Scallions don't have to be scary!
Chinese Scallion Pancakes
- 1 1/2 cups flour
- 1 tsp salt
- 1/2 tsp chicken bouillon powder, optional
- 1/2 cup water
- 3 - 4 stalks scallion ( aka green onion), trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
- 2 tbsp oil, for brushing
- Extra flour, for dusting and rolling
- Oil, for frying
- Sift the flour into a big bowl, then add the salt and chicken bouillon powder (if using) into the flour. Combine well and set aside.
- Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes (If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough). Cover the dough with a damp cloth and let it rest for 30 minutes.
- Add the scallions into the dough and combine well.
- On a flat and floured surface, divide the dough into 8 small dough balls.
- Working with one dough ball at a time, roll it to a thin disc using a rolling pin. Dust the rolling pin with some flour as you go. Brush the surface of the pancake with the oil.
- Roll the dough into a cylinder then coil it up like a snail.
- Dust the rolling pin with the flour and roll the snail-shape dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat the steps above for the rest of the dough balls.
- Add about 1/4 inch of oil into a stir-fry pan or skillet over moderately high heat. Transfer each pancake onto the pan or skillet, one or two at a time.
- Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side.
- Add more oil and repeat the same steps for the remaining pancakes and serve immediately with *dipping sauce.
- ¼ cup soy sauce
- 3 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp sugar
- 2 tsp fresh ginger, grated or finely minced
- 1 tsp sesame seeds, for garnish
- 1 green onion, thinly sliced for garnish
While the dough rests, combine all the ingredients except for the sesame seeds and green onion in a bowl. Stir well to make sure the sugar is dissolved. Set aside. Before serving add the garnishes.
Creamy Green Onion Soup
- 2 bunches scallions
- 2 tbsp butter
- 1 tbsp olive oil
- 2 large russet potatoes, peeled and diced small
- 6 cups chicken stock
- Salt and pepper to taste
- 1⁄2 cup heavy cream
- Sour cream, for garnish (optional)
- Trim and roughly chop green onions; set aside 1⁄2 cup in a small bowl for garnish, and cover with plastic wrap.
- Melt butter with olive oil in a heavy-bottomed pot over medium-low heat. Add green onions, and cook, stirring often, until soft but not browned, about 15 minutes.
- Add potatoes and chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until potatoes begin to fall apart, 35-40 minutes. Season to taste with salt and pepper.
- Allow soup to cool slightly; then puree in an electric blender or food processor until smooth (or use a hand-held immersion blender). Stir in cream, mix thoroughly, and adjust seasonings. Serve hot or cold, garnished with a dollop of sour cream and reserved scallions.
Cheesy Fresh Corn Polenta with Green Onion Brown Butter & Jammy Eggs
- 4 cups frozen corn kernels (thawed)
- ¾ cup shredded cheddar cheese
- 1 tbsp heavy cream
- ¼ cup butter, plus 2 tbsp butter
- 2 green onions, cut into 3 inch pieces
- 2 eggs
- Salt and pepper to taste
- In a small saucepan, bring water to a boil. With a slotted spoon, carefully lower the eggs (in the shell) into the boiling water. Set a timer for 6.5 minutes.
- While the eggs cook, fill a bowl with ice water. When the timer goes off, place eggs into the ice bath to stop the cooking.
- For the polenta, pulse corn in a food processor just until it’s broken up a bit but still chunky. Place in a pot with 2 tbsp butter. Add in the heavy cream and cheddar cheese. Season with salt and pepper to taste. Heat through, stirring often until cheese is melted and polenta is creamy.
- To make the brown butter, melt ¼ cup butter in a shallow pan over low heat. Once butter is melted, add in the green onions and continue to cook on low until the onions are cooked through and the butter has a slightly brown colour and subtle nutty aroma.
- To assemble the dish, divide the polenta between two bowls. Peel the eggs carefully (they will be slightly runny inside) and cut in half. Place the eggs on top of the polenta then drizzle with the brown butter and green onions.