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Asian
Scallion Cilantro Pancakes
For dipping sauce
1/3 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
3/8 teaspoon Asian sesame oil
1 teaspoon sesame seeds, toasted For
pancakes
3/4 cup all-purpose flour
1/4 cup rice flour
Slightly rounded 1/2 teaspoon salt
1 whole large egg
1 large egg yolk
1 cup water
1 small fresh green Thai or serrano chile, minced
1/8 teaspoon black pepper
1/8 teaspoon Asian sesame oil
1 tablespoon vegetable oil
4 scallions (pale green and dark green parts only),
diagonally sliced into 1 1/2-inch pieces
1/4 cup loosely packed small fresh cilantro leaves
Make sauce:
Stir together soy sauce, vinegar, and oil in a bowl, then
stir in sesame seeds. Make pancakes:
Whisk together flours, salt, whole egg, yolk, water, chile,
pepper, and sesame oil in a bowl (batter will be thin).
Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick
skillet over moderately high heat until hot but not
smoking. Pour in 1/3 cup batter, then scatter one fourth
of scallions and one fourth of cilantro leaves over top,
gently pressing into pancake. Fry pancake until underside
is pale golden, about 2 minutes. Turn pancake over and
cook until scallions are lightly browned, about 1 minute,
then transfer to paper towels. Make 3 more pancakes in
same manner, adding vegetable oil to skillet each time
(there may be some leftover batter).
Transfer pancakes to a cutting board and cut each into 8
wedges. Serve warm or at room temperature, with dipping
sauce. ^
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Breakfast
olive oil cake 1 1/4 cups
granulated sugar
1/2 cup olive oil
4 eggs
2 1/2 cups all-purpose bleached flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces unblanched almonds (meaning still in their brown
skins), finely ground
4 ounces semi-sweet chocolate, chopped, or semi-sweet
chocolate morsels or mini-
morsels
3 medium Granny Smith apples, peeled, cored and diced
Preheat oven to 350 degrees. Grease and flour a 9-inch
tube or bundt pan. Either by hand, or
using an electric mixer, cream together the sugar and oil
until light and fluffy. Add the eggs all together and mix
thoroughly. In a separate mixing bowl,
combine the flour, baking powder, and salt.
Add the dry ingredients to the wet
ingredient and mix until you have a very thick batter. By
hand, stir in the nuts, chocolate, and apples.
Spoon the batter evenly into the prepared pan. Smooth the
top. Bake for 50 minutes to 1 hour, or until the cake
begins to pull away from the sides of the pan.
Remove from the oven and allow to cool for 10 minutes.
Then invert onto a rack and allow to cool for 30 minutes
more. Serve warm or art room
temperature, plain or with a dusting of powdered sugar.
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Indian Sweet
Potato Latkes with Curry and Mustard Seed
2 cups (packed) coarsely grated peeled yams (red-skinned
sweet potatoes; about 8 ounces)
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 15- to 16-ounce can garbanzo bean (chickpeas), well
drained
1 egg
2 teaspoons curry powder
1 teaspoon salt
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons (about) vegetable oil
Combine yams and bell pepper in large
bowl. Add cornstarch; toss to coat. Puree garbanzo beans
in processor to coarse paste. Add egg, curry powder and
salt and blend. Transfer mixture to small bowl. Mix in
cilantro and mustard seeds. Stir garbanzo mixture into yam
mixture.
Preheat oven to 325°F. Place baking
sheet in oven. Heat 6 tablespoons oil in large skillet
over medium heat. Working in batches, drop 1 heaping
tablespoon batter per pancake into hot oil. Using back of
spoon, spread to 3-inch rounds. Cook until brown, about 3
minutes per side. Transfer to baking sheet in oven. Repeat
with remaining batter, spooning off any liquid from
surface of batter and adding more oil to skillet by
tablespoonfuls as necessary. Serve hot.
Yield: 12 latkes
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Mediterranean Chickpea Latkes
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
2 garlic cloves
1 tablespoon fresh rosemary
3 large eggs
6 tablespoons water
2 tablespoons extra-virgin olive oil
3 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
6 tablespoons (or more) olive oil
Pomegranate seeds or molasses (optional)
Blend garbanzo beans, garlic, and rosemary in processor to
coarse paste. Add eggs, 6 tablespoons water and
extra-virgin olive oil; blend until smooth. Add flour,
cumin, salt, pepper, and baking powder and blend. Pour
batter into bowl.
Heat 6 tablespoons oil in heavy large
skillet over medium-high heat until hot but not smoking.
Working in batches, drop batter by heaping tablespoonfuls
into hot oil. Cook until golden, about 1 minute per side.
Using slotted spatula, transfer latkes to paper towels to
drain. Add more oil to skillet as necessary and allow to
get hot before adding more batter. Transfer latkes to
plates. Sprinkle with pomegranate seeds, if desired, and
serve.
Makes about 24
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Soufganiyot
(16 doughnuts) 1 cup whole
milk or non dairy creamer
2 TB granulated sugar
1 tsp salt
1 (1/4 oz) package active dry yeast (2 ½ tsp)
2 TB warm water
3 ½ to 3 ¾ cups all purpose flour plus additional for
dusting
About 10 cups vegetable oil
2 large eggs, lightly beaten
½ cup raspberry, strawberry or apricot jam
Confectioners sugar for dusting Bring
milk to a simmer in a 1 quart heavy saucepan, then remove
from heat and stir in granulated sugar and salt. Cool milk
to lukewarm (about 90 degrees). While
milk is cooling, dissolve yeast in warm water in a small
bowl, stirring until creamy, then let stand until foamy,
about 5 minutes. (If yeast doesn’t foam, discard and start
over with fresh yeast.) Pour milk
mixture into a large bowl and stir in 2 ½ cups flour, 2 TB
oil, eggs and yeast mixture with a wooden spoon to make a
very soft dough. Spread 1 cup flour on work surface and
put dough o top, scraping it from the bowl with a wooden
spatula. Knead the dough, incorporating all of the flour
from the work surface and adding just enough flour (if
necessary) to keep dough from sticking, until smooth and
elastic, 5 to 8 minutes. Transfer dough to another large
bowl and sprinkle lightly with additional flour, then
cover bowl with a clean kitchen towel and let dough rise
in a warm draft free place until doubled in bulk, about 1
½ hours. Turn out dough onto a floured
surface and roll out with a floured rolling pin until ½
inch thick. Cut out rounds with a 2 inch cutter. Stretch
one round to 2 ½ inches and put 1 tsp jam in center, then
stretch another round to 2 ½ inches and use it to cover
the jam, pinching the edges firmly together. (Pinching
will stretch the doughnuts to 3 inches in diameter.) Make
more jelly doughnuts in the same manner.
Cut through filled doughnuts with floured 2 ½ inch cutter,
rotating cutter several times to help seal the edges.
Transfer rounds to a floured kitchen towel. Cover
doughnuts with another kitchen towel and let rise in a
warm place for 30 minutes. While
doughnuts rise, heat 3 inches oil (about 10 cups) in a
deep 4 quart pot until it registers 375 degrees. Fry
doughnuts 2 at a time, turning occasionally, until puffed
and golden brown, about 2 minutes per batch. Transfer as
cooked to paper towels to drain. Serve warm, dusted with
confectioners sugar. ^
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Traditional
Potato latkes 2 pounds
russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying
Peel the potatoes and put in cold
water. Using a grater or a food processor coarsely grate
the potatoes and onions. Place together in a fine-mesh
strainer or tea towel and squeeze out all the water over a
bowl. The potato starch will settle to the bottom; reserve
that after you have carefully poured off the water.
Mix the potato and onion with the potato starch. Add the
scallions, egg, and salt and pepper.
Heat a griddle or non-stick pan and coat with a thin film
of vegetable oil. Take about 2 tablespoons of the potato
mixture in the palm of your hand and flatten as best you
can. Place the potato mixture on the griddle, flatten with
a large spatula, and fry for a few minutes until golden.
Flip the pancake over and brown the other side. Remove to
paper towels to drain. Serve immediately.
Yield: about 2 dozen latkes
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Copyright ©
2005 Sharon Lebewohl, All Rights Reserved