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Garlic, Garlic Scapes
recipes . . .
mmmmm good yummy eats.

Garlic Scapes . . .  mmmmmm

The Garlic Scape is the "flower stalk" of the Hard Neck Garlic.
This wonderful curled green . . . is not only beautiful to look at but but has amazing flavor with a nutritional punch.

1. Scape Pesto . . .
Far and away most peoples favorite use for garlic scapes is pesto, either straight-up or mixed with herbs like basil and dill. Pesto showcases raw scapes in all their glory. Scape pesto can be very pungent when first made, but it mellows substantially after a few months in the freezer.  Many enjoy it best in the middle of winter.  Some say it's because one
part mellowing and two parts deprivation.

2. Grilled Scapes or Roasted Scapes:
Another great way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest.
They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes. (Toss them with some oil, flaked salt and cracked pepper, roast on a cookie sheet in a 400 degree oven - flip them over after about 5 minutes, when you smell wonderful garlic goodness - they should be tender with crisp tips.)
2b.)  Scapes as vegetable:
Scapes also work well as a vegetable, cut into lengths and added to stir-fries or blanched and added to salads, much as you might use green beans.  They are wonderful in potato salad, macaroni salad or other summer favorites in the place of green onion or onions.

3. Scape Hummus:
For the same reason they work well in pesto, scapes are a brilliant swap-in for garlic in your favorite homemade hummus. They work well in tahini-free, lemon infused hummus where they can have a chance to shine. Edamame "hummus" with scapes works nicely too, and color
coordination is tough to argue.

4. Scape Compound Butter:
Scapes would make a lovely compound butter with a little lemon and maybe some fresh thyme. You could use the butter to make a tarted-up garlic bread, and most anything that could be tossed on the grill can finished with a nice slice of this melting goodness.

5. Scapes as aromatic:
To take a more utilitarian approach, you can slice scapes to whatever length you like and use them as you would garlic, as an aromatic in a wide variety of recipes. Scapes lose a lot of their bite when sautéed, more so than garlic cloves, so use at least three or four times as much scape-age as you would clove-age.

_Spaghetti with Mushrooms,
Garlic, and Parsley

_serves: 6 servings
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • 1 pound spaghetti
Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.

  • ¼ cup extra-virgin olive oil
  • 8 garlic cloves, finely chopped
  • 1½ pounds assorted mushrooms, cleaned and sliced 1/4-inch (about 6 cups)
  • freshly ground black pepper
  • 8 fresh sage leaves, chopped

Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add as many of the mushrooms that will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.)

  • 1 cup vegetable stock, or pasta cooking water
  • ¼ cup fresh Italian parsley, chopped
  • 1 cup Parmigiano-Reggiano, freshly grated

Add the stock to the browned mushrooms, bring to a boil and lower the heat so the sauce is at a lively simmer. Cook until the liquid is reduced by about half, about 5 minutes.

If the skillet is large enough to accommodate the sauce and pasta, drain and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Toss in the parsley; bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat, stir in the cheese and serve immediately in warm bowls.

Asian Chicken Stir-Fry

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Try this hearty chicken stir-fry that's served with rice - ready in 30 minutes.
Prep Time: 30 Minutes
Total Time: 30 Min
Makes: 4 Servings Recipe Details
 

Ingredients:
  • 2 teaspoons canola oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped gingerroot
  • 2 medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
  • 3/4 cup gluten-free reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups Green Giant® frozen sugar snap peas
  • 1 cup thin red bell pepper strips (2x1/4x1/4 inch)
  • 1 tablespoon cornstarch
  • Hot cooked brown rice, if desired
Preparation Instructions:
  1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
  2. Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
  3. Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
  4. In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.
Here is a nice cooking site that has some good garlic recipes on it, The City Cook.  Check it out

Roasted Garlic Recipe

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  • Prep time: 5 minutes
  • Cook time: 30 minutes
1.   Preheat the oven to 400°F.
2.   Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3.   Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4.   Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Spanish Garlic Soup

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Ingredients list:
10 garlic cloves, peeled and sliced.
5 cups of beef broth.
1 cup of dry sherry.
¼ cup of olive oil.
French bread, sliced and toasted.
Grated Parmesan cheese.
Salt and pepper.
Directions:
Sauté the garlic in the olive oil until it turns golden.
Heat the beef broth with sherry. When the broth reaches the boiling point, add garlic and the olive oil.
Season with salt and pepper to taste; then simmer for about 30 minutes.
Strain out the garlic and reheat.

Sprinkle toasted French bread slices generously with Parmesan cheese, then place them in a 425°F (220°C) oven for about 3-4 minutes.

Put the hot toast in the bottom of soup dishes; then pour the soup over top.

Garlic Fettuccine Alfredo

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Garnish with fresh parsley and
grated Parmesan cheese.
Recipe Yield:  8 servings  

·  1 1/2 cups nonfat evaporated milk
·  1 medium size bulb of garlic, or 12 cloves
·   2 tablespoons lowfat cream cheese
·   1/2 cup nonfat milk
·   1 teaspoon cornstarch
·   1/2 cup grated Parmesan cheese
·   1 pound dry fettuccine pasta

1.  Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes).  Milk will reduce a little.
2.  In a blender, puree milk and garlic mixture with cream cheese until smooth.
3.  Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer.  Sauce will thicken slightly.  Add 1/4 cup Parmesan cheese.
4.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining Parmesan cheese separately.

Lemon Garlic Salmon

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Ingredients list:
2 tablespoons of butter.
2 teaspoons of garlic, minced.
1 teaspoons of lemon pepper.
2 six-ounce salmon fillets.
Lemon juice.


Instructions for Lemon Garlic Salmon:
1.  Melt the 2 tablespoons of butter in a suitably-sized skillet over medium-high heat.
2.  Stir in the 2 teaspoons of minced garlic.
3.  Season the fillets of salmon on both sides with the lemon pepper.
4.  Place the fillets in a pan and cook until it flakes when tested with a fork. Make certain to flip the fillets midway through cooking to brown on each side.
5.  Sprinkle with lemon juice.
Serve.
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