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Garlic Scapes - mjkcooking - 07-19-2008

I just had a salad tonight with a marinated garlic scapes in them
the waitress said the chef used champane vinegar and a pickling mixture

Any one have any ideas - my they were tasty - Was in a wonderful

lettuce salad with a lemon vinegarette

thanks for any help.


Re: Garlic Scapes - firechef - 07-19-2008

Here is an interesting one I found at another site I frequent for job hunting and just hanging out...

Composed Salad of Wild Mushrooms and Garlic Scapes with Preserved Lemon Vinaigrette and Bottarga Shavings
Chef Dante Boccuzzi of Aureole-New York, NY
Adapted by

Yield: 2 Servings


Preserved Lemons:
* 5 lemons
* 2 cups sugar
* 1 cup salt
* 1 ounce ginger
* Cracked black pepper
* Water, to cover

Mushrooms and Scapes:
* 5 shiitake mushrooms, sliced
* 5 morel mushrooms, sliced
* 1 portobello mushroom, large diced
* 5 almond mushrooms, halved
* 2 Tablespoons olive oil
* 5 garlic scapes, thinly sliced
* 1 Tablespoon butter
* Salt and pepper

Lemon Vinaigrette:
* 1 lemon, juiced
* 3 Tablespoons extra-virgin olive oil
* 1 teaspoon white wine vinegar
* Salt and pepper
* 2 Tablespoons diced preserved lemon (recipe above)

* Mesculin greens

* Bottarga shavings

For Preserved Lemons:
Place all ingredients into a large pot and bring to a boil. Once pot has boiled, cool and place mixture into a glass jar. Let marinate for 2 days before using. Remove the pith and medium-dice the rind.

For Mushrooms and Scapes:
In a medium-hot sauté pan, roast all the mushrooms in the olive oil. Add the scapes and butter after the mushrooms have become golden brown. Season with salt and pepper. Drain onto paper towels and reserve.

For Lemon Vinaigrette:
In a medium mixing bowl whisk together the lemon juice and olive oil. Add the vinegar and season with salt and pepper. Add the diced preserved lemon.

To Assemble and Serve:
Place the mushrooms and scapes in the center of the dish. Place a small mound of salad greens on top of the mushrooms. Spoon the lemon vinaigrette and preserved lemons over and around the salad. Top the salad with bottarga shavings.

Wine Pairing:
Pinot Bianco Schiopetto, Friuli, Italy 2003

Re: Garlic Scapes - firechef - 07-19-2008

This is from the Garlic Farm's website (the farm is in West Granby, CT)

Garlic Scape Pesto

1 cup grated parmesan cheese
1 tablespoons fresh lime or lemon juice
1/4 pound scapes
1/2 cup olive oil
salt to taste

Puree scapes and olive oil in a blender or food processor until smooth. Stir
in parmesan and lime or lemon juice and season to taste.
Serve in any way you can think of.

You can do many things with scapes: Grill, stir fry, raw on salads, Garlic
Scape Hummus, Scape Tempura, Scape soup, served as an accent or main dish.
Have fun!

Garlic Scape Hummus

2 cans of chick peas (garbanzos) drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender on high until a thick paste forms. Salt to taste. Optional: add your favorite curry, to taste.

Garlic Scapes

Garlic scapes, which emerge from hard neck garlic varieties in June, the
seedstalks curl upward as they grow. Snipping off the scapes before the
seeds develop, more energy goes into developing a larger garlic bulb.

When the garlic scapes are still in full curl, they are tender and
succulent. They have a taste that is milder than the garlic cloves, and have
a broad spectrum of uses from soup to salads to garnishes. The garlic scape
is an allium delicacy that is highly prized and traditionally used in
Southern, Eastern European, Middle Eastern, and Korean cuisine because of
its subtle garlic flavor and tender-crisp texture.


Garlic scapes store well. You can keep them in the refrigerator for
approximately 1 month, though fresh-cut is always the best. You can remove
the stalk tip above the pod before using.


Scapes tend to get tough and/or loose flavor if overcooked, so start simple.
To learn how much cooking is enough and how much is too much, cut scapes to
desired lengths and sauté in a little olive oil over medium heat, adding
salt and pepper to taste. The end result should be a side dish that is
elegant and tasty. Try some of these other ideas:

Garlic scapes can be used almost like asparagus.

Cut scapes into 2-inch lengths and sauté in olive oil or butter over medium
heat, adding salt and pepper to taste.

Add scapes to your favorite stir-fry dishes.

Chop and add raw to salads.

Add to pickled beets or cucumbers.

Steam and dress with a bit of lemon juice.

Use as a garnish.

Garlic scape pesto (see recipe above).

Slice and sprinkle over any pasta.

Slice and add to most any sauce.

Chop and add to guacamole or fresh salsa.

Chop and mix with softened cream cheese or butter for a unique spread for
sandwiches or bagels.

Use chopped fresh scapes as a garnish for tomato or potato soup.

Add chopped scapes to vegetable soups and stews toward the end of cooking

Use in recipes as a substitute for green onions.

Add to toppings for bruschetta or pizza.

Place in lightly oiled pan and add salt to taste. Cover and roast for 30 to
45 minutes until beginning to turn brown. Serve as a side dish.

Add to egg dishes or mashed potatoes.

Re: Garlic Scapes - Gourmet_Mom - 07-19-2008

I also noticed a recipe I found at a site I mentioned in the Razzle Dazzle Recipes site... not the Razzle Dazzle site, but the other. Anyway, it was recipe that served scapes that were no more than the condiment wrapped in a tortilia (sp?) and fried and used as a garnish/crouton. Sounded yummy to me. I'll try to find it.

Re: Garlic Scapes - Gourmet_Mom - 07-19-2008

I must have been confused...could only find Crab Fautas Sorry, it just reminded me. See the crispy things to the far three o'clock. HMMM?

Re: Garlic Scapes - cjs - 07-19-2008

garlic scapes, chive scapes, they are all wonderful. When the flower of the plant starts and has not opened yet, that's when you cut them and use them. Very small ones are great just cut up in salads, or you can add them to a cooked/sauteed dish.

Re: Garlic Scapes - HomeCulinarian - 07-19-2008

I'd never heard of garlic scapes and just Googled it. I'm certain we'd like them. But, I don't think they sell them here, at least I've never noticed them for sale. I'll have to plant some garlic in my garden - it would be easier and fresher anyway.

Is it already too late in the season now to do that?

Re: Garlic Scapes - cjs - 07-19-2008

Might be a little late, but you could play with chive scapes - they'd grow faster.

Re: Garlic Scapes - Lorraine - 07-19-2008

" I'll have to plant some garlic in my garden "

i plant mine late September / early October, and usually am eating scapes in mid May.

Re: Garlic Scapes - HomeCulinarian - 07-19-2008

Thanx, Lorraine! We'll add garlic to the garden this fall.