IN SEASONGreen Garlic Scapes: Culinary Calligraphy

PHOTO BY BCR
GREEN GARLIC SCAPE COURTESY OF SUZANNE GOIN

Today while having lunch at Lucques in LA, EQ asked Chef Suzanne Goin:

Is there a seasonal ingredient from a certain purveyor that you are particularly excited about right now?

Her answer: Green garlic scapes.

If you are unfamiliar with this allium species offshoot, green garlic looks like a leek with a bulb shape at the root end. Just above the premature bulb, a single long curly shoot spikes out with the intention to flower: this is the scape.

The scapes' elegant looping green tendrils tell us they are young and tender -- as they mature, they straighten out and become tougher. Chef Goin compares the texture of the garlic scape to a Chinese long bean. Raw, the garlic flavor is quite pungent; when cooked, the taste is milder, but still distinct.

At yesterday’s farmers market in Santa Monica, CA, Chef Goin was surprised to spot the scapes at the Windrose Farms stand – a purveyor near Paso Robles, CA, that she orders from weekly. At first sight, she exclaimed, “You didn’t tell me that you had these!” In fact, this is the first year Chef Goin has found green garlic scapes in the Los Angeles area farmers markets.

Suzanne’s first brush with a scape was when she worked in Boston. An early seasonal item on the East Coast, she remembers one bleak spring farmers market scene with scant produce save for some freshly dug new potatoes (which were amazing) and these odd green scapes. She immediately experimented with them, and has been cooking with them since when available.

The window for green garlic scapes is only a few weeks, sometime between March and June, depending on what region you live in.

For preparation, Chef Goin recommends snapping the bottoms off where they naturally break -- like you do with asparagus -- and then cutting the shoot on the bias. Sautée the scape slices in butter with water, salt and pepper.

So, exactly what is Chef Goin planning to do with these newly found scapes this week at Lucques? They're appearing on the dinner menu in a dish of Pancetta-Wrapped Salmon on Black Rice with a Sautée of Green Garlic Scapes and Rhubarb. Sounds like a delectable outcome.

As for my plans, I've found the most appetizing and interesting stir-fry shrimp and green garlic recipe, "Goong Pong Gari," on Chez Pim.

Lunch at Lucques
Here are our delicious lunch menu selections:

Me
+ Rutiz farm carrot soup with yogurt, mint and ginger sofrito
+ Clams steamed with white wine and vermouth with fennel, green garlic, spring onions and herbs. Served with toasted bread with a green garlic aioli

Tracey
+ Rutiz farm carrot soup with yogurt, mint and ginger sofrito
+ Slow-cooked albacore salad with white beans, shaved fennel and meyer lemon

Brett
+ Grilled radicchio and endive salad with anchovy, garlic and fried farm egg
+ Grilled Alaskan halibut with farro, green garlic, black olives and kumquat salsa

MENU: Easter Dinner 2007

This year's Easter spread was pretty by-the-book, as I followed recipes from chefs Suzanne Goin and Thomas Keller. The seasonal show-stopper was a fava bean hummus, which is by far my favorite fava bean recipe to date. Concentrating the fava beans in a puree and spiking it with complimentary flavors really makes the high-maintenance legume worthwhile -- as opposed to it going undetectable in a dish.

I improvised on a salad of asparagus, grated hard-boiled eggs and mache inspired by the bistro classic Asparagus Vinaigrette with Eggs Mimosa in Keller's Bouchon cookbook.

Here's the menu with select recipes to follow.

+ THE MENU
Fava Bean Purée with Oil-Cured Olives, Feta, and Garlic Toasts, SUZANNE GOIN

Curried English Pea Soup with Creme Fraiche, SUZANNE GOIN
Asparagus and Eggs Mimosa with Mache Salad in a Walnut Vinaigrette, inspired by THOMAS KELLER
Pierogis, AUNT PAT'S RECIPE
Cauliflower Gratin, THOMAS KELLER
Sautéed Baby Artichokes with Tarragon (in a white wine, veggie stock reduction), overheard on NPR's "Good Food"
Glazed Ham with Apricot Mustard Sauce, EVERYDAY FOOD


+ RECIPE
Fava Bean Purée with Oil-Cured Olives, Feta, and Garlic Toasts
from Sunday Suppers at Lucques, by Suzanne Goin

1 Baguette
1 cup extra-virgin olive oil
2 cloves garlic
2-1/2 pounds fava beans in the pod (or 2-1/2 cups shucked)
1 small sprig rosemary
1 chile de arbol, crumbled
1/2 lemon, for juicing
1/2 cup pitted oil-cured black olives sliced in half
1/4 cup sliced flat-leaf parsley leaves
1/4 pound feta
Kosher salt and freshly ground black pepper

Preheat overn to 375 degrees F.

Cut baguette on the diagonal into twelve 1/4-inch-thick slices. (You may have leftover bread.) Brush both sides of each slice generously with olive oil (about 1/4 cup in all). Arrange the slices on a baking sheet and toast them in the over 10 to 12 minutes, until golden crispy, but still tender in the center. While the toasts are warm, rub them with one of the garlic cloves.

Mince the remaining garlic clove.

Bring a medium pot of salted water to a boil over high heat.
Meanwhile, remove the beans from their pods.
Blanch the beans for about 2 minutes in the boiling water. Drain the beans in a colander, cool them in the ice water, and them slip them out of their pale green shells with your fingers.

Heat a medium saucepan over low heat. Add the remaining 3/4 cup olive oil, the rosemary sprig, and the chile. Let them sizzle in the oil a minute or two, then stir in the minced garlic. Let them sizzle in the oil a minute or two, then stir in the minced garlic. Let it sizzle for a minute and stir in the fava beans, 1/4 teaspoon salt, and some freshly ground pepper. Simmer the beans 5 to 7 minutes, stirring occasionally, until they're tender (the exact time will depend on the starchiness of the favas). Strain the beans, reserving the oil. Discard the rosemary and chile.

Transfer the beans into a food processor and purée them. With the motor running, pour in half the reserved oil to taste. Squeeze in some lemon juice, and taste for seasoning. (The amount of oil you will need depends on the starchiness of the beans.)

In a small bowl, toss the olives and parsley with a drizzle of olive oil and a squeeze of lemon juice. Crumble in the feta, tossing gently to combine.

Spoon the warm fava bean purée onto a platter. Place the grilled toasts off to one side, and scatter the feta-olive salad over the purée.