. If beets are not very sweet you can drizzle a little honey on top as a finishing touch.

This is a side dish that I served with stuffed flank steak and roasted vegetables (and that Kate asked me to post ASAP).  The mushrooms work well with beef but (Sarah, this is for you) if you don’t like mushrooms you could substitute anything you might put into a risotto (crumbled bacon, for example, or chopped sun-dried tomatoes) or you could just skip the mushrooms entirely.  Finally, you could make this the basis for a main dish by adding some cooked shrimp or chicken and a sprinkling of herbs (thyme and basil).

INGREDIENTS:

1 cup of pearled farro, rinsed in a colander

3 cups of water

½ t. salt

8-12 cremini mushrooms (or substitute any mushroom you prefer), sliced

2 t. olive oil

2 T. sherry

⅓ cup grated parmigian cheese, plus extra for serving

2 T. creme fraiche (or substitute sour cream, greek yogurt or heavy cream, depending on what you have)

salt and pepper to taste

PREPARATION:

1.  Place the pearled farro, water and salt in a saucepan and bring to a boil.  Cover the pan and simmer until the farro is tender (about 45 minutes, perhaps a bit more).
2. While the farro is cooking,heat the olive oil in a fry pan over medium heat.  Add the sliced mushrooms and stir.  Add the sherry and a good pinch of salt and pepper.  Sauté until mushrooms give up their liquid and most of the liquid in the pan has evaporated.  Transfer to a bowl and set aside.
3. When the farro is tender, drain, reserving up to ½ cup of the cooking liquid (it will be milky).  Set aside the cooking liquid.
4. Return the farro to the pan and add the mushrooms, parmigiana and the creme fraiche.  Stirring to combine.  If the mixture does not appear creamy enough add the cooking liquid a little at a time until you are happy with the consistency.  (If making ahead of time, keep the extra cooking liquid in case the dish becomes a little dry when it is reheated).
5. Check the seasoning and add salt and pepper, if needed.
6. Top with another sprinkling of parmigiana cheese and serve.