By Valerie Baer
Valerie Baer has built recipes that develop into unforgettable baked wonders. yet simply as remarkable as her recipes is her skill to provide an explanation for how anyone people could make those scrumptious breads and cakes ourselves.
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Extra info for Baking with Whole Grains: Recipes, Tips, and Tricks for Baking Cookies, Cakes, Scones, Pies, Pizza, Breads, and More!
Carefully taste the soup and add more salt if you think it needs it. 8 ounces soybean sprouts Serve in individual bowls on the side with any rice dish. 2 green onions, chopped SOUPS AND HOT POTS 55 Anchovy Stock (page 157) 1 clove garlic, minced 1 teaspoon Korean chile powder 1 teaspoon Asian sesame oil 1 teaspoon salt, plus more to taste QUICK & EASY KOREAN COOKING 56 SOUPS AND HOT POTS 57 small side dishes 61 Seasoned Tofu (DUBU JOLIM) 62 Sautéed Potatoes and Carrots (GAMJA BOKKEUM) 63 Seasoned Spinach (SHIGEUMCHI NAMOOL) 65 Sautéed Eggplant (GAJI NAMOOL) 66 Seasoned Zucchini (HOBAK NAMOOL) 67 Seasoned Mung Bean Sprouts (SOOKJU NAMOOL) 68 Deep-Fried Kelp (DASHIMA TWIGIM) 69 Chilled Cucumber Soup (OI NAENG-GOOK) 70 Seasoned Green Onion Salad (PA MOOCHIM) QUICK & EASY KOREAN COOKING 58 I F Y O U ’ V E E V E R E AT E N AT A K O R E A N R E S TA U R A N T, Y O U ’ V E S E E N the variety of small banchan (side dishes) that come out with your meal.
If you can’t find that, feel free to add more all-purpose flour instead, although your pancakes won’t be as chewy. If there are any left, refrigerate or freeze them but reheat in a skillet (not the microwave) to keep the edges nice and crispy. Combine the flour, rice flour, salt, and black pepper, if using. Add about 2 cups cold water and stir. Stir in more water if needed, a little at a time, until the mixture is the consistency of thin pancake batter. M A K E S 6 T O 8 F L AT C A K E S , SERVING 4 TO 6 AS AN APPETIZER 1½ cups all-purpose flour Add the green onions, zucchini, and carrot to the batter and mix.
A Korean comfort food, this soup is a great meal for when the weather is just turning chilly and the leaves are taking on their brilliant fall colors. Combine the flour and ¼ cup of the water. Stir in the remaining water a bit at a time until the dough clumps together. Knead and form into a ball. Wrap tightly in plastic (or place in a sealed plastic bag) and refrigerate for about 1 hour (or overnight). In the meantime, prepare the Anchovy Stock and cut the vegetables. If it’s not simmering already, bring the stock to a boil, add the garlic and potato, and let cook for about 3 minutes.
Baking with Whole Grains: Recipes, Tips, and Tricks for Baking Cookies, Cakes, Scones, Pies, Pizza, Breads, and More! by Valerie Baer