- Full Title: Avocado Yummy – 50 Delicious Healthy Recipes
- Autor: Mary B. Baker
- Print Length: 114 pages
- Publisher: Mary B. Baker; 3 edition
- Publication Date: November 23, 2013
- Language: English
- ISBN-10: B00F1ZOT56
- Download File Format | Size: pdf | 2,77 Mb
kfast & Breads
Buttermilk Cornmeal Waffles
Sour Cream Corn Pancakes
Skillet Corn Pancakes
Breakfast Burritos with Corn Tortillas
Basic Breakfast Grits
Grits and Cheese Pudding
Corn Custard Pudding
Anadama Molasses Yeast Rolls
Corn Kernel Yeast Bread
Boston Brown Bread
Potato-Herb Batter Bread
Cranberry Pumpkin Bread
Whole Corn Spoon Bread
Steve Coleman’s Vegetarian Muffins
Four-Grain Corn Muffins
Double Corn Muffins
Blueberry Corn Muffins
Molasses Apple Muffins
Spicy Whole-Grain Muffins
Carrot Nut Muffins
Bacon Scallion Muffins
2. Soups & Salads
Corn, Bean, and Squash Soup
Corn and Shrimp Soup
Tofu Thai Curry Soup
Corn Soup with Chive Oil
Cold Garden Vegetable Soup
Quick Corn and Bacon Chowder
Corn and Red Pepper Chowder
John Atwood’s Curried Corn Chowder
Lobster and Corn Chowder
Rice, Lentil, and Corn Salad
Tuna and Corn Salad
Corn with Zucchini and Red Bell Pepper
Black Bean, Corn, and Tomato Salad
Grilled Warm Tofu Salad
Barley Salad with Citrus Dressing
Corn and Pasta Salad with Roasted Garlic Dressing
Foxfire Grille’s Itty Bitty Crab Cakes
Beet and Corn Salad with Ancho Buttermilk Dressing
New Potato, Corn, and Scallion Salad
Couscous, Mango, and Corn Salad
3. Starters & Sides
Corn and Chickpea Hummus
Ross Edwards’ Blue Blazes Hush Puppies
Baked Layered Bean-Corn Dip
Avocado, Corn, and Poblano Salsa
Tuna and Corn Roll-Up Appetizer
Baked Tomatoes with Corn Custard
The Red Fox’s Cornmeal Oysters with Salsa and Rémoulade
Corn-Stuffed Belgian Endive
Shrimp Seviche with Corn
Whole Corn Stuffing
Sausage, Mushroom, and Corn Stuffing
Pecan Cornbread Stuffing
Fresh Corn Relish
Corn Herb Relish
Calabacitas with Corn and Squash
Corn and Snap Pea Succotash
Boiled Corn on the Cob
Flavored Butters for Corn
Corn Roasted on the Grill
Stir-Fried Summer Corn Medley
Corn, Tomatoes, and Zucchini
4. Main Courses
Curried Chicken and Corn in Patty Shells
Chicken Corn Pie
Ginger-Basted Roast Chicken with Whole Corn Stuffing
Crock-Pot Chicken Thighs
Tomatillo and Chorizo on Cheese Grits
Steak with Grilled Corn Salsa
Ham and Cheese Tortilla Strata
Tamales with Vegetarian Fillings
Sweet Corn Risotto
Cornmeal Cheese Soufflé
Sweet Potato and Corn Hash with Grilled Portobello Mushrooms
Macaroni, Cheese, and Corn Casserole
Smoked Salmon Quesadillas
Chilean Sea Bass Primavera
Lime-Marinated Grilled Salmon with Corn Salsa
Blue Corn Tortilla–Encrusted Fish
Deep-Sea Scallop Sauté
Shrimps with Tomato, Corn, and Basil Sauce on a Bed of Linguine
5. Snacks & Sweets
Popcorn Snack Mix
Nutty Honey Popcorn
Peanut Butter Popcorn
Skillet Popped Corn
Shoepeg and Basil Pesto Bites
Cottage Cheese and Corn Dip
Blue Cornmeal Shortcakes and Berries
Blueberry and Sweet Corn Slump
Orange Cornbread Pudding
Sweet Corn and Rice Pudding with Rum and Lime Sauce
Cinnamon Cornmeal Cookies
Ross Edwards’ Blue Heaven Carrot Cake
Cornmeal Pear Scones with Caramel Pecan Sauce
Banana-Cinnamon Cornmeal Cake
Please Your Palate with More Cookbooks from Storey
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Dedication and Acknowledgments
To Wendy and Richard, my two main corn lovers.
A big thanks to all the people at Storey Books who made Corn a possibility. I feel fortunate to have collaborated with such a good crew. It takes a lot of work by a lot of people to get a book through the production line, into the stores, and into the public eye, and I couldn’t have done it without your help.
Special thanks go to my editor Dianne Cutillo, whose creative editorial and organizational skills were the driving force behind this revision. She is an inspirational editor to work with. Project editor Karen Levy, for her Sherlock Holmesian instincts to sift through so many facts and details. Publicity manager Stephanie Taylor, and all the sales associates.
The following people, who generously shared their recipes: Brian and Margaret Ann Ball of The Red Fox Restaurant in Snowshoe, West Virginia; Susan Curtis, owner and director of the Santa Fe School of Cooking in Sant
lean meat, dim sum food, tea coffee, cupcakes, bordeaux wine,
o disparate ethnic communities, religions, traditions and culinary styles too.
The eastern province of Punjab, for example, has always had abundant farmland, and the food here is rich and hearty, often spicy and aromatic, and distinctively infused with cardamom, saffron and cloves. Beyond the fields, Punjab’s capital Lahore is an architecturally stunning masterpiece: majestic buildings such as the Lahore Fort, Badshahi Mosque (pictured on the following page) and Shalimar Gardens are the legacy left by the Mughals. This is also where you’ll find famous enclaves dedicated to street food, all alive with smoky barbecues and sizzling meat dishes.
In the southeastern province of Sindh and Arab imprints can be felt, and it’s from here that Islam found its way into the subcontinent. Its coastline also saw it become a gateway to the spice trade in the 1600s and the food in this region is characterised by brilliantly flavoured saltwater and freshwater seafood.
Balochistan in the southwest is dramatically different: the land is arid and barren, the summers are harsh and hot, and the winters severe. In the simple, meat-heavy, often barbecued dishes, you might spot Afghan, Turkish and Mongol influences – though little or no spice is used, and sometimes meats are dusted only with salt and pepper.
Nothing is simple about the make-up of Pakistan – but it’s easy to see how its history has helped create what we now call contemporary Pakistani cuisine. What unites all in Pakistan is an attitude toward food: Pakistanis love to eat and to feed others. Hospitality is key. Food always takes centre stage, be it an everyday meal or times of celebration and even of sorrow. And while Pakistan is a nation of many faiths, its Muslim culture and cuisine that has the greatest impact on the way we eat.
It determines how our meat is slaughtered, inspires the prayer people say before mealtimes and teaches us to share food with guests and be generous to the poor.
There’s a sense of togetherness that defines the Pakistani meal, whether at home or at work – it is a time to talk, reflect, share and laugh. Come lunch, businesses close so employees can eat together, all seated around a ‘dastarkhan’ (a dining spread on the floor), regardless of age, background or belief. And while street stalls in Pakistan are full of enticing food, eating at home as a family is a fundamental part of everyday life.
A typical Pakistani meal is pretty simple. Always using seasonal produce, it includes bread, rice and a pickle and comprises ingredients with properties that are either ‘thanda’ (cold) or ‘garam’ (hot), with the balance of flavours essential. Though our cuisine is meat-heavy, most meals will also include humble cooked lentils and vegetables. Special occasions such as an Eid feast or a wedding dinner are never complete without an array of barbecued meats, slow-cooked curries and rich aromatic biryanis all adorned with saffron, pistachios, mint, rose or screwpine water. Fish is also enjoyed in both coastal and riverside towns – spices and masalas for seafood are fragrant, featuring lots of fresh herbs, cumin and carom seeds.
I hope the stories and recipes in Summers Under the Tamarind Tree bring to life my country’s food and culture, as well as my own eating and cooking experiences growing up as a first-generation Pakistani born to Muslim Indian immigrants. And most of all I hope that it inspires you to see the country in a whole new light.
Growing up in the kitchen
Almost all of my memories of growing up involve food, and just like Pakistani produce, each is seasonal.
I remember helping my Nani (maternal grandmother) tend to her garden in spring, looking after her fragrant motia (jasmine) flowers and picking bhindi (okra) that was full of earthy freshness. By summer, I’d take shelter from the sun under mango trees before climbing them to reach the fruit. As summer ended, balmy monsoon showers brought the chance to lie on the flat roof of my family home, breathing in the smell of damp earth and eating hot pakoras. And mild southern winters meant curling up with my mother under soft woollen blankets while sipping hot cardamom chai. I grew up with a sense of pride in being Pakistani – and the belief that flavour was paramount.
My most treasured memories are of the hours spent in my family kitchen, unknowingly learning cooking styles and recipes steeped in Muslim heritage from the women in my family. I would watch my grandmothers, mother and aunts in the kitchen, and I learned through smelling and tasting food (rather than from written down recipes) how to make authentic family dishes. We celebrate recipes handed down through the generations, and at home everything is cooked by ‘andaza’ (estimation).
Think of andaza as sensory cooking: learning to taste, breathing in aromas, to find the re
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, cut into 1-inch pieces
1 cup grape tomatoes
1 cup pitted ripe olives
1/4 pound thinly sliced deli ham, cut into 1-inch strips
12 wooden skewers (6 inches)
1. Cook tortellini according to package directions.
2. Meanwhile, in a large resealable plastic bag, combine the vinegar, cheese, basil, mustard, oil, honey and pepper. Add the artichokes, green pepper, tomatoes, olives and ham. Drain and rinse tortellini in cold water; add to bag. Seal bag and turn to coat. Refrigerate for 4 hours or overnight.
3. Drain and discard marinade. For each kabob, thread tortellini, artichokes, green pepper, tomatoes, olives and folded ham onto a skewer.
* * *
Did you know?
According to a Cornell University study, women tend to consider sugary foods comforting, whereas men prefer savory options, such as steak and soup.
Sausage Sliders with Cran-Apple Slaw
The best things come in small packages, as these tasty sliders prove. The filling is so good, you’ll want to have a fork on hand for any yummy tidbits that get away.
—PRISCILLA YEE CONCORD, CA
* * *
* * *
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
* * *
2/3 cup coleslaw mix or shredded cabbage
1/3 cup chopped apple
3 tablespoons dried cranberries
3 tablespoons chopped pecans, toasted
4 teaspoons mayonnaise
4 teaspoons barbecue sauce
1 pound bulk pork sausage
4 slices sharp cheddar cheese, halved
8 dinner rolls, halved and toasted
3 tablespoons spicy brown mustard
8 lettuce leaves
1. In a large bowl, combine the first six ingredients. Chill until serving.
2. Shape sausage into eight patties. In a large skillet, cook patties over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear, adding cheese slices during the last 1-2 minutes of cooking time.
3. Spread rolls with mustard; top each with a sausage patty, lettuce and 2 tablespoons coleslaw mixture. Replace roll tops.
Iced Coffee Latte
This is a great alternative to regular hot coffee and is much more economical than store-bought coffee drinks. Sweetened condensed milk and a hint of chocolate give it a special touch.
—HEATHER NANDELL JOHNSTON, IA
* * *
* * *
START TO FINISH: 10 MIN. • MAKES: 8 SERVINGS
* * *
1/2 cup instant coffee granules
1/2 cup boiling water
4 cups chocolate milk
2 cups cold water
1 can (14 ounces) sweetened condensed milk
In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice.
Mediterranean meets comfort food when French rolls are slathered with olive spread and stuffed with layers of salami and cheese. You can make these muffulettas the night before and cut them into appetizer-size slices just before serving.
—GARETH CRANER MINDEN, NV
* * *
* * *
PREP: 25 MIN. + CHILLING • MAKES: 3 DOZEN
* * *
1 jar (10 ounces) pimiento-stuffed olives, drained and chopped
2 cans (4 1/4 ounces each) chopped ripe olives
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese
1. In a large bowl, combine the first eight ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
2. Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
3. Wrap tightly in plastic wrap. Refrigerate overnight. Cut each into six wedges; secure with toothpicks.
Easy Three-Cheese Pesto Pizza
Using a ready-made crust, pizza can be on a serving tray in half an hour. This triple-cheese version is meatless and makes a hearty appetizer for casual gatherings.
—PAT STEVENS GRANBURY, TX
* * *
* * *
START TO FINISH: 30 MIN. • MAKES: 16 SLICES
* * *
1/2 cup finely chopped red onion
1/2 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 prebaked 12-inch pizza crust
1/2 cup prepared pesto
1 cup (4 ounces) crumbled feta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1 can (4 1/4 ounces) chopped ripe olives
1 medium tomato, thinly sliced
1. In a small skillet, saute onion and red pepper in oil until tender. Remove from the heat; set aside.
2. Place crust on an ungreased 14-in. pizza pan. Spread pesto to within
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Für 12 Silikonförmchen (à ca. 90 ml)
45 Min. Zubereitung
18 Min. Backen
Pro Stück ca. 325 kcal, 14 g EW, 4 g F, 41 g KH
1 Den Mürbeteig nach dem Grundrezept siehe > zubereiten und kühlen. Für die Florentinermasse Sahne, Butter, Zucker und Honig in einem Topf bei mittlerer Hitze so lange kochen lassen, bis sie ein wenig eingedickt ist und beginnt Farbe anzunehmen. Dann den Topf beiseitestellen und die Masse abkühlen lassen. Orangeat und Cranberrys fein hacken. Mit Mandelblättchen unter die Florentinermasse rühren.
2 Ofen auf 175° vorheizen. Den Mürbeteig etwa messerrückendick (ca. 3 mm) ausrollen. Mit einem Ausstecher 12 Kreise ausstechen. Die Teigkreise in die Förmchen legen. Überstehenden Teig abschneiden. Die Florentinermasse darauf verteilen.
3 Die Törtchen im Backofen (Mitte) in 12 – 18 Minuten goldbraun backen. Dann herausnehmen und auskühlen lassen. 140 g Kuvertüre grob und 70 g Kuvertüre fein hacken. Die grob gehackte Kuvertüre in einer Schüssel über dem heißen Wasserbad schmelzen lassen, vom Wasserbad nehmen und die fein gehackte Kuvertüre unterrühren und temperieren (siehe >). Die kalten Törtchen jeweils halb in die Kuvertüre tauchen und mit 1 Belegkirsche verzieren.
600 g Mürbeteig siehe >
50 g Aprikosenkonfitüre
65 g Butter
2 Eier (100 g)
65 g Zucker
abgeriebene Schale von 1 Bio-Zitrone
70 g gemahlene Mandeln
30 g Mehl
40 g Fondant-Glasur
12 Ananasstücke (frisch oder aus der Dose)
Butter für die Förmchen
2 Ausstecher (10 cm ∅ und 3 cm ∅)
Für 12 Tarteletteförmchen (à 10 cm ∅)
1 Std. 5 Min. Zubereitung
25 Min. Backen
Pro Stück ca. 160 kcal, 23 g EW, 22 g F, 15 g KH
1 Teig nach dem Grundrezept siehe > zubereiten und kühlen. Metallförmchen einfetten. Den Teig messerrückendick ausrollen. Mit dem großen Ausstecher 12 Kreise ausstechen. Kreise in die Förmchen legen. 25 g Konfitüre glatt rühren, Teigkreise damit bestreichen.
2 Ofen auf 180° vorheizen. Butter zerlassen. Eier und Zucker über dem heißen Wasserbad unter Rühren erwärmen (ca. 45°), bis die Masse beginnt dick zu werden. Schüssel vom Wasserbad nehmen, die Mischung schaumig rühren. Zitronenschale, Mandeln und Mehl untermischen. Butter unterrühren. Den Teig in die Förmchen füllen.
3 Im Ofen (Mitte) in ca. 25 Min. goldbraun backen. Törtchen herausnehmen und auskühlen lassen. Dann aus den Förmchen lösen. Übrige Konfitüre kurz aufkochen, Törtchen damit bepinseln. Fondant erwärmen, mit etwas Wasser verrühren und die Törtchen auf der Oberseite damit bestreichen.
4 Mit dem kleinen Ausstecher in der Mitte einen Kreis ausstechen, nur den Biskuit. Das Ausgestochene herausheben, je 1 Stück Ananas in die Öffnung legen und das Mittelteil daraufsetzen.
Nugat, Schokolade und Karamell sind eine einzigartige Kombination. Einmal probiert, und schon sind Sie und alle anderen süchtig nach diesen Törtchen.
400 g Mürbeteig siehe >
Für die Nugatfüllung:
3 EL Rum
24 ganze Haselnüsse
350 g Nussnugat
1 Zweig Rosmarin
Für den Karamell:
25 g Sahne
10 g Honig
60 g Zucker
20 g Butter
Für die Ganache:
200 g Zartbitterkuvertüre
100 g Sahne | 30 g Butter
1 Ausstecher (10 cm ∅)
12 Silikonförmchen zum Blindbacken
Mit hohem Suchtfaktor
Für 12 Silikonförmchen (à ca. 90 ml)
1 Std. 20 Min. Zubereitung
über Nacht Einweichen
Pro Stück ca. 375 kcal, 4 g EW, 48 g F, 37 g KH
10 Min. Backen
1 Den Mürbeteig nach dem Grundrezept siehe > zubereiten und kühlen. Für die Füllung die Rosinen mit Rum bedecken und über Nacht einweichen. Die Nüsse in einer kleinen Pfanne ohne Fett ca. 5 Min. rösten, dann beiseitestellen.
2 Backofen auf 180° vorheizen. Den Teig etwa messerrückendick (ca. 3 mm) ausrollen. Mit einem Ausstecher 12 Kreise ausstechen. Die Teigkreise in die Silikonförmchen legen. Überstehenden Teig abschneiden. Die Teigkreise mit einer Gabel mehrmals einstechen. Dann ein zweites Silikonförmchen daraufgeben. Im Ofen (Mitte) 7 – 10 Min. backen. Die Törtchen auskühlen lassen. Die Silikonförmchen abziehen und die Törtchen herauslösen.
3 Nugat in einer Schüssel über dem heißen Wasserbad schmelzen lassen. In jedes Törtchen je 2 Haselnüsse und Rumrosinen legen. 100 g Nugat beiseitestellen. Törtchen mit übrigem Nugat füllen. Rosmarin waschen und trocken schütteln. Nadeln fein hacken und über den Nugat streuen. Die Törtchen kalt stellen.
4 Sahne und Honig erwärmen. Den Zucker in einer Pfanne goldbraun schmelzen lassen. Butter unterrühren und mit Sahne ablöschen (Vorsicht heiß!) und unter Rühren köcheln lassen, bis der Zucker
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permarkets stocking higher-welfare produce now you’d be hard pushed not to find good meat at a decent price. I like to know where my meat has come from and that it has had a good life, and if this means eating less of it but better quality, then that’s fine by me. Also, if possible, try to buy locally, as opposed to imported.
Cheaper cuts of meat Keep an eye out for special offers on things like beef shin, lamb shoulder, lamb shanks, pork shoulder, chicken thighs… anything that requires slow cooking; they will freeze perfectly well for a few months, without losing flavour.
Fish Try to buy fish with an MSC (Marine Stewardship Council) logo, as you can be assured it has been responsibly sourced. If in doubt ask your fishmonger, as s/he’ll be up to date with which fish are endangered and which are in abundance. The list is ever changing! So it is always good to ask.
All eggs listed in this book are large – this is especially important if you are following any of the baking recipes. And ideally they should be free-range organic. I store my eggs at room temperature – they’re better for baking with and are less likely to crack when boiling.
When you first start cooking it can seem overwhelming how much you need to buy, but once you have a well-stocked store cupboard up and running, it becomes a lot more manageable and you won’t have to run to the shops for everything. My store cupboard consists of a range of oils (extra virgin olive oil, groundnut oil and rapeseed oil are my heroes) and vinegars (white wine, red wine and cider). Tinned items such as tomatoes (always plum), coconut milk and lentils are a must. Dry produce such as a range of pastas, rice, lentils and beans. And much to the despair of my husband I also have a lot of condiments. I love chutneys, pickles, jams and mustards. There is a place for all of them in my cooking.
Then there are the dried herbs and spices. One tip I highly recommend is to buy these from continental and ethnic shops, as they will be a fraction of the price compared to those you buy in little glass jars in supermarkets. They come in large bags and are easily stored in your own storage jars, or just resealed at the top once opened.
I have a whole range of flours and sugars, but if you aren’t a keen baker these are less important – plain flour is all you need. I just like to be prepared, as you never know when you’ll need to whip up a batch of blondies at the last minute.
Salt This hero ingredient deserves its own paragraph, just as a note with regard to my recipes. I use flaked sea salt in all my cooking, and where a specific amount is given this is to be taken into account. If you are using a fine sea salt you will need less – the salt grains are much smaller and you will therefore get more for your measure. Halve the amount given and season to taste from there.
All recipes have been tested in a conventional electric oven. If you are using a fan or convection oven, adjust the temperature according to the instruction guide. Better yet, place an oven thermometer inside – this will give you the most accurate reading possible.
I take pride in my ‘kit’, having spent years accumulating pots, pans and the like; however, it is surprisingly gadget-less. You don’t need a million gadgets to be a good cook; spend your money on quality equipment and you’ll instantly be in a better place. A sharp set of knives is a must. Using a sharp knife after having a blunt one feels like putting on a pair of glasses with the right prescription – it suddenly all makes sense. Wooden or plastic chopping boards only – the glass ones make me weep a little. A large, solid mortar and pestle is a thing of beauty (ours is rarely empty), as is a good peeler – I still can’t peel potatoes quite like my yiayia, with just a little kitchen knife. A selection of saucepans and frying pans, in a range of sizes. Sometimes I am cooking for one, often for many – my collection reflects that. A good cast-iron casserole dish is fantastic – these can be used on the hob or in the oven and look gorgeous at the table. And one of my favourites – a good grater. Box graters are fine for coarse grating, but the hand-held fine graters that are available are just brilliant, they make grating citrus and hard cheese an absolute joy. Then there are measuring spoons, tongs, whisks, wooden spoons – the list goes on. Just be weary of faddy items; chances are they’ll end up shoved to the back of your cupboard gathering dust in no time.
In terms of electrical kit, I don’t have much. I have just four things. Two blenders (upright and hand-held), a food processor and a free-standing mixer. The selection of ‘must-have’ gadgets out there is overwhelming, but I guarantee you there isn’t much else you really need. A good upright blender for smoothies, sauces and purées. A stick/hand-he
ds and thinly sliced
2 cups all-purpose flour
4 strips thick-cut bacon, chopped
2 large eggs
4 tablespoons neutral oil, such as canola or grapeseed
FOR SERVING Soy-Vinegar Dipping Sauce (page 21)
Combine the water and gochujang in a small bowl, stirring with a large spoon and pressing the paste against the side of the bowl to loosen it up.
Place the kale, green onions, flour, bacon, eggs, and gochujang mixture in a large bowl. Mix gently just to combine, preferably using your hands to carefully incorporate the ingredients. The batter should appear as if the flour is barely binding the vegetables and bacon together. Not to worry, though; it will all come together in the pan. As the kale cooks, the liquid that’s released will also help bind the batter.
Heat about 1½ tablespoons of the oil in a heavy-bottomed skillet over medium-high heat. Test the skillet by adding a tiny splash of water or a bit of the batter; the oil and batter should dance and crack and sizzle. When the oil is hot, add the mixture to the pan, using a ladle or a ¾-cup measuring cup, and press down gently, using the back of a spatula, to even out the mixture into a pancake. Cook until golden and crispy, about 3 minutes. If the pancake is steaming and not sizzling, increase the heat and add another drop or two of oil. Gently flip and cook the other side for another minute or two until golden; try not to flip more than once. Repeat with the remaining oil and batter. Place the pancakes on a wire cooling rack to prevent steaming; rewarm in the skillet, if needed, to crisp up the edges before cutting into wedges and serving. Serve warm with Soy-Vinegar Dipping Sauce. If making ahead, reheat a minute or two in a dry skillet.
CRISPY MUNG BEAN PANCAKES
Bindaetteok or Nokdu Jeon
These lovely jeon feature the mung bean (a.k.a. moong dal), which grows into the ubiquitous fresh bean sprout, quint-essential to Asian cooking. Dried mung beans are often found in Indian cooking. Here we use dried yellow mung beans that are soaked, then pureed, so no added binder is necessary. Make sure to buy dried yellow mung beans; dried green mung beans need to be peeled.
If modifying the recipe, be sure to use equal parts beans to water as they get pureed together.
These crisp up beautifully in the skillet and are best served hot, but leftovers can be warmed in a dry skillet. Try topped with avocado slices or a poached egg for a quick protein-packed breakfast or snack. MAKES 4 TO 6 SERVINGS
1½ cups dried yellow mung beans
1½ cups water
½ cup diced bacon or ground pork (optional)
1 cup fresh bean sprouts
2 green onions, thinly sliced
1 jalapeño pepper, thinly sliced
3 to 4 tablespoons neutral oil, such as canola or grapeseed, for frying
FOR SERVING Soy-Vinegar Dipping Sauce (page 21)
Place the dried mung beans in a colander and rinse well, then place in a bowl and add 1½ cups of water. Let soak for at least 1 hour and up to overnight (the longer they soak, the softer the texture). Place the beans along with their soaking liquid in a food processor or blender; pulse into a smooth puree. Transfer the mixture back to its bowl. Add the bacon, if using, and the mung bean sprouts, green onion, and jalapeño; stir to combine.
Heat about 1½ tablespoons of the oil in a heavy-bottomed skillet over medium-high heat. Test the skillet by adding a splash of water or a bit of the batter; the oil and batter should dance and crack and sizzle. When the oil is hot, add the mixture to the pan, using a ladle or a ¾-cup measuring cup, and press down gently, using the back of a spatula, to even out the mixture into a pancake. Cook until golden, about 3 minutes. If the pancake is steaming and not sizzling, increase the heat and add another drop of oil. Gently flip and cook the other side until golden; try not to flip more than once. Repeat with the remaining oil and batter. Place the pancakes on a wire cooling rack; rewarm in the skillet, if needed, to crisp up the edges before cutting into wedges and serving. Serve warm with Soy-Vinegar Dipping Sauce. Reheat any leftovers in a dry skillet.
NOTE: Using mung beans—a low glycemic index food—in place of flour is a satisfying way to enjoy delicious savory pancakes without worrying about gluten or an insulin surge.
GREEN ONION AND SEAFOOD PANCAKES
This is a quick and delicious appetizer or snack for any time. We highly recommend using a heavy-bottomed pan, such as a well-seasoned cast-iron skillet. Even though the green onion pancake is perhaps the most well-known of all the jeon, you can make these with leftover ingredients from making kimchi, which usually includes equal parts green onion, Korean chive, and minari. Our favorite is to stud the pancakes while in the skillet with fresh oysters or shrimp. Traditionally these are served with Soy-Vinegar Dipping Sauce, but are equa