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Garlic Scapes
Garlic Scapes
I’ve been meaning to try scapes for sometime now. You most likely will never find them in a grocery store. The place to go is your local farmers market, usually sold in bunches. Scapes are the stalks that grow out of hardneck garlic bulbs; harvested right before they flower. They’re typically available from spring into summer. They taste like a cross between a garlicky green bean and green onion. They can be used in a stir fry, pestos, compound butter, salad dressings, or as a side with even more garlic, finished off with a squeeze of lemon.
Ingredients
- 1 tbsp butter
- 1 bunch scapes
- 4 garlic cloves minced
- 1/2 small lemon juiced
- salt and pepper to taste
Instructions
- Melt the butter in a sauté pan over medium high heat. Add in the scapes. Sauté for 3 minutes. Add in the garlic and cook for 2 more minutes.
Bangladeshi Beef Curry
Bangladeshi Beef Curry
Beef bhuna is a commonly eaten curry in Bangladesh. The curry is fairly spicy; getting it’s heat from bird’s eye chilies and cayenne pepper. You can use any type of beef cut that’s good for simmering for a long period of time, including chuck, arm, bottom round, or short ribs. The curry is always served with basmati rice and naan or roti.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 5 bird’s eye green chilies finely
- 1 tbsp ginger finely minced
- 1 cinnamon stick
- 3 green cardamom pods
- 3 whole cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 cup water
- 2 lbs chuck roast cut into 1” cubes
- salt to taste
Garnish
- cilantro chopped
- green onions chopped
Instructions
- Heat up the oil in a large saucepan over medium heat. Sauté the onions for 15 minutes until golden brown. Add in the garlic, chilies, and ginger and sauté for 2 minutes.
- Addin the cinnamon stick, cardamom pods, and cloves. Sauté for 2 minutes. Pour in the water, cumin, coriander, turmeric, garlic powder, and cayenne.
- Add in the cubed beef. Cover and simmer over medium heat for 90 minutes.
Bulgur Pilaf
Bulgur Pilaf
You may have heard of bulgur, but might not be sure what it is. Bulgur is wheat berry grain that is graded from super fine to coarse; very reminiscent of couscous. Bulgar is very high in fiber, more than brown rice, and low in fat and calories. This version is a basic Lebanese tomato based preparation; ready in about 20 minutes.
Ingredients
- 2 tbsp olive oil
- 1 white onion finely chopped
- 1/4 cup tomato paste
- 1 roma tomato finely chopped
- 1/2 small green bell pepper finely chopped
- 1 1/2 cups fine bulgur wheat
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can chickpeas drained
- 3 cups chicken stock
- 3 tbsp parsley chopped
Instructions
- Heat up the olive oil in a pot over medium heat. Sauté the onions for 5 minutes.
- Add in the tomatoes and green pepper. Sauté for 5 minutes.
- Stir in the tomato paste, cumin, salt, and pepper. Cook for 2 minutes.
- Mix in the bulgur to the sauce.
- Pour in the chicken stock and chicken peas. Cover and pull from the heat. Let the bulgur absorb the liquid for 10 minutes.
