Gourmet Girls: Day 5 - Friday, March 30, 3012

Friday, March 30, 2012 was a sad day for The Gourmet Girls. Our vacation and our week at The CIA was coming to a close. We had all worked so hard, learned so much, and had SO MUCH FUN!

The theme for this day's cuisine was "Global Street Foods". Contrary to Lynley's impression, this did not mean we would be making corn dogs. We created dishes which could be purchased "on the street" all over the world. This was such a fun day! We spent very little time in class that morning and most of our time cooking and eating (and taking pictures)!

Udon Noodle Pot - created by Raquel

Jamaican Chicken Patties

French Fried Potatoes with Aioli

Arepas Con Queso - by Jodi & Kirk

Crispy Scallion Pancakes with Dipping Sauce

by Bridget

Vegetable Samosas - by Lynley

Sweet and Savory Crepes - by LS

Stuffed Roti Bread - by LS

Falafel with Tzatziki Sauce

by Jodi & Kirk

Crispy Scallion Pancakes with Dipping Sauce

Since I made the Crispy Scallion Pancakes with Dipping Sauce, I'll list the recipe and include a few "play-by-play" pictures.

Dough

5 2/3 cups all-purpose flour

3 cups boiling water

Dipping Sauce

1 cup soy sauce

1 cup green onions

1 cup Chinese vinegar (purchase at Asian market, or substitute Rice Wine Vinegar but do not use seasoned Rice Vinegar)

2 Tbsp minced ginger

1 tsp minced garlic

4 tsp sugar

2 Tbsp Dark Sesame oil

Salt to taste

Ground black pepper to taste

3 cups green onions sliced

1 3/4 cups Peanut Oil (or canola)

1. Sift the flour into a mixing bowl and add enough boiling water to form a dough. (Use a double layer of rubber gloves). Knead for 5 minutes. Cover the dough and set aside for 20 minutes at room temperature to rest. (I covered with a damp towel).

2. To prepare the dipping sauce, combine all of the ingredients in a bowl and mix well. Reserve.

3. Divide the dough into 6 parts, then roll each into a thin rectangle (or a sort-of rectangle).

4. Brush each rectangle with a small amount of sesame oil and season with salt and pepper. Cover each rectangle with a layer of sliced green onions and roll up like a jelly roll.