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Garlic scapes, what prep besides pesto?

grandgourmand Jul 6, 2009 06:08 AM

I've been enjoying some garlic scapes in pesto form recently. Really good stuff. I also shallow fried some to great success (nice, nutty flavour).

what else can you use it for?

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  1. m
    mmalmad RE: grandgourmand Jul 6, 2009 06:34 AM

    I am planning on garlic scape mashed potatoes will let you know how they turn out

    1. JungMann RE: grandgourmand Jul 6, 2009 07:30 AM

      I see these all the time being hawked by vendors in Chinatown. I should think they would be quite good in a stir fry, keeping their crispness while lending a subtle garlic taste to whatever protein you have on hand.

      1. g
        gordeaux RE: grandgourmand Jul 6, 2009 08:23 AM

        I puree them with olive oil and vinegar/lemon juice/spices for an emulsified dressing of sorts. Love the garlic flavor that jumps out. I prefer them uncooked, but I do make a pesto every year as well.

        1. s
          Splendid Spatula RE: grandgourmand Jul 6, 2009 09:33 AM

          Scape butter. Chop fine, in a processor, mix with softened butter, s&p. Shape into a log, chill. We put slices on grilled salmon last night, and the night before, rolled our corn on the cob in it.

          1 Reply
          1. re: Splendid Spatula
            gordeaux RE: Splendid Spatula Jul 6, 2009 10:29 AM

            splendid spat -
            Sounds splendid indeed. Done, and done. Making this asap.

            Oh man - I'm already thinking of the applications.
            1. For grilling sammiches. Scape butter for my next reuben.
            2. Sauteed spinach
            3. Garlic bread
            4. popcorn
            5. oh boy, dare I even....HOLLANDAISE!!!
            6. Schmearing under the skin for roasted chicken
            7. nice dollop on the top of a thick grilled piece of top sirloin or ribeye

          2. LNG212 RE: grandgourmand Jul 6, 2009 09:43 AM

            We get great ones from our greenmarket. In addition to pesto, stir fries, pasta and the like, we like the White Bean and Scape spread recipe from the NY Times ( http://www.nytimes.com/2008/06/18/din... ) and putting them in omelettes. I've also enjoyed chopping them finely and mixing with yogurt cheese for a cracker/bread spread.

            1. r
              runsforfood RE: grandgourmand Jul 6, 2009 01:31 PM

              I use scapes to create a bed for baking salmon. And then eat them. Or placed in a roasting pan with a beef roast. Eat them chopped into salad. Anywhere where I would put garlic and /or onions, I would consider replacing with scapes.

              Also, they keep so long in the fridge that you can use them all summer long.

              1. m
                maggiej RE: grandgourmand Jul 6, 2009 01:59 PM

                Love them on the grill. Cut off the lower few inches, then throw on whole, including bulb/tips. They end up sweet and garlickly almost like a cross between roasted garlic and green beans. It's ok if they get charred in spots.

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