Scapes are a thing



scape
skāp/
noun
  1. 1.
    BOTANY
    a long, leafless flower stalk coming directly from a root.

One of my favorite Spring rituals is the appearance of scapes at the local market.  As the definition explains, scapes are flower stalks that rise from the root of a plant, and in this case, garlic.  They need to be cut early in the growing season so they don't take nutrients away from the actual garlic bulb that isn't harvested until later in the year. They are a great addition to many recipes, and taste like a cross between a green onion and garlic.  

Scapes are great tossed in a stir fry, in some scrambled eggs, and especially good in pesto and hummus.  Here are a few of my favorite scape recipes.




Scape Pesto

This is a fun riff on a classic Italian pasta sauce. Scapes are substituted for the basil in the traditional recipe and the result is a brilliant green sauce that packs a lot of flavor.

- Ingredients -

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes

Juice and zest of 1/2 lemon
1/2 cup extra virgin olive oil
1/4 - 1/2 cup grated Parmesan cheese
salt and pepper to taste
- Tools - 
Weston Professional Blender  (coming Summer 2017)

How To 

  1. Add pine nuts and scapes to blender and pulse to mix
  2. Add lemon juice and zest and pulse
  3. Turn on blender to medium speed and with it running slowly drizzle olive oil to mix
  4. Add cheese and combine
  5. Season with salt and pepper

Pro Tip:  If you are serving pesto with pasta, combine a few spoons of pesto with a cup of pasta water to mix in bowl before adding pasta 







Scape Hummus

This is a spicy variation on a classic Mediterranean dip. Scapes are substituted for the garlic in the traditional recipe.

- Ingredients -

3 15 oz cans garbanzo beans, drained and rinsed
3/4 cup tahini
3/4 cup fresh lemon juice
1/3 - 1/2 cup chopped garlic scapes
1/4 cup water
1/4 cup extra virgin olive oil
1 1/2 teaspoons cumin
1 teaspoon sea salt


- Tools - 
Weston Professional Blender  (coming Summer 2017)

How To 

  1. Pulse scapes in blender until broken up
  2. Add garbanzo beans, tahini and lemon juice and blend until smooth
  3. Add water as needed to thin
  4. Slowly drizzle olive oil into mixture
  5. Add salt and cumin and blend a final tim

Pro Tip:  When serving hummus, drizzle olive oil over top and dust with cumin for effect


Celebrate National Donut Day with Blueberry Donuts



Join Weston in celebrating  National Donut Day,  a nod to a holiday that started during World War 1 with the Salvation Army providing donuts to troops.



Makes 12 donuts

- Ingredients -
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup lowfat milk
1 egg, lightly beaten
1 1/2 cups fresh blueberries (or other berries)
oil for frying (peanut or safflower work well)

Glaze
2 cups powdered sugar
1-2 tablespoons milk
zest of 1 lemon

- Tools - 
Weston Deep Fryer 
Weston Food Strainer

How To 


Preheat oil in deep fryer or pot to 375 degrees

1.Combine dry ingredients in a large bowl ( flour, sugar, baking powder, cinnamon, nutmeg and salt)
2. Add melted butter to dry ingredients and stir until small crumbs form
3. In another bowl, combine wet ingredients (egg, milk and vanilla extract) 
4. Stir wet and dry mixtures together
5. Add in blueberries, mashing or pureeing some using Weston Food Strainer
6. Form dough into a ball, and  then roll it out on a floured surface or press by hand  to about 1/2 inch thickness
7. Cut donuts using a donut cutter, a glass, or even a knife
8.  Fry donuts a few at a time, depending on the size of your fryer for about 1 1/2-2 minutes per side. (check doneness of your first donut to make sure time is accurate)
9. Whisk glaze ingredients together until it forms the right consistency.  Add more sugar for thicker glaze or more water for a thinner glaze
10.  Dip donuts in glaze or pour over donuts












    Venison Merguez, Sweet Potato & Spinach Bowls


    Sweet potatoes and spinach make good partners for this sausage, but you can also choose to enjoy it on its own or with your morning eggs. Merguez is a Moroccan lamb sausage stuffed into sheep casings. Our version is venison, and we used more readily available hog casings. 

    serves 4

    - Ingredients - 
    1 lb venison, cubed
    1/4 lb pork fat, cubed and frozen
    fresh hog casings, soaked and rinsed

    Sausage Seasoning
    1/4 cup harissa
    1 tablespoon smoked paprika
    1 teaspoon coriander seeds
    1 teaspoon cumin seeds
    1/2 teaspoon fennel seeds
    1/2 teaspoon hot chili powder
    1/2 teaspoon cinnamon

    For serving
    4 sweet potatoes, cubed and roasted
    2 cups fresh spinach

    - Tools - 
    Weston Meat Grinder (keep the head and plates in the freezer until ready to use)
    Weston Sausage Stuffer (or use your Meat Grinder, as we did)


    How To 

    Remove the fat from the freezer. 

    Toast the coriander, cumin and fennel seeds. Combine and set half of the mixture aside. 

    Run the nearly frozen fat through the coarse die of your Meat Grinder. Keep the fat chilled in the fridge. 

    Run the venison through the coarse die, then switch the plate to a finer grind. Run the venison through a second time, this time with half of the toasted seeds and the remaining sausage seasonings.

    Mix the venison grind with the reserved toasted seeds. Cover and refrigerate overnight to marinate. 

    Use a Sausage Stuffer to stuff the ground venison into the casings.

    All of our Meat Grinders can be converted into Sausage Stuffers with their included accessories


    Grill or sauté until lightly browned and cooked through.


    Serve sliced, over a bed of sweet potatoes and spinach. 







      Venison Sweet Potato Skins





      Makes four large skins


      - Ingredients - 

      1/2 lb venison, cubed
      2 sweet potatoes
      handful fresh spinach
      1/8 cup smoked gouda, shredded
      1/8 cup crumbled feta

      Seasoning blend
      1 teaspoon garlic
      1 teaspoon salt
      1/2 teaspoon pepper
      1/4 teaspoon cinnamon
      1/2 teaspoon ground roasted coriander
      1/2 teaspoon ground cumin
      1/2 teaspoon chili powder
      1/8 teaspoon ground cloves
      1 sprig fresh rosemary, stem removed

      - Tools - 


      How To 

      Bake the sweet potatoes at 400°F for 1 hour, or until soft inside.

      Slice the potatoes in half, then use a spoon to scoop the potato from the skin, leaving a 1/4” layer of sweet potato. Use the sweet potato for another dish. 

      Deep fry the sweet potato skins at 375°F for 10 minutes.


      Combine the cubed venison with the seasoning blend. Run through the coarse plate of your Meat Grinder. 


      Saute the ground venison in a tablespoon of olive oil over medium high heat until browned. Remove from heat and toss with spinach and feta. 


      Spoon the venison mixture into the sweet potato skins. Sprinkle with shredded smoked gouda, then broil in the oven until the cheese is melted, 3-5 minutes. Serve.










        Wild Game Bourbon-Molasses Sloppy Joes in a Slow Cooker


        makes 8 heaping sloppy joes


        - Ingredients - 

        2 lbs cubed venison or other wild game meat
        15 oz fresh grape tomatoes
        1 white onion, diced
        1 bell pepper, diced
        5 cloves garlic, minced
        1/4 cup bourbon
        1/4 cup molasses
        1/4 cup brown sugar
        1/4 cup tomato paste
        1/8 cup Worcestershire sauce
        2 tablespoons apple cider vinegar
        1 tablespoon Tabasco sauce
        1 tablespoon butter
        1 tablespoon chili powder
        1 teaspoon coriander
        1/2 teaspoon red chili flakes

        1/8 cup corn starch, dissolved in 1/8 cup water 

        8 onion sandwich buns

        - Tools - 


        How To 

        Preheat your Slow Cooker on high.

        Run the cubed venison through the coarse plate of your Meat Grinder. 


        Combine all ingredients in your Slow Cooker, except for the corn starch. Cook on high for 4 hours. 

        Stir in the corn starch - this will help to thicken the sloppy joe mix. 


        Serve on onion buns. 





        Sriracha Venison Jerky


        - Ingredients - 

        2 lbs venison, or other lean meat

        Marinade
        3 tablespoons sriracha
        2 tablespoons honey
        1 tablespoon onion powder
        1 tablespoon soy sauce
        1 coin fresh ginger, minced
        1 teaspoon coarse black pepper

        - Tools - 


        How To

        Use the Jerky Board to slice the venison into even strips. Use either side of the board, depending on your own thickness preference.


        Mix with marinade. Optional: Vacuum Seal and refrigerate overnight. This will more fully marinate the jerky meat.


        Dehydrate at 155°F for 6-8 hours, until dry and chewy.



        Enjoy.



          Smoked Apple Quesadillas

          Smoked apples, bacon, smoked gouda, and grilled onions make for a perfectly savory/sweet combination. Dipped in homemade bbq sauce, these quesadillas are the perfect snack for your next fall gathering.

          Makes two quesadillas

          - Ingredients -
          2 apples

          Apple Brine
          1 cup water
          1/4 cup brown sugar
          1 tablespoon salt

          4 slices bacon
          1/2 red onion, sliced
          1/4 cup smoked gouda, shredded

          (2) 12-inch flour tortillas

          Homemade BBQ Dipping Sauce
          1/4 cup molasses
          3 dashes Tabasco
          3 tablespoons apple cider vinegar
          1/2 teaspoon coarse ground black pepper


          - Tools - 


          How To 

          Use your Apple Peeler to slice and core your apples (peeling them is optional). 


          Place them into a Vacuum Sealer Bag or Canister and pour in the brine. Let brine for at least 4 hours. If not using a Vacuum Sealer, allow them to brine at least overnight. 


          Preheat your Smoker to 200. Smoke the brined apples at 200 for 45 minutes. 


          Fry the bacon until crispy in a large skillet. Remove bacon from pan, reserving the grease. Fry the red onions in the grease over medium heat until soft, then remove the onions. Place a tortilla into the pan, then sprinkle with half of the smoked gouda. On one half, layer on half of the smoked apples, crumbled bacon, and onions. Use a spatula to fold over the quesadilla. Allow to brown for a minute, then flip and brown the other side. Remove from the pan and repeat for the other tortilla.

          Slice and serve. 


          Apple Tacos


          There's more to apples than apple pie. In fact, sometimes apples don't have to be dessert at all! We paired apples with carrots and onions, sprinkled them with a zippy curry-like seasoning, topped them with a tangy slaw, then wrapped them in a tortilla and called them apple tacos. 

          Makes 3 tacos

          - Ingredients -

          Taco Filling
          2 apples
          2 carrots, chopped
          1/2 red onion, sliced
          1 teaspoon ground cumin
          1 teaspoon ground cardamom
          1 teaspoon ground cinnamon

          For Blanching
          1/2 cup cold water
          2 tablespoons brown sugar
          1 teaspoon salt

          Slaw
          1 cup shredded cabbage
          handful fresh cilantro leaves
          1 coin ginger, minced
          2 tablespoons sweet & sour dressing

          3 tortillas

          - Tools - 
          Weston Apple Peeler
          Weston Vacuum Sealer
          Weston Deep Fryer


          How To 

          Use the Apple Peeler to slice and core the apples (you can also peel them - your choice).


          Dissolve the sugar and salt in the cold water. Place the apple slices and carrots into a vacuum canister or bag, then pour in the blanching liquid. Vacuum seal and refrigerate for at least 30 minutes.

          Why blanch? Not only are we infusing the apples with salty sweetness, we're preparing them for the deep fryer. Blanching helps the apples and carrots crisp, while also maintaining their color. 

          Preheat your Deep Fryer to 375°F. Drain the apples and carrots of liquid, then drop them into the fryer basket with the sliced onions. Deep Fry for 10 minutes, or until apples are soft.


          While the taco filling fries, prepare the slaw by combining all of the slaw ingredients in a large bowl with a wooden spoon.

          When the apples, carrots and onions are ready, transfer them to a paper-towel lined bowl and allow to rest a few minutes (so that some of the oil is removed and they are no longer scolding hot). Toss the apple mixture with cumin, cardamom and cinnamon. Fill the tortillas with this mixture and top with slaw, then enjoy!



          Compressed Watermelon & Jicama Salad

          It's simpler than it sounds. If you have a vacuum sealer, you MUST make this recipe. If you don't have a vacuum sealer, you MUST get one just to make this. You can skip compressing the watermelon and just toss together these ingredients, however, you'll miss out on the glory that is sweeter, more flavorful compressed watermelon. 

          - Ingredients - 
          half of a large watermelon, sliced into thin 1/2" cubes
          1 jicama, julienned
          half of a red onion, sliced
          1 jalapeno, sliced
          juice of two limes
          handful cilantro
          10 large mint leaves

          sea salt, to taste

          - Tools - 
          Weston Mandoline
          Weston Vacuum Sealer & large vacuum seal bag


          How To 

          First, we used our Mandoline Slicer to thinly slice the jalapeno and onion. We then used it to julienne the jicama.


          Toss together all ingredients (except the salt).

          Pour into a vacuum sealer bag and seal completely. A chamber sealer is ideal for this because the air and juice will escape from the watermelon (that's what makes it compressed), leaving only the sweet, flavorful fruit. If using an out-of-chamber sealer, place a folded paper towel before the seal to catch the juice.


          You can choose to enjoy the compressed salad immediately, fresh out of the bag, or refrigerate up to 3 days. The longer you leave it, the more flavorful the salad will become and the more infused the watermelon will be. When you're ready to enjoy it, drain, then serve the watermelon jicama salad with a little sea salt sprinkled on top.




          Quick Pickled Watermelon Rinds



          - Ingredients - 
          2 lbs watermelon rind, cubed
          (melon removed and green skin peeled off, leave about 1/4 inch of red flesh)

          Brine
          1 cup apple cider vinegar
          1 cup water
          ½ cup sugar
          1 tablespoon salt
          1 coin fresh ginger
          1 stick cinnamon
          10 cardamom pods
          ½ teaspoon anise seed

          - Tools - 
          Weston Vacuum Sealer  & Gallon Zipper Seal Bag

          Alternatives:




          How To 

          In a pot, combine the brine ingredients and bring to a boil. Reduce to a simmer and simmer for 15 minutes. Remove from heat and allow to cool.

          Place the watermelon rinds into a vacuum sealer bag and pour in the cooled brine. Use your Vacuum Sealer to seal the bag. Be sure to use the manual seal to seal the bag before any liquid enters the chamber. We recommend using our zipper seal bags. That way, once you open the vacuum sealed bag, you can easily reclose it. You could also transfer them into a jar once you've opened the bag.

          When using your vacuum sealer to pickle, place the sealer at the edge of your counter and hold the bag vertically underneath the sealer. That will slow the liquid from pulling into the sealer right away. We brought the bag back up onto the counter to take this photo. 

          Refrigerate overnight. They'll be ready to enjoy after 8 hours in the fridge. The longer you keep them sealed in the fridge, the more pickled they will become.



          What to do with them: Most people eat them right out of the jar, just like regular cucumber pickles. You can also add them to a salad or chop them into a chutney that pairs well with pork.