Posts tagged scaperecipes
Posts tagged scaperecipes
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 Unsophisticook.com
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.
These are great anytime!
Makes 12 scones
2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup cold butter, cubed
4-5 garlic scapes, chopped small
1 cup strong cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten
Preheat oven to 425°F
In a large bowl, mix together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
Add the garlic scapes and cheese, mix until combined.