18 July 2007

The Great (Garlic) Scape!

While purusing my local grocery store, I stumbled across something I have never seen before... garlic scape. So, like any adventurous young woman, I bought a few and came home and hit google.

So a quick search gave me some information. The garlic scape is cooked like green beans, or used like green onions, chopped up and sauteed or put in stir frys, and it the flowering part of the hardneck garlic variety.

From Mariquita's Farms, I discovered a recipe for chicken, capers and scape. I hope they don't mind that I am printing it below:

Chicken With Garlic Scapes & Capers

2 whole skinless boneless chicken breasts, halved
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1 Tbsp. drained capers

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.

So of course, we had to have it with my favorite of peas and potatoes. Oh yeah.

The garlic scapes were tougher than I expected, with a slight garlic taste, and a crunchy fresh taste. It was really delicious and I greatly enjoyed the flavour and the thrill of trying something new. I recommend the chicken dish, it's a quick week night dinner and the fresh taste was fantastic.

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