ALSO known as spring onions or scallions, green onions are immature, mild-tasting onions harvested before the full-grown bulbs form.
They are usually eaten raw, since cooking at high heat tends to diminish their subtle taste. Fresh green onions have smooth, firm white bulbs and crisp, bright green tops.
To store them, remove the rubber band from the bunch, trim off the roots and any wilted portion of the green top (I usually cut off the top couple of inches) and store in the refrigerator in a plastic bag for five to seven days, away from any other foods that could absorb their oniony flavour (such as mushrooms).
CHINESE GREEN ONION CAKES
These are a great appetizer - be sure to make the dipping sauce! The recipe looks complicated but it's actually quite easy.
2 cups all-purpose flour, plus extra for dusting work surface
1 cup boiling water
1 bunch of green onions, finely chopped
Asian toasted sesame oil
Vegetable oil for frying
Kosher salt
Dipping Sauce:
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp minced green onions (green part only)
½ tsp grated fresh ginger
2 tsp granulated sugar
Place the flour in the bowl of a food processor and with processor running slowly drizzle in about ¾ of the boiling water. Process for 15 seconds. If the dough doesn't come together and roll around with the blade drizzle in more water a couple of teaspoons at a time until it does. (You can also make the dough by hand in a bowl - you want the dough to be firm and barely sticky to the touch). Transfer the dough to a floured work surface and knead about 20 times to form a smooth ball. Cover with a damp towel and let rest at room temperature for 30 minutes. Divide the dough into four equal pieces and roll each into a smooth ball. Working with one ball at a time, on a lightly floured surface roll out into a disc about eight inches across. Paint a very thin layer of sesame oil over the top of the disk (use a pastry brush). Roll the disk up like a jelly roll then twist it into a tight coil (like a snail), tucking the end in underneath. Flatten the coil with your hand and then roll it again into an eight-inch disc. Sprinkle with ¼ of the green onions, repeat the jelly roll/coil/flatten steps again, then roll out into a seven-inch disk. Repeat the procedure with the other three dough pieces.
In a small bowl combine all the sauce ingredients together and stir until sugar dissolves. Set aside at room temperature.
Heat one tablespoon of vegetable oil in an eight-inch non-stick pan over medium high heat; carefully slip one pancake into the hot oil. Cook, shaking the pan gently, until the first side is golden brown (about two minutes); carefully flip the pancake over with tongs and cook the second side until golden brown. Transfer to a papertowel lined plate; sprinkle with kosher salt and cut into six wedges. Repeat procedure with remaining three pancakes; serve with dipping sauce. Makes 24 wedges.
SHRIMP AND GREEN ONION DIP
½ lb fresh shrimp, coarsely chopped
1 250-gram package cream cheese, softened
3 Tbsp mayonnaise
½ tsp Cajun seasoning (optional - ½ tsp Tabasco sauce can be substituted)
½ cup chopped green onions (green and white parts)
1 ?3 cup finely chopped celery
2 tsp freshly squeezed lemon juice
1 tsp finely grated lemon zest
¼ tsp Worcestershire sauce Salt and freshly ground black pepper to taste
Combine all ingredients with the exception of the salt and pepper in a mixing bowl and stir until smooth and creamy. Taste, then add salt and pepper as desired. Serve immediately or chill; delicious with toasted baguette slices or assorted crackers. Makes six to eight servings.
GREEN ONION & CHEDDAR SCONES
2½ cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
½ cup cold butter, cut into cubes
1 cup shredded extra-old Cheddar cheese
¼ cup finely chopped green onions
1 large egg
1 cup milk
Preheat oven to 400 degrees. In a large bowl whisk together the flour, baking powder and salt; using a pastry blender cut in the butter until mixture resembles coarse crumbs. Add ¾ cup of the cheese and the green onions; stir to combine. Beat egg with milk and pour over flour mixture; stir with a fork to form a soft ragged dough. With floured hands form dough into a ball; turn onto a lightly floured surface and knead gently about 10 times. Pat into a ¾-inch thick round and cut into eight to 12 wedges, depending on desired size. Place on a parchment-lined baking sheet and sprinkle with remaining cheese. Bake until golden, about 15 minutes. Makes eight to 12 scones.
