After yesterday’s scape fail, I decided to follow a tried-and-true method for preparing what I had left of my solitary gifted garlic scape: sautéing. Sort of.
I made an onion and garlic scape compote. Sort of.
Here’s how:
- I melted about a tablespoon of butter in a sauce pan over low heat.
- Once melted, I added one whole white onion, chopped, and half of a red onion, chopped — oh, and half of a garlic scape, thinly sliced, and let it all simmer.
- When the onions were translucent, and beginning to brown, I poured in about 1/4 cup of white balsamic vinegar (only because I was out of the regular kind). Then, I added about a tablespoon of liquid Sugar in the Raw, a few generous pinches of salt, and a dash of cayenne pepper.
- I let it all reduce over medium heat for about three minutes.
I put it over tuna salad on rice crackers, and it was delightful — scapes and all.
So, to recap: scape compote (Bowl 2) — good; pan-fried scapes (Bowl 1) — bad.
Bowl 2, filled with onion and garlic scape compote.
Bowl 1, filled with quiona pasta and not-so-tender pan-fried garlic scapes.
