Last year Nicole Pederson, Executive Chef at Found, wowed us with her Squash Blossom Quesadillas, and again at the Harvest Celebration with her Apple, Celery & Asian Pear Salad, with Fall Squash, Hot Chilies & Pumpkin Seeds. This Saturday’s delectable demonstration was equally amazing.
For the pancake
- 1 c shitake mushroom, julienne
- 1 c kohlrabi, peeled and julienne
- ½ c spring onion, sliced on the bias, white and green
- ¼ c green garlic, sliced on the bias, white and green
- ¼ cilantro, chopped
- ¼ c lovage, chopped
- 1 T green coriander, toasted and ground
- ½ c rice flour
- ½ c whole wheat flour
- ½ c cornstarch
- 1 T salt
- 1 c water
Vegetable or rice bran oil for pan frying
- Combine vegetable and herbs, season with salt and ground coriander, reserve
- Pre heat griddle or sauté pan over med hi heat
- Combine flours and salt then slowly add water while whisking, you want the batter to be the thickness of pancake batter
- Fold the vegetables into the pancake batter, it will be more vegetables than batter but all the veg should be lightly coated
- Place scoops of batter on the hot griddle and press down lightly to form a 3 to 4 in pancake, or smaller if desired
For the napa cabbage slaw
- 1 lg head napa cabbage
- ½ c white wine vinegar
- 1 c lemon juice
- 2 T fish sauce
- 4 T Dijon mustard
- 3 T Ajowan or lovage seeds, (you can sub celery seed)
- 1 c olive oil
- ½ c vegetable or neutral flavored oil
- radish
- Snap peas
- Assorted summer squash
- Carrots
- Pull apart the napa cabbage leaves, wash and chop thin
- Next combine vinegar, lemon juice, fish sauce, Dijon mustard, and ajowan seeds then slowly whisk in the oil
- About 1 hr before you are ready to serve combine cabbage and dressing
- Next prep the vegetable
- Grate the radishes and carrots on a cheese grater, squeeze to remove any excess water, slice the snap peas and summer squash very thin
- Toss vegetable into the slaw at the last minute, season with salt to taste.
You can download a printable pdf of this recipe. Click here.