I suppose it's not so crazy that two of our recent dinners have been green-themed given the CSA's influence.
I did a bad job of using up the CSA veggies this past week (stupid new job), but today we picked up a second batch of scallions, and something had to be done. That something, courtesy of Young's recommendation, was Mark Bittman's Scallion Pancakes. I was a bit thrown off to find that they were... green. But DELICIOUS. (And the side salad wasn't bad, either!) And kudos to Santosh for not only tracking down the recipe but doing all the cooking, for that matter. (Hey, I set the table at least.)
I did a bad job of using up the CSA veggies this past week (stupid new job), but today we picked up a second batch of scallions, and something had to be done. That something, courtesy of Young's recommendation, was Mark Bittman's Scallion Pancakes. I was a bit thrown off to find that they were... green. But DELICIOUS. (And the side salad wasn't bad, either!) And kudos to Santosh for not only tracking down the recipe but doing all the cooking, for that matter. (Hey, I set the table at least.)
Ingredients
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed
1. Boil water, roughly chop three bunches, mince the forth.
2. Add the roughly chopped scallions to water and cook x 5 minutes. Drain and save a bit of water.
3. Puree cooked scallions in blender, use the reserved cooking water as needed to make it all mushy together.
4. Mix the puree with the egg, soy and flour. Salt and pepper to taste. Cook in oil, about 2 minutes each side.
5. Serve with more soy sauce. MMM.
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed
1. Boil water, roughly chop three bunches, mince the forth.
2. Add the roughly chopped scallions to water and cook x 5 minutes. Drain and save a bit of water.
3. Puree cooked scallions in blender, use the reserved cooking water as needed to make it all mushy together.
4. Mix the puree with the egg, soy and flour. Salt and pepper to taste. Cook in oil, about 2 minutes each side.
5. Serve with more soy sauce. MMM.
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