Copyright images and text 2008, All Rights Reserved |
Recipes - Garlic Scapes
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Spinach and Scape Frittata-recipe from Judy Sobeloff
3 T Olive oil
10 eggs, large
1 cup of chopped, raw spinach
1/2 cup of grated parmesan
1 T chopped parsley or basil
1/2 cup of finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a
10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat
for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three
minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges
and serve. Serves approximately 4 to 5 people.
3 T Olive oil
10 eggs, large
1 cup of chopped, raw spinach
1/2 cup of grated parmesan
1 T chopped parsley or basil
1/2 cup of finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a
10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat
for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three
minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges
and serve. Serves approximately 4 to 5 people.
Eat it or wear it! Garlic scapes are the flower stalks of hard-neck garlic varieties and when
they are in full curl, they are tender and delicious. They impart a garlic flavor without the "bite"
of raw garlic, and you should think of using them the way you would chives, onions or even
garlic bulbs. Try sauteeing them with butter and braising greens, or use them raw to make a
"pesto" with lemon juice, olive oil, parmesan and scapes. If nothing else, encircle the beautiful
stalks around your arms and wear them like bracelets!
they are in full curl, they are tender and delicious. They impart a garlic flavor without the "bite"
of raw garlic, and you should think of using them the way you would chives, onions or even
garlic bulbs. Try sauteeing them with butter and braising greens, or use them raw to make a
"pesto" with lemon juice, olive oil, parmesan and scapes. If nothing else, encircle the beautiful
stalks around your arms and wear them like bracelets!
Cabbage With Prosciutto
2 T Olive Oil
1 medium onion, chopped
1 large carrot, finely julliened
2 lbs of Napa or Savoy cabbage, finely sliced
2 oz prosciutto, thinly sliced
salt and pepper to taste
1 T fresh rosemary (optional)
grated fresh parmesan (optional)
Heat 1 tablespoon of oil over medium-high heat in a large heavy pot or dutch oven. Add onion
and saute until soft and lightly colored, about 5 minutes. Add remaining tablespoon of oil and
cabbage, cooking until tender, stirring occasionally and adding tablespoons of water if cabbage
sticks, about 10 minutes. Season with salt and pepper, fresh rosemary and parmesan cheese.
Serves 4 to 6
2 T Olive Oil
1 medium onion, chopped
1 large carrot, finely julliened
2 lbs of Napa or Savoy cabbage, finely sliced
2 oz prosciutto, thinly sliced
salt and pepper to taste
1 T fresh rosemary (optional)
grated fresh parmesan (optional)
Heat 1 tablespoon of oil over medium-high heat in a large heavy pot or dutch oven. Add onion
and saute until soft and lightly colored, about 5 minutes. Add remaining tablespoon of oil and
cabbage, cooking until tender, stirring occasionally and adding tablespoons of water if cabbage
sticks, about 10 minutes. Season with salt and pepper, fresh rosemary and parmesan cheese.
Serves 4 to 6
Wilted Cabbage with Mustard and Horseradish- Gourmet magazine, Dec. 2005
3 tablespoons unsalted butter
1 large onion, halved lengthwise and thinly sliced
2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12
cups)
3/4 teaspoon salt
1 cup water
1 tablespoon coarse-grain mustard
1 teaspoon bottled horseradish
1 teaspoon all-purpose flour
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté
onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2
cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12
minutes. Transfer to a serving dish.
Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and
whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.
3 tablespoons unsalted butter
1 large onion, halved lengthwise and thinly sliced
2 to 2 1/2 lb green cabbage, quartered, cored, and cut crosswise into 1/4-inch-thick strips (12
cups)
3/4 teaspoon salt
1 cup water
1 tablespoon coarse-grain mustard
1 teaspoon bottled horseradish
1 teaspoon all-purpose flour
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté
onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2
cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12
minutes. Transfer to a serving dish.
Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and
whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.