Friday, June 11, 2010

Garlic Scape Oil

 With a couple of bunches of garlic scapes from the CSA, some grape seed oil, & a food processor I made a small jar of bright green garlic scape oil.  It was quick and simple.  I think this will work nicely as a finishing oil, in salad dressings, and in marinades.  It will top grilled veggies & meat, hummus, and other foods to add color & flavor.

3rd Lancaster Farm Fresh CSA Share
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If you aren't familiar with garlic scapes, it is the top part of the garlic plant harvested before it flowers.  They kind of look like scallions, but tastes like garlic.  They are the long green tendrils in this picture.  They can be used raw, sauteed, grilled, any way you want.

To make the garlic scape oil:

2 bunches of garlic scapes
1 tsp cream of tartar (this gives the green color a little 'kick')
1 tbsp kosher salt
1-1 1/2 cup grape seed oil (I use this because it is nearly tasteless & light allowing the flavor of the scapes to shine)
s&p to taste

Cut the garlic scapes into 2-3 inch pieces.  Add the cream of tartar & salt to boiling water and then drop in the scapes.  Remove them from the boiling water in 1 minute and drop into ice water to stop cooking.  Drain the scapes and pat dry with a paper towel. Place scapes into a food processor or blender with about 1/2 cup of oil.  Turn on food processor and let it run till the scapes are broken up and nearly pulverized.  Add more oil to get the consistency & taste you are happy with.  Add salt & pepper to taste.  I am keeping it in the fridge in an air tight jar.

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