Scallion pancakes

Ingredients:

  • 2 1/2 cups white flour

  • 1 cup warm water

  • Oil for the pancakes, such as vegetable, sesame, or shortening

  • Coarse kosher salt

  • 1 bunch scallions

  • High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions:

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Dipping Sauce:

  • 2 cups (454g) light soy sauce

  • 1 cup (227g) rice wine vinegar

  • 1/2 cup (113g) mirin or simple syrup

  • 1 tablespoon sesame oil

  • 1/2 cup (57g) grated fresh ginger

  • 1/4 cup (57g) minced garlic

  • 1 1/2 cups (1 bunch) scallions, white and green sliced very thin on the bias

  • 2 teaspoons chili garlic paste, optional

  • 2 tablespoons sesame seeds, for garnish

Combine dipping sauce ingredients and dip away!

Credit:

thekitchn.com

Scallion pancakes

Ingredients:

  • 2 1/2 cups white flour

  • 1 cup warm water

  • Oil for the pancakes, such as vegetable, sesame, or shortening

  • Coarse kosher salt

  • 1 bunch scallions

  • High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions:

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Dipping Sauce:

  • 2 cups (454g) light soy sauce

  • 1 cup (227g) rice wine vinegar

  • 1/2 cup (113g) mirin or simple syrup

  • 1 tablespoon sesame oil

  • 1/2 cup (57g) grated fresh ginger

  • 1/4 cup (57g) minced garlic

  • 1 1/2 cups (1 bunch) scallions, white and green sliced very thin on the bias

  • 2 teaspoons chili garlic paste, optional

  • 2 tablespoons sesame seeds, for garnish

Combine dipping sauce ingredients and dip away!

Credit:

thekitchn.com

Blistered Shishito Peppers

shishito peppers
2 tsp olive or avo oil
lemon wedge
salt

Wash and pat the peppers dry before starting to avoid any splatters when you frying. Toss the peppers in oil before cooking, rather than heating oil in the skillet. Warm your skillet over medium heat until it’s so hot that a drop of water sizzles and quickly evaporates.  Then, add the oiled peppers. Let them rest for a minute at a time before stirring, so they get a chance to char. Stir every minute until the peppers are tender and blistered in spots. Popping sounds are good! This will take ~10 min. Transfer to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Eat them all (except the stems!)

There are tons of recipes for Blistered Shishito Peppers - here's one from "https://cookieandkate.com/blistered-shishito-peppers-recipe" 

Green Beans with Pecans

1 1/2 pounds green beans, trimmed
1 Tbsp. olive oil
2 Tbsp butter
1/4 cup chopped scallions or shallots
1/4 cup pecan pieces, toasted
salt and pepper to taste
optional: i-2 tsp. chopped fresh summer savory

Cook the beans until just tender. Meanwhile, heat oil and butter in a pan and saute the scallions or shallots until softened. Stir in the parsley (and savory if used) and blend. Add the beans and pecans, season with salt and pepper--toss and serve. Serves 6.

from: Recipes from a Kitchen Garden

Braised Hakurei Turnips

6 Hakurei turnips, tops removed
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

Trim turnips and peel with a vegetable peeler.
(1) Cut the turnips into sixths and
(2) place them in a saucepan with the remaining ingredients.
(3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.

Stuffed Large Green Leaves

A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration

Steam 12-18 large green leaves

(for carnivores)

Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.

Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking. 

A dash of oyster sauce adds a nice flavor. Salt and pepper to taste. 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

(for vegans and vegetarians)

Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great). 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great). 

 

 

 

Tomato Bruschetta

Ingredients:

4 medium tomatoes

1 T minced garlic

1/4 cup chopped basil (or to taste)

chopped parsley to taste

1 tsp olive oil

1 tsp lemon juice

salt to taste

hot pepper flakes (optional)

crusty bread

 

To Make:

For best results, I like to chop tomatoes, lightly salt and let them drain for 1/2-1 hour. I put the strainer over the bowl and use the juice to throw into soup or stew. Add all remaining ingredients, except bread, and it is ready! It is great refrigerated too. If I am in a rush, it is also great with freshly chopped tomatoes. Delicious served on sliced sourdough or french bread that has been drizzled with oil and crisped in the oven AND with a slice of fresh mozzarella. 

 

 

 

 

Stuffed Cucumbers

I first remember a recipe similar to this from a Mollie Katzen cookbook, but could not find it in any of my current books.  This is adapted from a recipe I found this at food.com. I used almonds instead of walnuts, but otherwise followed the recipe. It it great as an appetizer or side dish. I preferred it within a few hours of making it, as the cukes start to release some of their water after about four hours and lose a bit of their crunch. I highly encourage experimenting with this recipe - dill, yogurt, sour cream, fennel fronds, olives, smoked paprika, hot peppers......

1/2 cup nuts - walnuts were in original recipe, I loved raw almonds

1/4 cup parsley

1/2 cup feta

1/4 cup milk

1 garlic clove

1/2 tsp paprika

1/8 tsp cayenne

4 medium cukes

Halve cukes and cut out seed to make a cuke boat. Throw everything else together in a food processor and process until well mixed, with little bits of nut. Fill your boats and serve as an appetizer or side dish.

Radish and Pesto Crostini

INGREDIENTS

1 baquette, thinly sliced

2 tablespoons of olive oil

1/2 cup of garlic scape, basil or cilantro pesto (see basic pesto recipe)

1 bunch or radishes (or turnips), thinly sliced

Coarse sea salt

DIRECTIONS

Preheat oven to 400. Brush baquette slices on both sides with olive oil. Bake on cookie sheet until golden brown, approximately 3-5 minutes per side.

Slather a bit of pesto on each slice of baguette, arrange a few slices of radish or turnip. Sprinkle with sea salt. Yum, perfect appetizer or side dish.