Sunday, June 23, 2013

Radish & Chive Butter

Radish slices and Chive Butter

Spring CSA deliveries are often full of sharp, peppery and green flavors.  And this year is no exception.  How to enjoy these strong flavors?
Smooth out the bright green oniony flavor with butter - and a bit of salt and vinegar to create a fuller flavor.  Think I'm crazy?  Well, the french have a tradition of butter and salt with their radishes.  And who doesn't love garlic butter?
Radishes & Chive Butter


chives & butter 
(approx 1:1 ratio) 
cider vinegar - splash
salt - to taste


cutting board
food processor or fork


Scrub the radishes clean, and rinse the chives.
Set up the food processor - or chop the chives very fine.

Combine the chives and butter until you have very green butter.  Add a pinch of salt and a splash of vinegar.  Taste for a slightly tart flavor, and just enough salt to make the flavors in the butter a little more savory - not necessarily salty.

Slice the radishes.  In half or quarters if small - or into slices if they are large slices like we got.

Eat 'em up.

Tuesday, June 11, 2013

Garlic Scape Pasta

Fried bread crumbs.  This is an item that screams all that we are told is bad.  Too much processed wheat, gluten, fat, fried, and yeah - they are better with salt.

Well, some days you just gotta eat what tastes good.  Especially when you make it your self (mostly), and The Garlic Scapes are here.  And they won't be here for long.

Make something that will make you remember why you love them. And don't worry about the bad.  It will only happen once (or twice) and, and a seasonal indulgence is what living is all about.  Enjoy!  And then let it go - the seasons roll on.

Garlic Scape and Bread Crumb Pasta

(Step 0: Don't leave fresh bread on the counter while making the kittehs stay inside on a nice day.)


6-10 garlic scapes
What are garlic scapes?
It is the stalk that grow up out of
hard neck garlic in the spring with a bud
on top that will eventually bloom in to
a flower that looks a bunch like a lily.
(well they are in the same family - alium - as lilies)
soft neck garlic is where we get the cloves.
They also come in not curly.
3 oz (fistfull) spaghetti/long noodles
sweet Italian sausage (or similar)
3 Tbs olive oil
2 handfuls bread crumbs (I used Panko)
salt & pepper
(red pepper flakes - optional)

(bread and nasturtium-shallot-garlic butter, optional)


large pot and lid
sauté pan
stirring spatula
cutting board
serving bowl
spaghetti spoon thingy


Set the large pot with water over high heat and bring the noodle water to a boil.

While waiting for the water to boil -
Cut up the scapes - I like to do it on the bias.  Slice the buds on top in half or quarters (depending on how big they are).
Cook the sausages (pan fry or grill - or just pull pre-cooked ones from your freezer), and slice them.


Cook the pasta noodles according to directions. (If they finish before you do the rest of the steps, drain the noodles, and add just enough oil to keep the noodles from sticking)

Heat a splash of oil some oil in a sauté pan over medium-high heat.  After 3 or so minutes (or a test bread crumb sizzles), add the bread crumbs and start to stir or toss vigorously.  When they look toasty, take them off the heat.  Then add salt and optional red pepper flakes to taste.  Dump them in a bowl, and set them aside.

Add another splash of oil, get the pan hot over medium-high heat, then add the garlic scapes and a pinch of salt.  Sizzle and stir them until the scapes soften and get a few brown edges.

Toss the cooked sausage slices at the end to heat them up, and maybe brown the edges a bit.

Stir together the noodles, the scapes and the bread crumbs.

Serve with amazing garlic bread, and sliced sausage.  Light, slightly acidy red wines goes great with this. (Chianti, Sangiovese, Montepulciano)