SCALLION PANCAKE (PAJEON)
Chef Kim's version of this popular appetizer is full of greens held together by a crisp matrix of batter. He'll share the secrets to making a light, airy pancake: ice cold club soda and good technique.
Provided by Hooni Kim
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Batter: In a large bowl, add flour, cornstarch, baking powder, salt, sugar, and pepper. Mix well and set aside. In another bowl, add egg yolks, club soda, and soy sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place garlic in the bowl with the wet ingredients. Add the wet ingredients to the dry and gently whisk, just enough to combine. (Do not over-whisk, or you will form extra gluten in the batter, making it too doughy.) Cover with plastic and let rest in the refrigerator, allowing any small lumps in the batter to dissolve, 10-15 minutes.
- Trim and discard scallion roots and the very tips of the greens. Slice scallion greens into 1½-inch batons; cut the denser white parts slightly shorter, about 1 inch. Chop the Chinese chives into 1-inch batons. Combine chives and scallions in a bowl.
- Dipping sauce: In a small bowl, add soy sauce, sesame oil, mirin, and rice vinegar. Stir to blend. Reserve at room temperature until ready to use. Makes about ¼ cup. (Note: Dipping sauce can be made several days ahead and stored in a lidded container in the refrigerator. Bring to room temperature before using.)
- Heat skillet over high heat. Remove batter from refrigerator and quickly whisk, about 10 seconds. Ladle just enough batter into the scallions and chives to hold them together; mix with your hand until every scallion and chive is coated with batter. (You will have leftover batter.) Add ¾ of the oil to the hot skillet, enough to cover the bottom in a thin layer. When the oil is rippling, add the pancake mixture: spread it in an even layer across the skillet, without letting it touch the sides of the skillet. (Otherwise, the edges will burn before the center is cooked through.) Ladle another ½-cup batter across the top of the pancake and cook until it's golden brown on the bottom, 2-3 minutes. Lower the temperature if the pancake is browning too quickly.
- Gently slide a spatula (or two, if necessary) under the pancake and flip it, using caution to avoid oil splatter. Cook 2-3 more minutes, flattening the top with spatula, and occasionally shaking the skillet so some of the hot oil runs underneath the pancake. Add more oil as necessary to maintain a thin layer in the skillet. When the bottom is a deep golden brown, flip one more time and cook another 2 minutes.
- Remove pancake from skillet and transfer onto several layers of paper towels to drain excess oil. Cut pancake into 6 wedges, like a pizza, and serve immediately with dipping sauce. (Note: Extra batter can be stored in an airtight container in the refrigerator for several days; make another pancake using scallions or any seasonal leafy green.)
POTATO-CRUSTED SALMON WITH CHIVES AND SCALLION SAUCE
Steps:
- Grate the potatoes using the large holes of the grater.
- Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
- Preheat oven to 425 degrees.
- In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
- Serve with Chive and Scallion Sauce.
- Grate the potatoes using the large holes of the grater.
- Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
- Preheat oven to 425 degrees.
- In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
- Serve with Chive and Scallion Sauce.
- In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
- Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
- In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
- Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
CHIVE & SCALLIONS PANCAKES
These savory, pan-fried pancakes are layered with softened butter and filled with the mild onion flavor of chives and scallions.
Provided by Arlyn Osborne
Categories Chinese
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the dipping sauce, making sure the sugar dissolves, and set aside.
- Whisk together the flour and salt in a large bowl.
- Bring 1 cup of water to a boil in a small saucepan.
- Measure out 3/4 cup of water and pour over the flour mixture.
- Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy.
- Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together.
- Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth.
- Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature.
- Meanwhile, combine the scallion and chives in a bowl and set aside.
- Flour a surface and shape the dough into a thick log. Cut into 6 portions.
- Work with one portion of dough at a time, keeping the others covered with a damp towel.
- Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you.
- Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
- Tightly roll the dough away from you so you're left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout.
- Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel.
- Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes.
- Cut 4 small squares of parchment paper and flour a work surface.
- Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel.
- Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds.
- Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown.
- Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes.
- Cut each pancake into 4 wedges and serve with the dipping sauce.
Nutrition Facts : Calories 236.1, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 746.3, Carbohydrate 35.3, Fiber 1.6, Sugar 2, Protein 5.3
VEGGIES WITH CREAMY CHIVE AND ONION SAUCE
This creamy chive and onion sauce is just the thing to get veggie-resistant kids (and grown-ups) to enjoy carrots, cauliflower and broccoli.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings, 3/4 cup each.
Number Of Ingredients 7
Steps:
- Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
- Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
- Drain vegetables; place in serving dish. Top with cream cheese sauce.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
BACON SCALLION CREAM SAUCE
Here we have a re-education - or an education, if you're a first-timer - in the virtues of an old-fashioned cream gravy. A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper. Use plenty of each.These days, home cooks are not likely to keep meat drippings around in the kitchen to make a fat-and-flour roux, but there's nothing wrong with hacking a substitute from a lump of butter and a slab of bacon. Then cook them together with flour to make a golden, toasty-smelling roux. After adding the broth and cream, the sauce will seem thin, but stay the course: don't even think of adding more flour. It takes a few minutes for the flour's starch to absorb the liquid. Take the gravy off the heat when it still seems a little too thin: it will thicken further at the table.
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield About 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
- Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 23 grams, Sodium 496 milligrams, Sugar 4 grams, TransFat 0 grams
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