Discovering scapes
Next visit to the farmers market, look for an item that resembles a garter snake crossed with a scallion.
They are called scapes, and they are the green shoots that grow out of garlic bulbs. Most growers chop them off in order to promote better growth of the bulbs. Recently, these unique veggies have become the darling of the gourmet set.
The long, spirally greens are showing up at a growing number of farmers markets and can be a fast and easy way to add tremendous flavor (and a healthy dose of greens) to your meal.
The easiest way to prepare them is to toss them with olive oil, kosher salt and black pepper, then put them on the grill for a few minutes, or until lightly browned and just tender.
They also can be sauteed with olive oil and garlic until wilted, then tossed with pasta and cooked chicken, or pureed into a thick soup, such as potato or squash.
However you use them, be prepared for a heavy hit of garlic. Garlic scapes have an in-your-face pungency.
School yourself on kitchen utensils
Don’t let the kids be the only ones heading back to school this year.
Check out this crop of new how-to books to help you fine tune your kitchen smarts.
— Too few people know how to properly use and care for their knives, arguably the most essential tool in any kitchen. Chad Ward aims to fix that with his exacting and exhaustive “An Edge in the Kitchen” (William Morrow, 2008).
Ward covers it all, from buying and using them to maintaining their edge. Casual cooks might find a 230-page book on knife use a bit dense, but those who appreciate the pleasure of a well-cared-for knife will enjoy the depth of coverage.
— If Ward’s book isn’t enough knife knowledge for you, just hold on until October when Sarah Jay’s “Knives Cooks Love” (Andrews McMeel Publishing, October 2008) is released.
Written in collaboration with Sur la Table, Jay covers much the same material as Ward, but casual readers will appreciate the smart, clean design and recipes for showing off your newly honed skills.
— Looking for a broader skill set? Check out “Williams-Sonoma Tools & Techniques” (Gold Street Press, 2008). Edited by kitchen tools guru Chuck Williams, the book covers all the essentials of a well-stocked kitchen and how to use them.
The first section does a tool-by-tool summary of what each appliance and gadget is used for. Later sections, all beautifully illustrated with color photos, demonstrate how to use them (complete with recipes).
Reader feedback is always welcome. Add your comments below or write to Gazette reporter Elysia Nest at nest@dailygazette.com
