Cauliflower Scallion Pancakes

If you would like to have a low carb version of Scallion Pancakes, try riced cauliflower!  I'm sure you have heard of cauliflower crust pizza.  Delicious right?  Well, this is the same principle.  

Start by grilling a whole bunch of scallions.  Set aside.

Get some riced cauliflower.  Trader Joe's has some pre-riced cauli, use half a bag.  Use half of a cauliflower head if you are ricing your own.   I will make something with the other half of the bag next time.

The pre-riced is even better if it is popped into a blender and riced a bit more.  Microwave for 4 minutes. Season with salt.

Grease a lined baking tray with a bit of coconut oil.  

Let the microwaved cauli cool.  Meanwhile, chop the scallions, as shown.  Add 2 beaten eggs, mix throughly.  Divide the quantity of the mixture in half, in two rounds on the baking tray.  Using a fork, press into rounds about the size of a normal tortilla, as shown.  You may need to dab the rounds with a towel if they are too moist.

Bake in a preheated 450 deg F oven.  for 15 minutes, or until slightly browned.  Flip the pancakes over.  Bake 15 more minutes until golden brown.

 The scallion pancakes are delicious with a dipping sauce.

1/4 c. Tamari
1/4 c. rice wine vinegar
A couple of dashes of Mirin
1 dash of chili oil
a tbsp. of honey
A dash of sesame oil
2 tbsp, grated ginger
2 cloves garlic, grated

Mix in a heat proof jar, then microwave for 30 seconds.  Stir.  Serve, you can reserve some for pancakes the next time.

For a different texture with a nice flavour kick, try sprinkling with ground crunchy mochi.

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A Shortcut To Bostock

Who needs plain old eggy bread (Pain Perdue, French toast) when you can have Bostock?  

I have to give a shout out to Saboteur Bakery for making me want to make Bostock.  Yes, the only thing that can make Bostock better is homemade brioche!

My bostock is apple and pear flavour.  You can make any flavour you would like with either pre-made, or homemade jams and butters.

5 Tbsp unsalted butter, at room temperature

⅓ cup granulated sugar

1 large egg

Dash of vanilla 

¾ cup  ground almonds

6 thick slices of day-old brioche (Trader Joe's to the rescue, again, they have a very nice sliced brioche available)

¼ cup  sliced almonds

Jar of preserves, fruit butter, or jam

1/2 c. maple syrup

Pearl sugar

Preheat the oven to 350 ºF (180 ºC) and line a baking tray with parchment paper.  In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside.  Lay the slices of toasted bread onto the prepared baking tray.  Brush outer edge with maple syrup.  Dollop the almond paste over each piece and spread.  Make an indentation with your spoon in the middle of the frangipan and then spoon in your jammy filling.  Sprinkle sliced almonds on each piece as shown and bake for 15 to 20 minutes, until the almond paste is a rich golden brown. Decorate with pearl sugar and serve.

Watch them disappear one by one.

The flowers shown are from the Skagit Valley Tulip Festival.  Visit my travel blog to see more!

I'm Ruined! - Skagit Valley Tulip Festival


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I Don't Want To Get Up Early Fresh Bagels

Making dough can be therapeutic, but sometimes getting up early on the weekend is a bit hard.  The mixing, proofing and resting (of the dough), punching down, forming and waiting again means rising out of bed has to be fairly early.  It is also nice to have a freshly baked family brekkie.   The compromise?  Trader Joe's pizza dough!  Yes, that was the mystery picture in the previous blog, Bagels!

Simple enough.  Open package of the dough.  Divide in half.  Then divide the halves in half again.  You can scale them, but I just opened my tired eyes and judged them by look.

You will make 4 large bagels per package, or 6 mini snack size bagels. 

Form your bagels as shown, on a lined baking tray.  In the meantime, boil water with a pinch of sugar added. Also, preheat the oven to 400 f.   After about 20 minutes of rising time, pick up and gently drop your bagels in the boiling water.  Turn each one over and place them back on the baking tray.

This is when you can add toppings.  It is best to do this while the bagel is still somewhat wet from being in the water.  Trader Joe's helps out again, with a mixture that everybody knows.  Other toppings that are popular are cheese, jalapeno, or onion.  Maybe push the boat way out and do a cheese and jalapeno bagel.  The mind boggles.

We really like a Sunday breakfast of a New York style bagel with lox, cream cheese, capers, and slivered red onion.

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