Category Archives: Recipes

What to do with garlic scapes

Garlic scapes made an appearance at a minimum of three farmers’ market vendor booths a couple of weeks ago.  The scapes (pictured above)  are just the tops of the garlic that stick above the ground. They are a bit mellower than garlic and have a nice crunch, similar to a green onion.

I purchased some garlic scapes and broccoli from Roots Down Farm, one of my favorite vendors at the market. Roots Down is located in Milton, Wisconsin.  You can follow them on Facebook here.  Make sure to visit their booth when tomato season hits.  Their selection of heirloom tomatos is incredible.

Anyhow, I decided to blanch the broccoli and make a garlic scape vinaigrette.  I chopped the scapes and mixed them with some extra virgin olive oil, salt, pepper, and lemon juice (I make my vinaigrettes, especially ones with citrus as the acid, at a 4:1 ratio of oil to juice).  The broccoli was blanched for about 2 minutes then shocked with cold water.  They were semi-soft but still retained their bright color and their crunch.  The scape vinaigrette brightened the flavor and added some more texture to the side dish.

I served this with a flat iron steak, which was not from the farmers’ market.  No matter what kind of meat you are making, I’ll share a killer technique I learned from Adam Perry Lang’s “Serious Barbecue” cookbook (he details the technique here under the “final thoughts” section).  The tip works well for all meats but is probably best for meat that you are slicing like a flat-iron, skirt, or flank steak, tenderloin, racks of lamb or prime rib. What you do is take some herbs and garlic or shallots (I used more of the scapes) and chop them up on the cutting board you plan on slicing your meat on. Drizzle the board with some olive oil and maybe even some balsamic vinegar or citrus juice (I used some lemon leftover from the vinaigrette).  Crack some black pepper and some sea salt on the board as well.  Then when you take your meat off the grill, set it atop the herbs and oil on  the cutting board.  Let it rest for a while (5 min for steak, 10 for tenderloin) and then slice.  Drag each piece through the cutting board mixture, which now has been infused with the juice of the meat.  This adds a while other layer of flavor.  When you are done drain the remaining juice/herb mixture into a bowl and drizzle over the meat.  You’ll be impressed at how much flavor this technique yields.
 

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Recipe Idea For Early Season Vegetables & Mushrooms

I’ll confess that I am addicted to food magazines.  I currently receive Bon Appetit, Saveur, and Food and Wine.  I also had subscribed to Gourmet for years until its demise in 2009.   Every once in a while I’ll page through an issue and be amazed by how many recipes look so good that I just have to make them.  The June 2010 issue of Bon Appetit is one of those issues. 

One recipe in particular caught my eye.  It was a recipe for Grilled Asian Chicken, Bok Choy, Shiitake Mushrooms, and Radishes.  The idea was that you make this Mango Sesame dressing and you use it as a marinade and serving sauce for the dish.  You also can use it as a salad dressing later in the week or (my idea, not Bon Appetit’s) as a dipping sauce for vegetables.  

Here are links to the recipes

MANGO SESAME DRESSING

GRILLED ASIAN CHICKEN & VEGETABLES

ASIAN CHICKEN NOODLE SALAD WITH SUGAR SNAP PEAS

I had some zucchini in the fridge so I used that instead of the peppers.  The rest of  the stuff I gathered up at the Waukesha Farmers’ market.  A nice size bundle of Bok Choy set me back $1, same with the green onions I added to the recipe.  A bunch of radishes were only $2 (I think).  The most costly element were the Shitakes.  I had expected to go to the grocery store to procure them, or used the dehydrated ones in my pantry.  I was excited when I found a vendor that was selling fresh, Wisconsin grown Shitakes.  I grabbed the last carton of them for $5.  I also spotted the first sugar snap peas of the season, perfect for dipping into the extra sauce or making the salad suggested by Bon Appetit.

I should have snapped a picture because all of the grilled vegetables and chicken looked awesome piled atop a heap of Basmati rice.  It tasted even better than it looked.  If you like grilling and love Asian flavors combining sweet, salty, and a tad spicy (depending on how much crushed red pepper you add), I think you’ll find this is the perfect recipe for your early season farmers’ market purchases.

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Filed under Recipes, Waukesha Farmers' Market