Garlic Scape Pesto
¼ cup pine nuts
¾ cup coarsely chopped garlic scapes (or use half scapes and half herbs such as basil, dill and chervil)
Juice and zest of ½ lemon
½ teaspoon salt
A few generous grinds of black pepper
½ cup extra virgin olive oil
¼ cup grated Parmigiano Reggiano cheese
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes.
Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment.
Pulse about 20 times, until fairly well combined.
Pour in the olive oil slowly through the feed tube while the motor is running.
When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.
If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.
Garlic Scape Pesto
6 garlic scapes
1 cup olive oil
1 cup parmesan or asiago cheese grated
Blend scapes and oil in processor.
Stir in cheese by hand.
Can be frozen.
Great spread with pasta or just on bread or crackers.
Braised Garlic with Creamed Chevre
4 bulbs garlic, separated into cloves
¼ cup butter (½ stick), cubed or sliced
¼ cup extra-virgin olive oil
A few sprigs of fresh thyme or ½ teaspoon dried
½ cup dry white wine
8 ounces soft goat cheese, at room temperature
¼ cup heavy cream
Baguette or peasant bread
Heat oven to 275 degrees.
Place cloves in casserole dish.
Dot with butter and drizzle with olive oil.
Season with salt and pepper.
Stick thyme sprigs here and there throughout the garlic.
Bake another hour or until cloves are soft.
Mix goat cheese and heavy cream.
Serve braised garlic and creamed goat cheese with slices of good bread.
Makes 6-8 appetizer servings
2 sticks of salted butter
2 cloves garlic
Dash of black pepper
Dash of lemon juice
½ sprig of thyme
Bring butter to room temperature.
Mix all ingredients in food processor until thoroughly blended with a creamy white texture.
Can last in refrigerator for up to one month. Freezes well too.
Great for toast and scrambled eggs.
Garlic Scape Soup
2 tablespoons extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 large russet potatoes, unpeeled and cut into ½ inch dice
5 cups water
2 large handfuls spinach leaves, stemmed
½ teaspoon fine-grain sea salt
Freshly ground black pepper
¼ cup heavy cream (optional)
Chive blossoms, for garnish (optional)
Heat the oil in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes.
Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.
Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.)
Season with salt, and a few grinds of pepper.
Whisk in the cream for a silkier texture.
If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop.
Serve garnished with the chive blossoms.