Sides/Entrees

Some of our favorite dishes have garlic as one of the main spices. Unfortunately, in regards to creating and sharing recipes, I tend to cook using the open refrigerator/cupboard method and rarely use an actual recipe or write anything down. This has lead to some awesome, never to be repeated recipes. So please find below some suggested dishes for you to experiment with and cook to suit your own palette. Let me know if you come up with anything new and exciting that you would like me to share.

Enjoy
Gigi Embree

Some uses for Nana’s Scape Flakes

  • Add to fish fry batter
  • Add to favorite potato soup
  • Add to baked potato with sour cream
  • Create a dip using sour cream or cream cheese
  • Add to salads
  • Add to batter when making homemade cheese straws or breads

 

Nana’s Scape Crisps 

scape crisps 2

Ingredients:
1 cup of shredded Asiago Cheese
1 Tbsp. Nana’s Scape Flakes
1/8 tsp. Susanville Garlic Powder
Preheat you oven to 350 degrees.
Gently mix the Asiago Cheese with Nana’s Scape Flakes and the Susanville Garlic Powder.

Drop by the Tablespoon full onto a sheet pan lined with parchment paper, using your fingertip spread the mixture thinly into a circle. (This makes for a very lacy crisp. Place them about an inch apart. This will make 6-7 large crisps. Use a teaspoon if you want smaller crisps. Bake for 6 to 8 minutes, till cheese is melted and lightly brown. You must keep an eye on these because they will easily burn. Cool on a wire rack on the parchment paper. These crisps do not even make it to the plate in my house. The recipe can easily double or tripled for extra crisps.

These can be made with Parmesan cheese and the blend of Parmesan/Regina cheeses. If you want a little more garlic bite, in lieu of adding the powder to the cheese/scape mixture you can gently sprinkle any of the assorted Gourmet Garlic powders directly on the uncooked crisps prior to baking. Try them broken apart on your Caesar Salad or dipped into mashed potatoes. (Courtesy of Nana Jackie)

Scapes – The ideal garlic scape is tender and not woody. Wash the scape and cut or break off the ends similar to prepping asparagus.  Scapes should be sautéed or grilled until they are tender and have a mild nutty/garlic flavor. Raw or undercooked scapes are typically too strong for most people’s palette but can make an interesting addition to a dish if that is the flavor you are looking to add.

Scape Pesto – In food processor, combine fresh washed garlic scapes and olive oil. Add parmesan cheese, salt and pepper to taste.

Scape Hummus – In food processor, combine washed and drained chick peas, olive oil, and a splash of lemon juice. Add fresh scapes/dried scape flakes and salt and pepper to taste. Sun dried tomatoes are also another yummy addition.

Grilled Scapes – We eat scapes almost every night when they are in season. Just marinate using your favorite marinade or toss with sea salt and olive oil and throw on the grill. They are great mixed with shrimp and tossed with a pasta or as a side with kabobs. You want to grill until they are tender and have a mild nutty/garlic flavor.

Scape Pizza – Homemade wheat crust, favorite homemade or store bought pizza sauce, ham, artichokes cut in bite size pieces, fresh scapes cut in quarter to half inch diagonals, parmesan cheese and mozzarella cheese. Cook until crust is done and cheese is melted.

Crockpot Garlic Chicken – Drizzle some olive oil in crockpot. Add prepped chicken. Mix melted butter and fresh diced or powdered gourmet garlic (I prefer Mother of Pearl). Add mixture between skin and meat over the breast of the chicken. Pour 1 to 2 cups of white cooking wine over chicken and into crock pot. Cook until chicken meets the appropriate temperature on the meat thermometer.

Crockpot Garlic and Marsala Venison Roast – Drizzle some olive oil in crockpot. Add venison roast, some marsala cooking wine, fresh or powdered gourmet garlic (I like Italian Easy Peel or Persian Star), fresh or dehydrated onion, some Italian seasoning, and cut carrots and potatoes on top. Cook until roast meets the appropriate temperature on the meat thermometer.