A Stack of Dishes

Something good is cooking...

feta cheese

Savory Scallion Dill Pancakes with Feta

by

 
 

Buttermilky tang mixed with the freshness of the dill. The char on the scallions give a sharp onion bite. Salty feta is the creamy thanks to the crunch of the crust.

Enjoy with your early evening cocktail, or crisp Sauvignon Blanc.

Happy Weekend.

Savory Scallion Dill Pancake
 
This is a good “back pocket” recipe for an impromptu gathering, when you need a nibble so soak up good wine with good company. Poach and egg and make it a savory breakfast treat.
 
Makes 16- 2.5″ pancakes
 
 
2 cups of all purpose flour
1T baking powder
1/2 t salt
2T fresh dill, minced
2 eggs
2 cups buttermilk
4 scallion, cut into fine rounds
1T olive oil
1-2 oz of fresh feta
 
In a mixing bowl, combine the flour, baking powder, salt and dill. Mix thoroughly.
 
In a separate cup, combine the buttermilk and eggs and beat smooth.
 
Add the buttermilk into the dry and gently combine, taking care not to over mix. A few lumps or streaks of of flour is preferable to over mixing.
 
In a frying pan warm the oil over medium heat. Add the scallions and fry for 2 minutes until they start to sizzle.
 
Add dollops of batter over the scallions and cook until the edges start to firm and brown. Turn and fry on the other side.
 
Transfer to a warm platter and sprinkle with crumbled feta and serve.

Follow my blog with Bloglovin

Lemony Celery Salad With Torn Black Olives Over Feta

by

Such a simple salad with simple ingredients that are better than the sum of it’s parts. I first made this salad one late Spring for a friend on a lazy Sunday afternoon. It was a superbly warm day, much like what we had yesterday here in NYC.

A cool Chardonnay was poured and a crusty baguette was served on the side while soft classical music played as the afternoon eased on.

Celery has such a bright clean fresh taste, but so hard to take solely on it’s own. The radishes not only offer a twinkle of color, but also a nice sharp snap to this salad. Soft fresh feta offers some heft and the lemony vinaigrette just mellows it all out. I love the black olives- an intense punch of color and a nice note of earthiness.

This would also be great along pate, or a lobster salad.

Can you tell I am itching for warmer, sunnier days?

Lemony Celery Salad with Vinaigrette
serves 4
 
4 stalk of celery with the leaves
4 radishes
4 oz block of fresh feta cheese
black olives of your liking
 
1 lemon zested and juiced
.5 clove garlic, finely minced
.25 t dijon mustard
~.5c fruity olive oil
S & P
 
Slice the feta into 4 equal pieces and place each one on a plate.
 
Either by hand or mandolin, finely slice radishes and celery, reserving the leaves. Set aside.
 
In separate bowl combine lemon zest and juice, garlic, mustard and a pinch of salt and pepper. The feta and olives have plenty of salt, so go lightly here.
 
Whisk together while slowly dribbling in olive oil until emulsified. Taste as you go for balance- either adding or eliminating olive oil as needed.
 
Toss celery and radishes with dressing and spoon over the feta.
 
Tear olives while removing the pits and toss over the salad.
 
Enjoy! Here’s to warmer days ahead!