Wednesday, January 28, 2009

Green Onion Pancakes

So I think it was a sign that I was supposed to make green onion pancakes today. This morning I was on foodgawker and what do I see? A recipe for green onion pancakes! Later I was flipping through a cooking magazine while in line at the grocery store and what do u knoww...Green onion pancakes! My good friend Whit has also talked about nothing else but these darn pancakes for the last two weeks! Every time we were remotely close to Legendary Noodle (a place here in Vancouver that makes em fresh) she wanted to stop. That's all that has been running through my head... green onion pancakes green onion pancakes....!! Well I don't know what took me so long because they are dead simple to make!! I surprised Whit by making them for her and said "So nooww can you pleease stop asking to go to Legendary Noodle!?" she said "Okay, but now I'll just keep asking for YOU to make them for me!". I grew up on these and they taste just like the ones I used to eat when I was little, the only thing I did differently was finish them with a little French Sea Salt but other than that, tastes just like childhood!
Green Onion Pancakes
1 1/2 cups all purpose flour
1 tsp salt
1/2 cup warm water
2 tsp sesame oil
1/2 cup green onions, finely sliced
2 tbsp fresh chopped cilantro
Fleur de Sel (to finish)
Dipping Sauce
Hoisin Sauce
Sesame Oil
Garlic Chili Sauce
Water (to thin sauce out)
1. Mix to combine
Mix the flour, water and salt together and knead just until smooth. Cover and let rest 30 minutes in a bowl greased lightly with oil. Cut into 4 pieces

Roll the dough out, brush with sesame oil and sprinkle green onion and cilantro on top.

Roll like you would cinnamon bun dough or sushi, making sure it is rolled tight.

Coil into a circle

Roll out into a flat circle

Makes 4 yummy pancakes

Pan fry until golden on each side, the more oil you use the more evenly golden and crispy it will get.

Finish with sea salt and serve with dipping sauces.

Thursday, January 22, 2009

Poundcake with Passionfruit Curd and Pomegranate Seeds

Well I am finally back after quite the hiatus! I wont go into details, but have you ever had a feeling when you just stop believing in yourself, your capabilities and your passion? Something like that happened to me and as a result my blog has suffered, but I'm BACK! I'm still trying to figure out the true purpose of what cooking means to me, but in the meantime I will leave you with something I made for our Christmas dessert...
Passionfruit curd! I don't know why I hadn't thought of this before! I've always loved lemon curd but after making this, I dont think I'll ever go back. It's sweet, tart and has a more tropical edge than lemon. It takes curd to a whole other level. I think curd (what a terrible word no?) is extremely versatile, pour it over poundcake and top with whipped cream and pomegranate seeds, use it as a filling for cake, mound it into tart shells and top it with meringue, dunk coconut madeleines into it..or do what I did and forget all of these ideas and just eat it by the spoonful!
Passionfruit Curd
2 cups passionfruit puree
2 eggs
2 egg yolks
1 cup sugar
2 tbsp cornstarch
1/4 cup butter
1.Whisk together eggs, sugar, passionfruit puree and cornstarch. Bring to boil over med-high heat, boil and stir for 1 minute.
2. Remove from heat, whisk in butter, strain through sieve into bowl. Cover with plastic wrap layed right on top of curd (to prevent a skin from forming) and let cool.