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Tag Archives: garlic scapes

Lamb Shank Tagine

15 Monday Jun 2015

Posted by Bob and Robin in Apricots, Captain's Shack, Cast Iron, Classic Cuisines, Classic Herb Blends, Couscous, Dinner For Robin, Dinner With Robin, Ethnic Foods, Food Photos, Food Prep, Food Trivia, Fruit, Garlic, Garlic Scapes, Herbs and Spices, Idaho Greens, Idaho Lamb, Idaho Wine, Interesting Information, Koenig Vineyards, Local Farmers Markets, Local Harvests, Local Markets, Mediterrean Foods, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes -Tagine, Slow Cooking, Special Information, Spices of Morocco, Tagine Cooking, Tagine of Lamb, Tajine, Tomatoes, Traditional Food, Vegetables, What's For Dinner?, Wines - Idaho

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apricots, garlic scapes, lamb tagine, Mediterrean food, North African food, tagine


Tagine cooking using a cooking utensil like pictured here, is a very Mediterrean or a North African style of cooking. Low heat and long time. More information on tagines and tagine can be found on this blog by Clicking Here. According to Wikipedia,

A tajine or tagine (Arabic: طاجين‎ tajin from the Arabic: طاج‎) is a historically North African dish that is named after the earthenware pot in which it is cooked. A similar dish known as tavvas is found in Cypriot cuisine. The traditional method of cooking with a tajine is to place it over coals. Use of the tajine can be compared to stewing … The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stove top.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
Other methods are to use a tajine in a slow oven or on a gas or electric stove top, on lowest heat necessary to keep the stew simmering gently. A diffuser – a circular piece of aluminium placed between the tajine and burner – is used to evenly distribute the stove’s heat. European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking. Tajine cooking may be replicated by using a slow cooker or similar item; but the result will be slightly different. Many ceramic tajines are decorative items as well as functional cooking vessels. Some tajines, however, are intended only to be used as decorative serving dishes … Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is practical in areas where water supplies are limited or where public water is not yet available.

Here is the process of making our Lamb Shank Tagine. Enjoy!

The lamb shanks are seared in olive oil and Mediterranean spices, which can be found in most grocery stores or in speciality stores.

The lamb shanks are seared in olive oil and Mediterranean spices in a large cast iron pot over medium heat. The Mediterrean spices can be found in most grocery stores or in speciality stores. Preheat the oven to 200 degrees F.

One thinly sliced onion, diced garlic and chopped garlic scapes are cooked until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Remove the shanks from the cast iron pot and put aside. Do not remove the lamb liquid. Lower the heat so vegetables do not burn or scorch. Add one thinly sliced onion, diced garlic and chopped garlic scapes and cook in the olive oil in the cast iron pot until tender. More Mediterrean spice and sea salt and fresh pepper can be added.

Chickpeas, drained, and chopped dried apricots are added and mixed.

Chickpeas, drained, and chopped dried apricots are added and mixed. Add about 4 Bay Leaves.

Chopped tomato is added to the pot. Let cook until warmed through.

Chopped tomato is added to the pot. Let cook until warmed through. Taste and adjust spices and seasonings as necessary.

Add the vegetable mixture to the tagine. Taste and adjust as necessary. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

Add the vegetable mixture to the tagine. Place the lamb shanks into the vegetables. After 1 hour, it should look like this.

After 2 hours, the shanks should look like this.

After 2 hours, the shanks should look like this.

3 hours and the shanks are looking good.  The lamb should be tender and tend to pull easily from the bone..

3 hours and the shanks are looking good. The lamb should be tender and tend to pull easily from the bone..

Tagine Lamb Shank Couscous with Tagine Vegetables 2012 Koenig Vineyards Devil's Bedstead Zinfandel

Tagine Lamb Shank
Couscous

with
Tagine Vegetables
2012 Koenig Vineyards Devil’s Bedstead Zinfandel
(an Idaho wine!!!)

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Crab Strudel – A Different Strudel

14 Sunday Jun 2015

Posted by Bob and Robin in Blue Crab, Captain's Shack, Dinner At The Captains Shack, Dinner For Robin, Dungeness Crab, Hard To Find Recipes, Herbs and Spices, Idaho Greens, Photos By: Bob Young, Prep Work, Salads, Salmon, Seafood, Shell Fish, Strudel, What's For Dinner?, Wines - French, Wines - Idaho

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Blue Crab, crab, dungeness crab, garlic scapes, phyllo, shell fish, strudel


19Dec2014_2_Captains-Shack_Dungeness-Crab_Not-CleanedOh yes! ‘Tis the season for crab. At least the season for Blue Crab – if you can find them. (see photo below) No, that is a Dungeness crab pictured here. I suppose if you had to, you could use the Dungeness. So a little twist on the standard apple, or fruit, strudel. Let’s try a Crab Strudel with a Salmon Pasta Salad. Robin directed me on how to make the salad. It’s one she “dreamed” up. There is no recipe as such.
For the strudel, probably the most difficult part is finding the garlic scapes. What? From Mother Earth News,

…The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

And from About (dot) com,

Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Along the same lines, young garlic plants that are pulled to thin a row are referred to as “green garlic”. Used in the same manner as green onions, these too make excellent eating.

Here is how we made the Crab Strudel. You can get the recipe above. Cheers and have fun with this.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.

The Green Onion and Garlic have been diced. The garlic scapes are going to be diced.

The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.

The crab has been mixed with the parsley, lime juice, sea salt and Tellicherry pepper.

Cooking the green onion mixture.

Cooking the green onion/garlic scape mixture.

Mix the crab mixture with the cooked green onion/garlic scape mixture.

Mix the crab mixture with the cooked green onion/garlic scape mixture.

Brush the phyllo dough - single sheet - with butter and lightly dust with fresh bread crumbs.

Brush the phyllo dough – single sheet – with butter and lightly dust with fresh bread crumbs. Handling the phyllo dough can be a challenge. Take your time and make sure the sheets are cold, but not frozen.

1" wide row of the crab mixture is placed on the phyllo dough. Roll into a "tube" carefully.

1″ wide row of the crab mixture is placed on the phyllo dough. Roll into a “tube” carefully.

The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

The strudel is rolled, placed on a parchment lined baking sheet and sliced, but not sliced all the way through.

Crab Strudel Salmon Pasta Salad The final product of all your hard work. Hope you like it!

Crab Strudel
Salmon Pasta Salad

The final product of all your hard work. Hope you like it! With the strudel, we had a 2009 Cold Springs phren/ology Riesling and a 2014 Domaine Saint Nabor Gris de Gris. Both wines went very well with the strudel.


And if you wanted to know more about strudel – inquiring minds need to know, Wikipedia says,

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).

Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.

This is an East coast Blue Crab.

This is an East coast Blue Crab.

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Garlic Explained

20 Saturday Jul 2013

Posted by Bob and Robin in Ethnic Foods, Food Photos, Food Prep, Food Trivia, Garlic, Healthy Eating, Herbs and Spices, Interesting Information, Local Farmers Markets, Local Harvests, Locavore, Special Information, What's For Dinner?

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food, garlic scapes, hardneck garlic, northern gardeners


Graphic-Garlic-TypesHere is some great information about some of the different garlic varieties that are available at the New Boise Farmer’s Market. There are many, many varieties. This is but a small sampling that is available here in Boise. Enjoy!

Edible Garlic

Note: All of these garlic types are available at the New Boise Farmer’s Market, 10th and Grove. The following information was produced by Glenn’s Farm.
“Hardneck and Softneck garlic are described as some are mild and others are Hot. It is hard to describe the slight differences.”

This information is from organic gardening at about.com.
“Hardneck garlic varieties are generally hardier than softneck varieties. They are the best option for northern gardeners. They are also the best option if you want to enjoy garlic scapes in early summer, since hardnecks are the only type that send up a strong central stalk in spring (this is the scape.) Hardneck varieties tend to form fewer cloves per bulb than softneck varieties, but they also are usually a bit larger.

Within the hardneck family, there are nine sub-types of garlics: Purple Stripe, Marbled Purple Stripe, Asiatic, Glazed Purple Stripe, Creole, Middle Eastern, Turban, Rocambole, and Porcelain. The Purple Stripe and Rocambole types are the hardiest, best for gardeners who live in the northeastern U.S. and Canada. Gardeners who live in mild climates will have good luck with Porcelain varieties.

Softneck Garlic Varieties (Allium sativum var.sativum)
Softneck garlic varieties are the best ones to grow if you live in a milder climate. They don’t form scapes, and generally form several small cloves per head. They mature quicker than hardneck varieties. Softneck varieties tend to store better than hardneck varieties, so this is the type to grow for long-term storage. Sub-types within the softneck family include Silverskin and Artichoke varieties.”

Chinese Pink: The first garlic of the season. Mellow with a pleasing after taste.

Asian Tempest: Asian hardneck. When eaten raw it is breath taking. When baked, the flavor is sweet.

Chesnok Red: Hardneck. All around good for cooking. Full bodied flavor with a delightful aroma. When baked, it holds it’s shape and has a creamy texture.

German Red: (One of my favorites) Hardneck rocambole. Strong, hot and spicy.

German Porcelain: Hardneck. Good, all purpose garlic.

Zemo: Hardneck. Smooth and hot flavor and aftertaste.

Northern: Hardneck. A very pungent and one of the best for baking.

Music: Hardneck. Medium hot with flavor that lasts a long time.

Romaine Red: Porcelain hardneck. Hot with a long lasting bite.

Georgia Crystal: A hot garlic.

Metechi: Very hot when eaten raw.

Siberian: (Another of my favorites) Hardneck with a medium-strong heat. Rich earthy taste. Has a high allicin content. Allicin supports normal cholesterol levels and helps boost the immune system.

Spanish Rojo: Hardneck Rocambole. Rich flavor. Also called Greek Garlic or True Garlic.

Polish Jenn: A medium strength garlic.

Italian: (Another favorite of mine.) Softneck with a great taste and a good cooking garlic. Great to roast.

Silverskin: Softneck with a strong flavor and another great cooking garlic.

Inchillium Red: Softneck garlic with a mild flavor. Great baked and the blended with mashed potatoes.

I hope this clears up some of the mystery of garlic. Or does it just add to the question? Cheers.

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