Goodness Gracious, Great Scapes of Garlic!

Nothing screams summer like the first garlic scapes. Clearly, the CC went just a tad overboard when he bought ten of them so it was inevitable that he would put them to good use.

If you've never had them, they have the mild pungency of garlic but a texture like that of asparagus stems which makes them quite versatile.

Garlic-Scape FritattaIngredients

2 garlic scapes (sliced real thin)
1 carrot (grated
3 eggs
1/4 cup grated parmigiano-reggiano
sea salt
black pepper

Recipe

Heat the broiler.

Mix the ingredients. Heat a skillet at medium low heat. Toss in the mixture. When barely set (30 seconds) stick under the broiler for about 2 minutes.

You will need to keep checking when it's done otherwise it will burn. The bottom will set automatically because of the residual heat from the skillet.

Garlic-Scape RisottoRecipe Logic

The CC had garlic scapes so the idea of a garlic scape risotto was never far from his mind.

To add to the rustic taste, some mushrooms would be ideal. The CC happened to have large Chinese shiitake mushrooms which would augment the taste of the garlic scapes with their earthy flavor.

However, the dish would be too monochromatic visually and texturally incomplete so to punch it up a notch, the CC thought about adding a truffle breadcrumb topping. The truffles would complement the earthiness of the garlic scapes and mushrooms and add a textural component to the dish.

The silky risotto punched up with crunchy salty breadcrumbs is a wonderful early summer delight.

Ingredients

1 cup carnaroli rice
4 garlic scapes (cut into medium pieces)
1 head spring garlic (diced fine)
4 fresh Chinese shiitake mushrooms (cut lenghth-wise into thick strips)
2 cups white wine (one for the recipe, one for the chef)

3 cups broth

breadcrumbs
truffle salt
olive oil
1 cup grated parmigiano-reggiano
sea salt
black pepper

Recipe

Fry some breadcrumbs in olive oil and set aside on a paper towel to drain. When cool, add in some truffle salt and powder with a mortar and pestle.

The recipe follows the standard risotto template. Bring the broth to a boil and keep warm at a very low simmer.

In a separate pot, heat up some olive oil and fry the spring garlic at a medium heat (4 minutes.) Add the garlic scapes and fry for a bit (2 minutes.) Add the mushrooms and the rice, and fry for a bit (4 minutes.) Add the salt and pepper

Toss in the white wine and deglaze. Add a ladleful of the hot broth, and keep stirring. When the broth gets absorbed, add another and keep stirring. Broth and stir, broth and stir.

Towards the end, toss in the parmesan for the mantecura.

Serve with the truffle-breadcrumb topping.

Velvety Chickpea Soup

Most chickpea soups are earthy and rustic but this one is refined and silky. It's wonderful either hot or cold and perfect for a light summer meal.


Ingredients

1 cup chickpeas (soaked overnight)
4 cups broth
4 garlic scapes
1 head spring garlic (finely diced)

1 tsp cumin (roasted)
1 tsp coriander seeds (roasted)
1 tsp sumac (finely powdered)
1 lemon (zested + store the rest for garnish)

olive oil
salt
pepper

8-10 leaves mint (for topping)

Recipe

Precook the chickpeas in salted water. The CC used a pressure cooker. If you don't have one, will probably take you about 60 minutes.

Heat up some olive oil in a stock pot. When shimmering, toss in the cumin and the coriander seeds. Fry for about 30 seconds. Toss in the diced green garlic and garlic scapes at fry at low heat until softened (roughly 6 minutes.)

Add in the chickpeas and the broth and bring to a boil. Cook together for about 6 minutes at a low simmer.

Add the zest and purée the soup in batches, and pass through a fine sieve. (This is the step that gives the soup it's soft silky texture.)

Reheat gently. Garnish with the lemon, sumac and mint just before serving.

Summer Haul

Sorrel, garlic scapes, chives, zucchini, eggs.

Summer is here!!!

Linguini with Garlic-Scape Pesto & Fava Beans

Garlic Scape Pesto (with Almonds)

This is truly delightful. Blend some garlic scapes, parmigiano-reggiano, olive oil and almonds, and a dash of lemon and serve with fettucine and a light rosé and you have a truly wondrous summer meal.