Garlic Scapes Revisited

Carbo loading with style - I'm planning to run a 10K road race on Sunday, so tonight was my night to fill up on pasta.  This meal was soooo good and so easy that I just have to share it with you.  I also wanted to tell you about the three ways in which I used the Garlic Scape Pesto that I wrote about yesterday.  This dinner was thrown together at the last minute using ingredients on hand : The Garlic Scape Pesto which was just waiting in the  fridge, and spaghetti with a sauce of Roasted Tomatoes with Garlic that I had made with our tomatoes last summer and stored in the freezer.  The dinner was definitely full flavored.

I had originally planned a more complicated adaptation of the sauce, but was sidetracked by weeding and pruning.  I got off to a late start so I simply thawed the tomatoes in the microwave then popped them into a saute pan and simmered them to reduce the liquid.  Last summer I had blanched, peeled, and quartered the tomatoes, then put them in a roasting pan with slivered garlic, a little olive oil, salt and some fresh basil leaves.  I then roasted them at 425 F for about 45 min to 1 hour, until their volume was reduced, the flavors concentrated and they were slightly carmelized.  Then I simply put them into plastic storage containers and froze them.

While waiting for the sauce to thicken we indulged in a tastey appetizer of Butter Bean Dip and Garlic Scape Pesto on crackers (use #1).  I was concerned that the Garlic Dip would be too strong alone, but in fact it was quite nice.  It was a nice counterpoint to the milder bean dip.

I also used the Garlic Scape Pesto to make garlic bread.  I spread it on sliced baguettes, wrapped them in foil and heated for a few minutes (use #2).  Worked like a charm.

After the pasta was cooked and drained, I stirred in a spoonful of the Pesto (use #3).  The oil in the pesto kept the pasta from sticking together and the pesto provided a round full garlicy taste which complimented the tomato sauce.

So, an easy and delicious meal.  I must add that this sauce was fabulous.  I am always so glad to have those roasted tomatoes in the freezer.  The roasting process reduces the juice and concentrates the flavor to a rich, round tomato taste that can't be beat. I really had to stop after every bite, take a deep breath, and sigh with pleasure.  The roasted tomato is truly a gift to those who love to eat.

Last summer's tomatoes star in tonight's dinner. As this year's garden begins to come alive I become more aware of what is left in the freezer from last summer.  The goal is always to put away just enough to get us through to the next garden. The trick is to know what quantity to save and to determine what types of produce we will actually use over the winter.  I always freeze as many green beans as we have available, as well as tomatoes.  The tomatoes I freeze simply peeled and quartered, made into sauce, or oven roasted. We always use almost every container before the next crop ripens. Our freezer is now beginning to look a little bare - at this point, that's a good thing.

For tonight's dinner I made a traditional fish stew or bouillabaisse using one container of oven roasted tomatoes with basil and garlic, as well as a container (16oz) of quartered tomatoes, dated 9/08 - (they were fine). You can always use chopped fresh or canned tomatoes, but I think that the concentrated flavor of the oven roasted tomatoes added a deep richness to the broth that would not be obtained with fresh or canned tomatoes. I didn't have fish stock available, so substituted chicken stock.  The bouillabaisse was quick and easy to prepare and was delicious!

Bouillabaisse
3 Tbsp olive oil
1 onion chopped
2 cloves garlic, slivered
1 tsp red pepper flakes
1 tsp fennel seeds
10 - 12 saffron threads
2 Tbsp boiling water
16 oz , or more chopped tomatoes, canned, frozen, or fresh
4 cups fish or chicken stock
3/4 lb. of white fish, cubed (I used halibut)
3/4 lb. shrimp
1/2 lb of butter clams
2 Tbsp italian parsley, chopped
salt and pepper to taste

Heat olive oil in a large saucepan over medium-high heat.  Add the onion, garlic, red pepper, and fennel seeds.  Saute until onion is soft and golden - about 6 - 8 minutes.  Meanwhile, place the saffron threads in a small bowl, pour boiling water over and let steep.

When onion is cooked, add the tomatoes, saffron/water, and stock to the pan.  Bring to a boil, reduce heat and simmer for 10 minutes.

Add the clams and cook for about 2 minutes, then add the fish and shrimp. Simmer for about 2 - 4 minutes more.  I found that the clams took longer to cook than the fish.  Clams are done when their shells open, the shrimp should be an opaque pink color and the fish flakey.

Adjust seasonings, stir in the chopped parsley and serve.

Add a fresh green salad and crusty bread for a lovely spring dinner.