Garlic Makes It Good

(Page 4 of 4)

August/September 2008
By PAT CROCKER 
Article Tools
Print
Comments
RSS
Bookmark and Share

Sautéed Garlic Scapes

RELATED CONTENT

Serves 6 to 8

Garlic scapes (flower stalks) are tender and delicious when harvested before they uncurl. Take care to trim off the bottoms of the stems and tips of the flower heads.

Haloumi is a Cypriot goat and/or sheep cheese that can be grilled or fried without melting. Its salty flavor complements this dish; if you have trouble finding haloumi, you can substitute another salty cheese, such as cheddar or aged chévre.

This recipe is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.

  • 2 tablespoons virgin olive oil
  • 2 tablespoons dark brown sugar
  • 8 ounces young garlic scapes, trimmed
  • 1½ cups coarsely chopped tomatoes
  • ¾ cup dry white wine
  • ¼ teaspoon freshly ground pepper or to taste
  • 1 teaspoon salt or to taste
  • 1 tablespoon chopped parsley
  • ¼ cup grilled haloumi cheese, diced finely
  1. Heat oil in a broad sauté pan; add sugar. Stir to caramelize sugar, about 2 to 3 minutes. Add scapes. Cover and sauté scapes over medium-high heat for no more than 3 minutes, occasionally shaking pan to prevent scorching.
  2. After 3 minutes, add tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5 to 6 minutes, or until scapes are tender but not soft. Season, then add parsley and haloumi. Allow to cool, then serve at room temperature.

—From the Mother Earth News article “Garlic Scapes” by William Woys Weaver; available at www.MotherEarthNews.com.  

— Pat Crocker loves the stinking rose (otherwise known as garlic), which she considers the king of all herbs "because it reigns supreme in the kitchen." A culinary herbalist, photographer, writer and lecturer, Pat is author of several award-winning books, including The Vegetarian Cook’s Bible (Robert Rose, 2007).

Page: << Previous 1 | 2 | 3 | 4 |
Bookmark and Share
RSS | Comments | E-mail | Print

Comments

Add Your Comment

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Herb Companion readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Herb Companion?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Pay Now & Save 50% off the Cover Price
First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to The Herb Companion-

Your guide to the many uses and even more pleasures of nature's most helpful plants!

The Herb Companion is the smart and easy complement to your own healthy, vibrant lifestyle! In every issue you'll find information on using herbs to:

  • Transform simple dishes into spectacular meals
  • Make gardens as useful as they are beautiful
  • Replace harsh chemicals with natural alternatives
  • Help find fulfillment, balance and good health
  • And much more!

Yes, send me a one-year subscription (6 issues) to The Herb Companion. I'll pay just $19.95.

Save Even More Money By Paying NOW!

Pay now with a credit card and take advantage of our Earth-friendly automatic renewal savings plan. You save an additional $5.00 and get 6 issues of The Herb Companion for only $14.95 (USA only).