CHINESE
SCALLION CAKES
Ingredients
2 1/2 cups white flour
1 cup warm water
Canola or vegetable oil
Kosher salt
1 bunch scallions
Equipment
Spray oil or cooking spray
Rolling pin
Large metal baking sheet
One 10-inch heavy skillet or sauté pan
Thin spatula
Kitchen scissors
Instructions
1. 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. Cut the dough into 4 equal parts. Lightly oil the back of a large metal
baking sheet. 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. Finely chop the bunch of scallions and have them ready, along with a
small bowl of kosher salt.
4. Lightly brush the top of the dough with oil, then sprinkle it evenly with
chopped scallions and kosher salt.
5. Starting from the long end, roll the dough up tightly, creating one long
snake of rolled-up dough.
6. Cut the dough snake in two equal parts.
7. Take one of these halves and coil into a round dough bundle.
8. Roll out the coiled dough bundle again into a flat, smooth, round pancake.
9. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil
it with a drizzle of canola of vegetable 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 the pancake over with a spatula and cook for an additional 2 minutes
on the other side, or until golden brown.
11. Cut the pancake into wedges with a pair of kitchen scissors, and serve
immediately with soy sauce or another dipping sauce.
Step by step pictures on : http://www.thekitchn.com/thekitchn/how-to/howto-make-scallion-pancakes-107405
FRIED RICE
Yield: Makes 4 servings
3 tablespoons canola oil (Wesson Canola Oil)
2 eggs, beaten
1 bunch scallions, roughly chopped
1 cup leftover pork, chicken, or beef, diced
1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have
on hand) (Birds Eye brand)
4 cups cold cooked white or brown rice (Uncle Ben’s Converted long grain
white rice)
4 tablespoons soy sauce (Kikoman all-purpose soy sauce)
Salt and pepper to taste
1. In a large skillet or wok, heat 1 tablespoon of the oil over medium-high
heat.
2. Add the eggs and scallions. Cook, breaking up the eggs with a spoon until
they are lightly browned.
3. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat
slightly and cook until the rice
is crispy, about 5 minutes.
4. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour
the mixture over the rice.
5. Continue cooking, stirring occasionally, until the rice has absorbed all the
liquid, 3 to 5 minutes.
6 Season with the salt and pepper and serve, with extra soy sauce on the
side.
GREEK
ELLENIKI SALATA (GREEK SALAD)
2 ripe tomatoes
1 medium onion, chopped
1 green pepper, thinly sliced
1 cucumber, unpeeled and thinly sliced
2 tablespoons capers
slap of feta cheese, crumbled
Black Kalamata olives (Pastene brand)
2 or more tbsp of olive oil
vinegar or lemon juice
1 teaspoon oregano
salt and pepper
Mix together the tomatoes, onion, pepper, and cucumber.
Just before serving, sprinkle over the top the capers, then the cheese and
some olives. Pour over all the oil, vinegar or lemon juice, and oregano. Add
salt and pepper to taste. Mix and serve immediately.
MEATBALLS IN AVGOLLEMONO SAUCE
1 3/4 lb. chopped meat
1/2 cup raw rice
1/2 chopped onion
2 eggs, separated
salt & pepper to taste
1/2 cup butter or margarine (Land o Lakes brand)
juice of 1 or 2 lemons
mix together meat, rice, onion, parsley, egg whites, salt and pepper. Shape
into meatballs
each the size of a walnut.
Melt butter in a large pot. Place the meatballs in the pot and add enough
water to cover. Cook over medium heat for 45-60 minutes, until only 1 cup
of liquid remains.
Beat egg yolks well. Add lemon juice, beating in slowly. Slowly add some
of the hot liquids from the pot, beating constantly. Pour this mixture back
into the pot and shake the pot gently over very low heat until the sauce
thickens (approx 2-3 minutes). Serve
ORZO, FETA AND DILL
Attention, dill: Please step away from the salmon. Here, the herb gets to
show its versatility—and its Greek side.
Yield: Makes 4 to 6 (side dish) servings
Active Time: 15 min
Total Time: 25 min
3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo (Prince brand)
1 1/2 cups crumbled feta (6 ounces)
Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and
pepper in a large serving bowl. Let stand at least ten minutes
Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2
tablespoons salt for 4 quarts water) until al dente
Drain orzo and toss with tomato mixture. Add feta and toss again.
IRISH
KELS ULSTER CHAMP
6 pounds russet potatoes (about 12 large)
16 tablespoons butter (Land o Lakes)
1 1/2 cup milk
2 bunches scallions or chives, chopped
salt and pepper to taste
Peel potatoes and cut into large pieces. Cook until tender in a large saucepot
by steaming or simmering in water. Drain well and return pot to low heat to
dry out excess moisture.
Mash potatoes, beat in butter and gradually add milk, parsley and scallions/
chives until mixture is light and fluffy. Season to taste. Dot top of potatoes
with butter.
IRISH LACE COOKIES
Yield: Makes about 40 cookies
1 stick (1/2 cup) unsalted butter, softened (Land o Lakes)
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour (King Arthur)
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats (Quaker Oats)
In a bowl cream the butter with the brown sugar until the mixture is light and
fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop
rounded teaspoons of the dough about 3 inches apart onto ungreased baking
sheets, and bake the cookies in batches in the middle of a preheated 350°F.
oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on
the sheets for 1 minute, or until they are just firm enough to be moved with a
metal spatula. (If desired, turn the cookies upside down on the sheets and,
working quickly, roll them into cylinders on the sheets. If the cookies
become too hard to roll, return them to the oven for a few seconds and let
them soften.) Transfer the cookies to a rack and let them cool completely.
ITALIAN
MARINARA SAUCE
1/2 cup olive oil
2 garlic cloves, chopped
1 teaspoon dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried mint
1 28 ounce can crushed or whole plum tomatoes, with juice (Pastene or
Cento brand)
Salt and Pepper to taste, plus pinch more of above seasonings
1 tablespoon fresh parsley, chopped
In a large heavy skillet, on low heat, very slowly heat the oil, garlic, and the
red pepper flakes, basil, and mind. Let cook for about 5 minutes or until the
garlic is golden brown.
Raise the heat to medium-high. When the oil is really hot, add tomatoes. (If
you are using the plum or fresh tomatoes, crush them in your hands or put
them in a blender for 1 second before adding them to the pan. This will
spend up the cooking process and give a smoother consistency to the sauce.)
Let the sauce come o a soft boil.
Add salt and pepper to taste and a pinch more of red pepper, basil, and mint.
Add the chopped parsley. Let the sauce simmer, uncovered, for about 15
minutes, stirring occasionally with a wooden spoon.
FETTUCINI
6 cups unbleached flour (King Arthur)
1 teaspoon salt
3 eggs
about 1/2 cup boiling water
Pour 5 cups of flour on a smooth working surface. Make a well in the center.
sprinkle with the teaspoon of salt. Drop the eggs in the well, break the yolks
with your fingers, and stir a bit. Then mix the flour and eggs together until
they form a cornmeal texture, gradually mix in boiling water, using as much
as necessary to form a smooth, pliable dough. Be careful you don’t burn
your hands. Always throw the flour on the water before touching it with
your hands. his will cool it off a bit.
Knead the dough for about 10 minutes, until it is shiny and smooth. Form it
into a loaf shape, pat the top with some water, and cover with an inverted
bowl for half an hour.
Divide the dough n half, keeping the remained covered. Roll the dough into
a large round, about 1/8 inch tick. Liberally sprinkle flour from the
remaining cup of flour all over the dough to prepare for next step.
Starting at the top gently fold over about 2 inches of dough. Continue to fold
over dough so that the final width will be about 3 inches. The dough must be
floured enough so that the layers do not stick together.
Beginning at one end of the roll, cut the dough into strips 1/4 inch wide or a
width you desire. Then sprinkle more four on the cut pieces and gently toss
them with your fingers until the noodles loosen and open to form long
strands.
When you are ready to cook, boil the Fettuccine in 6 quarts of water
seasoned with 1 tablespoon salt. Boil gently, uncovered, stirring often, for
about 5 to 7 minutes, or until tender.
Drain into a colander and then put in a large serving bowl. Cover with your
chosen sauce and serve immediately.
POLISH
CUCUMBER AND YOGURT SALAD
2 cups plain yogurt (Dannon)
2 small or 1 large cucumber, peeled, seeded and diced
salt and pepper
2 garlic cloves
2 tsp chopped mint
2 tsp chopped dill
2-3 tsp. white wine vinegar
1 tb. olive oil
Set the yogurt to drain for 30 minutes
meanwhile in colander, sprinkle the cucumbers lightly with salt and drain for
30 minutes.
Squeeze the cucumbers and blot with towel. Pound the garlic with a few
pinches of salt in mortar until smooth.
combine the yogurt, cucumbers, garlic, and herbs, then season with a little
pepper and the vinegar.
Taste for salt, drizzle the oil over the top and serve
PIEROGIES
2 eggs
1/2 cup water
2 cups flour (King Arthur brand)
1/2 teaspoon salt
Mound flour on kneading board and make hole in center. Drop eggs into
hole and cut into flour with knife. Add salt and water and knead until firm.
Let rest for 10 minutes covered with a warm bowl. Divide dough in halves
and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of
filing a little to one side on each round of dough. Moisten edge with water,
fold over and press edges together firmly. Be sure they are well sealed to
prevent the filling from running out. Drop pierogi into salted boiling after.
Cook gently for 3 to 5 minutes. Lift out of water carefully with perforated
spoon.
The dough has a tendency to dry while you are working. A dry dough will
not seal completely. We suggest rolling a large circle of dough, placing
small mounds of filling far enough apart to allow for cutting, and folding the
dough over the mounds of filling. Then cut with small biscuit cutter and seal
firmly.
Never crowd or pile pierogi. The uncooked will stick and the cooked will
lose shape and lightness.
Cheese
1 cup dry cottage cheese (Hood)
Dash of salt
1 teaspoon lemon juice
1 tablespoon sugar
1 egg
1 egg yolk
Force cottage cheese through sieve. Mix with other ingredients thoroughly.