Movie Inspired Recipes


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Book Inspired Recipes

Guerilla Scallion Pancakes | #zpocwinter

Guerilla Scallion Pancakes #zpocwinter
"When the undead rise, social conventions will crumble faster than a good shortbread."

I wasn't always a huge zombie fan. I didn't clamor around the ticket office to buy tickets to the latest George Romero flick when it was released—but I always looked forward to watching them on dvd, tape (yes, I'm that old), or television. I still wouldn't call myself zombie-crazed, but there are a couple of amazing movies and tv shows centered around zombies that top my list of all-time favorites. I'm pretty sure that you can guess at least one of them.

Go ahead...I'll wait.

Oh yes, that was fast. If you said The Walking Dead, you would be correct. How could a fan of good television NOT love one of the best shows on right now? I'm hooked. I watch reruns and marathons and shake my fist at the writers and the far-too-long wait between seasons.

Next I'll move on to the movies. This one may not be as easy to guess, so I'll just go ahead and tell you—Shaun of the Dead. This comedy not only kick-started my affinity for zombies, it started my love affair with Simon Pegg and Nick Frost. I do own the movie, and I couldn't tell you how many times I've seen it. Let's just say that I keep a copy of the Batman soundtrack and Dire Straits' Brothers in Arms on vinyl for when the zombie apocalypse really is upon us.

I've also developed a certain affinity for the SyFy show Z Nation. Mostly because it makes me laugh, but it turns out to be a pretty good show—in a wonderfully cheesy kind of way.
The Flee with Flavor Bug Out Bag from The Art of Eating Through the Zombie Apocalypse by Lauren Wilson, illustrations by Kristian Bauthus #zpocwinter
"Regardless of whether you bug in or bug out, or bug in then bug out, or bug out then bug in—there are a myriad of survival situations you might find yourself in. Tuck this book into your bug-out bag, keep your chin up, and good luck!"

You know, just a little back ground as to why I was excited to jump on a blog tour for The Art of Eating Through the Zombie Apocalypse book tour. It is written as a cookbook and culinary survival guide, with tons of practical advice. From identifying plants so you can forage safely, to hunting and fishing and apocalyptic entomophagy (this means the practice of eating bugs), to instructions on how to build different types of stoves when you no longer have electricity (Hobo stove, Rocket Stove, and a Bevy Can Burner)—and really that's just a glimpse. This book is packed with helpful information.

It's kind of a "back to your roots" kind of thing. Canning and preserving, catching and cooking your own wild game, even under-dock shellfish gardening. In other words, you'll use this book even though we are not currently living in a zombie apocalypse.

I also want to mention the amazing illustrations throughout, and as a bibliophile, the amazing "feel" of the book in my hands; It's the perfect size for tucking in your bag, and it has the kind of cover that I just want to run my hands (which it feels good in) across. I want to reference it; I want to break it in.

Here's a look at one of the recipes in the "Guerilla Gardening" section. Scallions are one of those veggies that you can stick the root end into water to induce regrowth (a handy thing to know any time). While they can be made with a few basic ingredients and cooked over one of Wilson's stovetop hacks, they cook up just as nicely in a cast iron skillet on your home stove.

Guerilla Scallion Pancakes
Just a few simple ingredients come together to form these crispy, airy scallion pancakes. Plus, they're easy to make over the fire in case of the zombie apocalypse.
Print Friendly and PDF
Guerilla Scallion Pancakes
from The Art of Eating Through the Zombie Apocalypse by Lauren Wilson, printed with permission of BenBella Books, Inc (October 28, 2014)
Prep Time: 10 minutes (+ 1 hour to rest)
Cook Time: 4 minutes
Keywords: bread dairy-free nut-free sugar-free vegan onions flour

Ingredients (4 flatbreads)
  • 1 cup boiling water
  • 2 cup all-purpose flour
  • pinch of salt, plus more to taste
  • 1/4 cup oil, preferably sesame but canola or olive also work
  • 1 1/2 cups sliced scallions
Set up a cooking fire or other Stovetop Hack and bring the water to a boil in a small pot. In the meantime, measure the flour and add to a large heat-proof mixing bowl along with a pinch of salt.

Add most (about 3/4 cup) of the boiling water to the flour and mix until it comes together in a ball. After mixing, if it is still too dry to hold together, add the rest of the water in small increments until it does.

Transfer the ball to a floured surface and knead it for about 5 minutes (be careful, it will be quite hot at first) until it is nice and smooth. Coat the ball in a thin layer of oil, put it back in the bowl, and let it rest for half an hour (or longer).

Cut the ball into quarters, then roll each quarter in your hands lightly to form a ball. Working on one pancake at a time, roll the ball out until it is about .-inch thick. Apply a thin layer of oil to the dough, sprinkle with about a quarter of your scallions and a pinch of salt, then roll it up tightly like a cigar (or a jelly roll). Twist the roll into a spiral and roll it out again until nice and thin, being careful not to go too thin and have the scallions pierce the dough. Repeat the same process with the other balls of dough.
making scallion pancakes
Add enough oil to a pan to create a very thin uniform layer at the bottom, then preheat the pan over a medium-high heat. When hot (the oil will be shimmering, but not smoking), gently drop the pancake in. Shake the pan every now and again and gently flip the pancake using tongs when the underside is nicely browned—about 2 minutes. Cook the second side until browned and crispy, another 1–2 minutes. If you have access to paper towels, you can set the cooked pancakes onto a plate lined with them. Repeat with the other pancakes. Serve immediately.

A Note on Serving:
Enjoy these crunchy, chewy delights with a dipping sauce made from 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons fresh (or 1 teaspoon powdered) ginger, and a touch of honey or sugar.
Guerilla Scallion Pancakes #zpocwinter

The Art of Eating Through the Zombie Apocalypse

The Art of Eating Through the Zombie Apocalypse
A Cookbook & Culinary Survival Guide

author: Lauren Wilson
illustrator: Kristian Bauthus
publisher: BenBella Books, Inc.
photos: No, really cool illustrations, though!

soft cover: 339 pages

chapters & their sub-sections: Mis En Place: the Epicurean's Apocalyptic Toolkit | Essential Skills for the Hungry Survivor | Bugging In, or Nouveau Home Cuisine (Raid, Pillage, & Plunder | Eating Out of Your Cupboard | Urban Hunting & Foraging | Initial Outbreak Agriculture: Growing Incognito | Putting Up: Caning, Pickling, Fermenting, & More | Cooking in the Well-Stocked Safe House) | Bugging Out, or Eating on the Run (Living Off the (waste) Land | Into the Wild | Army Rations: Having Fun with MREs | The Long Haul)

fun features: Really? The entire book is one fun feature! I mean, not only is it a cookbook, it has honest-to-goodness survival tips and skills. Whether or not the zombie apocalypse ever actually comes, this is a great book for backpackers, hikers, campers, outdoor survivalists, as well as those with an interest in preserving, local foraging, and small animal hunting (ha!) to go ahead and tuck into their backpacks. It's just all-around good fun. Plus, it has recipe titles that will entertain you for minutes on end (see below).

(a few of the) recipes destined for my kitchen: Life is Beachy Bubble & Squeak | Don't Shoot Roasted Roots | Honey & Blackberry Mead | Life's Chard But it will be Okale | The Wok-ing Dead Stir-Fry | Potpie, a la Rescue Camp | Twinkie Trifle | Apocalypse Nownies

about the author: Lauren was infected with a rare strain of undead enthusiasm over a decade ago while fighting off the zombie menace of Raccoon City in the original Resident Evil. From video games to comic books, zombie walks to online communities, there are few corners of the culture she has not explored. And she’s got a decent zed t-shirt collection, to boot.

When not nerding out about zombies, space, or Adventure Time, Lauren works in the world of food as a professional cook and writer. Since completing her culinary training at Toronto's George Brown Chef School in 2008 she has done a variety of work—from restaurant cooking to cheesemongering, online sales to catering, teaching cooking classes to writing for print and online media. She completed research and course development work at George Brown examining the career motivations, ambitions, and expectations of students with the aim of better understanding low female representation at the executive level of professional kitchens.

After eating up all the good bits of Toronto, Lauren followed a trail of crumbs to Brooklyn, where she is cooking, eating, writing, and teaching happily.

connect with the author: website | blog | instagram | twitter

recipe(s) I have already tried: Guerilla Scallion Pancakes

The Art of Eating Through the Zombie Apocalypse Dead of Winter Blog Tour #zpocwinter

I received a complimentary copy of this book in exchange for my honest review and participation in the #zpocwinter blog tour.