Barley Salad With Green Garlic and Snap Peas
Emily Han / https://www.thekitchn.com/recipe-barley-salad-with-green-144061
Ingredients:
1 cup hulled barley
3 cups water
1 stalk spring garlic (bulb and light green parts only), (or substitute Leeks!) cut into 1-inch pieces*
2 tablespoons toasted almonds
1/4 cup extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
Coarse kosher salt
8 ounces sugar snap peas
2 tablespoons torn mint leaves
Directions:
Cook and cool barley: Combine barley and water in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 1 to 1 1/2 hours. Cool completely.
Make green garlic sauce: Blend green garlic, almonds, olive oil, lemon juice and zest, and 1 teaspoon salt in a food processor or blender until smooth. If the mixture is very thick or dry, mix in 1-2 tablespoons of water.
Blanch sugar snap peas: Have ready a large bowl of ice water, a slotted spoon, and a plate lined with a cloth or paper towel. Bring a pan of water to boil over high heat. Add a tablespoon of salt and the snap peas and boil just until bright green and crisp, about 30 seconds to 1 minute. Quickly remove the snap peas with a slotted spoon and plunge them into the ice bath. When the peas are completely cool, remove them from the ice bath and drain on the towel-lined plate. Cut the snap peas lengthwise on the diagonal.
Assemble salad: In a large bowl, combine barley and green garlic sauce. Then mix in snap peas and mint. Season to taste and serve immediately or keep covered in the refrigerator.
Scallion Pancakes
SeriousEats.com
Ingredients:
2 cups all-purpose flour
1 cup boiling water
Up to ¼ toasted sesame oil
2 cups thinly sliced scallions (you can also substitute leeks)
To cook:
Vegetable oil
Salt
Directions:
Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Brush a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll as in the step above, then roll into a 7-inch disk. Repeat with remaining dough.
Heat vegetable oil in a pan over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook until first side is an even golden brown, about 2 minutes. Carefully flip and continue to cook until second side is even golden brown. Transfer to a paper towel-lined plate, season with salt, and cut into wedges. Serve with sauce for dipping. Repeat with remaining 3 pancakes.
Emily Han / https://www.thekitchn.com/recipe-barley-salad-with-green-144061
Ingredients:
1 cup hulled barley
3 cups water
1 stalk spring garlic (bulb and light green parts only), (or substitute Leeks!) cut into 1-inch pieces*
2 tablespoons toasted almonds
1/4 cup extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
Coarse kosher salt
8 ounces sugar snap peas
2 tablespoons torn mint leaves
Directions:
Cook and cool barley: Combine barley and water in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 1 to 1 1/2 hours. Cool completely.
Make green garlic sauce: Blend green garlic, almonds, olive oil, lemon juice and zest, and 1 teaspoon salt in a food processor or blender until smooth. If the mixture is very thick or dry, mix in 1-2 tablespoons of water.
Blanch sugar snap peas: Have ready a large bowl of ice water, a slotted spoon, and a plate lined with a cloth or paper towel. Bring a pan of water to boil over high heat. Add a tablespoon of salt and the snap peas and boil just until bright green and crisp, about 30 seconds to 1 minute. Quickly remove the snap peas with a slotted spoon and plunge them into the ice bath. When the peas are completely cool, remove them from the ice bath and drain on the towel-lined plate. Cut the snap peas lengthwise on the diagonal.
Assemble salad: In a large bowl, combine barley and green garlic sauce. Then mix in snap peas and mint. Season to taste and serve immediately or keep covered in the refrigerator.
Scallion Pancakes
SeriousEats.com
Ingredients:
2 cups all-purpose flour
1 cup boiling water
Up to ¼ toasted sesame oil
2 cups thinly sliced scallions (you can also substitute leeks)
To cook:
Vegetable oil
Salt
Directions:
Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Brush a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll as in the step above, then roll into a 7-inch disk. Repeat with remaining dough.
Heat vegetable oil in a pan over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook until first side is an even golden brown, about 2 minutes. Carefully flip and continue to cook until second side is even golden brown. Transfer to a paper towel-lined plate, season with salt, and cut into wedges. Serve with sauce for dipping. Repeat with remaining 3 pancakes.
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