pie!

Well, I guess these are tarts, not pies. It is a basic pie crust recipe rolled flat, with the filling heaped in the middle, and the crust just folded up around the fruit. One is raspberry-pear, and the other is apple-plum. Yum!

get fuzzy

Alert reader Sarah sent in this link.

Guest Chef Chris! Scallion Pancakes, part 1 of 3

Chris brought over scallion pancake fixin's to the most recent dot-luck. I am hoping he will add some comments to clarify the process and maybe even a link! He brought over the ball of dough, so that part is a mystery. When he arrived he chopped up some scallions to have at the ready.

Chris rolled out the whole ball with some flour, like a pie crust.

He drizzled on some sesame oil, and spread it over the surface. Then he sprinkled this with the chopped scallions.

Chris's scallion pancakes, part 2 of 3

After rolling up the big pancake with the oil and scallions, he cut this tube into 4 even pieces.

Then he twisted each piece into a long twisty shape, and rolled this back up into a ball. Kind of hard to explain, I should have taken even more pictures. The resulting ball was rolled into a smaller pancake. All this twisting adds air pockets and the layer texture. Right, Chris?

Here are the final four, ready for frying.

Scallion pancakes, part 3 of 3

Chris pan-fried each pancake in a little bit of vegetable oil

... and cut them into wedges


Final product served with a soy-rice vinegar dipping sauce. Edible!

Soba noodle salad

I made soba noodles last friday and they turned out sub-par. So I did some google-ing and found this recipe. I took the suggestions from a few of the comments and added two chopped cucumbers and substituted sesame oil, and made it for the dot-luck. It was really good! And so easy. The mint really makes this dish. I have lots of great scallion pancake pictures to share for the next post. Stay tuned.

Treats!

Sarah and Jim brought rice krispie treats to the Dot-Luck this Sunday. With chocolate chips! Remeber how Sarah made those amazing fries? I do, I think about them a lot.

Compost - Inedible!

The city of Boston has been selling compost bins every Monday night in different neighborhoods. They are not pretty, but they are cheap and get the job done, so I am pleased with my purchase from the city. I stirred the scraps and leaves a couple of times, and I can tell already it is working. When will I have soil that is ready for the garden? By composting all the kitchen scraps, coffee grounds, etc, I basically have no trash!

Another Egg Sandwich

This weekend I planted a tiny herb garden in pots. From here, I gathered some chives and tarrangon, chopped them up, and whisked the herbs into an egg. Then I made an egg sandwich for brunch on Sunday with a piece of bacon, lettuce, and mayo.

Public Service Announcement

Check out this new blog. You can read up on how Carla's sauerkraut is doing!

Hungry for posts!

Henry gets hungry on the way home just thinking about Edible, Inedible.

Toast with peanut butter

and pears. I love pears.

Cake attack!

Devoted reader Constance baked the cake that makes her famous in these parts -- a sour cream chocolate cake. She left the masterpiece on the couter to cool while she slept, and awoke to rustling sounds in her kitchen. Connie assumed this was her roommate making a fresh pot of cofee, so she was quite startled to see a SQUIRREL ON TOP OF HER CAKE!!

The squirrel was quite starled to see Connie, too! A camera was not found until right after the intruder darted back out the hole from which he entered.

I think those tiny marks are his feet!

So we have a guest chef post here combined with an unsolicited guest food critic.

Sunday Dot-Luck!

Sunday night Potluck in Dorchester! It's a new thing, so far so good. As I learned last week, what Sunday night really needs is a great dinner with friends, so here we have it. We have several guest chef entries from dinner tonight (guest chefs are encouraged to post comments with the specifics of their dish!) :


Julia and Dave made a spicy crab dip in a bread bowl. It was really tasty, and we snacked on this while cooking in the kitchen.



Jesse brought a delicious spring lentil salad, with mint and feta cheese. It was awesome and pretty. She grew the mint herself!


Ben brought a salad with all kind of exciting veggies tossed in, like snowpeas. But the best part was the dressing - with curry powder!


I made savory pancakes with cornmeal, salamai, fresh scallions, corn and red peppers (see below). I forgot to take a picture of the final product, but you can see them in the salad picture, in the upper left. Jess beat the egg whites (see above), and I folded these in to give the pancakes some structure and keep them fluffy. The cornmeal was coarse ground, so I soaked it in the milk while I prepped everything else.

The recipe is the JOC basic pancake recipe, with a few changes: no sugar, more salt and some pepper, sub cornmeal for half the flour, and adding in the chopped stuff listed above.


I love the Dot-Pot!

Kimchi!

I joined a yahoo group about fermented food. So far the posts are pretty awesome. I started craving kimchi a few days ago (when I joined the group), and the craving slowly took over my life. I bought this kimchi at a small Japanese market that only had one brand - I wasn't sure if they would even carry kimchi so I was happy. It is so-so, but did the trick. The best place I have found to get kimchi (so far) is a Korean market in Union Square, Somerville.

Once I met a someone who has a grandmother in Korea who makes kimchi in a huge vat that she buries in her back yard to ferment. The next time I meet someone with a granny like this, I plan on proposing immediately.

Ducks!

I am lucky to have devoted readers who are rabid for fresh posts. So, while you wait for the next culinary adventure, here are some ducks at a farm in central Massachusetts. Quack! I did not buy a duck, but they had whole ducks for sale in the freezer. The last time I ate duck was in Cleveland.

And a timely reminder: Gest Chef entries = More Posts. Here at Edible, Inedible, we love to see what you cook.

Roasted Veggie Salad

For dinner last night I roased some asparagus, peppers, and a small onion. I popped the peppers under the broiler for a minute at the end. I let all veggies cool to just warmer than room temp. and scooped them over some spinach leaves and a little parmesian. Tons of leftovers are waiting for me! I might make the leftovers into a pasta dish.