This Spring I have employed a new strategy in my endless battle of garden warfare against the evil weeds: If you can’t beat them, eat them. Henceforth I shall season the offenders with oil and vinegar rather than spray another deadly concoction of chemicals onto my lawn.
The opposing forces are led by none other than my very own son Beaumont, who unwittingly has unleashed an endless supply of dandelions in my yard. My son is an aficionado of blowing dead dandelions sending millions of dandelion seeds parachuting into my yard, ready to strike.
My secret weapon in war has been a dish whose inspiration was borrowed from Georgeanne Brennan’s delightful book ‘My Culinary Journey; Food and Fetes of Provence’. I was thumbing through and came across her divine recipe for onion pancakes with dandelion greens and bacon that I reworked it into Green Shallot Pancakes with Red Dandelion and Bacon topped with a 63 Degree Egg.
Give this recipe a try next time you are looking for a greener (and tastier) way to encourage your yard. Cooking really shouldn’t be so fussy – if you cannot find green shallots use Spring onions or even scallions. If your yard looks way better than mine, or you simply cannot find dandelions at your farmers market then substitute any other green you love. It really is that simple.
Please be kind and hashtag #PistouAndPastis if you give this a try so I know someone out there is alive and reading my blog.
Green Shallot Pancakes with Red Dandelion and Bacon topped with a 63 Degree Egg
A stunning dish whose inspiration was borrowed from a recipe for onion pancakes with dandelion greens and bacon from Georgeanne Brennan's delightful book 'My Culinary Journey; Food and Fetes of Provence'.
green shallot pancakes
- 1 cup flour
- 2.5 tsp baking powder
- 1 tsp sea salt
- 2 eggs
- 1.25 cup buttermilk
- 1/2 cup green shallots chopped
- 1/2 tsp Piment d'Ville if you can't find the good stuff then use espelette peppers.
- 1/2 tsp herbes de Provence
- 4 slices cooked bacon
- 1 tbsp olive oil
- 1 sweet onion sliced
- 1 bunch dandelions
- 4 63 degree eggs, see notes
green shallot pancakes
Mix flour, baking powder, and salt together in a bowl.
Mix eggs and buttermilk together, then whisk into dry ingredients. Be careful NOT to over whisk - a few lumps are ok.
Add chopped green shallots and seasonings and let sit for 30 minutes.
After you are done cooking your bacon, remove and let sit on paper towels. Add your sliced onion and saute over medium heat for ten minutes, or until slightly brown and just beginning to caramelize a touch.
Blanch dandelion greens in boiling salted water. Drain, then rough chop and add to cooked onions.
Cook pancakes as you would any other pancake. I usually offer two pancakes per person. Top with a spoonful of the dandelions then a 63 degree egg. Serve a slice of bacon on the side.
How to Cook a 63 Degree Egg:
So you bought yourself a home immersion circulator and you want a really easy dish to conquer before moving onto more serious proteins. Give this simple egg dish a try to up your game instantly, or at least in 40 minutes.
Drop your farm fresh eggs into a water bath with your circulator set at 145 degrees Fahrenheit (roughly 63 degrees Celsius). Cook for 45 minutes.
Carefully crack eggs into a bowl. Enjoy!
Yes, you can eat the dandelions that plague your garden. My only caution would be to mention you should NOT eat dandelions if you spray harmful chemicals on your lawn. The best dandelions are picked if the early part of the season before they flower. My local grocery stores and farmers markets also offer dandelions.