Scallion bread sticks
Yield: 16 Servings
Ingredients:
- 1 tb Active dry yeast
- 2 ts Sugar
- 1/4 c Warm water
- 2 c All-purpose flour
- 1/4 c Olive oil
- 3/4 c Water
- 1/4 c Minced fresh scallions Cornmeal to sprinkle on the Baking sheet
- 1 Egg lightly beaten with 1
Instructions:
Tablespoon water and a Pinch of salt for the glaze Coarse salt for the tops These crunchy bread sticks are ideal companions to a hot soup or
stew. 350~F. 35 to 45 minutes Preheat the oven to 350~F.
In a small bowl, combine the yeast with the sugar and the warm water.
Set aside in a warm place until the yeast starts to foam, about 5 to
10 minutes.
Measure the flour into a large bowl or the food processor. Stir in the
yeast mixture, the oil, and the
3/4 cup water. Mix well.
Add the scallions. Knead by hand for about 5 minutes on a lightly
floured surface or by pulsing about 10 to 15 times in the food
processor. Knead until the scallions are thoroughly kneaded in and
the dough is smooth and springy to the touch. Place the dough in a
large, lightly oiled bowl and turn over to coat all sides. Cover with
a damp cloth and set the dough in a warm place until it has doubled
in bulk, about 1-1/2 to 2 hours.
Punch the dough down and turn out onto a lightly floured surface or
pastry cloth. Knead a few strokes. With a knife, cut the dough into
12 to 16 equal pieces. With your hands, roll each piece into a stick
approximately 12 inches long. You will have a more even-looking stick
if you place the dough on a firm surface and roll your hands across
the top, moving from the center outward.
Place the sticks 1 inch apart on a baking sheet that has been lightly
sprinkled with cornmeal. Cover the sheet with a damp towel and let the
sticks rise slightly in a warm place for about 15 to 20 minutes.
Brush the tops of the sticks with the egg mixture and sprinkle with
coarse salt. Bake 35 to 45 minutes, until lightly browned and crisp.
Cool on a rack. Yield: 12 to 16.
VARIATIONS: For cheese bread sticks, knead in 1/2 cup grated Parmesan
cheese with or instead of the scallions.
The Scallions may be omitted from this recipe to produce equally good
plain bread sticks.
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Title: SCALLION CAKES
Categories: Breads, Chinese, Vegetables
Yield: 10 Servings
1 lb All-purpose flour
1/4 ts Baking powder
1/2 ts Sugar
2 ts Coarse-grain sea salt
-OR- kosher salt
5 Scallions; coarsely chopped
5 tb Vegetable oil (or more)
Place the flour in a mixing bowl. Sprinkle evenly with the baking
powder and sugar. Mix with a wooden spoon. Add the water gradually,
stirring and mixing with the wooden spoon. Knead the dough for 3-4
minutes. Cover it with a damp cloth and leave for half an hour, then
knead again for 2-3 minutes. Divide the dough into ten portions and
form into narrow strips 8-10 inches long. Flatten the strips with a
rolling pin and ten bands of pancake thickness. Sprinkle each band
with salt and then with chopped scallions. Roll the bands lengthwise
into long double-thickness spaghetti-shaped strips. Hold one end of
the strip and turn the other end around in circles until the
concentric rings form themselves around the center into a spiral
pancake. Flatten the pancake with the palm of the hand. Repeat until
the dough has been made into ten spiral pancakes.
Heat the oil on the bottom of a large flat-bottomed frying pan. When
hot, lift the handle of the frying pan so that the surface of the pan
is evenly greased. Place the spiral pancakes on the surface of the
pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes
over. Repeat and fry gently until the pancakes are evenly browned on
both sides.
Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen
Mintzias
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Title: SCALLION CAKES #1
Categories: Chinese, Pancakes
Yield: 2 Servings
2 c Unbleached flour, plus
-additional flour for
-kneading
3/4 c Cold water
2 tb Lard, softened
1/4 c Minced scallion, with tops *
2 md Cloves garlic, minced
Salt
4 tb Peanut oil
Makes 2 10 inch cakes
Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady
stream, stirring constantly until mixture forms rough dough. Turn out
onto lightly floured surface; knead, adding flour as necessary to
prevent sticking, until dough is smooth and elastic, about 5 minutes.
Allow dough to rest under kitchen towel 15 minutes.
Divide dough in half; keeping one half covered, roll other half out
on a lightly floured surface to 10 x 6 rectangle, long side facing
you. Spread rectangle with 1 Tbsp. of the lard. Sprinkle with 2 Tbsp.
of the scallion, half the garlic, and salt to taste. Roll rectangle
toward you into tight cylinder, jelly-roll fashion: pinch seams and
ends to seal. Repeat with other piece of dough. Shape each roll into
a coil; fasten end to coil by pinching. Refrigerate, wrapped in
plastic, 30 minutes.
Remove coils from refrigerator; using hands, roughly shape one coil
into ball. Roll out on generously floured surface to circle 10
inches in diameter and about 1/4 inch thick; avoid rolling over edges
of dough. Brush off excess flour. Repeat with other dough.
Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat
until fragrant. Add on cake; immediately reduce heat to medium. Fry
cake, shaking pan occasionally, until underside is golden brown,
about 3 minutes. Turn cake over; fry until second side is golden
brown, about 4 minutes. Transfer to paper toweling to drain. Wipe
skillet clean; add remaining oil and fry second pancake. Cakes can
be served either warm or at room temperature.
* 1 Tbsp. minced fresh coriander leaves can be added to the scallion.
From: Cuisine Aug/82 Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SCALLION CAKES #2
Categories: Chinese, Pancakes, Vegetarian
Yield: 10 Servings
Karen Mintzias
1 lb All-purpose flour
1/4 ts Baking powder
1/2 ts Sugar
2 ts Coarse-grain sea salt
-OR- kosher salt
5 Scallions; coarsely chopped
5 tb Vegetable oil (or more)
Place the flour in a mixing bowl. Sprinkle evenly with the baking
powder and sugar. Mix with a wooden spoon. Add the water gradually,
stirring and mixing with the wooden spoon. Knead the dough for 3-4
minutes. Cover it with a damp cloth and leave for half an hour, then
knead again for 2-3 minutes. Divide the dough into ten portions and
form into narrow strips 8-10 inches long. Flatten the strips with a
rolling pin and ten bands of pancake thickness. Sprinkle each band
with salt and then with chopped scallions. Roll the bands lengthwise
into long double-thickness spaghetti-shaped strips. Hold one end of
the strip and turn the other end around in circles until the
concentric rings form themselves around the center into a spiral
pancake. Flatten the pancake with the palm of the hand. Repeat
until the dough has been made into ten spiral pancakes.
Heat the oil on the bottom of a large flat-bottomed frying pan. When
hot, lift the handle of the frying pan so that the surface of the pan
is evenly greased. Place the spiral pancakes on the surface of the
pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes
over. Repeat and fry gently until the pancakes are evenly browned on
both sides.
Source: New Chinese Vegetarian Cooking, by Kenneth Lo
Typos by: Karen Mintzias
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Title: SCALLION LO MEIN
Categories: Pasta, Chinese
Yield: 4 Servings
7 oz Egg noodle, Chinese
2 T Soy sauce
1 ts Sesame oil
1 T Oil
1 ts Ginger, fresh; minced peeled
1 Garlic clove; minced
16 Scallion; cut into 1 pieces Cook the noodles in a pot of boiling salted water until just tender but still firm to the bite. Drain well. Rinse under cold water and transfer to a bowl. Add the soy sauce and sesame oil and toss. (Can be made up to two hours ahead. Cover let stand at room temperature.) Heat vegetable oil in a wok or heavy large skillet over medium heat. Add the ginger and garlic; stir-fry 30 seconds. Add the onions; stir-fry two minutes. Add the noodles. Stir-fry to heat through and serve. Per Serving: Calories 239.07; Fat 5.02 g From Bon Appetit June 1992 per Fred Mueller
