ZENGO NEW YORK

Zengo is located at 622 Third Avenue at 40th Street in Manhattan. Click on link for website: Zengo 

The last time I set foot in that locale was the summer of 2007 when Jeffrey Chodorow's Wild Salmon occupied that venue.  Don't know how many times it's changed since then, but it's different now.  Zengo had a contemporary and vibrant crowd of patrons enjoying the various lunch offerings of small plates, entrees, bento boxes, sandwiches and salads.   And for a Friday afternoon the weekend before the 4th of July, that's a positive.

Zengo offers an eclectic cuisine which combines Latin and Asian styles and flavors. Chef-owner Richard Sandoval, whose accolades include Bon Appétit Restaurateur of the Year and Mexico's Toque d'Oro, puts together regional ingredients into beautifully balanced dishes that are designed for sharing.  We enjoyed almost the entire menu's Small Plates offerings and three of the Large Plates entrees at lunch yesterday.  And let's not forget the beverage menu which features innovative, hand-muddled cocktails as well as Latin wines, Japanese sakes and more than 400 Tequilas.  Our server was, according to the GM, the best in the restaurant.  And he was.

We enjoyed two of the restaurant's famed cocktails, recommended by our server and the GM.  First, was a Zengo Margarita made with Avion Silver Tequila, blood orange, serrano chiles, cilantro and citrus juice.

Zengo Margarita

Next, was a Tamarind-Togarashi Margarita, made with Agavales Blanco Tequila, tamarind, citrus, and togarashi salt that rimmed the glass.  No straw, please.

Tamarind-Togarashi Margarita

After ten dishes of food and several cocktails, we didn't have any room to sample the desserts.  Maybe next time.

First, our server offered us a mahi-mahi ceviche as an amuse.  I always enjoy muse's served on a ceramic spoon. Typically, they are one full bite of flavor.  And this was.  Also, the first time I've ever had a mahi-mahi ceviche.  And it was very good. 

Amuse

A little bit spicy, but worked on the pallet.  Later, we also had the full version of the dish which is Mahi-Mahi Ceviche served with fermented pepper, citrus, Napa cabbage, cucumber, cilantro and red onion, garnished with shaved nori.

Mahi-Mahi Ceviche

Next up was Edamame, Salted.  Not much to describe here.   It's edamame sprinkled with sea salt.  Although the restaurant does offer a dish of edamame with XO style sauce and lime.  Next time, I'll try that one.

Edamame, Salted

The Thai Chicken Empanadas were another winner.  The chicken is combined with poblano chilies, oaxaca cheese and served with a mango-curry salsa.

Thai Chicken Empanadas

Achiote-Hoisin Pork Arepas were served with corn masa along with avocado and crema fresca.  I didn't taste this dish, but my dining companion enjoyed all of them.

Achiote-Hoisin Pork Arepas

The Charred Tuna Wonton Tacos were also very good. They were served atop sushi rice with a mango salsa, guacamole and pasilla.

Charred Tuna Wonton Tacos

The Duck Confit-Daikon Tacos was my favorite dish, by far.  Sliced daikon were the "tacos".  Curried apples were a condiment, and the orange-coriander sauce just completed the dish. 

Duck Confit-Daikon Tacos

And who couldn't resist a Mango and Eel Roll?  The roll was made with eel and mango, of course, also served with tempura shrimp, cucumber, avocado, sweet aji panca and red tobiko.

Mango and Eel Roll

I asked the GM for a taste of Zengo's Thai Coconut Chicken Soup.  I just wanted a taste.  Not a bowl or a cup.  Asked him for about 2 ounces of the soup just "in a shot glass".  And that's what I got.  The soup is served in an aji-coconut broth with pulled chicken, edamame, carrot, cilantro and fresh lime.  Nice flavor combination.  And since it was almost 100 degrees outside, just the right amount of soup to taste or test taste.

And now the Large Plates, or Entrees.  We tried three.

Lemongrass Arroz Con Pollo.  This has been on my mind since I first looked at Zengo's menu.  And I knew it would be a winner.  The dish was made with charbroiled boneless chicken served with coconut rice, nuoc mam sofrito, garlic chips and a mango salsa.  And, as I expected, it certainly was one to order.

Lemongrass Arroz Con Pollo

And, the Chipotle-Miso Glazed Black Cod.   Another winner.  Can't ever go wrong at a restaurant that serves any fish-- cod or bass --that is miso glazed.  This was served with a daikon radish and a lemon-togarashi aioli.  Awesome.

Chipotle-Miso Glazed Black Cod

Finally, there was salmon.  Maybe it's the locale, or whatever, but the salmon was-- well-- it must be the location.  The last Large Plate was the Sweet Ginger Salmon that was served with piloncillo, quinoa salad, sofrito and escabeche.  The salmon was prepared perfectly, but... 

Sweet Ginger Salmon

CARIBBEAN/SUMMER COCKTAILS



Ruby Red Vodka with Key Lime

As I was perusing my files, I came across some "Caribbean Cocktail" recipes that I put together for a restaurant in the Caribbean.  Since the Bar and Restaurant Show at the Jacob Javits Convention Center in New York City has been taking place for the past two days, I thought it was perfect timing to share them.  Also, all of the recipes are very appropriate for the summer.   One of my favorites is made with Absolut Ruby Red vodka and a twist of key lime (photo above). 

I am a certified bartender/mixologist and volunteer at events at my local VFW.  However, the Caribbean restaurant had requested cocktails made with "egg whites".  Egg Whites?  Okay.  So, I perused the New York Bartender's Guide Essential book  http://www.amazon.com/York-Bartenders-Guide-Essential-Connoisseur/dp/1579120059/ref=sr_1_2?s=books&ie=UTF8&qid=1340820126&sr=1-2&keywords=new+york+bartenders+guide 

Not ALL of the cocktails listed contain egg whites.  But, the names are very Caribbean.  Very Caribbean.  My own comments are in parenthesis and italics. 

Acapulco
4 parts light rum (2 oz)
1 part Contreau or triple sec (½ oz)
1 part fresh lime juice (1/2 oz)
Bar sugar (1 tsp or ½ oz)
1 egg white
1 sprig fresh mint
Combine rum, Contreau, lime juice, sugar and egg white into cocktail shaker ½ filled with ice.  Shake well. Strain into glass almost filled with ice.  Garnish with mint.

Aruba
4 parts gin
1 part white Curacao
2 parts fresh lemon juice
½ egg white
Orgeat (almond) syrup (1 tsp)
Combine all with ice in cocktail shaker.   Shake well. Strain into chilled cocktail glasses.

Bird of Paradise

4 parts gin
2 parts fresh lemon juice
Bar sugar (1 tsp)
Grenadine (1 tsp)
1 egg white
Sparkling water
Combine all except sparkling water in a cocktail shaker with ice.  Shake vigorously.  Strain over iced cubes into chilled highball glass.  Fill with sparkling water and stir gently.

Clam Voyage

3 parts light rum
2 parts Strega
Passion fruit syrup
Fresh lemon juice
½ egg white
Combine all in blender with ice.  Blend at low speed until smooth and pour into chilled champagne flute.

Diamond Head

4 parts gin
1 part apricot brandy
2 parts lemon juice
Fine sugar (1/2 tsp)
½ egg white
Combine all in cocktail shaker with ice.  Shake and strain into chilled cocktail glass.

Devil’s Tail (or….AKA Devil’s Island)

4 parts light rum
2 parts vodka
Apricot brandy (2 tsp)
1 part lime juice (1/2 oz.)
Grenadine (2 tsp.)
Lime twist
Combine all (except twist) in a blender with ice and blend on low until smooth.  Pour into chilled champagne flute and garnish with lime twist.

Pirate’s Julep (for all the “Pirates” on the Islands)

6 parts gold rum
White Curacao
Orgeat (almond) syrup – 1 tsp.
3-5 dashes Peychaud’s bitters
10 mint leaves
Fresh mint sprig
Muddle mint leaves in chilled highball glass with Orgeat syrup.  Add bitters, fill glass with crushed ice and pour in rum.  Stir until glass frosts.  Float Curacao on top and garnish with mint.

Virgin Island

6 parts pineapple juice
2 parts coconut cream
2 parts lime juice
Orgeat syrup (1/2 tsp)
Pineapple Spear
Combine all (sans pineapple spear) in blender with ice.  Blend until slushy and pour into chilled highball glass.  Garnish with spear.

Barbie’s Special Cocktail  (for the twenty-something crowd wearing push-up bras and 7” stilettos  – Barbie did turn 50 a few years ago…hopefully the 50-something crowd will not be wearing push-up bras and 7” stilettos)

4 parts apricot brandy
2 parts half and half
2 parts Gin
Combine all with ice in shaker.  Shake well.  Strain into chilled cocktail glass.

CoCo Chanel (no need to explain this one...unless you're under 40)
3 parts gin
3 parts coffee liqueur
3 parts half and half
Combine all with ice in shaker.  Shake will and strain into chilled cocktail glass.  Garnish with round tiny white candies that “resemble” pearls.

Pink Pussycat (not the place on Greenwich Street in NYC)

4 parts gin
Pineapple juice
Dash Grenadine
Pineapple spear
Pour gin into chilled highball glass over ice cubes.  Fill with pineapple juice and add a dash of grenadine.  Stir and garnish with pineapple.

Bachelor’s Bait (more of a “Bachelorette’s Bait”)

4 parts gin
3 dashes orange bitters
Grenadine (3/4 tsp.)
1 egg white
Combine all in cocktail shaker with ice.  Shake well and strain into chilled cocktail glass.

GRILLED QUAIL MARINATED IN ASIAN SPICES

Grilled Marinated Quail

Marinated quail in Asian Spices was part of the famous black plate that was offered at Vong Restaurant in New York.  It was served on a salad of shredded red cabbage and watercress and topped with fried leeks.   I've made the dish many times using frozen boneless quail.   However, recently, I visited a butcher where they were selling fresh whole quail.  I couldn't resist.   

Fresh Whole Quail

Since Vong closed several years ago and this was one of my favorite dishes, I revisited the recipe.  This time I made the quail on a grill-pan using a grill press. This recipe is adapted from the cookbook, Jean-Georges, Cooking at Home with a Four Star Chef.     

1/2 cup low-sodium soy sauce

1/4 cup water
1/4 cup minced shallots
1 Tablespoon rice vinegar
1 Tablespoon five-spice powder
1 Tablespoon palm sugar (or brown sugar)
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1/8 teaspoon coarse pepper
2 Quail, whole*
Canola or grape seed oil

Combine the soy sauce with the water, shallots, rice vinegar, five-spice powder, brown sugar, ginger, garlic and peppercorns. Simmer over moderately high heat for about 5 minutes, stirring occasionally.  Cool to room temperature.  Strain the marinade into a bowl.  Add the quail.  Cover the bowl with plastic wrap and refrigerate overnight. Bring to room temperature before proceeding.

Marinated Quail

Remove the quail from the marinade and pat dry.  Cut each down it's backbone to make one large flat piece.

Quail Under Press

Grilled Quail

Heat the oil in a grill pan. Add the quail, skin-side down.  Place a weight on top of the quail and cook over high heat until the skin is browned and the meat is rare, about 4-5 minutes.  Turn quail over and brown the other side for another 2 minutes or until quail are cooked through.  Serve hot, with a salad.

On a Salad

*If fresh whole quail are not available, then frozen semi-boneless quail are fine.  Of course, completely thaw quail before marinating.

LOBSTER STOCK

Steamed Lobsters at Lobster Place

Recently, we visited Lobster Place in Chelsea Market and bought some fully-cooked lobsters which we brought home to eat. http://www.lobsterplace.com/ 

In my opinion, Lobster Place has the best lobsters outside of New England.  With a name like that, one would think so.  I haven't had lobster since last fall and several days preceding my visit to the Market, I had a number of conversations with my friends about lobster. One told me about a phenomenal lobster and clam bake on the beach in Rhode Island.  That did it.  I needed to get some lobster.  And what better place to go other than Lobster Place?  



However, Lobster Place has too many beautiful proteins that I can't resist, but I'll keep my focus on lobster (stock) for now.

After enjoying the richness of the lobster meat, I saved the leftover bodies to use for a lobster stock. 

Lobster Bodies in the Pan

I always make my own stocks and broths from scratch and using lobster bodies is no different then using the carcass from a roasted chicken to make a chicken stock.  This was a perfect time to explore and create, so I did a little research and put together a recipe for a lobster stock.  I added and omitted ingredients and made a stock that resulted in one with a full lobster flavor and a hint of sweetness yet a little tartness, too.  The aroma and taste made me feel like I was still at Lobster Place.  I know.  Some people don't like the smell of food--let alone seafood--permeating their kitchen.  I do. 

Add Seaweed Before Simmering

The stock could be used for risotto, for fish sauces or as a broth for soup.  Also, I would think, that it could be an excellent choice to use when steaming live lobsters.  Haven't done that (yet) but will give it a try.  Since this made four quarts of stock, I certainly will have enough to experiment with. 

Bodies and shells from two 2-pound lobsters

4 Tablespoons olive oil

2 cups onions, chopped

3 cups celery, chopped

3 cups carrots, chopped

1/2 leek, chopped

1 6 oz. can tomato paste

4 garlic cloves, crushed

1 fennel bulb, chopped

6 sprigs of fresh parsley

4 bay leaves

1/2 cup dry sherry

1 cup of fresh seaweed*

Kosher salt, to taste

5 quarts of water

Break the lobster shells into pieces.  Open the bodies and remove the gray gills. Remove the sand sac from between the eyes. Crush the bodies.

Heat olive oil in stockpot.  Sauté the onions, celery, carrots and leek over medium-high heat for 3-4 minutes.  Add the tomato paste and cook for about 1-2 minutes. Add the lobster shells and crushed bodies and cook for another 2-3 minutes. Then add the garlic and fennel. Mix well and cook for another 2-3 minutes. Add the parsley, bay leaves, and then the dry sherry. Mix well and cook until the alcohol burns off, about 3-4 minutes. Add about 5 quarts of water to cover all ingredients by2-3 inches.  Finally, add the seaweed and bring to a boil.  Turn down heat and simmer gently for two hours.  Taste and add salt as desired.   Let stock cool and then remove the lobster shells/bodies and produce components.  Then strain the liquid through a chinoise or a china cap lined with cheesecloth or a coffee filter.

Pour stock into quart-sized containers. Label and date.  The stock should keep for up to one week in the fridge or 6 months in the freezer.

*Available from the fish market

ROASTED GOLD AND RED BEETS WITH TRI-COLORED PEPPERS, GOAT CHEESE AND A GARLIC SCAPES DRESSING

Roasted Beets and Tri-Colored Peppers with Goat Cheese and Scapes Vinaigrette

The title of this recipe actually scared me, but it is mine.   I came up with this dish to use all of the beautiful ingredients from the market that were sitting in my fridge.  I had to use the golden and red beets, the tri-colored peppers and the rest of the garlic scapes.  Although goat cheese is available anywhere and anytime, that part was an after-thought, but a good one.  "Another Meatless Monday"...just hum the song....or sing it.

3 golden beets
1 red beet
3 peppers -- red, yellow, orange
1/2 cup extra virgin olive oil
1/4 cup sherry wine vinegar
2 garlic scapes, finely chopped
salt and pepper, to taste
2 oz. goat cheese, crumbled

The Beets:
Preheat oven to 400 degrees.  Wash the beets well.  Dry them and chop off the tops.   Rub the beets with olive oil.  Wrap them in aluminum foil.  Place the foiled beets on a baking sheet and roast for about an hour.  Remove from oven when beets are soft.  You can tell when the beets are soft enough by inserting a fork or knife or a fork and thinking it's a knife.  That's another story. Remove skins and cut beets into 1 inch pieces.



The Peppers:
Oven should be about 375 degrees.  Wash the peppers.  Dry them and drench them in olive oil, too.  Also roast in oven (uncovered) for 20 minutes, then turn, and turn again until cooked. About an hour total time.  After peppers are done, let them rest in oven.  When cool enough to handle, remove skins and seeds.  Shred into strips.


The Vinaigrette:
1/4  cup sherry wine vinegar
1/4 cup extra-virgin olive oil
2 garlic scapes, finely chopped, about 1/2 cup
Salt and pepper, to taste
In a medium bowl, whisk together the vinegar and olive oil. Add the garlic scapes and salt and pepper. Set aside and allow the flavors to blend.
The Finale:
Combine the beets and peppers. 

Roasted Beets and Peppers

Toss with the vinaigrette.  Sprinkle with the goat cheese.  Can't have a better Meatless Monday Meal than this!

BLACK PEPPER TOFU

Black Pepper Tofu

This is another favorite dish of mine that I adapted from Yotam Ottolenghi's book, "Plenty". The dish is perfect for a Meatless Monday after a Seafood Sunday. 

Tofu dusted in Arrowroot

1 1/2 # firm tofu

1/4 cup grape seed or canola oil
1/4 cup of arrowroot to "dust" the tofu
1/4 cup butter
1/2 cup chopped shallots
2 Thai chilies, thinly sliced, seeds removed
1/4 cup minced garlic
1/3 cup minced ginger
3 Tablespoons kecap manis (sweet soy sauce)
3 Tablespoons light soy sauce
2 Tablespoons palm sugar
5 Tablespoons coarsely crushed black peppercorns
2 cups scallions cut into 1" pieces.

Heat oil in pan. Cut the tofu into large cubes, about 1 x 1 inch.   Toss them in arrowroot. 

Add to the heated oil.  "Fry" tofu until they have a thin crust.  After tofu cubes are cooked, remove them and transfer to paper towels to drain.

Remove the oil and any sediment from the pan.   Add butter and melt.  Add shallots, chilies, garlic and ginger.  Sauté on low heat for about 15 minutes, stirring occasionally, until ingredients are soft.  Add kecap manis and soy sauce, palm sugar and stir.  Add crushed black pepper.   Then, add the tofu to warm it up.  Finally, add the chopped scallions.

TUSCAN POT ROAST IN A SLOW COOKER

Finished Pot Roast

My close friends are probably in shock to see that I am posting a recipe for a beef dish.  They all know that my proteins are limited to fish and fowl.  And, unfortunately, sometimes foul fish.  I know. Bad joke. But I like it and it still works.  Anyway, getting back to the original pot roast thing.  My SO bought a bottom round pot roast the other day.  I asked him, "Who is making that?"  He claimed he would.  I don't think so and figured this was a perfect opportunity to use my slow cooker, or crock pot, again.  Also it was another opportunity to post some more non-National Geographic photos. 

Now I could pull any fish or fowl recipe out of a hat--or my head--or a hat on my head.  I know another bad joke. However, I needed to peruse the Internet for this one.   I found a recipe for a Tuscan Pot Roast slowly cooked in the crock pot which I adapted using the ingredients we had on hand.  It was not difficult at all.  Actually, "cooking" meat is much easier (and much, much less expensive) than cooking fish. 

First, I browned the pot roast, then placed it in the crock pot and left it alone for 10 hours.  Wow.  Easy cooking.  

Browned Pot Roast  -- Looks good for a fish person

Very Easy. When done, I was told that the meat was spectacular and it lasted for three days.  What a bargain for $7.52 cents.  While all of this was going on, I enjoyed my toasted pumpkin seeds and watercress salads. Until the weekend when Oysters, Clams, Shrimps and Lobster were on my plate.

1/3 cup olive oil

2 1/2 pound bottom round pot roast
1 cup onions, quartered
1 cup celery, thinly sliced
1 1/2 cups carrots, thinly sliced
2 1/2 cups porcini mushrooms, quartered
1/3 cup minced garlic
1 6-oz can tomato paste
1 cup port (or red wine)
1 28-oz can whole plum tomatoes with liquid
Salt and pepper, to taste

Heat oil in skillet over high heat and brown the roast on all sides.  Transfer the roast into slow cooker.  With the remaining fat in the skillet, add the onions, celery, carrots, garlic c and mushrooms.  Cook until tender, about 10 minutes.  Add tomato paste and stir to coat the vegetables.  Transfer all of this to the slow cooker.  Pour the port into skillet and deglaze.  Add this to the slow cooker with the tomatoes and liquid.  Cook on low for 10 hours.

CLASSIC VINTAGE CHEESECAKE, ALMOST

The other day I had the urge to bake a cheesecake.  I have no idea where that came from. There are only about five, or probably less than that, recipes that I make which are desserts. One is a classic cheesecake.  Now it's called Vintage. This is one of those recipes that probably has thousands which have been written over the years.  I would classify it in the same category as roasted chicken, lasagna, roasted chicken, lasagna, or roasted chicken, lasagna, or meatloaf (not a typo).

I did not open any of my cookbooks or peruse the Internet. Why bother when I had THE classic vintage cheesecake recipe typed on an index card in my 3"x5 1/2" plastic recipe box from yesteryear.  The original recipe was written on the back of the Argo Cornstarch box more than 30 (or, more likely, 40) years ago.

So I looked at my faded typed tattered index card with misspellings (still misspell today--even with spell-check. Some things never change) and made a list.   Then I headed to the local grocery store to visit the "baking" isle. 

First on the list was graham cracker crumbs.  Non-existant.  So, I went to a larger major grocery store.  Still non-existant.  Okay.  My only alternative at this point was to visit the cookie isle and "hope" that the traditional graham cracker cookies were still being sold.  They were.  The cookies could easily be processed into crumbs and those remaining could be used for dipping into milk.  Wow. We're going way back.

The next surprise was Argo Cornstarch.  No box.  Now it's sold in a plastic container with a screw-top cap.  And, of course, this justifies the price of....Nevermind... And no cheesecake recipe is found on it.

And margarine?  No.  Haven't used margarine in more than 30 years, so it's gonna be butter. (again, not a typo).

However, we will try and adapt the recipe to be more health and heart conscious.  Well, try. We used all "low fat" cheese products and cut down on the sugar. Is it more health and heart conscious?  Don't know, but it sounds good and the result was better than good.   Here goes.

1/4 cup graham cracker crumbs

2 8 oz. packages of low fat cream cheese
1 pound low fat cottage cheese
3/4 cups sugar
4 eggs
2 Tablespoons fresh lemon juice
1 vanilla bean, split and seeds extracted
1/3 cup cornstarch
1/2 cup butter, melted
1 pint sour cream

Preheat oven to 325 degrees.
Grease one 9" round spring-form pan with butter.  Dust with graham cracker crumbs.  Process the cottage cheese in a mixer on high speed. Add cream cheese and continue to process until creamy.  Add sugar and eggs.  Continue beating on high speed.  When well blended, reduce speed to low.  Add lemon juice, vanilla beans, and cornstarch.  Add butter and sour cream.  Beat until well blended.   Pour batter into pan.  Put cheesecake in the oven for about one hour, or until brown forms around edges.  Turn oven off and let cake sit (or rest) for another two hours.

GARLIC SCAPES AND RECIPES

I love seasonal produce. Last week, I purchased some beautiful garlic scapes at the green market. They are available in late May and June.  Garlic scapes, or flower stalks, are the seed pods that grow from the center stem of hard-necked garlic. The pods grow straight from the center of the garlic head and then curl into full curls as they grow.   When the scapes are in full curl, they are very tender and succulent and have a garlicky taste, milder than typical garlic cloves, but also have a tenderness of asparagus.  They could be used to make pesto or hummus, sautéed as a supplement to a main dish, added raw to salads, or simply used as a garnish.  I tried several. 

First, was a Garlic Scapes Pesto.  My pesto dish is different from the typical greens and nuts (and, for some recipes, cheese).   Pesto made with garlic scapes freezes well and holds its deeply-richened green color better than the traditional basil pesto.  Also, I used freshly-squeezed lemon and lime juices (in pesto?). The result was a mild garlic flavored pesto with an asparagus taste and a hint of citrus.   This pesto is excellent served on pasta, or as a dip for fresh vegetables, added to a sandwich, or any recipe that the traditional pesto is typically used for.

The next recipe is Sautéed Garlic Scapes with Mashed Potatoes. Nothing different here.  We're just substituting the typical chives that are used in mashed potato recipes with garlic scapes.  Although it does sound exotic and a restaurant could probably sell the mashed potato and scapes dish for an additional $2.00, or $3.00, per serving.  Actually, since garlic scapes are more expensive than chives, they will need to add the extra dollars to keep food costs within their target range. 

Then I made Black Chickpeas and Garlic Scapes Hummus. Since I had black chickpeas in my pantry and, of course, more garlic scapes, we tried something "new" (or not so new).  We already talked about the garlic scapes so let's talk a little about black chickpeas.  Black chickpeas are smaller and have a nuttier flavor than regular chickpeas, but they could be used in almost any recipe that calls for chickpeas. The skins of black chickpeas are slightly tougher than regular chickpeas, so they need to be soaked and cooked slightly longer.  I soaked the chickpeas for almost 24 hours and cooked them for about 2 hours. The end result was that the hummus had a nutty, garlicky, grassy, tart and slightly sour flavor.  Sounds like the name of a cookbook.  Another $2.00 up sell?  Yeah.  I think so.

Finally, I made a Garlic Scapes Vinaigrette for a roasted golden beet and goat cheese salad.  Although beets are typically used in fall/winter dishes, in my opinion, I made it anyway. The market had beautiful golden beats, so I couldn't resist.  Also, I bought a red beet.  I have some photos and no photos, but the recipes are here for my fun-filled week of garlic scapes.  What follows?

Garlic Scapes Pesto, Sans Nuts and Cheese
1/4 pound roughly chopped garlic scapes
1/2 cup extra-virgin olive oil
1/2 tablespoon fresh lime juice
1/2 tablespoon fresh lemon juice
salt, to taste
Puree scapes, olive oil, and juices in a blender or food processor until smooth.
And salt to taste.  

Sautéed Garlic Scapes with Mashed Potatoes

2 cups garlic scapes cut into 2-inch pieces
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
2 cups cooked mashed potatoes -- homemade, of course
Sauté garlic scapes in olive oil over medium heat.  Add salt and pepper to taste.  When scapes are done to your liking, firm or not so firm, remove scapes and the oil that they were sautéed in from the pan.  Add desired amount of scapes/oil to warm mashed potatoes.

Black Chick Peas and Garlic Scapes Hummus
2 cups of cooked black chickpeas
1/2 cup tahini paste
2 tablespoons extra-virgin olive oil
1/2 cup lemon juice
1/2 cup garlic scapes, freshly chopped
Place the ingredients in a blender.

Garlic Scapes Vinaigrette
1/4 sherry wine vinegar
1/4 cup extra-virgin olive oil
2 garlic scapes, finely chopped, about 1/2 cup
Salt and pepper, to taste
In a medium bowl, whisk together the vinegar and olive oil. Add the garlic scapes and salt and pepper. Set aside and allow the flavors to blend.