Mar 7, 2014 Updated: 1:41 PM
Wednesday, November 30, 2011
Tuesday, August 10, 2010
Makes 4 pancakes
Pot stickers, scallion cakes, dim sum… they all have one thing in common, the simplest dough in the universe: hot water dough. Add the great French ingredient, shallots, and you’ve got a combination that can morph into anything.
Hot Water Dough Ingredients
2 cups (16 ounces) all-purpose flour
8 ounces hot water
In a standing mixer fitted with a dough hook, gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky. If it is, add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours.
Scallion Pancake Ingredients
1 tablespoon sambal
1/4 cup rice wine vinegar
1/4 cup naturally brewed soy sauce
1 tablespoon Asian sesame oil
3 tablespoons extra-virgin olive oil
1 pound Hot Water Dough
2 cups scallions, white and green parts, cut diagonally, 1/16 inches thick
Kosher salt and freshly ground black pepper to taste
1 tablespoon grapeseed or canola oil
1. To make the dipping sauce, combine the sambal, vinegar, and soy sauce in a small bowl and mix. Set aside.
2. In a small bowl combine the sesame and olive oils and set aside.
3. Flour a work surface and on it roll the dough into a rectangle 1/8 inch thick. Brush the dough with the oil mixture, sprinkle with the scallions, and season with salt and pepper.
4. Starting with one long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut the log into 4 equal pieces.
5. Roll 1 piece with your palms to make a skinnier log about 12 inches in diameter. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4 inch thick. Repeat with the remaining dough to make 3 more pancakes.
6. Heat a large nonstick sauté pan over medium heat. Add the grapeseed oil and swirl to coat the pan. Depending on the pan’s size, add 1 to 2 pancakes and cook until brown and crispy on both sides, turning once, 2 to 3 minutes per side. Cook the remaining pancakes. Slice each pancake into 4 wedges.
For a savory pancake addition, mix 2 cups of finely chopped raw shrimp in a bowl with the scallions. Sprinkle the dough evenly with the mixture, and proceed with the recipe, frying the pancakes 3 to 4 minutes per side.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
Friday, August 6, 2010
Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants, and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs with Tuna and Black Olives. I encourage you to serve these at your next party, be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don’t eat them before your guests arrive.
Prep time: 20 mins
Cook: 10 mins
Ready in: 30 mins
1 tablespoon extra virgin olive oil
1 cup minced fresh tuna (about 6 ounces)
1 scallion, minced
1/2 cup minced celery
Tiny pinch curry
Salt and pepper
8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
1 cup thick mayonnaise, preferably homemade
1 tablespoon chopped parsley
8 black olives, pitted and finely chopped
1 plum tomato, finely chopped
Heat oil in a medium saucepan over high heat.
Add the tuna, scallion, celery, curry and salt and pepper.
Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.
In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and
parsley. Season with salt and pepper.
Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.
(From Ana Sortum, Spice)
Tuesday, December 21, 2010
Thursday, December 2, 2010
Wednesday, January 9, 2013