Artifact Rule # 6... you can never have too much garlic confit
I like to think that maybe it’s my Korean ethnicity blended with my Jersey Italian upbringing, but there is something about fresh from the garden Family Meals that always remind me of home. If any of you are Italians, you know that it’s really all about the matriarch. So, for me memories start with my great-grandmothers pink house filled with wine and pickles, my grand-parents prized vegetable garden, and my moms ever growing (somewhat obscene) basil garden. Now, food and family go hand in hand, and in many cultural upbringings, the act of preparing, serving, and feeding food to your friends and family, is an act of love.
Show your love this weekend with a trip to the Farmers Market. Go on, bring your family…friends… lovers… neighbors…beagles… and nourish and replenish your body and minds with this simple Farmers Market Scallion Pancake recipe.
Recipe yields 2 Big Bites, 8 Baby Bites
- 130 g. AP Flour
- 40 g. Cornstarch
- 4 g. Baking Soda
- 230 g. Club Soda
- 12 g. Soy Sauce
- 5 g. Sugar
- 1 Egg Yolk
- Chopped scallion tops
- Salt & Pepper to taste
Whisk dry and wet ingredients separately, then together.
Heat ¼” oil in a heavy skillet over high heat. Just before oil reaches smoke point, toss in a handful of scallion tops. After a brief sauté, ladle a thin layer of pancake batter into pan and turn down the heat a little. Once the pancake is crispy around bottom edge and coheres, flip it to finish. Ease it out of the pan after a minute or so onto a paper towel to soak up excess oil. Garnish with any or all of (but not limited to!) the following: Hots, whole cloves of garlic confit, cilantro leaves, daikon radish, kohlrabi pickles, salt & pepper, thin sliced jalapenos, etc.