Garlic Scapes

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Garlic Scape Pesto with Pine Nuts

• ½ lb garlic scapes
• ½ cup pine nuts
• 2 cups grated Parmesan cheese (may substitue asiago or romano cheese)
• ½ cup extra virgin olive oil

In a food processor combine the scapes and pine nuts, pulse to chop into a rough paste. Add cheese and pulse. With processor running, drizzle in just enough olive oil to achieve moist spreading consistency. Taste for salt and add some sea salt if necessary.  It depends on the saltiness of the cheese.

Possible additions:  1/2 C fresh herbs – parsley, dill, or cilantro, or an equivalent amount of spinach or arugula. Place in processor with scapes and pine nuts.

Garlic Scape Pesto with Lime Juice

• 1 cup grated Parmesan cheese
• 3 tablespoons fresh lime juice (may substitute lemon juice)
• ½ lb of scapes
• Salt to taste
• Puree scapes and olive oil in food processor until smooth. Stir in Parmesan and lime (or lemon) juice. Salt to taste. Serve on bread, crackers or pasta.

Garlic Scape Frittata

• 1/4-cup hot water
• 4 large eggs
• 1/2 cup chopped scallions
• 1-1/2 cups chopped garlic scapes
• Salt & pepper
• 2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10" skillet with 1 tsp. oil, 1/4-cup water and a pinch of salt. Cook covered over medium-high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set (2-3 minutes). Serve hot or warm, cut into wedges. Serves two.

Garlic Scape Soup

(This soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the flower as well.)

• 3 cups garlic spears, cut into 2-inch pieces
• 1 medium onion, chopped
• 1 tbsp olive oil
• 1 tsp thyme leaves or 1/2 tsp dried thyme
• 3 cups chicken broth (or use vegetable broth)
• 1 cup cream
• Salt and pepper to taste

Sauté the garlic spears and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end. In food processor, pureé the vegetables and add stock as needed to make a smooth paste. In saucepan, heat the vegetable mixture and add the remaining chicken (or vegetable) broth. Bring to a simmer and add the cream. Adjust the seasoning. Serves 4.

Bean Burritos w/Green Onions & Garlic Scapes

• Six small or four large soft tortillas
• 1 16 oz can refried beans
• 1 15.5 oz can salsa
• 1 10.25 oz can olives, with liquid
• 2 cups fresh corn, sliced from cob (or use frozen)
• three small green onions, chopped
• 1-3 garlic scapes, chopped (to taste - more = stronger garlic flavor)
• spices to taste

Sautee green onions and garlic scapes on medium heat in butter until slightly brown. Add beans, salsa, olives, corn, onions and spices. Let simmer on medium heat for 15-20 minutes.

Serve burrito-style in tortillas.

Sauteed Garlic Scapes

Cut scapes into green bean size pieces. Sauté them in butter and a little salt for six to eight minutes, or until tender but still bright green. During the last minute of cooking add a splash of balsamic vinegar to taste. Serve hot.

Lemon Scented Pasta with Garlic Scapes and Veggies

(Serves 2 as a main course or four as a side dish)

• 1/3 box of spaghetti
• 5 or 6 garlic scapes sliced thinly
• 6 Sun dried tomato halves sliced thinly
• 3/4 cup fresh corn
• 1/2 cup flat leaf parsley
• Zest of one lemon
• Juice of one lemon
• 1 cup chicken stock (vegetable may be used)

Cook the spaghetti till al dente and set aside.

Sautee scapes and tomatoes till fragrant then add the corn, parsley, lemon zest and lemon juice and simmer lightly.

Turn the heat up a bit; add the chicken stock and pasta and toss everything to coat and until the sauce is slightly thickened.

Serve garnished with additional parsley.

If there are still some scapes left over, chop them up freeze in ice cube trays until needed.

Garlic Scape Pesto

Ingredients:

• 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1/4-inch slices
• 1/3 cup walnuts
• 3/4 cup olive oil
• 1/4-1/2 cup grated parmigiano
• 1/2 teaspoon salt
• black pepper to taste

Method:

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For 1/2 pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Lemon Scented Pasta with Garlic Scapes and Veggies

(Serves 2 as a main course or four as a side dish)

• 1/3 box of spaghetti
• 5 or 6 garlic scapes sliced thinly
• 6 Sun dried tomato halves sliced thinly
• 3/4 cup fresh corn
• 1/2 cup flat leaf parsley
• Zest of one lemon
• Juice of one lemon
• 1 cup chicken stock (note: may substitute vegetable stock)

Cook the spaghetti till al dente and set aside.

Sauté scapes and tomatoes till fragrant then add the corn, parsley, lemon zest and lemon juice and simmer lightly.

Turn the heat up a bit; add the chicken stock and pasta and toss everything to coat and until the sauce is slightly thickened.

Serve garnished with additional parsley.

White Bean and Garlic Scapes Dip

• 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.

1. 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.

2. 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.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

Sautéed Garlic Scapes

• 2 tbsp olive oil
• 2 tbsp dark brown sugar
• 8 oz garlic scapes, trimmed
• 1 1/2 cups coarsely chopped tomatoes
• 3/4 cup dry white wine
• 1/4 tsp ground pepper
• 1 tsp salt
• 1 tbsp chopped parsley
• 1/4 cup grilled haloumi cheese, diced

Heat the oil in a sauté pan and add sugar.  Stir to caramelize the sugar for about 2-3 minutes and add the scapes.  Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching.  After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi.  Serve warm or at room temperature.

Haloumi Cheese Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus.  It can be sliced and grilled or fried in a skillet, and it doesn't melt. Other salty cheeses such as cheddar or aged chevre can be substituted in this recipe (but I think the haloumi is a perfect compliment to the scapes).

Composed Salad of Wild Mushrooms and Garlic Scapes 

with Preserved Lemon Vinaigrette and Bottarga Shavings

Chef Dante Boccuzzi of Aureole-New York, NY

Adapted by StarChefs.com: http://www.starchefs.com/features/garlic_scapes/html/mushroom_b_boccuzzi.shtml

Yield: 2 Servings

Ingredients:

Preserved Lemons:

•     5 lemons
•     2 cups sugar
•     1 cup salt
•     1 ounce ginger
•     Cracked black pepper
•     Water, to cover

Mushrooms and Scapes:

•     5 shiitake mushrooms, sliced
•     5 morel mushrooms, sliced
•     1 portobello mushroom, large diced
•    5 almond mushrooms, halved
•     2 Tablespoons olive oil
•     5 garlic scapes, thinly sliced
•     1 Tablespoon butter
•     Salt and pepper

   Lemon Vinaigrette:

•     1 lemon, juiced
•     3 Tablespoons extra-virgin olive oil
•     1 teaspoon white wine vinegar
•     Salt and pepper
•     2 Tablespoons diced preserved lemon (recipe above)

 Salad:

•     Mesculin greens

Garnish:

•     Bottarga shavings 

Method:

For Preserved Lemons:

Place all ingredients into a large pot and bring to a boil. Once pot has boiled, cool and place mixture into a glass jar. Let marinate for 2 days before using. Remove the pith and medium-dice the rind.

For Mushrooms and Scapes:

In a medium-hot sauté pan, roast all the mushrooms in the olive oil. Add the scapes and butter after the mushrooms have become golden brown. Season with salt and pepper. Drain onto paper towels and reserve.

For Lemon Vinaigrette:

In a medium mixing bowl whisk together the lemon juice and olive oil. Add the vinegar and season with salt and pepper. Add the diced preserved lemon.

To Assemble and Serve:

Place the mushrooms and scapes in the center of the dish. Place a small mound of salad greens on top of the mushrooms. Spoon the lemon vinaigrette and preserved lemons over and around the salad. Top the salad with bottarga shavings.

Orzo Pasta Risotto with Forest Mushrooms and Garlic Scapes

Chef Dante Boccuzzi of Aureole-New York, NY

Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

• 1 onion, small diced
• 3 Tablespoons olive oil, plus another 3 Tablespoons
• Salt and pepper
•  8 ounces chicken stock
•  1 pound orzo
•  1 portabello mushroom
•  3 shiitake mushrooms
•  3 garlic scapes
•   2 Tablespoons butter
•     3 Tablespoons heavy cream
•     3 Tablespoons truffle butter
•     1/2 cup grated Parmesan cheese, plus shavings
•     3 ounces baby arugula

Method:

In a large pot over low heat, slowly cook the onion in 3 Tablespoons olive oil until it is translucent and tender. Season the onion with salt and pepper. In a separate saucepot bring the stock to a boil and keep hot. Add the orzo pasta to the onions and mix thoroughly. Gradually add the stock to the pasta and cover completely. Cook the pasta at a low simmer and stir carefully to avoid sticking.

In a large sauté pan heat 3 Tablespoons olive oil and sear the mushrooms and garlic scapes until golden brown. Add the butter. Let the butter become golden brown, then strain the mushrooms and scapes and reserve. In a cold bowl, whisk the heavy cream until slightly thick.

Cook the pasta until it is firm to the bite. Finish the pasta with truffle butter, Parmesan cheese, and the baby arugula. Add the heavy cream at the very end before serving. In a large bowl spoon the pasta into the center and place the mushrooms and scapes over the top. Shave a block of Parmesan cheese with a potato peeler to get thin shavings, and use them to garnish the dish.