This would also make a great homemade gift for any die-hard garlic lover! This spice can also be added to homemade dehydrated soup mixes so you can have the taste of garlic on the go, and in a lightweight yet durable format for campers, etc. Since the garlic scape season is a fairly short one in many parts of the country, this recipe will allow you to conveniently add the bright taste of garlic scapes to your meals all year round. NOTE: The numbers in the photo above correspond to the instructions below…Have fun using your new spice! Garlic Scape Spice Using a Food Dehydrator Garlic scapes can be dehydrated, or preserved as a pesto. You can also chop up garlic scapes and use them for seasoning, just like regular garlic. Stir in Parmesan and lime or lemon juice and season to taste. Puree’ scapes and olive oil in a food processor until smooth. grated Parmesan cheese (or even better in my experience, Tallegio cheese) This is also good drizzled with a light cheese sauce.ġ c. Put the loaded and covered pan in a hot (425☏) oven for 30 to 45 minutes or until they are beginning to turn brown. Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best). Here’s a simple but good recipe for roasted garlic scapes I came across awhile ago: Garlic scapes also make an interesting side dish. I also like to make a nice garlic scape dressing with sour cream to add to salads, use as a dip for crackers, Triscuits, toast points, and pork rinds or to spoon over a nice salad. When added to mayonnaise to make an aioli, the flavor of chopped garlic scapes becomes milder and the savory notes are more apparent. Scapes are also delightful when cooked into sauces.Ī simple but wonderful garlic scape spread can be made by chopping some up and mixing them with softened cream cheese (or sour cream) and dill. They can also be pickled and added to homemade flavored vinegars. Garlic scapes work well in soups, salads, stews, salsas, dips, guacamole, omelettes, frittatas, souffles, marinades, pesto, salad dressings, and stir-fry. They can be used in any dish where one usually uses garlic but wants a brighter, more complex garlic flavor with less bite than one would get from standard garlic cloves. They are garlicky but with a fresh “green” taste. Taste-wise, garlic scapes are to garlic heads what scallions are to onions. Frozen garlic scapes are even easier to find and are readily available year-round in the freezer section of most Asian supermarkets.) (Asian markets with produce sections are virtually guaranteed to stock fresh garlic scapes in season, but you can also find them at farmers’ markets, and gourmet supermarkets. This is quite a shame because garlic scapes are a versatile and nutritious culinary treasure that is valued in Korean, Chinese, Thai, Polynesian, and coastal French cuisine. Garlic scapes (also known as garlic tops, garlic shoots, green garlic, spring baby garlic, garlic spears, early garlic greens, or garlic “flowers”) are the curly tipped, extremely tasty green shoots that grow from “heads” of hardneck (or topset) garlic which are usually discarded before harvesting in most of the U.S. Cut into wedges serve hot or at room temperature.Heads of garlic are an essential part of any gourmet kitchen, but did you know that there’s much more to garlic than its cloves? Place in oven bake until just set, 7-9 minutes. Spoon dollops of ricotta evenly over.Ĭook until frittata begins to set, about 2 minutes. Add garlicscapes sauté until soft, about 6 minutes. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Whisk the first 6 ingredients in a medium bowl set aside. Check out best ways to use them and a recipe below, from Chef Thi at Powisset Farm.ģ large fresh basil leaves, torn into piecesġ cup thinly sliced garlic scapes, trimmed tips removed They can be used like a chive or scallion and have a wonderful garlic or onion flavor. Garlic scapes come out around late spring to early summer and are a delicate stem that grows from the bulb of a garlic plant.
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