I'll share my recipe, if you'll share yours, July 15, 2011

12 years ago

I bought some garlic scapes a couple of weeks ago, at the farmers market. I wasn't sure what to do with them, but the flavor is such a lovely, mild garlic flavor. I started chopping them into salads, chicken, potato, pasta, etc. This recipe is from Life's Ambrosia, a blog that I check out every now and then, and thought this sounds like a great way to use them.

Garlic Scape Pesto

Life's Ambrosia

Garlic Scape Pesto

I love finding ingredients that I am not familiar with. When I was at the farmer's market last weekend I came across a stand that was selling these curly things I had never seen before. I stopped to ask the farmer what they were and how to use them. He explained that they were garlic tops, or scapes and he'd seen them most often used in stir fry or simply sauteed. I bought a bunch and headed home. I wanted to do something a little bit more interesting then adding them to a stir fry so I took to twitter to ask what people used them for. Someone suggested that I use them to make a pesto and I thought what a great idea! Now, I will say that it is a little different then regular pesto. It's a bit chunkier but the flavor is amazing. I enjoyed this served over pasta and stirred into cream cheese as a cracker topping. Give it a try.

Makes about 1 cup

You will need:

2 cups chopped garlic scapes

1/2 cup grated Parmesan cheese

1 teaspoon kosher salt

2 tablespoons lemon juice

1/2 cup olive oil

In a food processor combine the garlic scapes, cheese, kosher salt and lemon juice. Turn the food processor on.

With the food processor on, slowly drizzle in the olive oil. Process one minute. Serve.

Store in the refrigerator covered with plastic wrap. Use within a couple of days.

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Comments (3)

Jasdip
12 years ago
I made pork-tenderloin medallions with a dijon sauce last nite for dinner. Delicious. Here is the recipe.

Pork Tenderloin with Dijon Cream

1 lb pork tenderloin, cut into 2" slices
flour seasoned with salt and pepper
2 tbsp butter, divided
2 tsp canola or olive oil
2 green onions, thinly sliced--white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp Dijon mustard

Preheat oven to low, about 170 degrees, to keep meat warm.

Lightly pound medallions to 1" thick. Melt 1 tbsp butter and 2 tsp oil over medium-high heat.

Dredge pork in seasoned flour. Add slices all at once to pan and brown 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. The pork will finish cooking in the oven if it's a little underdone.

Add the remaining 1 tbsp butter to pan. Add white parts of onion; saute 1 minute. Add vermouth, simmer until syrupy and reduced to about 3 tbsp. Add cream, simmer 2-3 minutes until thickened. If sauce ends up too thick, add a little water or milk.

Stir in Dijon and add salt and pepper to taste. Top with green onions.
Marilyn Sue McClintock
12 years ago
Quick Orange Dessert

1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. orange zest
3/4 c. sugar
1 egg, beaten
2 Tbsp. shortening
1/2 c. milk

1 c. sugar or 3/4 cup if oranges are sweet
2 Tbsp. flour
1/4 tsp. salt
1 cup orange juice
3/4 cup water

Mix first 8 ingredients. When batter is smooth, pour into well greased, large square pan, 2 1/2 inches deep. Sprinkle over the top, orange syrup, made of the remaining 5 ingredients.

Bake 30 minutes in moderate oven. Batter will come to the top, leaving orange syrup on bottom of pan.

Cut in squares and place upside down in dishes, dipping syrup over squares. Serve either hot or cold.

This is from a 1953 cook book "The Best Cooking in Elwood" Kings Daughters Class The E. Main St. Christian Church Elwood, Ind.

Sue
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I'll share my recipe, if you'll share yours, July 15, 2011

Comments (3)

Jasdip

Marilyn Sue McClintock

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patti43

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