Scallion Pancakes

make 6 small pancakes

recipe adapted from Food Network

prep time: 35 min / cook time: 36-46 min

SCALLION PANCAKES INGREDIENTS

2 c all-purpose flour

1 c boiling water

2 tsp salt

1 tsp black pepper

1/2 c scallions, sliced

1/2 c vegetable oil

SPICY GINGER DIPPING SAUCE INGREDIENTS

1/2 c light soy sauce

1/4 c rice vinegar

1/4 c scallions

1 tsp ginger, finely minced

1 tsp red pepper flakes

1 tsp sugar

SCALLION PANCAKE INSTRUCTIONS

• Add flour, salt and pepper in a large mixing bowl.

• In a steady stream, add water, mixing with a wooden spoon or hands until a ball is formed. Dough should be silky to the touch, not sticky.

* If the dough is still sticky, add more flour a tsp at a time. If the dough is dry, add more boiling water a tsp at a time.

• Let dough rest for 30 minutes, covered with a damp cloth.

• Separate into 6 pieces, flour work area and roll each piece to 1/8" thickness.

• Spread thin layer of oil on pancake and add 1-2 tbsp of scallions.

• Roll into a cigar, then curl into a pinwheel, pinching ends to keep together.

• Flatten with palm of hand, then roll into 1/8" thickness.

• Heat 1-2 tbsp oil on flat pan on medium heat until hot.

• Set pancake and fly each side for 3-4 minutes until each side is golden and crisp. Flip and add more oil if needed.

• Cut into wedges and serve immediately with dipping sauce.

SPICY GINGER DIPPING SAUCE

• Combine all ingredients in a bowl

**ADDIECAKES' NOTES **

• I found tucking the ends on the bottom of the pancake worked better than pinching the ends.

• I had a hard time getting the pancakes to 1/8" thickness . . . finely slicing the scallions might help.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Camino

I used to be in a book club. And when I was recently let go (it was for the best, no hard feelings), I joked that I was going to start my own club, a magazine club. But this is way better.

Because I'm also part of a "foodie" club with a few friends who enjoy trying new restaurants. Like a book club we have a few rounds of nominations and voting before deciding on a spot. Our selections have varied from the city to the peninsula to Napa. Dinner at Camino in Oakland to celebrate a birthday was our last club outing.

If I had a bucket list of restaurants, Chez Panisse would definitely be on it. According to multiple reports, Camino shares CP's spirit and sensibility, as well as some of its alumni (the co-owner worked in its kitchen for 21 years). Featuring a sustainable, seasonal menu and an airy dining room with long communal tables, Camino feels rustic and homey. A crackling fireplace (what "Camino" translates to in Italian) sits front and center, grilling and roasting many of its delicious dishes.

Another great thing about being in a foodie club is being able share/sample a wider variety of menu items. Camino's menu, which changes daily, is sparse and simple - offering 3-4 (each) of appetizers, salads and entrees. We tried the pork appetizer which had juicy, flavorful fried nuggets of pork as well as equally juicy and tender roasted pork with fennel and wood-roasted cauliflower. And a simple plate of wood-roasted trumpet mushrooms and corn was full of rich, earthy flavor.

The entrees we tried included roasted cod with vegetables that was light, tender and flavorful and roasted chicken with yogurt and cucumber that hinted at the Mediterranean. I'm not sure if farro (what it was served with) is Mediterranean, or since it was my first time having it, what it's even supposed to taste like. But I became a fan of its roasted, nutty flavor thanks to Camino's tasty preparation.

Not that I had any more room (especially since it was hard to resist the bread itself, which is from Acme Bread) but the desserts - a warm, rustic nectarine cobbler and a rich, creamy chocolate pudding were also quite good. The cocktail menu, which includes the Mezcal Drink (shown above) also entices with intriguing ingredients like gum syrup, orgeat and artichoke bitters.

But the best thing about a foodie club is simply, the foodie friends. The right group of people at your table can make any meal seem a little more fun, and a little more special. So here's to my foodie friends E. and T., who are about to begin their happily ever after together. Life is so much better and tastier (!) with friends like you in it.

SAMIWICH'S TASTE RATING

Chocoberry Almond Swirl Semifreddo

serves 6

recipe adapted from Donna Hay

total prep time: 40 min

INGREDIENTS

1 1/2 c raspberries

* I used 1 c raspberries

0-2 tbsp powdered sugar, to taste

3 eggs, room temperature

2 egg yolks, room temperature

* I used 3 yolks

1 vanilla bean, scraped and removed from pod

* Can substitute with 1 tsp vanilla extract

1 c superfine sugar

* I used 3/4 c

1 3/4 c whipping cream

* I used 2 c

1/3 c slivered almonds, toasted

1/3 c chocolate, melted

* See note below

INSTRUCTIONS

• Place raspberries and powdered sugar in a food processor or blender and process until smooth. Strain to separate from raspberry seeds. Set purée aside.

* Adjust powdered sugar to taste.

• Place eggs, yolks, scrapped vanilla bean and sugar in a heatproof bowl. Place over a saucepan of simmering water and whisk with a hand-held beater for 4-5 minutes or until heated, thick and pale.

* I whisked this by hand, approximately 10 minutes.

• Remove from heat and whisk until cooled.

• In a separate bowl, whisk the cream until stiff peaks form.

* I used an electric mixer with the whisk attachment. (Yes, I over whisked the cream once again)

• Gently fold the egg mixture into the cream until just combined.

• Prepare a 250mL capacity bowl or pan with plastic wrap.

* I skipped this. This will be good if you want to slice your semifreddo for easy release from the pan.

• Melt chocolate in the microwave on very low heat or in a double boiler over the strove.

• Pour the egg and cream mixture into the prepared container.

• Spoon the raspberry purée, melted chocolate and toasted almonds over the top. Fold it through the cream mixture with a spatula for a swirled effect.

• Freeze for 4-6 hours or until firm. Let semifreddo soften a bit before serving.

** ADDIECAKES' NOTES **

• I found the chocolate did not soften very well, so if you like more chunky chocolate, follow the recipe as is. If you like flecks of chocolate, shave the chocolate into the semifreddo.

• I layered the "filling" into the egg cream mixture with the hopes of having everything evenly distributed.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING