Corn Risotto with Fresh Garlic & Leeks

1 Cup uncooked Risotto

Fresh corn cut from one medium ear (or about 1 cup)

4 - 6 Cups chicken, seafood, or vegetable broth

1/2 Cup very thinly sliced leeks (from the white part of the stalk)

1/2 Cup sliced mushrooms, measured then finely diced

1/4 Cup very thinly sliced fresh garlic (from the bulb, not stalk)

1/4 Cup shredded Parmesan cheese

2 Tbl olive oil

1&1/2 Tbl tomato paste

1&1/2 Tbl finely chopped fresh oregano

Salt & pepper to taste

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Put the broth in a medium pot and heat until boiling.  Reduce heat to maintain a simmer. 

Meanwhile, heat the olive oil on medium heat in a large saucepan or pot.  

Add the leeks and fresh garlic, and saute 3 - 5 minutes or until they are completely wilted. 

Add diced mushrooms, and saute two minutes more.  Finally, add the Risotto, tossing to coat,

and saute a final two minutes.  Stir in one cup of hot broth, continue cooking and stirring until liquid is absorbed. 

Do this again for the next 2 cups of broth.  Add remaining ingredients, EXCEPT for the Parmesan cheese,

being careful not to oversalt, especially if you are using an already salted broth.  Continue to add the hot broth,

one cup at a time, cooking until the risotto is soft.  You may not need all 6 cups, and if not, that's ok. 

Add Parmesan cheese and stir until melted.  Garnish with a little more fresh oregano.

Enjoy!

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Garlic Scapes and Cheese Tart

 

One Sheet Puff Pastry, Thawed and rolled into a 12" x 12" square

4 ozs Garlic Scapes, cut into 1/2" pieces (do not us the blossom or beak, save this for later)

8 ozs sliced fresh mushrooms

Extra Virgin Olive Oil

1 Tbl Balsamic Vinegar

1 Tbl Dijon Mustard

1 Tbl Honey or Agave syrup

Sea Salt & fresh ground pepper to taste

4 ozs Shredded Havarti Cheese

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Place the Puff Pastry sheet on a baking tray or in a baking dish and pick with a fork all over to prevent puffing. 

at 350 degrees about 10 minutes. 

When removed from oven, gently push down any large puffed-up areas, but not the edges. 

Meanwhile, saute the Scapes  in the olive oil, until they are just softened, about 5 minutes. 

Add mushrooms and cook about 5 minutes more. 

Add vinegar, mustard, honey, salt, and pepper, lightly tossing just to coat.

Spread mixture on top of baked puff pastry sheet, and cover with Havarti Cheese. 

Return to the oven and bake for 5 minutes or until the cheese has melted. 

Serve warm or at room temperature.

Enjoy!

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Roasted Garlic Scapes

 

 

Prepare the scapes by cutting the "Spathe Beak"  from the top of the seed head

 Cut the Scapes into desired lengths, or leave whole

Toss Scapes with olive oil & sea salt

Spread in a single layer on a large baking pan or tray

Bake at 375 degrees for about 10 minutes, checking frequently.  They will roast quickly!

The Scapes are ready when they are wilted and beginning to show signs of browning.

Enjoy!

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Garlic Scapes Hummus

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2 Cups Whole Chick Peas

2 TBL Tahini

1 oz Sundried Tomato in Olive Oil,drained

1 oz roasted Garlic Scapes

1/4  C Extra Virgin Olive Oil

3 TBL fresh lemon juice

1 tp salt

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Combine all in a food processor and process until smooth.  Enjoy!

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Grilled Garlic Scapes

 

Delicious as a side dish or as an addition to  grilled salads, vegetable pizza, flatbread, or focaccia.

Use as a substiute for scallions or leeks and exerience a unique flavor sensation!

 

Garlic Scapes, cut into 4" pieces

Extra Virgin Olive Oil

Sea salt & fresh ground pepper to taste

 

Toss Garlic Scapes with the olive oil, salt, and pepper.  Place on a clean, hot grill for about

five minutes, turning once during cooking.  After removing from the grill, sprinkle with a

Balsamic vinegar or berry viniagrette for an added twist.

 

Enjoy!

 

Garlic Scapes Pesto

 

An easy, fragrant pesto that can be spread on bread or crackers, and used as a substitute for garlic,

onions, or scallions in many sauces.  Add to sandwiches, pasta, lamb, and fish dishes for a delicious twist!

 

2 C Garlic Scapes, cut into small pieces

1 C grated Parmesan or Parmigiano-Reggiano cheese

1 Cup Extra Virgin Olive Oil

2-3 Tbl White Balsamic Vinegar or lemon juice

Salt & pepper to taste

3/4 C Raw Pistachios (optional)

 

Place all ingredients together in food processor and blend until smooth. 

 

Enjoy!

 

 

Roasted Whole Garlic

The most simple and delicious way to enjoy your fresh garlic.  The roasting process makes the garlic creamy, mild, and easier to digest. 

 

1.  Leaving your garlic  bulb whole, peel just the outer papery layers leaving the skin on the cloves

2.  With a sharp knife, cut about 1/2 inch  from the top of the bulb, all the way across. 

All the cloves should be exposed.

3.  Place the bulbs in a baking pan or dish and rub each with a small  amount of olive oil,

making sure you have covered all areas.

4.  Cover with foil and bake at 400 degrees for about 30 - 35 minutes or until the cloves feel soft when touched.

5.  After cooling for a few minutes, you will be able to squeeze the cooked clove out of their skin,

or pull it out with a cocktail fork.  

 

Delicious spread over french bread slices, potatoes, or pasta!

 

 

Charcoal Baba Ghanoush

Contributed by Christopher Neiman

 

8 garlic cloves, peeled and slivered

4 medium eggplants, pierced all over

3 small onions, skin on

1/4 cup pine nuts

2 tbsp olive oil

3 tbsp fresh parsley, chopped 

2 tsp ground cumin 

2 tsp lemon juice

Salt and pepper

 

1.  Light a hardwood charcoal fire. When fully ignited, spread into an even bed of coals.

 

2.  Press garlic slivers into the pierced eggplants. Place the eggplants and the onions directly on the coals.

Cook for 15-20 minutes, turning occasionally.  

 

3.  In a medium cast iron skillet toast the pine nuts over medium high heat, stirring frequently for 5 minutes

or until golden brown and fragrant. 

 

4.  Peel and roughly chop the onions. Slice open the eggplants and scoop the flesh into a food processor.

 

5.  Add chopped onion and toasted pine nuts to the eggplant. Process until smooth.  

 

6.  Back in the skillet cook the parsley, cumin, and 1 tbsp olive oil over medium high heat for 2-3 minutes

or until fragrant.   Add the processed eggplant and cook  to your desired thickness, usually 5-8 minutes.   

 

7.  Stir in lemon juice. Salt and pepper to taste. Drizzle with remaining olive oil. 

 

Serves 6 with toasted bread.