My second thought was... what on EARTH do you do with a million scallions? I use a few on occasion, sprinkle them in stir frys, garnish soups, but two huge bunches? What food prominently features scallions???Chinese Scallion Pancake
1 1/2 cups all-purpose flour (cake flour also works, but lacks elasticity) 1 teaspoon yeast dissolved in 1/2 cup warm water + 1 teaspoon sugar to activate yeast 1 teaspoon salt 3 tablespoons vegetable oil 1 cup finely chopped scallions 1 teaspoon salt
Sift flour into 2 equal portions into separate bowls. In the first bowl, slowly add the yeast-water, mixing with a spatula, until a dough forms.
In the second bowl, sprinkle the salt into the flour. Slowly pour in 1/2 cup of the boiling hot water while vigorously stirring (this "cooks" the dough.) Add more water and keep stirring until a rough dough forms. (If you accidentally add too much water and the dough is too soft, add a little more flour.) Mix in 2 tablespoons vegetable oil. Roll the doughs out on a lightly floured surface and knead them together. Cover with a damp towel and let rise for 30 to 40 minutes.
On the same floured surface, roll out the risen dough. Form into a 1-inch thick log, and slice into Ping Pong-ball sized segments. With a rolling pin, roll each segment out to 4" or 5" circles.
Lightly brush the top of each circle with vegetable oil. Sprinkle over with chopped scallions.
Roll up the circle, semi-tightly, making sure the scallions stay in place.
Now, roll it again lengthwise until it forms a coiled ball.
Turn the spiral side face-up, then flatten again into a circle with the rolling pin. Place on a plate and repeat with the remaining dough until you have a stack of scallion-studded spiral patties. (Whatever you don't cook immediately can be frozen for future use.)
Heat a flat-bottom skillet on medium high heat and add remaining 1 tablespoon cooking oil. Working in batches, pan-fry the pancakes until golden brown, about 2 to 3 minutes on each side. Serve warm.
4 comments:
Another of my favorite things to do with scallions, though it admittedly doesn't use THAT many: orzo salad.
1 lb orzo
3 tbsp fresh lemon juice
1/2 cup olive oil
1/2 cup toasted pine nuts
6 oz crumbled feta
1 cup thinly sliced scallion greens
Cook orzo and drain. Whisk together lemon juice, olive oil, and salt to taste in a large bowl, then add hot orzo and toss. Cool, covered, at least 2 hours or until chilled throughout. Toss with pine nuts, feta, and scallions. Season with salt and pepper.
This is one recipe that has held up really well for me over the years. It's great for picnics, bringing to bbqs, etc., and it always gets raves.
Yum, that looks delicious!! I can't wait to try it out. I have snow peas in this week's delivery; my next project is sesame noodle salad.
PS if you're looking for a scallion pancake dip, throw together some soy sauce, rice wine vinegar, garlic, ginger, cilantro, and more scallions. Top with a tiny dollop of sesame oil or chili oil... mmmmmm.
I totally forgot you were doing the CSA thing! And this blog is AWESOME!
I totally love that you are doing the CSA thing. I've wanted to do that ever since I heard about them, but of course, I live here in the desert where they don't have any. It sounds like such and adventure. Plus, I have dozens of people to feed, so lots of something is usually a good thing.
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