Ive been away awhile, I know. First I was sick with shingles and could barely walk for two months, then my dad passed away and I was home helping mom awhile. But Im back now and hope to start posting much more.
My dad was the other chef in the family. No he didn't
cook professionally as I did. But we often would talk about foods we
tried and shared recipes. I would take one of his and add more to it and
he would take one of mine and adapt it to cooking a different way. We
were always experimenting and trying new things. Dad was limited as to
what he could try since mom didn't like much. So in honor of my Dad, I
decided to dedicate this blog to him. It was an experiment and I found
out I love garlic scapes. I bet Dad would too.
I went to the Farmers Market Sunday and found garlic
scapes. Ive been hearing so much about them. I never had them before and
even when I picked one up and smelled it, it didn't
have much smell. So I thought, whats the big deal with these? But I
bought 3 bunches anyway. I read about garlic scape pesto so I thought Id
try that. I figured if I didn't like it I would just add basil, which I
But I was in for a surprise! As you cut them they
do smell heavenly ......of garlic and almost grassy. My whole house
smelled of it while working on my recipes. I tasted it and OMG !!! and
so now its my new favorite thing. I'm hoping to go back this week and
get more cuz the season is very short for these things. For more info on
I did some research on them before I did anything with
them and I'm glad I did. These funny looking things have a flower bud
and apparently you cut those off and discard. When I wandered online for
info, I never saw anyone say that in their recipes. So remember to cut
off the flower head and trim the bottom of the stem. Some stems are
quite tough. I found I would cut and it would be hard and pull a string
on it like when your cutting celery. So keep cutting till its ez to cut.
I found most stems only needed one or two cuts but there were a couple
that needed more. You want the tender parts.
Then I cut them into about 1in. lengths. I did this
because I was going to but them in the food processor to make pesto. I
have a small processor. I chopped all of them in the processor and
dumped it in a bowl, trying to figure out what to do with so many. I
thought OMG I bought too much...........wrong! After I started using
them, I thought OMG I need more! lol They are that good.
And so I
made Garlic Scape bread to have with dinner. And then I got carried
away with my chicken and tossed some chopped scapes on that too while
roasting. Finally I made the pesto. ...two batches. I have just enough
to make more Garlic scape butter and Ill freeze that.
Garlic Scape Butter for bread
1/2 - 3/4 c. chopped garlic scapes
1 stick of butter
1/4c. Parmesan cheese
Process all in food processor till blended. Taste (omg, yummy!) and add S & P if you like.
this on some nice crusty bread. I had a nice Ciabatta bread from the
market too. I bake mine at 400 degrees till it starts to get brown on
the edges and crusty on top. This will make the greenest bread you ever
saw and will confuse people......until they taste it! I like this better
than regular garlic bread. Its much more mellow and yet has quite a
Garlic Scape Pesto Makes about 2c.
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as basil, dill and chervil
pine nuts in a small fry pan if you want. Put all ingredients except
oil and Parmesan in a food processor bowl. Pulse till mixed. Slowly add
the oil while processor is running till mixed in. Remove from processor
and put into a bowl, mix in Parmesan.
At this point taste it and see if it needs S & P. I froze mine in small jars to preserve till I need it.
(sorry about that, I started to cut the chicken apart and remembered I didn't take a pic of it yet!)
My 3 Garlic Chicken Serves 4
1 lg. roaster chicken
4 potatoes, peeled and cut into chunks
4 carrots peeled and cut into 1in. chunks
Garlic scapes, chopped
Fresh thyme and parsley
1 stick of butter
2c. chicken stock
S & P
oven to 375 degrees. Add potatoes and carrots to pan. Sprinkle with
thyme, parsley, garlic powder and S & P. Pour chicken stock over
Put chicken on top of veggies. Into the cavity stuff 1
stick of butter, cut into chunks, several sprigs of fresh thyme and 5 or
6 garlic cloves. These do not have to be peeled. Sprinkle chicken with S
& P and some chopped garlic scapes, (a few tbsp.) and put in the
You can baste the chicken with the stock in the pan now
and then while baking. The butter will meld with the flavors in the bird
and make a nice baste for it. Bake till veggies are tender and chicken
is done about 1 1/2hrs. I cover it with foil for the first hr. Then I
remove the foil and test the veggies. Return to oven to brown and crisp
up chicken and veggies. I found at this point I usually need to raise
the oven temp to 400 degrees.
This is a one pot meal I served with the garlic bread and it was soooooooooo good.