Call it a mishmash, call it one last bit of laziness, call it what you will, but here, at last, is the last of the scape themed posts.
By now you know the drill. Scapes are good. I like them. So let's just jump right into this one, shall we?
This first one is leftover from the last meal I had made in the last post (scroll down if you don't believe me).
The next morning I had some scapes, some bacon, and a dream. They all came together in what I like to call "breakfast."
Here's the pictures:
I rendered off some bacon and added scapes, then beat some eggs and made a scramble, which I put cheese on top of and put in a croissant (why not?)
It was very good, you should have one.
This next one is a side dish that I often make with various different components. In fact, I believe I was recently bemoaning the fact that I had made an orzo salad and not taken pictures of it when lo-and-behold! I was going through my old pictures and found not only this orzo salad, but one which has scapes in it (of all things! right when I was doing a scapes post! And I refuse to believe in a god...)
So here I boiled some orzo in heavily salted water (are you seeing a theme to my cooking yet?) and rinsed it off in cold water to stop the cooking so it didn't become mushy (what, you think food stops cooking just because you take it out of the water?)
In the meanwhile, I chopped up some nuts (and took a picture of it for some reason):
Some parmesan (look how artful!):
and of course, our hero!
I added them all to the orzo along with a good amount of good quality olive oil, salt, pepper, and fresh herbs (I usually like to use tarragon but any fresh herbs will be nice) in this case I used tarragon and fresh basil and added it all to a bowl.
and tossed it like a prison proverb...
...apparently there were also peas involved.
This is a good base for a just-about-anything dish. Especially in the warmer months it's become my "go to" dish for BBQ's, pot lucks, friends over, you name it...
Start with the orzo, parmesan cut into bigger chunks, some sort of nuts (I prefer slivered almonds that I toast up), and a fresh herb. Then add whatever vegetable you have lying around. I usually cook and then chill mine in an ice bath like we talked about in the last post and have used any number for season-appropriate things from corn and peppers, to peas and, well, scapes I guess...
Let your orzo-salad-related-imagination run wild...
Lastly we have a delicious dish that was supposed to be the second post on my "Maine Trip" post that I never got around to (I assume it's because I'm too awesome to finish things).
We start here with a good place to start in any occasion, scapes cooked with bacon (again).
And with this solid foundation, the only improvement-upon could only possibly be one thing, and that's farm fresh pork chops!
combine all three ingredients (butter, oil, salt and pepper aside)...
warm up a farmers market fresh biscuit,
And have yourself a camp out style pretty little picture of a dinner...
Worse ways to spend an evening, I promise.
So there they are, all of the garlic scape dishes that I cooked last year.
Funny thing is as much as I truly do enjoy enjoy them I haven't touched one this year. No real reason, and I'm sure if I saw any I'd gobble them right up, but so far my summer has been a scape-less as last summer was scape-full...
Oh, life. You silly little thing.
Anyways, I have a new-new post that I made last night that I'm just about to start working on, and then of course I have many many others planned that I just haven't gotten around to yet (I'm sure I will this time...).
So to brighter days, huh kiddo's?
To brighter days...
See you then,
n*
