Photo by Maria Reina, www.food.lohudblogs.com
Garlic scapes, 1 bunch
Olive oil or chili oil
Sea or Kosher salt
Freshly ground black pepper
Heat BBQ grill to high.
Trim scapes, and place into a bowl.
Drizzle with oil and season with salt and pepper, toss to combine.
Place directly onto hot BBQ grill and cook until tender, usually 3-4 minutes. Turn occasionally. Scapes will become slightly limp when done.Serve hot as a side dish or snack.
*This is a very basic seasoning - use any spices or marinade you like!
From the Brown Eyed Baker, http://www.browneyedbaker.com
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with bread, tortilla chips, etc.
From Sarah W. Caron, www.sarahscucinabella.com
Sarah says: “This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).”
1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese
Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).
While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).
Whisk together the eggs, salt and red pepper flakes.
When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir briskly for 3-4 minutes until sauce is thick and creamy. Sprinkle the Romano cheese in, a little at a time, and stir to combine.
Recipe by Emeril Lagasse
Yield: 1 large (15-inch) pizza, serving 4 to 6
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic
2 to 3 tablespoons yellow cornmeal, for sprinkling on baker’s peel
1 recipe Parmesan Pizza Dough, recipe follows
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
Place a pizza stone in the oven and preheat to 500 degrees F.
Sprinkle about 2 tablespoons of the yellow cornmeal on a baker’s peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker’s peel or baking sheet.
Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
Parmesan Pizza Dough:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan
Yellow cornmeal, for sprinkling the baking sheet
In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-garlic-white-pizza-with-garlic-sauce-recipe.html?oc=linkback
Recipe from Moro the Cookbook, by Sam and Sam Clark (Ebury Press)
This fruity variation of aioli goes especially well with pork and lamb. It’s best to use a food processor or mixing bowl when you’re dealing with something as dense as membrillo, but if you’re just using a pestle and mortar, melt the membrillo down first with a tiny bit of water over a low heat. This will make it easier to incorporate the oil.
1 garlic clove
250g membrillo (quince paste)
150ml oil (equal parts extra virgin olive oil and sunflower oil)
Lemon juice to taste
Salt and black pepper
1. Crush the garlic with a little salt in the pestle and mortar.
2. Transfer to a food processor or bowl, and add the membrillo. Blend, and slowly add the oil in a thin stream, resting occasionally, until all the oil is incorporated. Add more salt, pepper and lemon juice to taste.
Recipe by Unsophisticook.com
- 1 cup garlic scapes, buds removed and chopped
- 1 cup extra virgin olive oil
- 1/2 cup walnuts
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- Place all ingredients in a food processor or blender and puree until smooth.
- Refrigerate covered for up to two weeks. The flavor will mellow some as it sits.
Recipe by Bobby Flay
3 pounds Idaho potatoes, peeled and cut into large dice
1 1/2 cups whole milk
6 cloves roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper
Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/mashed-potatoes-with-roasted-garlic-and-mascarpone-cheese-recipe.html?oc=linkback
Photo by http://imcookininmykitchen.blogspot.ca
This rich, mellow spread is excellent with toasted pita breads, flatbreads, or on a sliced fresh baguette. It can also be used as a dip for fresh veggies or added to fresh bruschetta. You can even spread it over grilled steak.This spread is especially nice with smoked garlic, if you can find it!
4 large bulbs garlic
4 tbsp. olive oil
4 tsp. water
3 tbsp. unsalted butter
4-5 drops of hot sauce (optional, but good!)
Salt and pepper, to taste.
Preheat oven to 160°C (325°F). Place a sheet of foil on to a baking sheet. Slice off the tops of the garlic bulbs and place, cut side up, on to the foil. Drizzle the olive oil over the bulbs. Bring up the sides of the foil, to wrap over the garlic. Before closing, add the water to the base of the bulbs. Close foil securely over the garlic and place in the oven.
Bake the garlic for 1 hour, then open the foil and baste garlic with the juices. Keep the foil open, and bake garlic for a further 5-15 minutes, until it is golden brown. Remove garlic from oven and set aside to cool.
Peel the garlic (one of the easiest ways to do this is to simply squeeze it out!) in to a small bowl, and mash up with a fork. Add any remaining juices from the foil, the butter, and hot sauce and mix thoroughly. Season to taste with salt and pepper.
These simple ricotta gnocchi are flecked with bits of garlic scape, giving them a delicately garlicky scent and flavor. The taste and texture of these dumplings are best highlighted with a simple drizzle of melted butter.
These rustic gnocchi are simply dropped into their cooking liquid instead of being shaped ahead of time, which vastly reduces preparation time.
- 5 Tbsp. butter, divided
- 4-6 garlic scapes, finely chopped (about 1 cup)
- 1/2 tsp. salt, plus more for cooking water
- 15 oz. whole milk ricotta
- 3 eggs
- 1/2 cup flour
- In a medium frying pan over medium heat, melt 1 Tbsp. butter. Add garlic scapes and 1/2 tsp. salt. Cook, stirring frequently, until garlic is soft, about 3 minutes. Transfer to a bowl and let cool.
- In a large bowl, stir ricotta and break up any lumps by mashing them against the side of the bowl. Add scapes and stir to combine. In a medium bowl, beat eggs until light and foamy. Add eggs to ricotta mixture and stir to combine. Mix in flour. You should have a loose but thick dough. Cover and chill while you prepare the cooking water.
- Bring a large, wide pan of water to a boil. Add enough salt to make the water taste salty (about 1 Tbsp.) and reduce heat to maintain a steady simmer. Meanwhile, turn oven to 200° and melt remaining 4 Tbsp. butter is a wide baking dish in the oven.
- Drop small spoonfuls of chilled ricotta mixture into the water, being careful not to crowd the pan. As they cook, the gnocchi will rise to the surface of the water and they must all be able to fit in a single layer. Poach until cooked through, about 3 minutes.
- Using a slotted spoon, transfer gnocchi to dish with melted butter. Cover dish and return to oven to keep gnocchi warm. Repeat with remaining batches until all batter is used. Serve gnocchi as soon as possible.