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Scallions: my favorite "new" ingredient

Well, new to me. Until recently, I only ever used them when a recipe called for them. After watching a lot of Jacques Pepin cooking show episodes recently where he uses them or chives in just about everything, I've been improvising and putting them in all sorts of things: pasta sauces, risottos, pilafs, pizza, sauteed vegetables, it's really endless. They bring such a fresh taste to dishes. Does anyone else use them a lot?

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  1. I don't use them much because I don't keep them on hand due to the fact that they wilt so quickly. However, I DO love them in most recipes. I'm not a fan of regular onions really, but I love scallions and shallots. Chives are great too.

    If I see them in the store and I'm cooking anything Asian-influenced or Mexican-influenced, I will pick them up. Love them in pan sauces too.

    I included them in my garden last year, and that increased my usage.

    9 Replies
    1. re: Heatherb

      Wrap them in a damp paper towel and they'll keep for quite a while.

      1. re: Heatherb

        You can also put the root ends (after using the tips) into a little dish of water and they'll regrow. :)

        1. re: alpidarkomama

          I'm going to try tht! I'm always using scallions- chopped salad, omelettes, vinaigrettes, roasted carrot salad, peanut noodles, "Mexican" rice.....

        2. re: Heatherb

          If you like those, look for garlic scapes this spring. It's like a garlic-flavored scallion!

          1. re: nokitchen

            Goodness yes! Garlic scapes are one of my all-time favorite ingredients.

            I've been growing chives for years and, at least here in Seattle, the only time they go dormant is December/January. Otherwise, they grow like weeds (which is why I grow them in pots), divide easily and provide a fantastic, fresh kick to lots of dishes.

            1. re: fracklefoodie

              Mine, too! I have some in the fridge right now - the grocery store's had them the past couple of weeks or so.

          2. re: Heatherb

            i've had good luck storing them in screw top glass jars (even better in jars with the clamp-down tops).

            1. re: Heatherb

              I find they keep for at least 10 days, even when just stored in a plastic bag in the refrigerator. Even when the outer layer becomes slimy, you can remove that layer & rinse the remaining scallion under cold water, and it should be fine to use. Also, shop around for a grocer who sells them at a reasonable price. Although the large chain grocery stores in Chicago charge a $1 to $1.30 for a bunch of green onions, I've found an ethnic grocer that typically sells a bunch for 35-50 cents. I feel much less bad about throwing out 1 or 2 that have rotted when the whole bunch only cost 35 cents.

              1. re: Heatherb

                Stick the little root ends into a flower pot and regrow them.

              2. You know, I might have to get back to these guys. The onions in my area are so, so "bitey" recently...very strong, even the "sweet" varieties.

                Love the tip about regrowing them, too.

                1. I use them all the time because they are very common in Cantonese cooking.

                  1. Yes, all the time. I cook a lot of Asian food and I use them in almost everything.

                    I make scallion oil noodles at least once a week - uses up one bunch of scallions. So good.

                    13 Replies
                    1. re: eateatate

                      Scallion oil noodles? Please share!

                      1. re: ttoommyy

                        Here's the recipe (I got it off SeriousEats, but for some reason I can't seem to find the original article):

                        Thinly chop one bunch of scallions. Heat 1/4 cup of canola / vegetable / any flavorless oil in a pan. Cook 3/4ths of the scallions in the oil on low heat for 10 minutes until scallions are soft and golden brown & the oil is fragrant.

                        Take pan off the heat & add 1 Tbs of soy sauce, 1 tsp of roasted sesame oil, hot chili flakes to taste.

                        Mix the oil in with cooked noodles (I use any long, thin noodles I have on hand). Top with remaining raw scallions, chopped fresh cilantro, and toasted sesame seeds (I sometimes use pine nuts because I love the flavor). Salt to taste.

                        I sometimes cook some bok choy or Chinese broccoli to go along with the noodles and drizzle some soy sauce paste or oyster sauce on top of everything. Makes 2 servings for people with big appetites.

                        Not the healthiest meal, but so delicious and easy. Enjoy!

                          1. re: eateatate

                            oh good god. That sounds awesome.

                            1. re: eateatate

                              Mmmmmmm I have everything I need for this. Sounds great. What is soy sauce paste? You said "drizzle" so it sounds runny. Is it kecap manis?

                              EDIT: Okay, I decided not to be lazy and looked it up:
                              4. Thick Soy Sauce (also called Soy Paste or Soy Jam)
                              Thick soy sauces are sweeter and have a thicker consistency than dark soy sauce, due to the addition of sugar, more wheat in the fermentation process, and sometimes, a starch thickener. It takes only a small amount to add flavor to fried rice dishes.

                              Sounds like kecap manis is sweeter and includes some spices.

                              1. re: juster

                                Sounds about right! Sorry I wasn't able to respond sooner.

                          2. re: eateatate

                            Yes, please do share. I need to know about this!

                            1. re: alliegator

                              http://www.tastespotting.com/features...

                              I usually do this with an immersion blender. It's so simple, yet so good.

                              This recipe doesn't include the noodles, but I'm confident you all can figure that out.

                              1. re: egit

                                Wow, thank you! So simple, but that's a load of flavor. And I think I'll manage on the noodle thing ;)

                                1. re: alliegator

                                  I've used this sauce as an accompaniment with seared scallops too. To "fancify" it a little bit, I add a little extra oil and even a bit of water, then I really buzz the crap out of it with an immersion blender.

                                  Then push it through a fine mesh strainer. It is BRIGHT green and beautiful. And tasty.

                                  1. re: egit

                                    Oh man, that looks so good! One for this weekend's shopping/cooking list Thank-you :)

                              2. They rock! What took you so long to discover them? I use them in salads and especially in Asian dishes and soups.