Recipes from The Worm's Voice for this week. Enjoy!
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Garlic Scape Pesto from MaryJane Butters
¼ pound (8-10) garlic scapes 1 cup grated Parmesan cheese
½ cup olive oil 3 tablespoons fresh lime juice
1. Puree garlic scapes and olive oil in a blender or food processor or blender until smooth.
2. Stir in Parmesan cheese and lime juice and salt to taste.
Garlic Scape and Lovage Finadene Sauce
This sauce, from MaryJane Butters, is good as a dip, a condiment, for meats and vegetables, and added to salads.
½ cup fresh lime juice (about 3 limes)
1/8 cup cold water
1 teaspoon salt
2 scallions or 1 small spring onion, chopped
3 tablespoons garlic scapes chopped
1 fresh jalapeno, seeded and minced
1 tablespoon fresh lovage, chopped
1. Combine lime juice, water, and salt in a non-metal mixing bowl and wisk until the salt dissolves.
2. Stir in scallions/onions, garlic scapes, jalapeno and lovage. Refrigerate for up to 1 week. Yeilds 1 cup.
Roasted Garlic Scapes from MaryJane Butters
8 whole garlic scapes & 1 tablespoon olive oil
Preheat 350F. Place garlic scapes on foil and drizzle with olive oil. Bake for 20 mintues, or until scapes are softened. Yeilds 2 servings.
Crustless Spinach Quiche (Meal for 4)
Adapted from Cabot Vermont Recipe database
This is a great basic recipe- you can add just about any
type of vegetables to the mix to create your own dish.
2 tsp canola oil
1 ½ red onions (including green stems) thinly sliced
2 garlic scapes, thinly sliced
4 cups fresh spinach, chopped
1 ½ cups grated Cabot 75% Reduced Fat Cheddar (about 6 ounces)
6 large egg whites
1 large egg
1/3 cup non-fat cottage cheese
¼ tsp ground red pepper (cayenne)
1/8 tsp salt
1/8 tsp grated nutmeg
1. Preheat oven to 375 degrees F. Coat 9-inch pie plate with cooking spray; set aside.
2. In nonstick skillet over low-medium heat, cook spinach until wilted; drain and set aside.
3. In a separate skillet over medium-high heat, heat oil. Add onion (and/or garlic scapes) and cook, stirring for 5 minutes or until translucent. Add spinach and stir until moisture has evaporated, about 3 minutes longer.
4. Sprinkle cheese evenly in prepared pie plate. Top with spinach mixture.
5. In medium bowl, whisk together egg whites, egg, cottage cheese, red pepper, salt, and nutmeg. Pour egg mixture evenly over spinach.
6. Bake for 30 – 40 minutes, or until set. Let stand for 5 minutes, then cut into wedges and serve.
Wednesday, June 03, 2009
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1 comment:
Here's another nice one using garlic scapes I'd like to share. You can substitute any other white fish, if it is sturdy enough for dredging and flipping in the frying pan, for the catfish.
Pan-Fried Catfish with Garlic Scape Buerre Blanc
Serves 4
Ingredients:
1 to 1 1/2 lbs catfish fillets
flour for dredging
salt and pepper to taste
1 tablespoon of butter, plus 1/4 cup of cold butter cut into 8 pieces
2 tablespoons olive oil
3/4 cup white wine or vermouth
2 tablespoons white wine vinegar
2 small shallots, minced (about 1/4 to 1/3 cup)
1/4 cup garlic scapes, finely minced
Season the fillets with salt and pepper and coat them in the flour, shaking off any excess. Heat 1 tablespoon of the butter and and the olive oil in a large nonstick frying pan until hot but not smoking, and fry the catfish in batches (so as not to crowd them in the pan) until browned and easily pierced/flaked with a fork, about 6 minutes each side depending on how thick the fillets are. Remove fillets gently from pan (to keep from breaking them up) and keep warm in a 200 degree oven while you make the sauce.
To make the sauce, bring the wine, vinegar, and shallots to a simmer on medium heat. Without letting the mixture boil, simmer until it has reduced to about a tablespoon of liquid. Turn off the heat and add the cut-up pieces of butter, whisking continually so that the sauce emulsifies. Stir in the minced garlic scapes and season to taste with salt and pepper.
Pour sauce over fish and serve immediately.
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