ENTRE Korean Green Onion and Tempeh Pancakes

Adapted from Recipe courtesy Emeril Lagasse, 2006

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 large pancakes, 8 to 10 appetizer servings

For the sauce:
2 teaspoons soy sauce
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon crushed red pepper
2 teaspoons lightly toasted sesame seeds

For the pancakes:
2 cups all-purpose flour
1 1/2 cups water
2 eggs
1/2 pound finely chopped tempeh or tofu
3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths
1 small zucchini, cut into fine julienne
1 small carrot, cut into fine julienne
2 teaspoons minced garlic
1/2 teaspoon salt
8 teaspoons vegetable oil
Chives, for garnish, optional

Make the sauce by combining the soy sauce, vinegar, sugar, crushed red pepper and sesame seeds in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.

In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the tempeh or tofu, green onions zucchini, carrot, garlic, and salt and fold together briefly just to combine.

Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook until the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.

Once all of the pancakes have been cooked, cut into wedges and serve warm, sprinkled with the chives and with the dipping sauce in small bowls for dipping.

SALAD Panzanella

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 12 servings

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.