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?
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.
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.
re: Splendid Spatula
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
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
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.
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.
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.