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Scallion Pancakes
Scallion Pancakes
Process 2 cups flour and baking powder in a food processor. With motor running, add 2⁄3 cup cold water; process until dough forms, about 40 seconds. Transfer to a plate; set aside. Add remaining flour and salt to food processor, and with motor running, add 2⁄3 cup boiling water; process until dough forms, about 30 seconds. Return reserved dough to food processor; pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.
Halve dough; using a rolling pin, roll 1 dough half into a 10″ x 20″ rectangle. Brush with 1 tbsp. canola oil and half the sesame oil. Sprinkle with half the scallions, half the chili flakes, and half the white pepper. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk; using a rolling pin, flatten into a 5″ circle. Repeat with remaining pieces and second dough half, 1 tbsp. canola oil, remaining sesame oil, scallions, chili flakes, and white pepper. Let pancakes sit for about 10 minutes. Heat oven to 200°. Heat 2 tsp. canola oil in a 10″ nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes. Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve
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Asian Pear and Apple Maple Crisp
Asian Pear and Apple Maple Crisp
Crisp:
Preheat the oven to 350. Core and chop the Asian pears and apples. Combine the chopped fruit, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed. Transfer the fruit into a greased 9-inch round or an 8×8 casserole dish. Pour the water over the fruit that will keep more moisture in the dish.
In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the fruit, evenly. Bake for 40-45 minutes.
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Pork Chops with Apples and Onions
Pork Chops with Apples and Onions
Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don’t move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
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