Scallion Cakes!

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I’ve been out of the blogging sphere for a few weeks because I am working on my second book about a foodie who is extremely neurotic and traveling around Italy for six months. How I came up with that idea totally baffles me. Anyway, I am hoping to finish another draft of the book this coming week. It has truly been one of the funniest projects I’ve worked on.

Anyway, I hope you weren’t too alarmed that I haven’t been blogging, it’s not that I’ve stopped eating, everyone knows that the chances of that happening are slim to none when considering I am usually putting something in my mouth every five to ten minutes. The fact is I haven’t had time to photograph and write about every meal I have been devouring. I must admit it was a nice break, but as the fall approaches my goal is to blog about something delicious at least once a week.

Enough about me, let’s talk about something really important, scallion cakes! I made them the other night and they were crispy, tasty and make an outstanding appetizer. They can be found on most Chinese Restaurant menus and are easy and simple to make and the best part is they require very little ingredients.

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Here is how I did it,

1 cup flour
5oz hot water (tap is fine)
½ teaspoon sesame seed oil (optional for the dough) PLUS a few drops to be rubbed on the cakes
I bunch of scallions sliced thin (the green and white part.)
Oil for frying.

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Mix the flour, oil, and water until it forms a ball. You may need extra flour. Knead into a soft ball and then let it rest for 15 minutes.

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Cut the dough into seven pieces.

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Roll them out into about six inch circles (use flour if sticky while rolling. Dough should be soft and not tough and dense).

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On top of the pancakes rub in a few drop of sesame oil and sprinkle with some salt. Next add about a teaspoon of the chop scallions.

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Now roll it up tightly into a tube and then coil it around.

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Then roll it out again flat into a six inch circle. Some the scallions will break through, no worries.

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Place the pancakes in hot oil (you’re not deep frying) until they turn brown on both sides.

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Cut into eight pieces and serve with soy sauce for dipping. You may also add chopped garlic, red pepper flakes and ginger to the soy sauce for an extra kick.

If you have any question ask me! Johnny P

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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15 Responses to Scallion Cakes!

  1. c21downing says:

    My book club was just asking about you. They were hoping you had a new book that you could discuss with us.

    Patricia

    Sent via BlackBerry by AT&T

    Like

  2. jensine says:

    so simple yet so yummy …a m def going to give this a go

    Like

  3. I love your posts, you really put the fun into cooking…well you make me want to cook anyway.
    I’ve nominated you for the Sunshine Award because you really do bring Sunshine to cooking.
    http://aurorasdreams.wordpress.com/2013/08/18/sunshine-awards/

    Like

  4. Glenda says:

    I have some scallions about to go bad and I didn’t know what to with them…problem solved!

    Like

  5. Saajida says:

    This recipe seems so simple and easy to make, and the product looks soo good! Certainly going to try this!

    Like

  6. Serena says:

    I love recipes that are simple and yet make your mouth water when you see their picture. Definitely going to try this!

    Like

  7. Happy travels! I hope they were rewarding….love this recipe…

    Like

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