Romanian White Bean Dip with Caramelized Onion... "Fasole Batuta cu Ceapa Calita"

Romanian White Bean Dip with Caramelized Onion... "Fasole Batuta cu Ceapa Calita"... using a 1 pound bag of beans to make 2 dishes( Part 2).  I loved this dip while growing up. And lately I've had a real craving for it. I quickly realized I didn't have any dried beans in the house, so I made a special trip to the supermarket. Bought a small bag, and got to work. I knew I wasn't going to use all the beans to make the dip, so I decided to make the Romanian Vegetarian Bean Soup I posted recently.  This is the second part  to the bean bag:)....

Ever since I came across the idea of brining my beans before cooking, I've never looked back. I love the flavor the salt imparts to the beans.... so I ended up doing that for the 2 recipes I made, the bean soup and this dip. It really isn't mandatory to brine the beans. My mom never brined her beans and her dishes always came out delicious. So in actuality, you could choose to skip the brining, and just soak the beans normally.... be it overnight, quick soak, etc. But when it comes to cooking the beans, you want to cook them until they are quite soft, otherwise the bean dip won't be so smooth.

It's interesting but I'll take this dip over hummus any day... I may be biased, but I think hummus comes in second place to this Romanian bean dip:). This dip is truly delicious! I'm thinking it probably has to to with the fact that the beans get cooked in a flavorful broth... with onion, carrots and celery(sometimes parsnip), and that just brings in a ton of flavor. Not to mention the caramelized onion and tomato paste/paprika topping that takes the dip over the top. Yum! In any case, if you love bean dips, you may want to give this dip a try. Hope you enjoy...    

Tip: This dip (you can skip the onion mixture) can be used as a base for broiled/grilled meats or fish... just slather some on a plate and place your meat of choice on top, add a side of vegetables/salad and you have a restaurant-style dish.  Or serve with some sausage and sauerkraut salad for a true Romanian dish.

You will need:

Cooking Beans:  

Important: you will only be using  2 cups cooked beans for the dip...  the bean stock and remainder of the beans can be made into a bean soup. Or you can just double the bean dip recipe below, and keep the stock for another use.

Brine:

2 1/2 cups dried white beans beans(navy or northern)

4 cups water

2 TBS kosher salt

Vegetables: for cooking beans and making a bean stock

enough water to cover beans 2-3 inches above

2 celery stalks

1 onion

1 bay leaf

2 carrots

2 garlic cloves, sliced

1/2 parsnip, if desired( I didn't have)

To Make Dip: You can likewise use canned beans, if you prefer to make a quicker dip, but it won't have that extra flavor when cooked with the vegetables and done from scratch.

2 cups soft-cooked white beans from above  

3 TBS olive oil

1 garlic clove, sliced

3-4 TBS bean stock, or even water

salt to taste

Caramelized Onion Topping:

1/2 onion, chopped fine

2-3 TBS olive oil, plus extra for drizzling on top

1 TBS tomato paste

1 tsp hot smoked paprika(or regular smoked, or sweet)

salt as needed

Directions:

1. Soak beans overnight: Place beans in a large bowl, add water and salt. 

2. Next day: Rinse beans and drain.  

Cook Beans: I cooked my beans in a pressure cooker for about 15 minutes(to make soft beans), but you can cook the beans in a regular pot if you like.... adjusting time.

1. Place drained and soaked beans in a large pot, and cover with about 3 inches of water.

2. Add onion, celery, carrots, garlic, bay leaf, and parsnip(if using). Bring water to a boil, cover and lower heat to a simmer... cook beans until soft. This will take about 12-15 minutes in a pressure cooker or about 45 minutes or so in a regular pot.  

3. Strain stock and remove vegetables. Set stock aside to make bean soup or reserve for another use. 

4. Remove 2 cups worth of beans  to make dip... and 1/4 cup bean stock. The rest of the beans you can place back in the strained bean broth and proceed to make bean soup.   

Note: If you don't want to make a bean soup and want to use all the cooked beans to make a dip, then freeze the stock for another use and double the recipe for the dip. 

Make Dip:

1. Place 2 cups cooked beans in a food processor. 

2. Add garlic, olive oil and bean stock. Process until super smooth a couple of minutes. If bean dip is too thick ,adjust it by adding a bit more stock, 1 TBS at a time. Taste and adjust seasoning.

3. Remove bean puree and place in a shallow bowl, and spread it out a bit. Set it aside.

Make Onion Topping:

1. In a skillet,  heat oil and add the chopped onion. Sprinkle with a bit of kosher salt and cook on med/low, stirring every so often, until onion caramelizes and gets golden brown. This can take about 10 minutes or so.

2. Add the tomato paste and smoked paprika to the onion, combine and cook for an additional 2 minutes or so... you can add another tablespoon of oil, if too dry to loosen the onion mixture up a bit.

Assemble Dip:

1. Place the hot onion mixture in the center of the bean dip and drizzle a bit of extra-virgin olive oil over it.

2. Serve at room temperature... with crusty bread, flatbread, etc.  

Romanian Vegetarian White Bean Soup... "Ciorba de Fasole".

Romanian Vegetarian White Bean Soup (Ciorba de Fasole)... using a 1 pound bag of white beans to make 2 dishes (Part 1).  I know, I'm posting a soup when we are nearing the summer months. This should be more of a "winter" sort of soup. But honestly I like this soup all year round. I could even eat it cold:). So for the next couple of posts, I will be sharing 2 Romanian recipes that are inexpensive, vegetarian and relatively easy to make. Both recipes are made using just a small (1lb) bag of  dried white beans. 

I'll admit both recipes came about one day when I remembered a delicious white bean dip I grew up with...  it was always so, so delicious. And because the bag was  more than plenty for making the dip, I decided to make another dish with the rest of the beans. It happens to be a Romanian soup I make from time to time.... with variations.

Most times I make this bean soup, I'll end up using some sort of smoked meat or sausage...  sometimes I'll just add a bit of bacon. But the soup usually varies most times, because I'll use whatever ingredients I have in the house at the moment. This time around I wanted to go lighter, and chose to skip all forms of meat... went completely vegetarian. The soup was still delicious. However, for one of the meals, I ended up frying a smoked sausage link, sliced it, and added that to my husband's soup bowl. He loved it...sometimes  you just have to improvise:). 

We like to add a bit of  shredded  Romanian cabbage slaw( shredded cabbage seasoned with vinegar, oil, and salt/pepper) to this soup... it sort of acts as a "topping". The slaw adds a bit of extra freshness and crunch... as well as flavor. It's not traditional,  I mean, adding the cabbage slaw. But one day, I had some on hand and my husband decided to add it to the soup...we found it  actually worked:). Didn't take a photo of that, but I thought to mention it, in case you care to try the cabbage slaw variation. Hope you enjoy...

You will need:

Cooking Beans: you will only be using some of the cooked beans. Reserve 2 cups cooked beans  for another dish... coming up... Part 2.

The bean stock and remainder of the beans can be made into this bean soup.

Brine:

2 1/2 cups dried white beans(navy or northern)

4 cups water

2 TBS kosher salt

Vegetables: for cooking beans and making bean stock

enough water to cover beans(2-3 inches above beans)

2 celery stalks

1 onion

1 bay leaf

2 carrots

2 garlic cloves, sliced

1/2 parsnip, if desired( normally used, but I didn't have)

Additional Soup Vegetables:

1/2 onion, diced small

2 celery stalks, diced small

1/2 red bell pepper, diced small

2 carrots, diced small

2 TBS tomato paste

salt as needed

1/4- 1/3 cup chopped fresh dill

2 TBS olive oil
lemon juice, to taste, totally optional

Directions:

1. Soak beans overnight: Place beans in a large bowl, add water and salt. 

2. Next day: Rinse beans and drain.  

Cook Beans: I cooked my beans in a pressure cooker for about 15 minutes(to make soft beans), but you can cook the beans in a regular pot if you like.

1. Place drained and soaked beans in a large pot, and cover with about 3 inches of water.

2. Add onion, celery, carrots, garlic, bay leaf, and parsnip(if using). Bring water to a boil, cover and lower heat to a simmer... cook beans until soft. Check after about 45 minutes or so.  Time is approximate.

3. In the meantime, cut up soup vegetables... the 1/2 onion, the celery, carrots, and red bell pepper. 

4. In a skillet, heat 2 TBS olive oil and add the chopped vegetables... season with a bit of salt. Cook vegetables on medium/low heat stirring every so often  until vegetables are tender, about 10-12 minutes. Add the tomato paste and cook for an additional minute mixing it in with the vegetables.  Turn off heat and set mixture aside.      

5. When beans have cooked and are soft, strain stock using a colander... and remove vegetables. Add the stock in a large soup pot.

6. Reserve 2 cups worth of the beans  to make bean dip(Part 2 coming up)...  

Place the rest of the beans back in the strained bean broth.  

7. Place the soup back on the stove, heat on medium heat and add reserved cooked vegetables with tomato paste.  Stir to combine.

8. Cook soup for an additional 10 minutes or so... so the flavors blend. Adjust seasoning.

9. Add chopped dill and serve. If you like, you can add a bit of lemon juice to brighten the dish...

Chinese Honey Glazed Beef with Walnuts

Honey Glazed 5 Spice Beef with Walnuts and Chile... Ah, sometimes pictures don't do the dish justice. This is one of them. I think that's what happens when I'm in a hurry and need to plate up for dinner:). But hopefully it shows the main idea... somewhat. 

When I first saw this recipe a few weeks ago, I immediately loved it, even without trying it:). The recipe sounded like something I really wanted to try. And I had all the ingredients in the house to make it. Even the Chinese 5 spice....   

Do you ever have a spice bottle that you've used only once for a certain recipe? And that recipe only requires a minute 1/4 teaspoon? Well, I bought a pretty big bottle of Chinese 5 spice one day while traveling... wanted to duplicate a fruit salad I had eaten at a restaurant when I got home. The 5 spice isn't for everyone, and a little goes a long way. You'll find the 5 spice mainly used to flavor meats... common one would be those crisp hanging ducks you see in Chinatown. Pork belly is another. But you will find it used in other recipes as well, both sweet and savory. In any case, the 5 spice needs to be used sparingly(for the most part) otherwise the flavors will overpower the dish. But over the months, this particular 5 spice bottle was sitting in my pantry without being used. It's not like I can get away with sprinkling it on any dish I make... like say, paprika. You really have to know how to use it.

So you can imagine why I was so excited to try the dish. The original recipe used 2 teaspoons of the 5 spice. For me that sounded like a good amount, better than 1/4 teaspoon:). And I was hoping my husband would enjoy the dish, because this way I could make the dish again and put my spice bottle to good use. I just loved the simplicity of the dish. It didn't require too many ingredients and it came together rather quickly. 

I chose to(out of fear that the 5 spice would be too strong) use a bit less of the 5 spice... but next time will put the full 2 teaspoons, as it wasn't that overpowering. Actually, it was quite pleasant. Also, I'm beginning to love frying in coconut oil. I love the flavor it imparts and how well it stands up to frying. And my house doesn't smell as bad as when I use vegetable oil. So because the coconut oil is quite expensive, I usually use a bit less than what I normally would, but add enough that it does the job. So for instance, this recipe requires about 1 inch of oil, I used maybe about 1/2 inch. 

While the original recipe doesn't use any spice, I chose to add a red jalapeno for some heat. And I'm glad I did. Lately I've been using this ginger juice I bought in a small bottle from my natural food store. I don't always have fresh ginger on hand, so it comes in rather handy when I need ginger for a particular recipe. Plus, I noticed it's really quite flavorful and I don't need to grate it:). Of course you can use fresh ginger instead.  

Interestingly the recipe is described as tasting like candy:)... and I have to agree! Well, somewhat:). It's sweet enough, though not overpowering, and just so, so delicious! Like candy in a way:). I was a bit apprehensive to see my husband's reaction. And when I asked him how he liked it, he said: " I would pay money for this!" Yay! I was thrilled... because he uses that comment sparingly, only when he really loves the dish. I personally loved it so much, I can barely wait to make it again. This is not your typical "Chinese dish".... you'll find there is no garlic(gasp!).  So if you are wanting to make something different, I'd recommend this dish wholeheartedly. Hope you enjoy...

You will need: adapted from Daring Gourmet and originally from Williams and Sonoma 

10 oz beef sirloin, or lean beef, partially frozen*

2 TBS cornstarch

1 TBS water

1 egg

1 TBS soy sauce

1 1/2- 2 tsps Chinese five-spice powder(I used 1 1/2 tsp)

¾-1 cup walnut pieces, (I like walnuts so I used the whole cup) 

1 red jalapeno sliced thin, optional

coconut oil for frying(you can use vegetable oil, if you like)

* partially frozen beef helps in cutting thin slices and strips

Sauce:

¼ cup honey

1 tablespoon rice vinegar

2 tsps ginger juice( or 1 tsp finely grated fresh ginger)

1 tsp balsamic vinegar

½ tsp salt

Sesame seeds for sprinkling on top, if desired

Directions:

1. Using a sharp knife, cut the partially frozen beef in thin slices( 1/4 inch), then stack slices and cut into thin strips(1/4 inch)... you basically want matchsticks.

2. In a bowl, combine the cornstarch, water, egg, soy sauce, and five-spice powder. Whisk to combine  the mixture thoroughly.... the cornstarch has a tendency to clump up, so whisk till smooth. 

3. Add the beef strips to the egg mix and toss to coat evenly. Set aside to marinate... this can be done a few hours ahead or you can let it marinate for just a few minutes. I left mine to marinate for a couple of hours.

Make Sauce:

1. In a bowl, combine the honey, rice vinegar, soy sauce, ginger, balsamic vinegar and salt. Set aside.

Fry and Assemble Dish: 

1. Add some coconut oil or vegetable oil to the depth of about an inch in a wok or skillet.... I used about a 1/2 cup coconut oil and it was about 1/2 inch in depth.

2. Heat oil to about 350-360 degrees F in a skillet/wok. Slowly add the beef strips and stir to separate them. Cook until lightly browned, about 2-3 minutes. Remove the beef with a slotted spoon, allowing the oil to drip for a few moments. Transfer beef to a plate.

3. Add walnuts and chile(if using) to the hot oil and fry for about a minute or so, until crispy. I like to use a stainless steel flat spatula to stir walnuts/chile, then scrape any browned bits that may have formed on the bottom of the skillet from the beef....  Drain and transfer the walnuts to the plate with the beef.

4. Remove all the oil except 2 tablespoons from the skillet/wok. There will probably be some browned bits on the bottom of the pan, I leave those in for flavor... but remove if they are burned.

5. Bring oil to medium heat and add the honey sauce. Simmer for 15 seconds or so... or until slightly thickened and looks like a glaze. I like to scrape any remaining browned bits so it combines with the sauce.

6. Add the reserved beef and walnuts, and stir until evenly glazed, about 3-5 minutes.

7. Sprinkle sesame seeds over the beef and serve at once.

Flax Seed Crackers... Gluten-Free/Egg-Free/Flour-less.

Flax Seed Crackers... Gluten-Free/Egg-Free/Flour-less. Sorry, I'm back to making crackers again:). But ever since I made the chia seed crackers, I knew I wanted to try the flax seed version. This time around I chose to sort of  "get rid" of some seeds, grain and nuts I had in my fridge. I often manage to buy certain seeds, nuts or grains  for specific recipes... use some of them, but then sort of "forget" about the rest. Oh, I know they are there,  because I see them every time I open my fridge:). Nuts normally aren't a problem, as we like to munch on them whenever we look for  a snack. Sunflower seeds tend to be used in salads... and as of recent, for making sunflower seed "flour" to use in gluten-free recipes. Made some gluten-free french macarons using sunflower seed flour and it works really well.... in case you are interested in trying it:). In any case,  flax seeds, chia seeds and millet sort of get forgotten. So this time around my intention was to "clear" out my fridge... got all my little containers  with various seeds, nuts, and millet to make these crackers.

The resulting crackers were delicious! Even though this batch of crackers weren't grain-free or nut- free(like the chia crackers), I felt they had more character:). The flax seeds and millet provided quite a bit of extra texture... and the almonds gave the crackers added flavor. You'll have to overlook the fact that some of the seeds can get stuck in your teeth:). 

Because I SO loved the flavor of  onion in the chia seed crackers, I decided to add it to these crackers as well.  Personally, I think the onion flavor is what really elevates the crackers and makes them unique. I like to eat the crackers as a snack, sort of curbs my appetite for chips.... even my husband likes them:). They go wonderfully well with various cheeses and dips. So if you you are looking for yet another cracker recipe that's a bit different, you might want to give this recipe a try. Hope you enjoy...

Note: If  you notice the cracker is not crisp when you break it in pieces, it probably wasn't dried enough in the initial baking process... so all you'll need to do, is to bake it for another few minutes until the crackers are crisp. It can be anywhere from 10-20 extra minutes.  

You will need:

1 cup flax seeds(I used golden)

1 cup water

1 cup sunflower seeds( I used 1/2 cup raw +1/2 cup roasted)

1/3 cup millet

2/3 cup raw sliced almonds

2 tsps  dried onion powder 

chile flakes to taste, optional

11/4 tsp kosher salt, or to taste

Directions:

1. In a large bowl, add all ingredients. Mix well to combine evenly. Allow to sit for 10 minutes or more ... until mixture "clumps" up and forms a thick "batter". 

At this point, you can proceed to bake the crackers, or you could let the cracker mixture soak for 2 hours or so... which is what I ended up doing. The mixture does get drier, but it still works.

• Preheat oven to 170 deg F

2. Line a large cookie sheet with parchment paper, and place cracker mixture in center. With wet or oiled hands press the mixture into a thin even layer... about 1/4 inch thick. You will need to wet your hands often, as the mixture can be quite sticky.

3.  Place pan in preheated oven and bake for 60-80 minutes. Turn cracker sheet over and bake an additional 60-80 minutes... or until you notice the cracker sheet is no longer soft in the center. 

When turning the cracker sheet over, you might find it helpful to use another baking sheet of the same size to help you turn it over without breaking in pieces.

4. Turn oven off and allow cracker sheet to dry further in the oven with the residual heat. I leave mine overnight... 

I placed a range in baking time, because this depends on how thick or thin the cracker was spread... and all ovens are different. Mine took about 70 minutes on each side.

Tiramisu Cheesecake

Tiramisu Cheesecake. My husband absolutely loves tiramisu... and he loves cheesecake. So when I came across this recipe in a magazine about a year ago, I knew I wanted to make it for him. The idea of a tiramisu mixed in with a baked cheesecake really intrigued me. But I have to admit I really struggle with baking "normal and traditional" desserts. Somehow I find it hard to justify all that sugar. Every once in a while though, I put all the "healthy" notions aside and bake. But I still find myself trying to cut down a bit on the sugar... and anything else I can:).

Recently I wanted to sort of surprise my husband with something he really likes. Just because. For you see, over the years, he's been so patient with my never ending culinary adventures.... the gluten-free, the grain-free, etc. When at times all he ever wanted was a slice of bread and cheese:). Having said that though, he's actually enjoyed "traveling" with me to various countries(food wise).... And he's really liked some of the gluten-free/grain-free recipes I've made. In any case, I set out to make him something special, because he so deserves it! 

Finding the tiramisu cheesecake recipe online was great, because I really don't know what happened to the clipping I'd saved. Ah, these days... you can find most things online:). So I quickly looked over the recipe and decided to change a few things... as I normally do:). Nothing really major...  kept the same idea, but felt the need to boost the flavor a bit. I also made 2 smaller cheesecakes instead of one, just because I wanted to freeze one of them. It's always a treat to pull out a dessert from the freezer when you crave something sweet. But you can easily make  the cheesecake in a regular springform pan... as per original recipe. 

While the recipe didn't really have a "frosting" per se, I really felt it needed something creamy to bring the cheesecake together. I know, the cheesecake is supposed to be creamy, but I just felt it needed that extra something to balance out the lady fingers. In any case, the first time I served a slice of the cheesecake to my husband, I topped it with a  quenelle of vanilla ice cream. Then later, I made the sweetened marsala whipped topping. My husband loved both versions... so feel free to use whatever works for you. Of course, you can even leave it plain. My husband thoroughly enjoyed the cheesecake.... said it reminded him of Cheesecake Factory. Sweet of him:). Hope you enjoy... 

Note: While I made this in a round pan, I'm sure you could use a square pan... and serve in bar form. Also, feel free to adjust flavorings( kahlua, vanilla, rum, marsala)  to taste...  

You will need: adapted from Woman's Day

Ladyfinger Ingredients:

3/4 cup triple-strength coffee* 

2 TBS sugar

3 TBS Kahlúa (coffee-flavor liqueur) 

2 tsps vanilla

1 1/2 packages (7 oz each) imported Italian savoiardi ladyfingers

* I ended up making a quick hot coffee using 1/4 cup coffee grounds and 3/4 cup boiling water and let it steep for a few minutes.

Cheesecake Batter:

3 bricks (8 oz each ) cream cheese,  softened

11/4 cup sugar( I only used 1 cup)

1 TBS cornstarch

3 ex-large eggs,  at room temperature

8 oz mascarpone cheese, room temperature

1 tsp rum extract

2 TBS triple strength coffee*

 *I dissolved 2 tsps instant coffee in 2 TBS hot water

Additional:

1-2 oz bittersweet chocolate,  grated or as needed

unsweetened cocoa powder and extra chocolate shavings/curls 

marsala sweetened whipped cream* 

vanilla/coffee ice cream quenelle

*1 cup whipping cream+1/4 powdered sugar+1 TBS marsala; whip till soft peak

Directions:

• Remove bottom of a 9 x 3-in. springform pan ... or 2 (6 inch pans).
• Wrap springform bottom(s) with plastic wrap.

1. Stir coffee, 2 Tbsp sugar, vanilla, and the Kahlúa in a shallow bowl until sugar dissolves.

2. Set 1⁄2 the ladyfingers aside. 

3. With 1/2 of the remaining ladyfingers, quickly dip one side of each ladyfinger into the coffee mixture Place wet side up on pan bottom to cover... you may need to trim ladyfingers to fit. 

4. Freeze the dipped ladyfingers for about 15 minutes until firm, then lift plastic wrap, with ladyfingers, and place on a flat plate... and then place the ladyfingers back in the freezer. Take the bottom of the pan and reassemble the springform pan(s). Oil bottom and sides of the reassembled springform pan(s).

5. Quickly dip one side of remaining reserved ladyfingers into coffee mixture. 

6. Place dipped lady fingers, wet side up,  on springform pan bottom(s) to cover. You will need to cut some of the ladyfingers to fit. Fill all spaces. 

7. Freeze pan(s) until ready to fill.

• Heat oven to 325°F. 

1.  Make cheesecake batter by beating cream cheese, sugar and the cornstarch in a large bowl. Beat with mixer on medium speed until smooth. 

2. On low speed, beat in eggs, 1 at a time, just until blended. 

3. Beat in the softened mascarpone, rum and  2 TBS coffee. 

4. Pour half the batter (3 cups) in the  9 inch springform pan... Spread batter evenly. 

If using the 2 smaller pans use 1 1/2 cup batter in each of the 2 (6 inch pans).

5. Top with ladyfinger layer from freezer( I found it best to just add each ladyfinger one at a time). Sprinkle with a bit of grated chocolate. Spoon on remaining batter; spread evenly. I added another layer of grated chocolate, but you don't have to. Tap the pan(s) hard a couple of times on the countertop to release any air bubbles that may be trapped. 

6. Bake 45 minutes( a bit less for the smaller pans), or until center still jiggles slightly when shaken.  

7. Turn off oven (leave door closed) and allow the cheesecake(s)  to cool in oven for an additional 45 minutes. Remove from oven.

8. Use a thin knife  to go around the edge of the pan to release the cake, but leave the pan sides on. Cool completely on a wire rack. 

9. Cover cheesecake loosely and refrigerate overnight for best flavor.

10. Remove pan sides and place cheesecake on a serving plate. 

11. Dust with cocoa and top with a dollop of sweetened whipped cream or a quenelle of ice cream. 

12. Sprinkle with  shaved chocolate( I used a peeler to shave the chocolate)... or you can make large chocolate curls. 

Note: Cheesecake is best when brought closer to room temperature... and not straight from the fridge. It's creamier and softer with better flavor. But of course, some prefer cheesecakes straight from the freezer:)...

Korean Pajeon(Green Onion Pancakes)... and a Gluten-Free Version.

Korean Pajeon... Green Onion Pancakes. What do you do when you have a few vegetables in the fridge? Why, Korean-style pancakes of course:). The pancakes are simple to make, and you can have a lovely light meal in a matter of minutes. Plus, the beauty of making these pancakes is that you can make them quite simple, with just some scallions... or you can make them a bit fancier by adding extra vegetables and even some shrimp. However they're made though, it's important to have a dipping sauce. It's the sauce that makes the pancakes shine.  

Over  the past few weeks I've made these pancakes many times... and even played around with the ingredients. When I first started making these pancakes, I ended up making the pancakes gluten-free... using a GF rice flour blend and adding some egg with a few veggies. One day, I was real adventurous... I pureed some cooked quinoa, added some rice flour, an egg and some veggies, including scallions and chile. 

Both versions were delicious, though the cooked quinoa didn't hold together as nicely as the basic flour version I am sharing today. At the time, I made them as big pancakes, and looking back, I should have made them smaller. They would have held together much better. But they were still delicious. Anyway, maybe one day I'll visit the non-gluten version again and post about it. I've made a few more gluten-free pancakes... since I wrote this... the post has been sitting in my draft folder for some time now. So here's a quick and delicious flour based, egg-free Pageon...  and a gluten-free version as well. In time for scallion season. 

My garden is full of scallions that are emerging from their winter hibernation:). These pancakes are so versatile... they can take a variety of vegetables, from zucchini, asparagus, carrots, scallions, etc. If you've ever made the Japanese Okonomiyaki pancakes I shared some time ago, you'll find them quite similar.  Hope you enjoy...

Note: For the flour based pageon. While I didn't use any baking soda/baking powder, you may want to experiment with adding a tiny bit, especially if you want them a bit fluffier... or you can also experiment with adding an egg.  Also, feel free to substitute  a bit of the AP flour with some rice flour.

Tip: I like to place the pajeon pancakes in the toaster oven to continue to crisp up and be hot before serving... This helps to cook the pancake further without having a "gummy" interior. I also reheat the leftovers in the toaster oven as well.

You will need:

Pajeon batter: makes about 2(6-8 inch) pancakes

1/2 cup flour

1/2(+/-) cup cold water

1 tsp sesame oil

salt and pepper to taste 

pinch of sugar, optional, I omitted

Vegetables: you can use other vegetables if you like, or use just the green onion.

2 green onions

1 small carrot

1 red jalapeno

Soy dipping sauce: this sauce can be adjusted to taste, use more or less vinegar/ sesame oil. Also you can easily double it.

2-3 TBS soy sauce

2-4 tsps rice vinegar 

1-2 tsps sesame oil

chopped green onion

sesame seeds

garlic, optional

Directions:

1. Cut your green onion/scallion in 3 inch( or so) julienned strips, do the same with the carrot. Slice the red jalapeno into thin rounds. 

2. Mix all ingredients together... OR mix just the batter(without the onion, carrot, and chile). Check batter consistency before cooking – batter should just a bit runnier than American pancake batter, so add a bit of water if needed. This way the pajeon can cook quickly and evenly. I cooked a couple of pancakes... with a thicker batter(the one where I poured the batter over the vegetables) and  a thinner batter(the one I mixed the batter with the vegetables). Both were ok, though the thinner one cooked quicker.       

3. Heat a non stick skillet (8 inch is what I used) over medium heat and coat with a thin layer of oil... 2-3 tsps.

4. Heat a few strips of scallions/carrots in the skillet so they are slightly cooked and crispy and then pour the batter over the vegetables. Add a few strips of vegetables and 3-4 chile rounds on top of the batter. 

Alternately, pour batter to fill pan in a thin layer... you will need to use about 1/3-1/2 of your batter to fill an 8-10 inch skillet).

5. Cook for 3-4 minutes until set and golden brown on bottom, pressing the pancake with a flat spatula so it cooks evenly.

6. Turn pancake over with help of spatula or plate  and continue cooking 2-3 more minutes, adding more oil around the edges if necessary. 

7. Serve hot with soy dipping sauce (just mix all sauce ingredients together). Adjust seasoning to taste.

Making the Gluten Free Korean Pageon: Uses the same method as the flour based pancake batter.  This makes a small batch, but you can easily double it. 

Note : Use dipping sauce from above and use a GF soy sauce.

Tip: Reheat pancakes in  toaster oven to crisp up.

   

You will need: makes about 2 small( 6 inch) pancakes

1/4 cup rice flour( I used a sweet rice)

1 ex large egg, beaten till foamy

1/4 tsp fish sauce

1/2 tsp toasted sesame oil

1/2 tsp rice vinegar

pinch of salt

Vegetables:

1/2 small zucchini, julienned 

1 red jalapeno, thinly sliced, or to taste

1-2 green onion, chives, cut in 2 inch

Additional:

a bit of oil to fry each pancake in

Directions:

1. Whisk egg till foamy and add the  fish sauce, sesame oil, rice vinegar and salt.  Whisk to completely combine.

2.  Heat a nonstick skillet with about 1-2 TBS oil and add half the pancake batter.  Cook on medium/low heat till bottom side is golden and crisp, flip over and continue to cook till crisp... or you can place skillet in a preheated hot oven  to finish cooking the top. For me it's just easier to flip over.

Note:At this point you can add  all the cut up vegetables  to the batter mixture and proceed to cook pancakes as mentioned in step 2....

OR: if you want some of the vegetables to be seen more distinctly and get a bit of extra flavor.

You can reserve a few vegetables and mix the rest  of the vegetables with the batter. Then heat a bit of oil and add some of the reserved vegetables,in a single layer, on the bottom of the hot skillet, Cook the vegetables slightly( about 1 minute or so) then add some of the pancake batter and cook as mentioned in step 2 ... which is what I ended up doing. Continue with the rest of the batter in the same manner.