Makes 2 cups (500 mL).
There’s a myriad of recipes for using the beautiful garlic scape—from pesto to grilled side dishes, whirled into hummus, tossed into a stir-fry, spun into a soup, or used as an artful garnish. Scapes look and taste delicious and don’t have the harsh bitter or zingy garlic overtone. The season for scapes is short, so this little scape vinegar recipe is perfect for giving you a few extra months of cherished scape flavours. It’s perfect for a salad pick-me-up or splashed onto a stir-fry.
Many recipes come alive with a splash of garlic vinegar. Whisk with a little honey and drizzle over your favourite salad, stir-fry, or delicious stew.
Wash garlic scapes and thoroughly pat dry. Trim into pieces just long enough to be completely submerged in vinegar when bottle is filled. Wash herbs and thoroughly blot dry, if using.
In 2 cup (500 mL) sterilized bottle with cork or plastic snap lid, place lemon peel and peppercorns. To release more garlic aromatics when marinating in vinegar, gently press stem ends of scapes with the flat side of a large knife or use a rolling pin to bruise. Tuck scapes into bottle along with herbs, if using.
Add rice vinegar to completely cover scapes and herbs, making sure no tips are uncovered; if left uncovered they will decay, spoiling the results. Tightly seal and refrigerate, or set in a cool, dark place.
During the next couple of days, check and top up with more vinegar, as needed, to keep scapes completely submerged. Allow scapes to infuse for up to 2 weeks before using.
For optimal storage, strain flavoured vinegar into clean bottle and continue to store in cool, dark place, preferably in the refrigerator. Use within 4 months. If mixture becomes cloudy or the odour too strong, discard for safety reasons (although itu2019s doubtful it will be around for that long!).
This recipe is part of the For the Love of Garlic collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.