This week I continued my “Year of Yeh” project with a versatile recipe that works as a breakfast, lunch, dinner, appetizer, side, or snack: scallion pancakes! The Molly on the Range cookbook lumps the scallion pancakes with a maple syrup carrot slaw, so I did the same.
The recipe: Scallion Pancakes with Maple Syrup Slaw Difficulty: Moderate Time: 1.5 hrs
This recipe was time-consuming, but lots of fun. The carrot slaw that accompanies the pancakes is straightforward: just shred carrots and combine them with the other slaw ingredients (vinegar, maple syrup, and ginger). The pancakes are a bit more challenging.
First, I found it tough to get the pancake dough to the right consistency. To get the dough to a smooth and “slightly sticky” consistency, I had to add at least an extra half cup of flour to the dough. It also took me a LONG time to understand the shaping instructions (the recipe said to roll the dough like a “jelly roll” and I didn’t know what that meant) – but that is on me, not the recipe.
This recipe was the most challenging one I have tried so far, and also the most delicious! The scallion pancakes are perfect when they are hot off the pan! And the tanginess of the carrot slaw nicely complements the scallion-and-sesame-filled pancakes. I will probably remake this recipe again at some point.
The carrot slaw recipe calls for minced fresh ginger. This was the first time that I used fresh ginger (as opposed to powdered) and it makes a world of difference!
The pancake dough recipe as it is listed in the recipe just doesn’t seem right – I ended up requiring at least an extra half cup of flour to get it to a “smooth and slightly sticky” consistency.
The pancake dough will seem too salty if you taste it before frying your pancakes. But once the pancakes are fried, they are perfect. Somehow the too-salty taste goes away once they’re in their final form.
It is okay if some oil/scallion filling spills out of your pancake. You can sprinkle a bit of flour over it.
These pancakes are best when they are fresh off the pan. If you are going to re-heat them, do so over the stove (they don’t microwave well).
This weekend, I tackled another recipe from Molly on the Range…with help from my husband, who is an excellent bread baker! There were several bread recipes (especially challah recipes) in Molly on the Range to choose from, but we decided to start with basic challah.
The recipe: Basic Challah Difficulty: Easy Time: 3+ hours (but much of that time is hands-off)
This challah was the perfect lazy weekend bake. It was slightly time-consuming to make, but much of the prep time was hands-off, leading to lots of down time while the dough rose. This challah was also a lot of fun to bake with a partner. My husband and I split the dough into two balls, and each braided a challah simultaneously.
On the subject of braiding the challah: that was the most challenging part of this recipe. My husband made a 5-stranded braid, and I made a 4-stranded one, but we both found that our braids were a bit loose on one end (the end where we started the braid) and tighter on the other end. Luckily, the second rise (and the third rise, or the bake) allows the dough to expand and correct any looseness.
All in all, this recipe took us over 3 hours…and it was so worth it! This challah recipe is honestly perfect. The bread is soft and airy, with a smooth golden crust. Because the challah uses an enriched dough, the bread is rich and just slightly sweet, making it one of the few breads that is enjoyable on its own. But it is also excellent with butter, jam, fresh fruit, or probably anything else you want to put on it.
You will need a VERY LARGE bowl if you follow the recipe as it listed in the Molly on the Range cookbook (it calls for 6.5 cups of flour, as opposed to 3.5 in the scaled-down version on KAF)
If you have a kitchen scale, weight out your dough so that your braid strands are roughly the same size. This will make the braiding easier.
DON’T flour your work surface before you roll out the strands! It’s easier to elongate your dough strands if they are not coated in flour (I learned the hard way).
This is my first “Year of Yeh” post, wherein I document the process of making recipes from Molly Yeh’s cookbook Molly on the Range. A couple nights ago, I kicked off the project by making her “Spaghetti & My Ex-Boyfriend’s Meatless Balls” recipe. The recipe utilizes spaghetti and marinara sauce as a vehicle for vegetarian meatballs.
Recipe: Spaghetti & My Ex-Boyfriend’s Meatless Balls Difficulty level: easy if you have a food processor Total time: ~30-45 minutes (longer if you make sauce from scratch)
I had a great time making this recipe! The meatless balls are pretty straightforward as long as you have a food processor. All you have to do is: measure out your ingredients, pulse them all together in a food processor, roll the mixture into balls, and then fry them. The frying was the most challenging part of the process. For one thing, hot flying oil particles are scary! But it was also challenging to get each meatball perfectly browned on every side. Many of the meatballs I cooked had a semi-burnt spot.
The meatless balls are the star of this recipe – author Molly Yeh says so herself in the book. But she recommends serving them with spaghetti and marinara sauce, as this is one of her favorite ways to enjoy the meatless balls. I mostly followed her recommendation: I served the meatless balls over spaghetti with tomato-garlic-pesto sauce (I wanted to use up leftover basil in the fridge).
So how did the meatless balls taste? Really good! The predominant flavors were parmesan cheese and toasted almond, with pleasant seasoning from the garlic, pepper, and parsley. Smothered in sauce, these meatless balls might pass as turkey balls. On their own, they don’t really taste like meat…but they don’t need to. With their savory, slightly nutty flavor, these meatless balls absolutely hold their own.
The recipe calls for toasted almonds. If you can’t buy toasted almonds, it is absolutely worth your time to toast your own almonds (just bake in the oven for 3-4 minutes at 350 F). Toasting the almonds changes/improves their flavor so much!
If you don’t have dried parsley, dried basil or oregano will work well too.
I didn’t think the meatballs needed to be fried in 1/4″ oil – just enough oil to perfectly coat the pan worked pretty well for me.
Marinara sauce seems like the perfect sauce for these meatless balls (I served with tomato-garlic-pesto, which was good, but marinara sauce would be better).