Comments on: The Great Scape (Garlic, That Is….)

By: kitchenmage

kitchenmage — Fri, 07 Jul 2006 03:44:00 +0000

Found this while looking for inspiration to go with my garlic scapes. I’ve got fresh snow peas and prawns on hand too, so I think this will have to be adapted for dinner. I’ll be sure to take a taste first too!

By: Shirley

Shirley — Mon, 12 Jun 2006 06:19:29 +0000

What honour Barbara! Thank you, and I must say that I would not have whipped up such a great dish with the scapes as you have. Those firm tofu looks wonderful and I bet they tasted swell too. When I first started cooking the scapes, I added minced garlic to the dish, duh! It never crossed my mind to use fermented black beans. Do you think they will make the dish too heavy tasting? I love the younger scapes with a tinge of sweetness to them. Thanks!

By: Barbara

Barbara — Fri, 09 Jun 2006 00:13:37 +0000

Yeah, I tend to slice on the bias, too, but that is my habit now, from Asian food prep.

A good blanch would take care of the sinew and fire, so fear not! If you catch a batch of them that are tougher and older, into the boiling water they go for a wee bath, and all will be well.

By: Christopher Gordon

Christopher Gordon — Thu, 08 Jun 2006 23:37:20 +0000

I also slice the curvilinear stems on the bias. The scapes worked great on a white pizza. However, thanks for the(shoulda been obvious tip!) to chew a couple before prep. In past years I’ve sautee’d scapes with ridiculously sinewy(and fiery) results.

By: Barbara

Barbara — Thu, 08 Jun 2006 23:22:54 +0000

Glad to be of service, Tanna.

Danielle–thanks for the recipe. Yeah–I think that some farmer might have read an Asian cookbook or had an Asian friend who said, “Hey, don’t throw those in the compost heap–they taste great!”

Farmers then had to educate consumers on them–not everyone is as willing as I am to buy something unfamiliar like that. But, boy–I am glad I did, and I hope more folks start buying them–they are great!

Woohoo, Christopher! Good for you–and the recipes sound fabulous! Let me know how you like the scapes.

Tricia–you trim the “whisker” off the blossom end–that is the long, whiplike tail. It is too fiberous to eat. Then, cut them into bite sized pieces. I cut them about the way you would green beans or asparagus for eating.