GARLIC SCAPE PESTO PASTA

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Garlic Scape Pesto Pasta
A rich and creamy pasta with the pungent flavor of garlic throughout.
Course Main Dish
Cuisine Italian
Servings
Ingredients
For the Garlic Scape pesto
For the cream sauce
Course Main Dish
Cuisine Italian
Servings
Ingredients
For the Garlic Scape pesto
For the cream sauce
Instructions
  1. Fill a pasta pot half full of cold water. Salt the water generously. Bring water to a roaring boil and add pasta. Cook pasta until al dente. Slice the sausage links into ½ segments. Sear in sauté pan and begin to heat. Add the cream sauce and pesto into the pan and fully incorporate. Remove pasta from water and add to the sauce. Toss to coat pasta. Serve in a pasta bowl and garnish with diced tomatoes and parmesan cheese.
For the Garlic Scape Pesto
  1. Cut garlic scapes into 1-inch segments removing and discarding the heads. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth.
For the cream sauce
  1. Heat heavy cream and half & half over medium heat in a medium sauce pot. Add salt and pepper. Melt butter in a sauté pan, slowly add flour and whisk together. Place roux (butter and flour mixture) in a 300˚F oven until blond in color. Add roux to cream mixture and whisk until completely dissolved. Continue to simmer until sauce begins to thicken. Once thick, remove from heat, add parmesan cheese and stir well. Garlic Scape Pesto • 15 garlic scapes • ½ tsp black pepper • ½ bunch parsley • ½ lemon, squeezed • ½ tsp crushed red pepper • ¼ cup walnuts • ½ tsp salt • ¾ cup olive oil Directions: Cut garlic scapes into ½ inch segments. Cut parsley off stems, place garlic scapes and parsley in food processor. Add crushed red pepper, salt, black pepper, lemon juice and walnuts into food processor; begin to pulverize until fully incorporated while slowly drizzle olive oil into the food processor. Pesto should be almost smooth
Recipe Notes

This recipe is for garlic lovers! Rich and creamy with a pungent flavor. The "scape" of the garlic is the immature flower stalk of the plant . Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. The scapes are also used in many stir-fry recipes. Garlic scapes are only available for about 1 month out of the year. In the northern regions of the United States they are available during the month of June. If you are lucky enough to get some, try this pesto recipe then freeze some of it for future use. © Galley Chef All Rights Reserved

HOW TO BREAD MEAT

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How to bread meat
A delicious and easy breading that enhances the flavor and texture of chicken, veal and pork.
Course Main Dish
Prep Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Servings
Ingredients
Instructions
For the meat
  1. Using a meat pounder, thin out the meat (chicken, veal or pork) by pounding down and out from the center toward the edges. The meat should be the same thickness all over, about 1/8 inch. Wetting the pounder with cold water helps it slide on top of the meat without making holes.
Setting up the breading station
  1. In a shallow dish, beat together 1 egg, 1 tablespoon vegetable oil, 1 tablespoon water, and salt and pepper.
  2. Process bread in the food processor until finely chopped. Add salt and pepper to taste and place in a shallow dish.
  3. In a shallow dish, whisk flour with salt and pepper.
Breading the meat
  1. Dredge both sides of pounded meat through flour. Shake off excess flour and dredge through egg mixture. Remove excess egg mixture and place in bread crumbs. Refrigerate at least an hour before cooking to help breading adhere to meat. Saute in 1 tablespoon of oil and 1 tablespoon of butter until done.
Recipe Notes

Recipe Notes The breading can be done up to 2 days in advance of cooking. This is also a delicious way of preparing goat cheese to top a salad with. © Galley Chef All Rights Reserved

MACARONI AND CHEESE WITH BACON

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Macaroni and Cheese with Bacon
Rich and creamy with a buttery, crunch crust. This comfort dish is irresistible!
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Cook the pasta according to the package directions. Meanwhile, melt a stick of butter in a large sauce pan. Add the flour and cook until golden brown - a few minutes. Slowly stir in the milk and cook until thick. Add the gouda cheese, cheddar cheese, pepper, nutmeg, cayenne and bacon. Pour into small ramekins or a large baking dish that has been prepared with oil.
  2. Mix the bread crumbs with the parmigiano reggiano. Sprinkle over the top of the pasta. Melt the remaining stick of butter and drizzle over the bread crumb mixture. Bake for 25 minutes until golden brown and bubbly.
Recipe Notes

Recipe Notes According to a wide-spread misconception, macaroni was brought to Italy by Marco Polo, returning to Venice from China in 1292. This hypothesis has long been disproved, since it seems that macaroni was already used in Italy at least a century before. Moroccan geographer Muhammad al-Idrisi, who lived in Sicily, documented macaroni in Sicily and in particular in Trabia. © Galley Chef All Rights Reserved

Split Pea Soup

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Split Pea Soup
Creamy without the cream, this split pea soup will satisfy any comfort food craving.
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart stockpot on medium heat, sauté the onions, celery and garlic with the grapeseed oil, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes – 50 minutes, stirring often to keep the bottom of the pan from burning. Skim off the foam while cooking. Add the fresh oregano and blend with an emulsion blender to a creamy consistency. Taste for salt and pepper. Serve hot garnished with shaved parmigiano reggiano and a few splashes of Frank’s hot sauce.
Recipe Notes

The peas tend to settle to the bottom of the pan and burn so you have to watch it closely and stir often.

ZUCCHINI FLOWERS STUFFED WITH RICOTTA CHEESE

I’ve had lots of Zucchini flowers stuffed with a variety of stuffing’s, but this recipe is by far, my favorite. The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy!

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Zucchini flowers stuffed with ricotta cheese
The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy! You must be careful, these are highly addictive!
Course Appetizers
Cuisine Italian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
flowers
Ingredients
Course Appetizers
Cuisine Italian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
flowers
Ingredients
Instructions
For tomato sauce
  1. Quarter the tomatoes and put them in a food processor and process until smooth. Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
For the filling
  1. Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper. Put cheese mixture into a piping bag. Carefully open each blossom and fill with ricotta filling, gently twisting end of blossom to enclose filling.
For the batter
  1. Whisk together flour, remaining 1/3 cup Parmesan, 1/4 teaspoon salt, and seltzer in a small bowl. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
Recipe Notes

Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.  © Galley Chef All Rights Reserved