CSA 2009, Weeks Two + Three.

CSA 2 + 3Have I mentioned lately that this past week was an unusually frenzied one for me?  In between all of the running around and dining out, I barely had any time at all to even think about cooking, let alone actually using a pot or pan — which was so stressful, by the way, knowing I had a fridge full of produce at home, feeling neglected. Don’t worry… none of the food went to waste.  It was just a bit of a challenge and a scramble to use it all up, though.

Our past two weeks of boxes contained the following:

  • Bok choy
  • Hakurei salad turnips
  • Joi choi
  • Lettuce
  • Radishes
  • Scallions
  • Spinach

Scallion + Sesame PancakesBoth weeks’ haul each included a bunch of scallions, one of Keith’s favorite things to eat, so I decided to try my hand at making scallion pancakes.  This recipe is from Veggie Planet‘s Didi Emmons; the restaurant’s “Vegan Oddlot” over brown rice is my favorite dish, in case you were wondering.  Here Emmons adds sesame seeds to the mix, bringing a nuttiness to the dough; next time, however, I just might increase the scallion quantity to even out the ratio between scallion and sesame.  The flavor is nice regardless, but keep in mind that sesame comes before scallion in the recipe’s name for a reason…

Sesame-Scallion Pancakes, from Entertaining for a Veggie Planet by Didi Emmons

for the pancakes:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
3 tablespoons canola oil, plus more as needed
3 scallions, white and green parts, chopped
3 tablespoons toasted black or white sesame seeds

for the dipping sauce:
3 small, skinny chile peppers, minced
1 teaspoon sugar
¼ cup soy sauce
2 tablespoons black vinegar or balsamic vinegar

  1. In a medium bowl, combine the flour, baking powder, salt and 1 tablespoon of the oil.  With a wooden spoon, stir in ½ cup boiling water to form a soft dough.  (Add additional flour or boiling water if necessary.)  Turn the dough out onto a lightly floured surface and knead until smooth, about 3 minutes.  Cover the dough with its bowl and let stand for 30 minutes.
  2. Dust the dough with a bit of flour and roll it into an 8 x 16 inch rectangle.  Brush 1 tablespoon of the oil over the surface of the dough and sprinkle it with the scallions and sesame seeds.  Starting on one long side,  roll up the dough like a jelly roll.  Cut the roll into 8 even slices.  One at a time, lay a slice of dough on the work surface.  Flatten it with a floured hand, then roll it into a 4-inch disk.
  3. To make the dipping sauce:  In a small bowl, combine all the ingredients and stir until the sugar dissolves.  Set aside.
  4. In a large, nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat.  Working in batches if necessary to avoid crowding the skillet and adding oil as necessary, pan-fry the pancakes until crispy and brown, turning once, about 1 minute per side.  As the pancakes are done, transfer them to a baking sheet and keep them warm in a 250° oven while you fry the  rest.  Serve the pancakes warm with the dipping sauce.