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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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