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From Stephencooks blog:
Garlic scapes are the tender curling young stalks of hardneck garlic. Harvested in the spring, they are crunchy and garlicky, and, like garlic cloves, their flavor is mellowed by cooking. They can be chopped up and scattered raw on salad to add some crunch (with a nice sharp bite), used to make a flavorful pesto (see the recipe in this week’s Wolf Pine Farm newsletter), or chopped and tossed with some buttered boiled new potatoes, among many other options.The blog also provides a recipe for Absorption Pasta with Garlic Scapes and Wild Mushrooms, which I've veganized below because I'm crafty like that. (If you're not into vegan food, then just use Stephen's recipe.)
Absorption Pasta with Garlic Scapes and Wild Mushrooms
Serves 4 as a side dish, or 2 as a main course.
- splash (just under 1/4 cup) vegetable stock
- 4 oz herbed Smoke & Fire brand Herb Smoked tofu (At most health food stores. If you can't find it, just add some herbs to regular tofu.)
- 4 oz Tofutti Better Than Cream Cheese (At most health food stores.)
- 1 TBSP lemon juice
- 8 oz bite-sized absorption pasta
- 1 medium onion, 1/4” dice
- 2 C vegetable stock/broth, simmering
- olive oil
- 2 T margarine (I recommend Earth Balance or Soy Garden, which you can find at any health food store or Trader Joe's.)
- 4 oz assorted mushrooms, cleaned and sliced irregularly
- 4-6 garlic scapes
- 1 T truffle oil
- 3 oz baby Swiss chard (or other green), stems removed, chopped coarsely
- salt, hot sauce, to taste
- To make creamy sauce, simmer splash of veggie stock uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.
- Sauté the onion in two tablespoons olive oil about 6 minutes on medium heat, stirring, until translucent. Add the pasta and toss in the oil until the pasta pieces are well coated with oil. Add 1 cup of the stock, stir and cover tightly. Reduce heat to medium low and allow the pasta to simmer until tender, about 20 minutes. After about 10 minutes, give the pasta a stir and see that there is still adequate liquid in the pan. Add more stock if necessary – different pastas will absorb different amounts of liquid. It’s not necessary that all the liquid is absorbed so keep the bottom of the pan wet throughout the cooking.
- While the pasta is simmering, heat some olive oil in a sauté pan until very hot but not smoking and sear the mushrooms, tossing constantly, until they are browned at the edges. Remove to a side plate. Toss in the scapes and sear on all sides until they start to show some black blisters. Remove to a side plate.
- Add the 2 tablespoons margarine and stir, scraping up any bits from the pan, until the margarine turns a golden brown. Remove from heat and stir in the reduced cream.
- When the pasta is cooked, stir in the creamy mixture, the Swiss chard (or other green) and the mushrooms. Allow to stand for a minute or two to let the chard cook, correct seasoning if necessary and then turn into the serving bowl. Arrange the seared garlic scapes on top.
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, Apr 3 2008, 5:54 PM EDT
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