Thursday, July 14, 2011

Marczyk's Garlic Scape and Almond Pesto


I was in the mood for something different. I like to think I'm a fairly capable cook. I don't really know what I'm doing, but my dishes generally turn out relatively scrumptious. And I definitely have a comfort zone that I've made before and know will turn out. Vegetable sautes, salads, and egg dishes are the easiest for me to whip up; who needs a recipe for a salad? But I wanted to go outside my zone; cook a meat I'd never done before, or something involving pasta (which I've actually only made once), or maybe pastry dough. So I went to Marczyk, my local high-quality grocery store to poke around for inspiration. 
Now Generally I shy away from receiving any customer service telling everyone who offers to help me find something that I'm fine. And as usual when asked, I responded that I was just browsing around, and hadn't decided what I was making, just that I wanted to make something I'd never made before. This gave me a highly unexpected response. Not only did two staff members spend at least 10 minutes just talking to me about cooking, what I'd made before, what I felt like making, until we hit upon a main course, but then one of them, David I believe, walked all over the store helping me select the best ingredients and giving me both tips and samples. Even for someone as customer service shy as I it was an awesome experience to get so much knowledgable cooking help, and further more the meal that resulted was fantastic!


Menu:

Fresh greens salad with rainbow carrots and radishes and balsamic dressing

Garlic scape pesto and mozzarella bruschetta 

Sea salt caramel gelato


Garlic Scape and Almond Pesto Recipe

10 garlic scapes, finely chopped
1/3-1/2 cup finely grated parmesan 
1/3 cup slivered, lightly toasted, almonds
about 1/2 cup olive oil
sea salt
lemon juice to taste

Yield is approximately one cup


Combine scapes, 1/3 cup of cheese, almonds, and half the olive oil in a food processor.
Blend all ingredients, then add remaining oil, and more cheese if desired. 
Season with salt and Lemon.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.





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