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Tempura Garlic Scapes from “Food 52”

Tempura Garlic Scapes from “Food 52”

1 
pound garlic scapes
                       

3 to 4
cups canola oil for deep frying
                       

2
egg yolks
                       

2
cups ice water
                       

1/4
cup ice cubes
                      

2
cups flour, cake or all-purpose


1. Prepare scapes: cut off the stringy tip from the flower end, and trim off the very bottom of the stem end. Cut each scape in half or into thirds, so that each piece measures about 4- to 6-inches in length.

2. Fill a heavy pot with tall sides (something with a wide opening is ideal) with canola oil to a depth of at least one inch. Use a deep fry thermometer to gauge the temperature -- it should be steady at 360° F. Maintaining a consistent temperature is important.

3. While the oil is heating, line a sheet pan with paper towels and set aside. Place two egg yolks in a medium-sized mixing bowl. Mix the yolks with two cups of cold water. Add one-quarter cup of ice cubes.

4. Add two cups of flour. Hold four chopsticks with their tips pointed down and stab at the flour to combine it with the liquid until a loose, lumpy batter forms, about thirty seconds. Do not whisk, and do not use a fork -- the batter should be barely mixed with pockets of dry flour visible. The liquid will be the consistency of heavy cream.

5. Dip a scape into the batter, then gently lower into the oil. Repeat until there are 5 or 6 scapes in the oil. It is important not to overcrowd the pan. Note: Do not rush through the frying process by crowding the pan -- the scapes won’t cook properly.

Cook until the batter turns golden brown, 1 to 2 minutes total. Remove the scapes from the oil using a spider or slotted spoon, and place them on the paper towel-lined tray to drain. Season with a pinch of salt immediately, then repeat the dipping and frying with the remaining scapes. Serve immediately with the aioli. Other garlic scape ideas ·      

Make a white pizza with a little olive oil, red pepper flakes, ricotta and fresh herbs of your choice and top with sliced garlic scapes (if you prefer your scapes more tender, you can pre-grill them which will also add more flavor) ·      

Chop in a food processor and freeze as is, or freeze in ice cube trays with a bit of olive oil. Then just pop the cubes out and use as a base for sautéing in future meals. ·      

Chop and sauté in butter and make scrambled eggs or an omelet ·       Add to biscuit dough or a savory pancake batter  

Pea shoots and peas:      

Vietnamese style stir fried vegetables      

Scant 1/4 cup of canola oil      

1 tablespoon sesame oil      

1 cup of broccoli florets      

2 cups chopped Chinese cabbage      

2 carrots, peeled and thinly sliced      

1/2 cup of snow or snap peas, trimmed      

1 onion, chopped      

2 dried Thai chilies or hot red pepper flakes to taste      

2 tablespoons of minced garlic scapes      

3 tablespoons of Thai fish sauce or soy sauce      

2 cups of pea shoots      

1 teaspoon brown sugar      

1 teaspoon of freshly ground black pepper      

Method:

Heat 1 tablespoon of oil in a large skillet over high heat. Cook the broccoli for about a minute. Add 2 tablespoons of water and stir fry until the broccoli is crisp-tender (about 5 minutes). Remove from the pan and repeat with the carrots and snow peas and Chinese cabbage (cabbage may take a little less time)

Put a bit more oil in the pan and add the onion. Cook over high heat for 3-5 minutes, until the onion is softened. Add the chilies and garlic and cook until fragrant (about 30 seconds). Add 1/4 cup of water or broth, the fish sauce, and the pepper.

Add the cooked vegetables back to the pan. Stir the mixture and cook until combined (about 1 minute).

Add the pea shoots and sesame oil and stir fry until just wilted and lightly sauced (30 seconds to a minute, depending on how delicate your pea shoots are). Taste and adjust the seasoning. Serve hot with rice and sriracha chili sauce, if you’d like.

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