visiting from China. She and Gray have officially fallen in love so that's a bonus. Also, we are nearing a big deadline for our book and let me tell you she's shaping up to be a beauty. The food, the photography, the kids, eek I just can't wait to share it all.
Another good thing, I'm cooking a lot more. It's relaxed and fun and just what cooking should be. We had these Millet-Scallion Pancakes for dinner the other night and really enjoyed them.
adapted from January Bon Appetit
3/4 cup millet
3/4 teaspoon kosher salt
8 scallions, thinly sliced
2 large eggs
6 tablespoons buttermilk
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
6 tablespoons vegetable oil
(But yes it is snowing again.)
1. Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15-20 minutes; drain, shaking off as much water as possible. Let cool.
2. Whisk eggs, buttermilk, cornstarch, sesame oil, and salt in a medium bowl. Fold in millet and scallions.
3. Working in 3 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press down, and cook until golden brown, about 3 minutes per side; transfer to a paper towel-lined plate.
The dipping sauce is up to you. You can either go the sesame/soy/rice vinegar route or a lemon/yogurt/garlic route. Get crazy people.