In light of the fact that this weekend's likely to be fairly cooking-intensive (it's going to be our first Christmas gathering at the new house!), we're doing soup and sandwiches for dinners this week. Consequently, this means there are odds and ends in the fridge. Given that I've got about ¼ lb. of cooked roast pork to use up, plus a few avocadoes, plus a bit of leaf lettuce, and had a bunch of green onions, I decided to make up a batch of Chinese green onion pancakes (having had the forethought to pick up garlic hoisin sauce and sunflower oil — which I use as a sesame oil substitute), and make wraps.
I used the quantities provided by Chef John's Chinese Scallion Pancakes recipe, with the modifications suggested by "Huadong Feng" (currently the pinned comment in that video's comment thread), using chopped, whole green onion, and cooking the onion in oil. I departed from those by then adding flour to the cooked onion and oil mixture until my roux was pale blonde.
Pictured is the first cooked pancake of the day. Not pictured are the wraps I made, stuffed with chopped pork, hoisin, avocado, and leaf lettuce (which is about as close to Heaven as you can get in food-form, methinks).
Tuesday, November 20, 2018
Chinese green onion pancakes!
In light of the fact that this weekend's likely to be fairly cooking-intensive (it's going to be our first Christmas gathering at the new house!), we're doing soup and sandwiches for dinners this week. Consequently, this means there are odds and ends in the fridge. Given that I've got about ¼ lb. of cooked roast pork to use up, plus a few avocadoes, plus a bit of leaf lettuce, and had a bunch of green onions, I decided to make up a batch of Chinese green onion pancakes (having had the forethought to pick up garlic hoisin sauce and sunflower oil — which I use as a sesame oil substitute), and make wraps.
I used the quantities provided by Chef John's Chinese Scallion Pancakes recipe, with the modifications suggested by "Huadong Feng" (currently the pinned comment in that video's comment thread), using chopped, whole green onion, and cooking the onion in oil. I departed from those by then adding flour to the cooked onion and oil mixture until my roux was pale blonde.
Pictured is the first cooked pancake of the day. Not pictured are the wraps I made, stuffed with chopped pork, hoisin, avocado, and leaf lettuce (which is about as close to Heaven as you can get in food-form, methinks).
In light of the fact that this weekend's likely to be fairly cooking-intensive (it's going to be our first Christmas gathering at the new house!), we're doing soup and sandwiches for dinners this week. Consequently, this means there are odds and ends in the fridge. Given that I've got about ¼ lb. of cooked roast pork to use up, plus a few avocadoes, plus a bit of leaf lettuce, and had a bunch of green onions, I decided to make up a batch of Chinese green onion pancakes (having had the forethought to pick up garlic hoisin sauce and sunflower oil — which I use as a sesame oil substitute), and make wraps.
I used the quantities provided by Chef John's Chinese Scallion Pancakes recipe, with the modifications suggested by "Huadong Feng" (currently the pinned comment in that video's comment thread), using chopped, whole green onion, and cooking the onion in oil. I departed from those by then adding flour to the cooked onion and oil mixture until my roux was pale blonde.
Pictured is the first cooked pancake of the day. Not pictured are the wraps I made, stuffed with chopped pork, hoisin, avocado, and leaf lettuce (which is about as close to Heaven as you can get in food-form, methinks).
Saturday, November 3, 2018
First batch of (this home) homemade bread!
This recipe is from the much-admired (around these parts) The Complete Guide to Cooking Techniques by Norma Macmillan (which is also the cookbook that taught me how to make risotto and pie crust). This is also the first time I used the dough hook on my 15 year-old KitchenAid stand mixer. It kneaded the dough considerably faster than I could have, for a double-batch of bread dough. I think I'll use it again.
This recipe is from the much-admired (around these parts) The Complete Guide to Cooking Techniques by Norma Macmillan (which is also the cookbook that taught me how to make risotto and pie crust). This is also the first time I used the dough hook on my 15 year-old KitchenAid stand mixer. It kneaded the dough considerably faster than I could have, for a double-batch of bread dough. I think I'll use it again.
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