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 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).