Author: outeraislefoods

Garlic Scapes?

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What the heck is a Garlic Scape?

Kathryn Lukas from Farmhouse Culture wrote this a few years back:

This was my question to Christine last week as she handed me a bag of curly garlic scapes. We were both in a rush so there was only time for this quick explanation: flower stalk thing of a garlic plant- delightfully tasty. I was left to experiment on my own all week and am here to enthusiastically report that garlic scapes are fantastic!
First I finely chopped them into eggs much like I do with green garlic and the results were similarly wonderful. The tips of the scapes are little bulb-like seed pods that I found a bit tough so I used them as garnish. In fact the whimsical shape of scapes inspires the visual imagination and you may find yourself wanting to embellish everything you cook with them. Their mild flavor makes it quite possible to munch on them raw in whole stalk form, so why not?
You can also add scapes to salads, soups, vegetable stir frys, and just about anything you might be inclined to pair with garlic. A goggle search uncovered several pesto recipes that I have yet to try but that sound divine.
Apparently we are quite fortunate to have this short seasoned treat at all. Scapes are found only on hardneck varieties, not the softneck varieties that most California farmers grow. The stalk is removed to encourage bulb growth and until recently scapes mostly landed in compost piles. Thanks to Christine and Eric’s love and knowledge of garlic, we get to play with this sublimely delicious plant in our kitchens.

Carolyn Cope pulled together 7 different ways to cook with garlic scapes. Check them out here.

Olallieberry Pie

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This recipe sounds absolutely divine!  Deb from East of Eden Cooking shared this mouth watering treat for Summer. Check out her full blog and other recipes here.

Julie Holler from Vallecito and her family have been growing olallieberries for many years — they are in now for just a short time!

Crust

  • 2  1/2 cups all purpose flour, more for rolling out the dough
  • 1 teaspoon salt
  • 1/2 cup cold butter
  • 1/2 cup plus 1 Tablespoon cold vegetable shortening
  • 1 Tablespoon vinegar (optional)
  • 1/4-1/2 cup ice cold water

Filling

  • 8 cups ollallieberries or blackberries
  • 1 1/2 cups granulated sugar
  • 3/4 cup flour
  • 1 teaspoon cinnamon
  • pinch of salt
  • milk or half & half, and sprinkle of sugar for the top of the crust

Instructions:

  1. Prepare pie crust dough: I use my food processor. Whirl dry ingredients, flour and salt in food processor with blade attachment just until mixed. Cut cold butter and shortening into cubes, add to food processor. Pulse until shortening is the size of small coins; pennies, nickels and dimes. Do not over mix. Add the vinegar and just enough cold water through feed tube until the dough starts to come together. Do not over mix. Pour dough out on floured work surface. With as little handling as possible bring dough together into a ball. Cut ball in half and wrap halves in plastic wrap. Place the dough in the refrigerator for 1 hour, prior to rolling out.
  2. Prepare berry filling: While the pie crust dough chills, gently rinse and clean the berries. In a large bowl gently combine berries, flour, sugar, cinnamon and pinch of salt. Frozen berries can be used. Thaw and drain before combining with the filling ingredients.
  3. Preheat oven to 400°.
  4. Prepare bottom pie crust: With a floured rolling pin, on a floured work surface roll out half of the pie crust dough. As needed, add small amount of flour to the surface when rolling out the dough. Roll dough, in a circle, until it is 1 1/2 inches larger than the 9 inch pie pan circumference. Place dough in bottom of pie pan, forming to contours of the pan. Do not stretch dough. With knife, trim the dough to the edge of the pie pan.
  5. Prepare top crust for pie: Sprinkle flour on work surface. With floured rolling pin, roll out the second half of dough. As needed, add a small amount of flour to the surface when rolling out the dough. Roll out dough, in a circle, until it is 1 inch larger than the 9 inch pie pan circumference.
  6. Finish pie preparation: Gently fill dough lined pie pan with berry filling. Only add accumulated berry juice to within 1/3-1/2 inch of top of pie pan, discard the rest. Place top crust over the berry filled pie pan. Trim any overhanging dough to 1 inch wider than the pie pan. Fold overhanging dough under the bottom crust, making a double layered edge. Crimp or flute the edge of the pie crust. Brush milk or half & half over the top crust and crimped edge. Lightly, sprinkle sugar on top of the crust. Cut 3-5 steam vents in the crust.
  7. Bake: To catch any berry juice that may overflow during baking place the pie on a large sheet pan that has a rim, and comfortably accommodates the pie. Immediately bake the pie at 400° for 15 minutes. Reduce oven to 375° and continue baking for 30-45 minutes until crust has browned and berry juices are bubbling. Check the pie during baking and cover the edge of the crust with foil if it is browning too quickly.
  8. To plate: Cool pie for a least one hour. If you can wait, the pie will be easier to serve and hold it’s shape if you let it cool 3 hours. A scoop of vanilla ice cream is a wonderful addition to a slice of Olallie pie.

Pickled Red Onions

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This recipe comes from one of my favorite books, Chez Panisse Vegetables.  Pickled onions and carrots are great on a hot day, on the side of a dish as something to renew your palate between bites of your main meal, but mostly- I just want to pile these over some black bean filled tacos.

  • 2 large red onions
  • 1/2 cup red wine vinegar
  • 3 tablespoons sugar
  • 1/2 cup water

Even more so than usual, you should definitely start this one with a super sharp knife! Did you know that dull knives are far more dangerous than sharp? To get this one perfectly, give your knife it’s due care. Peel the onions and cut them in half lengthwise.  Slice them very thin– as close to paper thin as possible.  Put them in a heat-proof container. Put the vinegar, sugar, and water in a small saucepan and bring to boil.  Add the boiling hot brine to the onions and leave to cool at rom temperature.  Drain just before serving or pack them into a jar and can-preserve them for later.

Summer Squash Tartines

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Are you loving that buttery zucchini as much as we are? Here’s a great recipe that takes all but 5 minutes to prepare.

  • 4 slices of rustic, whole wheat bread
  • olive oil for brushing
  • 1 clove garlic, peeled and cut in half
  • 4 oz goat cheese, softened
  • 1 Tablespoon olive oil
  • 1 small summer squash, sliced
  • 1/4 cup cherry tomatoes (optional)
  • 1 Tablespoon fresh rosemary, chopped
  • kosher salt and freshly cracked black pepper
Preheat broiler to high. Lightly brush the four slices of bread with olive oil, and place them on a rimmed baking sheet. Broil for 2-5 minutes or until bread is toasted. Watch carefully to avoid burning the bread. Remove toasted bread from the oven, and rub each slice with the cut garlic clove.

In a large skillet, heat the remaining olive oil to medium high heat. Add summer squash, rosemary, salt and pepper and saute until squash is cooked and golden in places. Remove from pan. If using, add the tomatoes to the hot skillet and stir until tomatoes are warm and soft. Remove from heat.

Spread 1 oz of goat cheese onto each slice of bread. Arrange summer squash and tomatoes over the top of the goat cheese. Serve tartines warm.

Recipe from Jelly Toast

Grilled Peaches

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To me, there’s nothing sweeter and more satisfying than a grilled peach. I have a sweet tooth, for sure (did you try the strawberry balsamic jam yet?).  Of course, any fruit will turn to gold if you cook it, but there’s something special about when gooey peaches meet smoke.  This recipe we found via the Food Network. Check it out:

  • 1 stick unsalted butter, at room temperature
  • 1 teaspoon cinnamon sugar
  • 2 tablespoons granulated sugar
  • Pinch salt
  • 4 ripe peaches, halved and pitted
  • coconut oil
  • Mint leaves, for garnish

In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.

Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

Sweet & Savory Chard Wrap

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This recipe is all about your personal taste. Nothing in this recipe is exact; so lay on the flavor where you love it most.  I love foods that satisfy my love for sweet, nutty, creamy and pungent but I most of all love this wrap for its freshness and unique complexity. Packed with flavor, this raw wrap could turn a person vegan.

Ingredients

  • Handful of sundried tomatoes
  • Avocado, sliced
  • Dash of fresh dill
  • Golden raisins
  • Sprinkle of pine nuts
  • A handful of green onion
  • Drizzle of olive oil
  • A pinch of himalayan salt

Instruction

Prepare 1-2 wraps per person depending on the size of the wrap

  1. Start by rehydrating/softening the sundried tomatoes and slice to 1/2″ x 2″ pieces (leave in warm water for 1 minute)
  2. Remove the tough inner stems from the chard and criss-cross the “wings” created through that process to ensure full coverage when you roll up the wrap.
  3. Place 2-3 avocado slices and softened tomato into each leaf
  4. Drizzle oil over avocado and tomato
  5. Sprinkle on raisins, green onion, dill, and pine nuts.  Finish with a slight bit of himalayan salt.
  6. Roll as tightly as possible. Secure with toothpicks if needed and enjoy!

Spicy Balsamic Strawberry Jam

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This jam haunts me the 2 months before strawberry season comes in. Every year I wish that I had made just 2 more jars of the stuff.

  • 2 cups strawberries (about 1 pint), trimmed and quartered
  • 1 1/2 cups sugar (or a little less if you like your jam tart)
  • 3 tablespoons balsamic vinegar (my favorite part, so I go maybe 3 1/2 tablespoons)
  • 3 tablespoons water
  • 1 teaspoon cracked black pepper (or more if you like it spicy! Freshly cracked makes a huge difference too.)

In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. This stuff is super super hot, so do not be tempted to just dunk your face in.  Preserves keep, cover
ed and chilled for 1 month, but I recommend that you use those jars how they are meant to be used, and can those suckers for a year worth of the best jam on earth!

Originally posted to my own blog, at Deconstruction Crafts

Fava Favorites

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As Christine mentioned, fava beans (also known as broad beans) are both highly versatile as well as rich in history! Below are some tips and recipes for working with the vicia faba plant in the kitchen.

A Quick Fava Bean Snack

Soak matured beans in water overnight or even longer.  Once they are almost completely rehydrated, drain out the water and fry them in olive oil until they are crisp and the shells split open. Salt and serve with a wedge of lemon.

 

Some Ideas for Fava Greens

You can treat fava greens as you would normally to spinach or pea shoots. Some say that they lend themselves to taste like spinach, even. You can mix them (raw) into salads or wilt them slightly by tossing them with a warm vinaigrette. Alternatively, saute them with garlic and use them to garnish ricotta-topped crostini.  Or if you have a large bunch, wash and dry well. Saute quickly (no more than 3 minutes) over high heat with a little butter and salt. Top with a dash of lemon zest.

 

Fava Greens, Edible Flower, and Poached Egg Salad

Courtesy of Westphoria

  • 2 cups lightly packed fava greens (leaves and tender sprigs)
  • 1 handful flat-leaf parsley leaves
  • 1 tbsp. fresh marjoram leaves
  • 1 tsp. fresh thyme leaves
  • 1/2 cup pansy petals and fava blossoms (organically grown)
  • 1 tbsp. sliced green onion
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1/2 tbsp. Meyer lemon juice
  • Sea salt, to taste
  • 1 large egg

1. Put cleaned fava greens, herbs, flowers, and green onion in a medium bowl. In a small bowl, whisk oil, lemon juice, and salt to taste.

2. Crack egg into a small cup. Heat a saucepan of water until small bubbles form. Gently lower egg into water and cook just until whites set, about 3 minutes.

3. Toss salad with most of dressing and transfer to a plate. Gently scoop egg from water with a slotted spoon and set on salad. Drizzle remaining dressing over egg.