Garlic Scapes are the spring garlic bulb, leaves and center "scape" before the garlic matures into a full bulb with separate cloves. The spring bulb has plenty of garlic flavor and can be used both fresh and cooked, Use spring garlic and garlic scapes in any way you might use garlic or leeks or scallions.
We prefer not to trim too much, cutting the stem at about an inch or two above the garlic leaves, as long as it's not too thick or woody. Then pull off the leaves and discard these, but keep the center tubular "scape."
We tend to either use in any stir fry recipe, soup, or salad, but recipes abound, with some favorites posted on this blog. More to try would be a garlic scape pesto, mayonnaise, bruschetta, fresh sauce for pasta or over potatoes, added to roasted meats and veggies, mixed into butter or cheese spreads, minced in dressings, or even made into pickles (!)
Submitted by Patti Andrews
Showing posts with label Leeks. Show all posts
Showing posts with label Leeks. Show all posts
Napa or Chinese Cabbage with Bacon and Leeks
This recipe for Savoy cabbage braised with bacon, white beans, and sage makes a wonderful supper with crusty bread. It’s also terrific served with roast duck or lamb. High-quality smoked ham or sausage can be substituted for the bacon.
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
Cock-a-Leekie Soup
(a traditional Scottish recipe)
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Frizzled Leeks
A chewy-crisp flavor enhancer for many salads and soups. Frizzled leeks will keep well for over a week if stored in a tightly covered container in the refrigerator.
4 leeks, 1-inch diameter (about 3/4 of pound)
1 Tbsp olive oil
Salt to taste
Clean the leeks thoroughly and slice them paper-thin, either in rounds of half rounds. Dry on paper towels, and set aside.
Preheat the oven to 400 degrees. Line a baking try with foil, and place a double thickness of paper towels on a dinner plate.
Heat the oil in a medium-sized skillet over medium-high heat for 30 seconds or so. Add the leeks to the hot oil, and sauté for 5 minutes, stirring frequently with a long-handled fork or with chopsticks.
Transfer the leeks to the foil-lined baking tray, and bake for 15 minutes, stirring them about every 5 minutes.
Transfer the leeks to the paper towel-lined plate, and spread them out in a single layer. Sprinkle lightly with salt, and let cool for about 15 minutes.
Store in a tightly covered container, and use as desired.
From Vegetable Heaven by Mollie Katzen
4 leeks, 1-inch diameter (about 3/4 of pound)
1 Tbsp olive oil
Salt to taste
Clean the leeks thoroughly and slice them paper-thin, either in rounds of half rounds. Dry on paper towels, and set aside.
Preheat the oven to 400 degrees. Line a baking try with foil, and place a double thickness of paper towels on a dinner plate.
Heat the oil in a medium-sized skillet over medium-high heat for 30 seconds or so. Add the leeks to the hot oil, and sauté for 5 minutes, stirring frequently with a long-handled fork or with chopsticks.
Transfer the leeks to the foil-lined baking tray, and bake for 15 minutes, stirring them about every 5 minutes.
Transfer the leeks to the paper towel-lined plate, and spread them out in a single layer. Sprinkle lightly with salt, and let cool for about 15 minutes.
Store in a tightly covered container, and use as desired.
From Vegetable Heaven by Mollie Katzen
Potato-Leek Soup
Equally delicious hot or cold, this thick, rich-tasting butter- and oil-free soup is very simple to make.
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)
Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.
Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
From The Enchanted Broccoli Forest by Mollie Katzen
Leek-Potato Gratin
1 garlic clove, halved
3 Tbsp unsalted butter, plus more for the dish
5 cups sliced leeks (white and green parts of 5-6 leeks)
Coarse salt and freshly ground black or white pepper
Freshly grated nutmeg
1 - 1 1/4 lbs. russet potatoes, peeled and sliced 1/16 inch thick
4 ounces Gorgonzola dolce (this is the sweeter type)
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp freshly grated Parmesan cheese
Heat the oven to 350 degrees. Place a sheet of heavy duty aluminum foil to go on the rack underneath the gratin. Rub a medium gratin dish or a 1 1/2 quart flameproof casserole with the garlic. Let the garlic juice dry and then butter the dish well.
Melt the butter in a large skillet over medium high heat. Add the leeks and season with salt and pepper. Cook, stirring often, until tender and rather dry 10-12 minutes. Grate in some nutmeg and taste for salt and pepper. Remove from the heat.
Layer one third of the potatoes in the gratin dish. Season with salt and pepper, spread with half of the leeks, and crumble half of the Gorgonzola over them. Repeat, and finish with the last third of the potatoes. Combine the milk and cream, pour into the dish, and bring to a simmer over medium low heat. Watch that this doesn't boil over and make a mess!
Dust the gratin with the Parmesan and bake for about 40 minutes, until well browned and bubbling. Stick a knife into the gratin to make sure the potatoes are tender. Let it sit for 10 minutes before serving.
From One Potato, Two Potato cookbook
3 Tbsp unsalted butter, plus more for the dish
5 cups sliced leeks (white and green parts of 5-6 leeks)
Coarse salt and freshly ground black or white pepper
Freshly grated nutmeg
1 - 1 1/4 lbs. russet potatoes, peeled and sliced 1/16 inch thick
4 ounces Gorgonzola dolce (this is the sweeter type)
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp freshly grated Parmesan cheese
Heat the oven to 350 degrees. Place a sheet of heavy duty aluminum foil to go on the rack underneath the gratin. Rub a medium gratin dish or a 1 1/2 quart flameproof casserole with the garlic. Let the garlic juice dry and then butter the dish well.
Melt the butter in a large skillet over medium high heat. Add the leeks and season with salt and pepper. Cook, stirring often, until tender and rather dry 10-12 minutes. Grate in some nutmeg and taste for salt and pepper. Remove from the heat.
Layer one third of the potatoes in the gratin dish. Season with salt and pepper, spread with half of the leeks, and crumble half of the Gorgonzola over them. Repeat, and finish with the last third of the potatoes. Combine the milk and cream, pour into the dish, and bring to a simmer over medium low heat. Watch that this doesn't boil over and make a mess!
Dust the gratin with the Parmesan and bake for about 40 minutes, until well browned and bubbling. Stick a knife into the gratin to make sure the potatoes are tender. Let it sit for 10 minutes before serving.
From One Potato, Two Potato cookbook
Cold Cucumber Soup
3 cucumbers, peeled
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
Sauteed Greens
3 Tbl oil
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
Braised Leeks and Carrots
Serves 4 as a side dish.
1 large leek
1 large carrot
2 Tablespoons butter
¾ cup chicken stock
Salt & Pepper
Fresh or dried Parsley
Preheat the oven to 325°.
Wash leeks and trim green tops. C ut leeks lengthways then into 3 inch pieces. Peel carrots and crossways and then lengthways into 3” pieces also.
Add carrots, leeks, chicken stock, and butter to oven proof casserole dish. Cover and bake 20 – 30 minutes (or microwave 10-12 minutes on high).
Season with parsley.
Adapted from Fanny Farmer Cookbook
1 large leek
1 large carrot
2 Tablespoons butter
¾ cup chicken stock
Salt & Pepper
Fresh or dried Parsley
Preheat the oven to 325°.
Wash leeks and trim green tops. C ut leeks lengthways then into 3 inch pieces. Peel carrots and crossways and then lengthways into 3” pieces also.
Add carrots, leeks, chicken stock, and butter to oven proof casserole dish. Cover and bake 20 – 30 minutes (or microwave 10-12 minutes on high).
Season with parsley.
Adapted from Fanny Farmer Cookbook
Creamy Potato Leeks Soup (Healthy)
Serves 4
3 Leeks, white part only
1 2/3 cups low-fat cottage cheese, whipped
6-8 celery stalks
1/8 tsp cayenne pepper
3 potatoes
1/8 tsp black pepper
1 cup vegetable broth chopped green onions or chives for garnish
3 cups nonfat milk, or 1½ cups evaporated skim milk and 1½ cups water
Slice vegetables in food processor or cut into thin slices by hand. Sauté vegetables over med. high heat in a nonstick Dutch oven or stainless steel, or enamel soup pot for 10 minutes. Stir occasionally to keep vegetables from sticking and burning. Add broth, cover and cook slowly for about 20 minutes or until vegetables are soft. Puree the vegetables, and then return to the pot. Just before serving add milk and return soup to a boil. Lower flame and stir in cottage cheese and seasonings until cheese melts. Do not boil at this point.
Serve with a garnish of chopped green onions.
Submitted by Cheryl Rowell from The Vegetarian Gourmet
3 Leeks, white part only
1 2/3 cups low-fat cottage cheese, whipped
6-8 celery stalks
1/8 tsp cayenne pepper
3 potatoes
1/8 tsp black pepper
1 cup vegetable broth chopped green onions or chives for garnish
3 cups nonfat milk, or 1½ cups evaporated skim milk and 1½ cups water
Slice vegetables in food processor or cut into thin slices by hand. Sauté vegetables over med. high heat in a nonstick Dutch oven or stainless steel, or enamel soup pot for 10 minutes. Stir occasionally to keep vegetables from sticking and burning. Add broth, cover and cook slowly for about 20 minutes or until vegetables are soft. Puree the vegetables, and then return to the pot. Just before serving add milk and return soup to a boil. Lower flame and stir in cottage cheese and seasonings until cheese melts. Do not boil at this point.
Serve with a garnish of chopped green onions.
Submitted by Cheryl Rowell from The Vegetarian Gourmet
Arugula and Parsley Soup
3 c flat-leafed Italian parsley
2-4 Tbl of butter (or ghee)
1 med.-sized potato, sliced
2-1/2 c sliced leeks
2 c sliced celery (or 1 c sliced celeriac)
1-1/2 qts Vegetable Stock (or as much water with veggie bouillon cubes)
3 c arugula
3/4 c light cream (or whipped dry nonfat milk)
salt and pepper to taste
Remove the stalks from the parsley, and chop them roughly.
Melt the butter in a large saucepan. Add the chopped parsley stalks, potato, leeks, and celery (or celeriac). Cover the pan, and cook over a low heat for about 10 min, stirring occasionally. Add the vegetable stock, bring to a boil, and simmer for 15 min. (at most).
Roughly chop a handful of parsley and arugula leaves, and set aside. Add the remaining leaves to the pan, bring to a boil and simmer for a minute or two. The leaves should remain bright green.
Liquidize the mixture (a hand Braun mixer can do this right in the pan), then pass through a strainer (or skip the straining), and return to the pan. Season to taste. Add the cream, and reheat gently (if needed). Check the seasoning.
Garnish each bowl with the reserved chopped leaves, and serve with croutons (or
crusty bread).
submitted by Patti Andrews; from New Vegetarian Food by Christine McFadden
2-4 Tbl of butter (or ghee)
1 med.-sized potato, sliced
2-1/2 c sliced leeks
2 c sliced celery (or 1 c sliced celeriac)
1-1/2 qts Vegetable Stock (or as much water with veggie bouillon cubes)
3 c arugula
3/4 c light cream (or whipped dry nonfat milk)
salt and pepper to taste
Remove the stalks from the parsley, and chop them roughly.
Melt the butter in a large saucepan. Add the chopped parsley stalks, potato, leeks, and celery (or celeriac). Cover the pan, and cook over a low heat for about 10 min, stirring occasionally. Add the vegetable stock, bring to a boil, and simmer for 15 min. (at most).
Roughly chop a handful of parsley and arugula leaves, and set aside. Add the remaining leaves to the pan, bring to a boil and simmer for a minute or two. The leaves should remain bright green.
Liquidize the mixture (a hand Braun mixer can do this right in the pan), then pass through a strainer (or skip the straining), and return to the pan. Season to taste. Add the cream, and reheat gently (if needed). Check the seasoning.
Garnish each bowl with the reserved chopped leaves, and serve with croutons (or
crusty bread).
submitted by Patti Andrews; from New Vegetarian Food by Christine McFadden
Winter Squash Baked with Leeks
Serves 4
Prep time 25 mins.; cooking time 20 mins.
1 lb. squash, peeled, de-seeded and cubed
4 Tbs. olive oil
1 lb. leeks, washed, trimmed and chopped roughly
sea salt and black pepper to taste
2 cloves garlic, chopped finely
8-12 fresh sage leaves
In a large saucepan toss the squash, leeks, garlic and olive oil over a medium heat for
5-6 minutes. Season to taste with salt and pepper.
Put the vegetables into a medium baking dish and add the sage leave. Cover with foil
and bake at 425oF for about 20 minutes, until the vegetables are tender.
Submitted by Cheryl Rowell from Linda McCartney On Tour
Prep time 25 mins.; cooking time 20 mins.
1 lb. squash, peeled, de-seeded and cubed
4 Tbs. olive oil
1 lb. leeks, washed, trimmed and chopped roughly
sea salt and black pepper to taste
2 cloves garlic, chopped finely
8-12 fresh sage leaves
In a large saucepan toss the squash, leeks, garlic and olive oil over a medium heat for
5-6 minutes. Season to taste with salt and pepper.
Put the vegetables into a medium baking dish and add the sage leave. Cover with foil
and bake at 425oF for about 20 minutes, until the vegetables are tender.
Submitted by Cheryl Rowell from Linda McCartney On Tour
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