Garlic is a close relative of onions, scallions and leeks. The garlic is the bulbous part of the plant that sits on the ground. The scape is the "flower" of the garlic plant and has a mild garlic flavor. Garlic can be quite pungent, but the flavor mellows and sweetens a bit when it is cooked. The garlic bulb is split into cloves. In order to easily mince a clove, smash it under a knife, remove the papery "skin" and mince. You can interchange garlic scapes in recipes that call for garlic.
QUICK IDEAS: mince into a salad; rub the salad bowl with the garlic before adding the salad and tossing
How To Roast Garlic:
from Thug Kitchen
1)Heat oven to 400 degrees.
2)pull off the extra layers of paper around the bulb of garlic, you want the bulb to still stay in one piece.
3)Slice the top 1/4 inch right off the bulb of garlic to expose the tips of the inner cloves.
4)wrap the whole thing up in tin foil and drizzle 1/2 teaspoon olive oil over the top before you close it up. Roast in the oven until the cloves look golden and smell delicious, about 40 minutes.
5)let it cool for a bit and then squeeze out as many cloves as you need. It will keep for at least 2 weeks in the fridge.
Spinach, Pea, and Garlic Scape Soup
canola oil, for cooking
1 tablespoon butter
1 onion, peeled and chopped
6-7 garlic scapes, chopped
1 handful of fresh chives
6 cups fresh spinach leaves
1 cup of fresh or frozen green peas
4 cups chicken or veggie stock
a splash of cream
1) In a large saucepan, heat a drizzle of oil with butter over medium-high heat. Cook the onion for a few minutes, until soft. Add the garlic scapes and tear in the chives, sprinkle with salt and cook for a few more minutes, until everything is soft.
2) Add the spinach and peas and cook until the spinach wilts. Add the stock and bring to a simmer; cook for 20 minutes, or until all the veggies are nice and soft.
3) Season with salt and add a splash of cream. Puree with a hand-held immersion blender (or transfer in batches to a regular blender) until smooth. Serve warm.
Garlic Scape Pesto:
6 garlic scapes, chopped
1/2 cup freshly grated Parmesan cheese (I use less)
1/2 cup freshly grated Asiago cheese (I use less)
1 tablespoon fresh lemon juice
1/4 cup pine nuts or sunflower seeds
3/4 cup extra-virgin olive oil
salt and pepper to taste
1) Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts or sunflowers seeds in the food processor.
2) Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture.
3) Season with salt and pepper.
Bacon Wrapped Garlic Scapes:
from Cold Garden Warm Kitchen
12 6 to 8 inch tender garlic scapes (trim the harder parts off and save for pesto), use a potato peeler to skin them
12 slices of bacon
1)Tightly wrap each of the scapes with one piece of bacon, spiraling down the scape as you go. When all the scapes have been wrapped, heat a heavy skillet over medium heat and then add the scapes.
2) Cook the scapes until the bacon browns on one side and then turn them.
3) Cover the pan with a lid (this helps to ensure the scapes inside the bacon are well-cooked), removing the lid and turning the scapes as needed until the bacon is brown on all sides.
4) Remove the scapes and drain them on a paper towel. Serve immediately.
White Bean and Garlic Scape Dip:
2 lbs garbanzo beans, prepared (1 15 oz. can would work, too)
1/3 cup chopped garlic scapes
juice of 1 lime, about 3 tablespoons
1/3 cup chopped cilantro
1/4 cup macadamia nuts
3 tablespoons olive oil
3 tablespoons mayonnaise or yogurt
salt to taste, about 1/2 teaspoon
Combine all ingredients in a food processor and pulse until smooth and all ingredients are incorporated. Add salt to taste. Adjust if necessary.
Broccoli Raab Bread Pudding: Serves 4 - 6
1 tablespoon olive oil
2 garlic cloves, thinly sliced (garlic scapes work, too!)
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli raab, trimmed, cut into 1/2-inch pieces
2 teaspoons salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2cups whole milk
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)
1) Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds.
2) Add broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
3) Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli raab mixture, bread, and 1/2 cup Parmesan; toss to combine.
4) Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
5) Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
Pot Luck Garlic Bread
1/2 cup unsalted butter (1 stick), room temperature
2 tablespoons fresh parsley, chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1) Mix butter, parsley, garlic , and salt in a small bowl. Preheat oven to 375
2) Cut 1 baguette into 1-inch slices, without cutting all the way through; spread both sides of each slice with butter mixture.
3) Cut baguette into 4 equal pieces. Wrap each piece in foil.
4) Bake bread on a baking sheet until butter is melted and bread is warm, 5–8 minutes.
Roasted Halibut with Garlic Sauce: Serves 4
From Gourmet Magazine December 2008
1 3/4 lb halibut fillet (1 1/2 inches thick)
3 garlic cloves
2 tablespoons olive oil
1/3 cup mayonnaise
1) Preheat oven to 450
2) Put fish in an oiled shallow baking dish and sprinkle with 1/8 teaspoon each salt and pepper.
3) Smash garlic through a press or with a knife until almost a paste. Place in bowl and whisk in oil and 1/8 teaspoon salt.
4) Whisk in mayo and spread over fish. Bake uncovered until cooked through about 10 to 15 minutes.
***Use Garlic sauce with any fish!! Or even with scallops.