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Chive Pancakes | Paula Marcoux

Ingredients

For the sauce:
1 tablespoon light soy sauce
1 tablespoon dark soy sauce (or another of light soy sauce)
1 tablespoon rice vinegar
1 teaspoon sambal oelek or other Asian hot chile paste
1/4 cup chicken broth (or water, plus another dash or two of soy)

For the pancakes:
1 3/4 cups (8 ounces) all-purpose flour
1 3/4 cups (6 ounces) unbleached cake flour
1 teaspoon salt
2 tablespoons peanut, canola, or corn oil, plus more for frying pancakes
1 1/4 cups boiling water
Asian (toasted) sesame oil for brushing
1 1/2 cups chives or scallions, finely chopped

Preparation

1. Make sauce first to let flavors marry. Mix all ingredients and let rest while you make the dough.

2. With a food processor or by hand, mix together flours and salt. Stir in 2 tablespoons oil, then, gradually, the boiling water. (You may need a few more drops water, but wait and see.) Once it comes together in a ball, knead by hand a few minutes, then let rest airtight for 30 minutes.

3. Roll the dough into a cylinder, and cut into 12 even-sized pieces. Roll each into a smooth ball. Cover with a moist towel or plastic wrap so they don’t dry out.

4. Roll one ball out thinly, brush with sesame oil, sprinkle liberally with chives, and roll up snugly in a cylinder. Coil the tube of filled dough in a spiral, keeping the seam to the inside. Press together a bit, and set aside, covered, while you fashion the rest.

5. Gently roll each pancake flat. They should be 4 or 5 inches in diameter and about 1/4-inch thick. (Light-handed rolling preserves all-important layering for the best texture.) Set up a couple large skillets or a griddle; heat 1/8 inch of oil over medium heat. (You can continue rolling as you fry.)

6. When the oil is hot, fry the pancakes (as many as you can at a time without crowding) until golden brown and crispy and cooked through — they should take about 3 minutes on the A side, and 2 minutes on the B side. Drain briefly on a rack or paper, cut in quarters, and serve hot with dipping sauce.

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Quinoa and Green Bean Salad with Fresh Herbs | Katherine Rossmoore of Better Living Through Foods

Ingredients

  • 1 Cup quinoa, rinsed (any color)
  • 1 Cup of chopped green beans (about one inch pieces) or about 2 Cups of whole green beans
  • 1/3 cup raw pine nuts, lightly toasted
  • 1 Cup raw chopped zucchini
  • 1 Cup raw sliced fennel
  • One big handful of mixed fresh herbs: chives, Thai or fresh basil, mint, parsley and oregano; lemon thyme would be nice too.

Dressing

  • 3 Tablespoons freshly squeezed lemon juice;
  • 2-3 T good quality extra virgin olive oil
  • Good sea salt (like Maldon or Celtic) to taste, and black pepper, optionally.

Preparation

Cook the quinoa like pasta, except with NO SALT! Put a large pot of water to boil, add the quinoa and stir occasionally for a total of 15 minutes, or until the little spirally white part separates from the seed.

Create an ice bath, (large bowl of ice water) for plunging the beans and grain into when finished.

Lightly toast the pine nuts in a dry skillet, paying careful attention so they don’t burn.

Throw the green beans into the quinoa water for the last 4 minutes, blanching the beans while the quinoa finishes. Then, when done, drain the mixture into the strainer and plunge into the ice bath (or just run cold water over) so that the green beans stay bright green.

While the grain mixture cools, chop the zucchini and fennel and dice up your big handful of fresh herbs.
Whisk the lemon juice and olive oil in the bottom of a large bowl and then pour the quinoa mixture into the bowl, tossing well to coat with dressing and then add the rest of the vegetables and herbs. Add the pine nuts once they’ve cooled. Add at least 1 teaspoon salt, (and then more or not) plus pepper to taste.

The fresh herbs really obviate the need for more zing in the dressing! If you have no fresh herbs, add some crushed red pepper and a teaspoon of Dijon mustard to the dressing.