Tag Archives: garlic scapes

Roasted Radishes with Garlic Scape Butter

Roasted Radishes w Garlic Scape ButterRoasted Radishes with Garlic Scape Butter

Remember the Garlic Scape Butter you made so as to keep on hand the bright green, slightly garlicky fragrance of this late spring produce?  The arrival of piles of bunches of gorgeous, colorful radishes is a perfect excuse to break out some of it to liven up your vegetable platter.

Piles of RadishesBunches and bunches of radishes

I’d read about roasting radishes in several places over the years, but I’d never actually tried making them.  Radish are another one of those food items that I’ve learned to like as I got older.  I particularly like the combination of butter, salt and radishes, with the addition of a herb like chives or garlic to give them a bit of a zing, as in the crostini I’d added to the restaurant menu.  So, I thought, let’s give cooking the radishes a chance and toss them with a bit of the butter I’d made earlier.  They were wonderfully peppery with a hint of richness from the butter sauce.  I just wished I’d had some crusty bread to sop up all the extra sauce left behind!

Bunches of radishesRadishes

Roasted Radishes with Garlic Scape Butter

Prep time: 30 minutes or less

Serving size: 4-6 as a side dish

Ingredients:

2 bunches Radishes (any type)

1 tsp. Olive Oil

1/4 tsp. Salt

1 pinch Black Pepper, freshly ground

1 Tbsp. Garlic Scape Butter (click for recipe)

1 large pinch Sea Salt

Assembly:

Chopped Radishes in waterChopped radishes in water

Pre-heat oven to 350 degrees Fahrenheit (180 degrees Centigrade / Gas Mark 4).  Cut radishes into 1/2-inch (1 cm) pieces.  Place in a bowl of cold water until ready to cook so they stay crisp.

Radishes ready for the ovenRadishes ready for the oven

When the oven is heated up, drain the radishes and pat them dry with a towel.  Toss them with the olive oil, salt and pepper.  Put them into a sauté pan that can go into the oven.

Radishes out of the ovenRadishes out of the oven

Cook for 15 minutes until the radishes are tender when a knife can easily pierce them.  They shouldn’t look withered or pick up lots of dark color.  Place the saucepan (remember to keep an oven mitt on the handle!) on the stovetop.

Garlic Scape butter added to radishesGarlic scape butter added to radishes

Add garlic scape butter to the roasted radishes in the pan.  There’s no need to turn on the heat underneath the pan, as the residual heat from cooking the radishes in the oven will melt the butter.  Swirl the butter and radishes around until the butter melts and coats all the vegetables.

Bowl of Roasted RadishesBowl of roasted radishes with garlic scape butter

Pour the radishes and the garlic scape butter into a bowl and serve them while still warm.  Make sure to have some crusty bread on hand to soak up all the delicious garlicky-salty-butter sauce at the end!

Buon appetito!

Garlic Scape Butter

A bunch of garlic scapesA bunch of garlic scapes

Along with ramps, there’s a brief few weeks when garlic scapes (which grow on the same plant as garlic bulbs) are in season.  It’s now probably just getting close to the end, then we’ll have bulbs of locally-grown garlic available in the markets.  That is the time to stock up.  For now, however, a good way to continue having this delicately-flavored produce on hand is to use it in a compound butter and to freeze that.  I like to add it to eggs, pasta, and other dishes that need just a little lift and a bit of a savory punch.

IngredientsIngredients

Ramp Butter

Serving size: 1/2 cup (one stick)

Prep time: 15 minutes

Ingredients:

1 stick (1/2 cup or 8 oz.) Unsalted Butter, softened

1/4 tsp. Salt

1 pinch Black Pepper, freshly ground

2 Tbsp. Garlic Scapes (bulb and greens), finely chopped

Assembly:

Butter with ingredientsButter with seasonings and ramps

Place butter in bowl.  Add salt and pepper.  Add green and bulb parts of garlic scapes.  Make sure not to use any of the green part that has gotten to woody or stringy.

Combined garlic scape butterButter mixed together

Mix together thoroughly with a wooden spoon or spatula or fork.  This is best to do without a food processor or hand blender, as the butter will get too soft and will start to melt if you use that equipment.

Finished garlic scape butterButter on plastic wrap

Spread out a piece of plastic wrap that is about 10-12 inches in length on a board or the kitchen counter.  Put the butter mixture in the center of the plastic wrap.  This will keep your hands from getting greasy and will make it easier to shape the butter mixture.  Take the piece of the plastic wrap closest to you and fold it over the butter mixture.  With the plastic wrap, shape the mixture into a long, rectangular block.

Garlic Scape buttter wrapped upShaped butter

Working quickly, so as not to allow the butter mixture to melt, work with it until the block of butter is more or less uniform.  When the butter mixture has been shaped into a rectangular-ish block, finish it by wrapping the entire form in plastic wrap and in twisting the ends. I think this is one of my better attempts at doing this.  Place in the freezer to harden and keep it there until ready to use.  You can cut off slices of the butter mixture as you need to use it, keeping the rest frozen.  Don’t forget to label it so you don’t get it confused with the Ramp Butter you made earlier!

Buon appetito!

Garlic Scapes and a Greenmarket Frittata

A friend of mine emailed me this afternoon with a request for a recipe featuring Garlic Scapes. Her timing couldn’t have been more perfect. I have no idea how on earth she knew that I had been playing around with this very seasonal, very limited availability ingredient just this past weekend.

Looking like something of a cross between a scallion and a chive, the garlic scape is actually the stem of the garlic plant in a very young stage (pre becoming a bulb). I spotted them last week at Keith’s Farm at the Union Square Greenmarket*. The vendors were very helpful when I asked what to do with it, as I’d never cooked with this before. They said that I should first try it raw. Sensing that I was a bit skeptical, once again I was prodded to take off a tip of the green part and taste for myself what the fascination is with this item.
As I chewed a piece of the stalk, a burst of raw garlic flavor woke up my mouth. Then, it gently subsided. Cooking it, I was told, would mellow out some of the intensity, as well. I was also reassured that the entire stem could be used, top to bottom. So, I picked up a small bunch and took it home to try. For $1.50, it was worth the risk of ruining such an intriguing plant. On the contrary, it ended up being my secret ingredient in the Fettucine with Peas and Asparagus that I wrote about on Sunday. The taste of the scape was a light, fresh counterpart to the seasonal vegetables.
After my success this weekend using the scapes in a pasta dish, I decided to see how this ingredient would work in another recipe I’d tried recently. A couple of weeks ago, I had made the Pea, Asparagus, Pancetta, and Goat’s Cheese Frittata from an episode of Gordon Ramsay’s The F Word. After the call from my friend today, I decided to revamp the recipe with the addition of the scapes and attempt to make it completely (or as much as possible) about what I had found at the Greenmarket, a.k.a. seasonal, locally-sourced ingredients. Here is the result below: Farmers’ Market Frittata.

Serving Size: 6 wedges
Prep Time: 30 minutes
Ingredients:
5 large eggs, whites and yolks separated
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. unsalted butter
1 tsp. extra virgin olive oil
1 garlic ramp, white part only, minced (if you still have green part, also mince)
2 garlic scapes, minced
1/2 c. freshly-shelled peas
1 c. pencil-thin asparagus, cut into 1-inch pieces
1 Tbsp. fresh basil, chopped finely
2 oz. goat’s cheese, unsalted
Assembly:
Preheat oven to 350 degrees (180 degrees Centigrade or Gas Mark 4). Beat egg whites in medium bowl until frothy. Whisk in egg yolks to combine. Add salt and pepper and stir. Set aside.
 
In a 10-inch non-stick ovenproof skillet, melt the butter with the olive oil over medium to low heat, until they are fully incorporated. Add peas and asparagus. Toss to coat in the butter/oil and cook for 2 minutes. Stir in minced ramp (white only) and garlic scapes and continue to cook for 1 minute more.
Pour in egg mixture so that the vegetables and eggs are distributed evenly throughout. Sprinkle basil and green part of ramp, if using. Crumble goat’s cheese on top of egg-vegetable mixture. Let cook undisturbed for 5 minutes or until the edges are set and just getting brown and the interior part is still slightly wobbly when you shake the pan.
Put the entire pan in the oven and cook for another 5 minutes, until the frittata has set completely. Take out of the oven and allow to cool in the pan for 5 minutes before transferring on to a plate. Slice into wedges to serve. This can be chilled whole or after cutting into pieces.
I love the collage of vibrant colors that come together in this dish. When you cut open the frittata, you see the bits of green from the vegetables and herbs with specks of white from the cheese, all surrounded by deep yellow eggs. The yolks of some of the eggs from Knoll Krest Farm, my standby source for these, were almost orange, which is why the hue of the final product came out as richly-colored as it did. This recipe was also a great way to use up some of the vegetables I’d bought a week or so ago, and that were sitting in my fridge looking for a home. It is rewarding to me to see that it is possible to create a mostly locally-sourced dish.
I’d shelled my own peas that I’d bought at Migliorelli Farm (and brought back the pods for composting the next week). The asparagus had come from Terhune Orchard, which might also be the same source for the lone garlic ramp, I can’t remember exactly. My go-to source for herbs when they are at the market is Stokes Farm. I picked up the basil there, some of the first I’ve seen this year. Lynn Haven Goat Farm has gorgeous logs of goat cheese, some with herbs and some without. I’ve cooked with their product before, and it has produced excellent and flavorful results. Even the butter I used to cook everything in came from the market, from Ronnybrook Farm.
This is definitely a good, quick weeknight supper or a make-ahead, lunchbox treat. That’s what I really like about making frittatas in general. They can be so flexible. A side salad of greens from one of the other market stalls, where lettuce is just exploding at this point in the season, along with a dessert of some early-season strawberries that are also all around, and you can keep up the local theme of this meal.
Buon appetito!
*The Greenmarket at Union Square in New York City is open on Mondays, Wednesdays, Saturdays, and Sundays year-round, with some exceptions. For more information on this and the other greenmarkets in the city, you can go to: http://www.cenyc.org/greenmarket