Showing posts with label parsley. Show all posts
Showing posts with label parsley. Show all posts

Monday, June 10, 2019

Shrimp and Garlic Scape Scampi

Shrimp seasoned with garlic scape pesto and parsley then tossed in a wine/butter/lemon sauce and served over pasta.  This is local seasonal eating. The high falutin' way.

Photo of shrimp, garlic scape pesto, and parsley in a wine/butter/lemon sauce over pasta.  Seasonal eating. The high falutin' way.

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You're either here because you've got garlic scapes and want ideas for how to use them, or because you're looking for a different twist on the classic Shrimp Scampi. Either way, let's start with a little background info so that we're all on the same page.

What is a garlic scape?

Garlic grows in a bulb--like a tulip--and produces a flower. Unlike tulips, though, you don't want this flower--so you cut off the scapes while the flower part is still a tight bud. That's a garlic scape. Old Farmers [my Dad] say cutting off the bud forces enables the garlic plant to put all its energy into making a larger base or head or bulb. We're all about bigger bulbs of garlic, right?

image of a garlic scape in a garden bed

Since garlic--again like tulips--ripens but once a year there's only one shot to get garlic scapes each year. If you don't grow your own garlic [and here's a DIY post on planting/harvesting/putting up a year's supply of garlic and pesto from one raised bed] you can find scapes at a farmer's market of from a Community Supported Agriculture (CSA) farm share. It is rare to find them in a grocery store which is all the more reason to eat locally--they are a versatile veggie!

Image of a cast iron skillet with shrimp, garlic scape pesto, and parsley in a wine/butter/lemon sauce over pasta.

The requisite Food (Blogger) Origination Story

The first time I made Shrimp Scampi was in high school.  In an effort to save money I decided to make my boyfriend our pre-prom dinner at home. [We went to different high schools and attended two proms--though I have no memory of actually going to his prom . . . perhaps we just ate shrimp scampi at my house instead?].

I got the recipe on a piece of lab paper from Miss Tigani, my high school biology teacher. That scrap of paper hasn't been seen in decades, but the basics of scampi--garlic, butter, parsley, lemon, white wine--stayed with me.  I thought the milder taste of garlic scapes would go nicely for my family.
See, while I would love me some garlic shrimp from the white shrimp truck on the North Shore of Oahu, I know that the resulting 3 days of garlic oozing from my pores would not be appreciated by my spouse.  So I'll stay on the mainland and create this instead.

Pin this for later!

Shrimp, garlic scape pesto, and parsley in a wine/butter/lemon sauce over pasta.  Seasonal eating. The high falutin' way.

Monday, May 8, 2017

Garlic Scape and Goat Cheese Omelette

This vegetarian omelette is stuffed with garlic scapes, parsley, and creamy goat cheese for a fresh Spring flavor using what's growing right now.

image of a plate of garlic scape and goat cheese omelette with grape tomatoes and pancakes
Yes, the tomatoes are local--from my friend's CSA. The pancakes? From the freezer section of the grocery store. 

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Time for a reality check. I find eating locally and seasonally hardest right around now. Loads of produce is in its active growing phase, but there's precious little produce ready to harvest. I've exhausted the Strategic Winter Squash Reserve in the corner of my cold basement. There's a continually replenished supply of empty canning jars coming out of the dishwasher and hanging around the counter, awaiting transport downstairs. I'm starting to see space in the fruit and vegetable freezer, yet I'm sick of using the frozen produce I put up last year.

I want fresh. I want vibrant. I want green!

This vegetarian omelette is stuffed with garlic scapes, parsley, and creamy goat cheese for a fresh Spring flavor using what's growing right now.

Enter this simple meal. Since we get local eggs year round from the farmer's market, an omelette is a great Go To entree no matter the time of day. It's a simple matter of popping out to the garden to pick some parsley and a garlic scape which adds a bit of crunch, color, and flavor to the filling. I finished it off with a bit of creamy goat cheese because--magical markdown stickers, yo.

pic showing a garlic scape and goat cheese omelette served with local grape tomatoes and a stack of flapjacks

What's a garlic scape, you ask? I'm glad to enlighten--it's the flowering portion of a head of garlic. Happily for all involved (as someone who's been growing her annual garlic supply for about a decade, I'll be both a producer and a consumer here) we producers and consumers of garlic would rather have a fat garlic bulb than another pretty allium flower in the garden bed. So we cut off the twisty flower stalk and guess what happens? The plant puts its energy into growing a bigger bulb. This is truly a win-win situation--we get mild garlic flavored scapes now, and more garlic to harvest later. Farmers can sell both the scapes and the harvested garlic. How awesome is that?

Friday, May 30, 2014

Fresh Herb Pizza on Tender/Crunchy Pizza Crust

A mix of fresh herbs and a blend of tangy cheeses on roasted garlic oil for a light summer pizza.

A mix of fresh herbs and a blend of tangy cheeses on roasted garlic oil for a light summer pizza.

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Herbs seem to be one of those feast or famine items for me--either my newly planted cilantro is ready to bolt, or I'm snipping my plants down a little too much for comfort just to get the minimum needed, or I'm overwhelmed with a glut of leaves and have to find something to do before they spoil. [I don't have a dehydrator--yet--it's fresh tomato pesto, garlic scape pesto, or pesto for me.]

A mix of fresh herbs and a blend of tangy cheeses on roasted garlic oil for a light summer pizza.

Sometimes, when I put basil leaves on a pizza, they seem sort of dry and forlorn after baking.  For this pizza I spread plenty of roasted garlic oil on the crust to try and counteract this issue, and I believe it worked well.  I had both crumbled feta and crumbled goat cheeses in the cheese drawer--an embarrassment of riches if I don't say so myself--so instead of dithering between the two I used some of each.

A mix of fresh herbs and a blend of tangy cheeses on roasted garlic oil for a light summer pizza.

The result is a pizza that tastes a bit like amped up cheesy garlic bread--fresh flavors, vibrant color, but a familiar taste [even if my daughter wasn't initially sure about the giant pile of green leaves on the pie].

A mix of fresh herbs and a blend of tangy cheeses on roasted garlic oil for a light summer pizza.

This pizza is made using the Tender/Crispy pizza dough I used on my Dainty Radish Pizza.  The second time I made this dough my results started off pretty rough.  I made a gif showing how I fixed the dough with additional kneading, water, and time:

A photo tutorial showing what pizza dough should look like and how to fix dough when it needs more work.

Monday, May 5, 2014

Garlic Scape Pistachio Pesto Hummus

Garlic scapes, basil, parsley and pistachios combined in a traditional hummus base for a fresh Spring dip. Garlic scape pesto freezes to have this seasonal treat year round.

For other recipes using Garlic Scapes, please see my Garlic & Garlic Scapes Recipe Collection. It's part of the Visual Recipe Index by Ingredient, a resource for seasonal eaters faced with a staggering amount of fresh produce we just don't know what to do with. I've got a Pinterest board of Garlic Scape Recipes here, and a Round Up of 28+ Food Blogger Recipes Using Garlic Scapes here. Want to know how to Use This Blog?

Garlic scapes, basil, parsley and pistachios combined in a traditional hummus base for a fresh Spring dip. Freeze the pesto to make this year round!

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Part One: The Making of Garlic Scape Pesto

To paraphrase Dick Van Dyke's Caractacus Potts in Chitty Chitty Bang Bang ("Don't waste your pucker on some all day sucker.  And don't try a toffee or cream.  If you seek perfection in sugar confection, well, there's something new on the scene") don't waste your scapes in some Spring stir fry, instead try this pesto, it's green.

When I read Annie's post about garlic scape pesto I was intrigued.  I'd never tried it, but it sounded good.  When my CSA farm share and my garlic bed provided me with garlic scapes I knew I'd give it a try.  As it turned out, I didn't follow my own directions for stocking up on pesto supplies before the garlic scapes appeared.  I did have a block of parmesan, but I didn't have any pine nuts.

close up of a jar of garlic scape pistachio pesto

I got to thinking . . . why do I have to use pine nuts in pesto?  Weren't the original pesto makers just using what was readily available to them, not sourcing to China to make a sauce? (Check your bag of pine nuts, you'd be surprised)  I mean, I had great success using almonds and cashews in my Fresh Tomato Pesto.  In my pantry I've got almonds, walnuts, pistachios, and sunflower seeds available--I chose pistachios for this just because they are green and would enhance the bright green of this garlic scape pesto.

[In fact, I had a lil' ol' pestopalooza party with all the garlic scapes and fresh herbs after my Community Supported Agriculture (CSA) farm share resumed--that flood of green after the long winter was so welcome--sure, the Strategic Winter Squash Reserve provided some lovely orange veggies, but man, I missed getting a big ol' box of leafy veggies each week!  I made pesto using garlic scapes and sun dried tomatoes.  I used basil and parsley for the leaves. I used pistachios and sunflower seeds for the nuts.  I wrote down the various combinations, but my favorite is the one I'm sharing below--garlic scapes with pistachio nuts and basil.]

Garlic scapes, basil, parsley and pistachios combined in a traditional hummus base for a fresh Spring dip. Freeze the pesto to make this year round!

Because I plan ahead, and will be putting up this pesto by freezing it, I keep it a little thicker by using less oil.  By freezing this pesto, the plant cell walls that weren't disrupted by the food processor will burst, resulting in a more liquid pesto when thawed.  If you're not planning on saving some for later, use more oil.

Garlic scapes, basil, parsley and pistachios combined in a traditional hummus base for a fresh Spring dip. Freeze the pesto to make this year round!

Friday, July 26, 2013

Grilled Veggie Ciabatta Pizza

This was a fun, fast, and easy pizza to make--and to eat.  I'm sharing this today in part because while I find it pretty easy to throw together pizza dough most weeks due to near-constant practice, I know that making your own dough can seem very intimidating (pie crust intimidates me).
That's a big reason why I brain-dumped my Pizza Primer blog post, to demystify the whole thing.  But I don't always make my own dough--or buy a ball of pre-made dough from the store.  Some times I get pre-baked pizza crusts, like here or here.
And sometimes, I'm in the mood for pizza without all the pizza crust foolishness.  Plenty of folks rave about naan or pita pizzas--they sound great to me, if only my kids would save me some naan.  Milk and naan--they don't stick around in our house waiting to be consumed.  Reminds me--I'm thinking the Indian-spiced slow cooker patty pan and beef dish to appear on Monday? Yes? No?  Back to pizza . . . I like to experiment with different breads for our pizzas.

You know French bread pizzas?  When I make them, from a loaf of day old French or Italian bread (I still call them all French bread pizzas after Stouffer's started the trend for me) they are usually too thick and too hard to bite after baking.  I do love how easy it is to make them, though--no dough skills or extra time necessary--so I keep on trying.  When I saw take & bake ciabatta bread marked down, I initially wasn't thinking pizza, but when a recent Friday afternoon loomed and I didn't have dough made, inspiration struck.

Using the par-baked bread means that the crust is just crisp enough when the toppings are warmed and the cheese is melted.  This crust is an excellent vehicle for a wide range of toppings--but to keep it on the easy side, check your refrigerator.  You've grilled veggies this summer, right?  Got any leftovers?

I tossed my leftover veggies (zucchini, yellow squash, bell pepper, radish and red onion) with goat cheese, fresh parsley and a bit of cooked sausage and used that as one of my toppings.  Just plain cheese on the other half for those in the household who aren't embracing the grilled veggie concept.  Yet.  I'm working on them her.

I think this would make an excellent appetizer, or an excellent pizza for a party--you throw it together in minutes, shoot, it takes longer to preheat the oven--and each half can be its own blank canvas to decorate as you desire.

Friday, June 28, 2013

Drunken Mushroom Pizza

I am not one for cute recipe names (I gravitate more to the prosaically literal titles) primarily because I'm thinking ahead. (This trait spills over into my parenting and annoys my kids who would like to, just once, get a snack from the goodies near the check out line.)

If I post a plain old ordinary "mushroom pizza" now, what if I wanted to post a different mushroom pizza in the future?  What would I call the second one?  I find it easier just to be exceedingly descriptive.

And Drunken Mushroom Pizza is exceedingly descriptive.

I made this pizza shortly before my spouse deployed, and I chose the topping for 2 reasons:  first, I knew I'd be the only mushroom eater in the house for a long stretch, and second, because I knew he'd not be drinking wine for a long stretch.  My goal was to duplicate my Skillet Mushroom Dip for Two on a pizza crust.  I poured the wine in my German wineglass (love the wine festivals, and love the German efficiency of having the measuring line so the server knows how much to fill the glass) thinking that I'd add a splash to the skillet and then drink the rest.

But I forgot and dumped the entire thing into the pan.  Whoops!  Change of plan, we'll just make a red wine reduction and get those 'shrooms drunk.  We enjoyed this pizza our last Friday night together, and I hope you enjoy it with someone you love (who also loves mushrooms).

Monday, June 24, 2013

Slow Cooker Greek Chicken Tacos

If you've been enjoying some early summer salads and are looking for a change of pace, try this dish.  It's a great as salad, and as an appetizer, and works year round as an easy supper.  Since this is a year round dish, it's been in the queue for a while waiting to be published.
Last week I was participating in a G+ Food Bloggers Community Education event with +Chef Dennis Littley  and +Larry Deane, and Larry said "give your readers what they want".  That struck home with me, so since I've gotten requests for this recipe, it's bumped some fresh-from-the-CSA recipes to come out today.  How did folks know to request this?  They saw the photo on my FB page, that's how.

I intended to title this post Greek Artichoke Lemon Olive Chicken in a Slow Cooker, in the interests of being as descriptive as possible.  Then I thought about how we actually ate the resulting chicken, asked folks on FB for suggestions, and decided that Slow Cooker Greek Chicken "Taco" Meat is really a more apt title.  This dish is cooked in my crock pot, and does contain the artichoke, lemon, and olives I originally mentioned, but we use it like we use taco meat:  stretched on tortillasover grains, or in a salad.  And the leftovers?  They make the best Greek Five Layer Dip I've ever had.  Possibly the only Greek Five Layer Dip I've ever had, too.  Try this in the summer when it's too hot to cook, or during football season for a delicious dinner/appetizer that's just familiar enough not to be weird and a delicious twist on a classic.

I may have alluded to my cold kitchen over the winter months.  Either the reference to the Strategic Winter Squash Reserve in the cold (down to 50 degrees Fahrenheit!) corner of my breakfast nook, or the photos of the frost on the inside of my kitchen window, seen in my Gardening Photos album on my FB page, would get the point across.
As cold as my kitchen is in the winter, it is correspondingly hot in the summer.  I do what I can, covering the East-facing windows with heat-blocking drapes in the morning and using the oven less.  I intend to get my grill on this summer, but there is another way to cook your food without heating the kitchen--a slow cooker.
This dish started with my desire to use my slow cooker to do the cooking while I was at work, and turned into a game to see how many complimentary layers of flavor I could add to the dish.  I was inspired by these other Greek Chicken Slow Cooker dishes, seen here and here, but since I had tortillas but no pitas, I went in a taco direction.  Then I read about Avocado Feta dip, and it was a great accompaniment to the chicken.