Garlic Scape Pesto
Scapes are the young curly shoots of garlic (also known as green garlic). They are cut from the top of the finest hardneck garlic plants to allow the bulb to continue to grow. If scapes are left on the plant, it slows the growth of the garlic bulb. Scapes are only available for several weeks in late spring. They are tender and have a milder flavor than garlic cloves. Scapes can be stir-fried, steamed, pickled, or chopped and used raw. We enjoy them in pesto.
- 1 lb chopped garlic scapes
- 1 cup olive oil
- 1 cups grated parmesan cheese
- 1/4 cup pine nuts or walnuts, lightly toasted
Place all ingredients in food processor. Cover and blend on medium speed about 1 minute. Scrape sides, blend another minute or until smooth. Toss with hot cooked pasta or use as you would any other pesto. Pesto can be frozen for later use.
Chicken with 40 cloves
Prep Time: 20 min. | Cook Time: 1 hour 35 minutes (All recipes.com)
- 3 Tbsp butter
- 1 Tbsp olive oil
- 1 whole chicken (4 - 41/2 pounds)
- 40 cloves of garlic peeled (3 heads)
- 1/4 cup water
- 2 Tbsp lemon juice
- 1 tsp. salt
- 1/2 tsp. thyme
- 1/4 tsp. ground black pepper
Preheat oven to 350 ° F.
Melt butter with olive oil in a large Dutch oven over medium high heat. Add chicken to the Dutch oven and brown on all sides, 5-10 minutes. Remove chicken to a cutting board.
Drain all but 2 tablespoons of liquid from the pan; stir garlic cloves into reserved liquid. Place chicken back into pan. Sprinkle with water, lemon juice, salt, thyme and black pepper. Cover tightly.
Bake chicken in preheated oven until juices run clear, about 90 minutes. Insert an instant read thermometer into the thickest part of the thigh. It should read 180°. Remove chicken from oven. Cover with foil and allow to rest 10 minutes before slicing.
Roasted Garlic Mashed Potatoes
Prep Time: 10 min. | Cook Time: 30 minutes (about.com)
- 10 cloves garlic
- olive oil
- 2 pounds potatoes, peeled and sliced into 1/2 inch pieces
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh oregano
- 1 Tablespoon minced chives
Preheat oven to 400°F. Place unpeeled garlic cloves in a piece of heavy-duty foil, sprinkle with a little olive oil, and seal into a packet. Roast for 25 to 30 minutes until soft. Let cool, then squeeze the garlic pulp into a small bowl.
While the garlic is roasting, place potatoes in a large pot, cover with salted water, and bring to a boil. Simmer until potatoes are tender, but not falling apart. drain thoroughly and return to the pot.
Add the garlic paste, sour cream, milk, salt, and pepper to the potatoes. mash until fairly smooth, then stir in oregano and chives. Serve .
Yield: 6 servings
Beef Brisket with 40 Cloves of Garlic
Prep Time: 20 min. | Cook Time: 3 hours (about.com)
- 2 tablespoons olive oil
- 1 (5-6 pound) beef brisket, rinsed and patted dry
- Kosher salt and freshly-ground pepper
- 40 large cloves garlic, peeled (3-4 heads)
- 1 large sweet onion, sliced and separated into rings
- 1/4 cup red wine or balsamic vinegar
- 2-3 cups beef or chicken broth
- 2 teaspoons dried oregano, crushed
- 1 teaspoon dried basil
Preheat oven to 325 degrees.
Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.
Heat a large Dutch oven or heavy, deep-sided, oven-proof skillet with a lid over medium-high heat. Add olive oil to coat the bottom. Sear both sides of brisket, beginning with fat-side down, until golden brown. Remove to a platter.
Add garlic cloves and sweet onion rings to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and sweet onions are limp.
Add red wine or balsamic vinegar and deglaze the pan, stirring for 1 minute while scraping up the browned bits from the bottom of the pan. Add beef or chicken broth, oregano, and basil. bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the Dutch oven or skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.
Bake for 1 hour at 325°F. Reduce heat to 300 and bake and additional 1-1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover to keep warm. Let rest for 10 minutes.
Remove half of garlic cloves and most of onions to a bowl. Skim off excess oil from the pan gravy and discard. Blend pan gravy and garlic until smooth. You can add a flour or cornstarch slurry to thicken gravy, if you wish. Return reserved whole garlic cloves and onions to the gravy.
Slice brisket diagonally across the grain. Serve with pan gravy.
Yield: 8-10 servings
Serve with rice.