Scape pesto insanity

It is insanely bright green. It has a weird combo of ingredients, but it sure tastes good. It isn’t made with the Magic Chef…

  • Approx 10 garlic scapes
  • handful of parsely
  • 1/2 c hard parmigiano-like cheese
  • 1/2 c oil
  • a few sundried tomatoes
  • 1/3 c toasted almonds
  • salt

Put it all into a food processor and process. Add more oil, more salt if necessary. It freezes, with cheese or without, lasts longer without. Or maybe I am making that up, I have no idea. Hazmat.


Young green garlic scape souffle

We’re about to launch into chicken ownership so I decided I’d better add souffles to my cooking repertoire. I hunted around for recipes and landed on Fanny Farmer for a standard base recipe. From there, I improvise.

What I discovered this time is that the standard souffle is a great way to use up really old hard cheese in the cheese box. Just grate it up and toss it in.

  • 4 T butter
  • 1/4 c flour
  • 1 1/4 cup hot milk
  • 1/2 t salt
  • pinch cayenne
  • 4 egg yolks, lightly beaten
  • 5 egg whites
  • approx 1 – 1/2 cups grated parm and some other really old hard cheese in the cheese drawer
  • 5 young garlic scapes cut up
  • 1/4 yellow onion small dice
  • Several sprigs fresh thyme
  • butter for sauteing and coating souffle dish

Preheat Magic Chef to 375º. Butter a 1 1/2-quart souffle dish or what ever else you have in that size and shape. As you can see from the picture I used my Le Creuset blue thing instead of souffle because I wanted to use the blue thing. Add 2-3 T of grated cheese to coat bottom and sides.

Gently cook the onions for about 3 minutes in the butter, add the garlic scapes and continue cooking until soft. Don’t let them color and if they threaten to add a little water. I put a lid on to speed up the process.

Heat the milk with the thyme leaves over low heat.

Make bechemel: put the Magic Chef on #4 and melt the butter, add the flour, stirring constantly for 2 minutes or so. Add the hot milk and stir constantly for about 2 minutes until thickened. Add garlic-onion combo, salt, cayenne, cheese and over low heat gently combine it all. Add 3 T of hot bechamel to eggs and combine. Add that back into into hot mixture and stir over #2 on Magic Chef for a minute to combine. Remove from heat, pour into large bowl.

Beat the egg whites on high until totally stiff but not dried out.

Add 1/4 of whites to bechemel-egg yolk and incorporate. Gently! Fold in the rest of the whites in and after it is all combined, pour into prepared dish and place in the middle of the oven.

Cook for 35 minutes.

Remove and eat immediately.

With the extra egg yolk, I made a really excellent salad dressing for the accompanying salad.

A spicy sesame sauce for yummy sense

It was going to be a hot day. So I thought, cold sesame noodles. I had the udon and and some of the stuff in the James Peterson recipe in his Sauces book, but not all so I substituted some and got something that totally satisfied the yummy sense.

  • 4T Sesame Paste (Tahini)
  • 2 T Sesame oil
  • 1 T Hoisin Sauce (does this stuff ever go bad?)
  • 4 T Soy Sauce
  • 1tsp Chili paste
  • 2 hot chinese lantern peppers (or serranos)
  • 1 T sugar dissolved in 2 T hot water

Put all the ingredients into a bowl and blitz them with the hand held whizzer-chopper thing on high.

Boil noodles according to directions, rinse in cold water. Toss with some sauce. Chill. Bring out of refrigerator 30 minutes prior to eating and toss with more sauce. Eat.

I also eat this on cold blanched greens or on grilled pheasant. I eat it from the bowl too.


Sweet ricotta tart

The thing I love about this recipe is the dough. It’s silky smooth and luxurious to handle. We get wonderful fresh ricotta here.

  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 2 1/2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) chilled unsalted butter, diced
  • 4 large eggs
  • 1 15- to 16-ounce container ricotta cheese (preferably whole-milk)
  • 3 ounces cream cheese, room temperature
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla

Special equipment: tart pan with removable bottom

Preheat oven to 350. Combine flour, 1/2 cup sugar, 1 tsp orange peel, salt, baking powder in the food processor and pulse for two seconds. Add butter and blend until a coarse meal forms. Add 2 eggs and blend until the dough starts to clump and then turn it out onto a floured surface and knead for about a minute. It is a great texture. Divide it the dough into two pieces, one slightly larger than the other and wrap and refrigerate the smaller one. Press the larger piece into the tart pan, working your way up the sides of the pan covering it.

Using an electric mixer, beat the ricotta and cream cheeses together with the cornstarch and vanilla. Then beat in the remaining sugar, remaining orange peel and last two eggs. Beat it for probably 10 seconds or so. It does not need to be over beaten, just smoothish.
Pour into the prepared pan. Roll out the chilled dough on a lightly floured surface to about 10” diameter and place on top of the tart and trim the edges. Cut several slits in the top and cook for about 1 hour. But check it after 45 minutes. Mine was done a little early and I could have removed it about 10 minutes prior. It will be a beautiful golden color. Cool completely.