Just received some great feedback from Jennifer Armentrout, Senior Food Editor of FineCooking.com about our new Green Garlic. She also happened to mention in her latest blog that the appearance of green garlic reminded her of raw leeks -exactly what popped into my head last night when dreaming up new recipes instead of counting sheep.
Thanks for jump-starting my memory, Jennifer, because I wanted to give our garlic lovers some food for thought: CR Green Garlic can be used instead of leeks – or onions, cilantro, chives, scallions, shallots, elephant garlic, parsley, basil – in any recipe. It’s a fresh, fresh, fresh alternative (or addition) to the tried and true… the ordinary. On a practical note: CR Green Garlic is easier to prep than leeks! Just trim roots, rinse in cold water, pat dry and try your own version of Jennifer’s aglio e olio (pasta with garlic and olive oil.) To give you a jump-start, here’s a vintage recipe from the Christopher Ranch vault updated with a generous infusion of Green Garlic. Buono mangiare!
SPAGHETTI AGLIO VERDE
2/3 cup extra virgin olive oil (or half oil and half butter)
8 shoots (3 oz. bag) Christopher Ranch Green Garlic -trimmed and chopped into
½” pieces (or julienned as Jennifer did)
1 clove fresh garlic – finely chopped
1 tsp. fresh basil – finely chopped
2 pinches or more red pepper flakes
1 lb. thin spaghetti or vermicelli -cooked al dente and drained
Salt and pepper to taste
½ cup freshly grated Parmesan cheese (optional)
Heat oil in large skillet over low heat and lightly sauté Green Garlic with the regular garlic until limp. Do not brown. Add basil and pepper flakes, blend well and lightly heat through. If skillet is large enough, add pasta to oil mixture, salt and pepper to taste and toss until well blended. Or place pasta in large serving bowl, add oil mixture, salt and pepper and toss until well blended. Sprinkle with Parmesan if desired. Serve immediately. Yields 4 to 6 servings.