sautee

Scallion Pancakes

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Ingredients

  • 2 1/2 cups all-purpose flour, plus extra for dusting work surface.

  • 1 cup boiling water.

  • 1 package mesclun

  • Up to 1/4 cup toasted sesame oil.

  • 2 cups thinly sliced scallion greens.

  • 8 tablespoons vegetable oil

  • -For the Dipping Sauce:

  • 2 tablespoons soy sauce.

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon brown sugar

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon toasted sesame oil

Process

  1. In a large mixing bowl, combine flour with the boiling water and whisk until dough becomes pliable.

  2. On a floured surface, knead your dough until smooth. Return to a bowl, cover, and let the dough rest in the refrigerator for a 30 minutes to an hour.

  3. Next, divide the dough into about 7-8 sections. Roll each portion into a pancake and brush with sesame oil.

  4. Pile your scallions and mesclun/arugula on, and roll your pancake jelly-roll style, forming a coil. Repeat, then set your rolls into the fridge for 15-20 minutes.

  5. In a large saucepan or skillet, add oil and heat to medium-high.

  6. Roll out your pancakes to around 1/8 inch thickness.

  7. Place your pancakes on the skillet one at a time, flipping once golden brown.

  8. For the sauce, combine all the ingredients in a small mixing bowl.

Quick-Pickled Asparagus

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Ingredients

  • 3⁄4 cup apple cider vinegar

  • 2 tablespoons salt

  • 2 tablespoons sugar

  • 2 -3 garlic cloves, sliced

  • 1 teaspoon dill seeds or 1 teaspoon fresh dill

  • 1 teaspoon mustard seeds

  • 1 teaspoon black peppercorns

  • 1 -2 bay leaf OR 1 teaspoon dried herbs(thyme, dill, rosemary)

  • Bunch asparagus

Process

  1. Trim the ends of the asparagus.

  2. In a large bowl, combine the vegetables with 1/3 cup of salt, and cover with water.

  3. Meanwhile, prepare your brine in a saucepan. Over medium heat, mix the sugar and herbs with 1 teaspoon of salt. Bring to a boil for 2 minutes, then turn down to a simmer.

  4. Next, drain the water from your vegetables and add them to the simmering brine. Simmer for around 5-6 minutes, or until the asparagus begins to brown.

  5. In a jar, place your asparagus tip side up along. Pour the remaining brine in your jar with the vegetables.

  6. Feel free to add additional herbs or spices such as red pepper flakes or garlic to your brine. Refrigerate for at least 3 hours.

Yukina Savoy Sautée

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Ingredients

  • Savoy cabbage

  • 1 onion

  • Shiitake mushrooms

  • A pinch of garlic powder(to taste)

  • 1/6 cup of soy sauce

  • 1/8 cup of honey

  • 1/8 cup of rice wine vinegar

  • A splash of sesame oil(to taste)

  • A pinch of smoked paprika(to taste)

  • Toasted sesame seeds(for garnish)

  • About 1/4 cup of extra virgin olive oil

Process

  1. Small dice onion and mushroom.

  2. Heat oil in a medium skillet over medium heat; add onion and brown slowly.

  3. Add savoy cabbage to pan with the soy sauce, honey, garlic, and paprika.

  4. Once cabbage has wilted, add sesame oil. (Avoid adding too much sesame oil, as the nutty flavor can overpower the other flavors.)

  5. Transfer cabbage to plate once fully wilted.

  6. Add mushrooms and a splash of olive oil to pan; sautee untill brown.

  7. Feel free to refresh sauce with extra soy, honey, or vinegar to taste.

  8. Place mushrooms atop cabbage and garnish with toasted sesame seeds.