Taylor and I went for a run last night.
About 2 miles into the run I remembered something very important. A secret. Someone told me there were some scallions left over from last season hiding on the farm. 2.2 miles into our run we began to run faster. Our new destination was Hutchins Farm. A shorter run equals fresh scallions.
Boy do I miss the smell of fresh scallions on my hands.
This was a great taste of what’s to come this season.
Oh wait, and this…..
Scallion pancakes anyone? I followed a recipe from Rachael Ray. These would make a great appetizer for a party. Enjoy!
- 1 tablespoon sesame oil
- 4 scallions, finely chopped
- Vegetable oil, for frying
- In a small saucepan, bring 1/2 cup water to a boil. In a medium bowl, combine the flour with 1/2 teaspoon salt. Slowly stir in the boiling water with a fork until a sticky ball forms. Wrap the dough in oiled plastic wrap and let rest for 45 minutes, or overnight in the refrigerator.
- On a floured surface, using a floured rolling pin, roll out the dough into a thin rectangle, about 8 by 10 inches. Brush with the sesame oil, sprinkle with the scallions and season with salt and pepper.
- Roll up the dough from the long side, jelly-roll style, and cut crosswise into 4 equal pieces. Roll out 1 piece into a thin rectangular pancake with the floured rolling pin; fold in half and flatten again into a pancake; repeat the folding and flattening a few more times, dusting with a little extra flour if necessary to prevent sticking. Repeat with the remaining pieces of dough to form four rectangular 1/8-inch-thick pancakes, scraping the sticky dough from the rolling pin and work surface, and adding a light sprinkle of flour between each turn.
- In a large skillet, heat 1 to 2 tablespoons oil over medium heat. Fry the pancakes 2 at a time until the edges are golden brown, about 4 minutes per side. Remove, cut into wedges and sprinkle with salt.