Friday, April 02, 2010

Green Garlic Easter Recipes

I was so excited to pick up some green garlic at the Farmers Market this week! It's mildness is wonderful with eggs, so it's perfect for Easter recipes. I'm still musing on what I'll make with it this year, but thought I'd share some previous recipes that would be ideal for the weekend. Above is a vegan recipe for Green Garlic Soup with Fresh English Peas

One of my favorite Easter recipes: Scrambled Eggs with Green Garlic in a Roast Potato Base

The roast potato base is adapted from a recipe by Gary Rhodes (British Chef) called Cheesy Fondant Potatoes on a Bed of Soft Leeks from the March 2002 Good Food magazine (put out by the BBC).

Potato base:
1 large russet potato per person
2 cups water
1/2 cup milk
1 bay leaf
2 + garlic cloves
olive oil
butter (optional)

Put the water, milk, bay leaf, garlic cloves, and pepper into a wide saucepan and bring to a boil. Turn off the heat and let the mixture steep.

Peel your potatoes and keep them in a bowl of cold water to avoid them discoloring. Using your peeler, shape the ends of the potatoes so they are nicely rounded. Cut a shaving of potato off one long side so the potato has a stable base. On the top side of the potato, use a sharp paring knife to cut an oval shape down into the potato, leaving about 1/2 '' around the edges (err on the side of edges being too thick). To remove the cut oval of potato from the top, cut the oval into quarters and use your knife to "pop" out one quarter and then cut out the others. I then used a zester to remove and shape the inside (this worked great). Then I tidied up with a grapefruit spoon (which has serrated edges). You'll then have something that looks like this:

Put the potato back in the water and repeat with each potato.

Heat your oven to 400. Put olive oil into an ovenproof dish large enough to hold your potato bases and put it in the oven to warm up as your oven heats.

Turn the milk mixture heat on to lowest simmer and carefully place the potato bases into the milk mixture. Simmer very gently for about 10 minutes until the potato is just becoming tender. Carefully remove the potato bases with a slotted spoon and put on a plate to cool for a moment. Carefully remove any liquid that is trapped inside the crevice.

Put the bases bottom down into the hot oil in the ovenproof dish,dot the centers with butter or a little oil, and cook for about 25 minutes. When the bottoms are starting to brown and crisp, turn the bases upside down to crisp the top and pour the hot oil over the sides. Check in 10 minutes and try to turn the potatoes on their sides and cook for 5-10 minutes each side.

Take the ovenproof dish out and let it sit for 5 minutes. Remove the bases onto a plate with a paper towel to absorb any extra oil. Place on a foil-covered baking sheet and keep warm in the oven at lowest heat (but not for too long).

A simple dish with some sophisticated flavors: Scrambled Eggs with Peas, Green Garlic & Humboldt Fog Cheese

Not familiar with green garlic?

Green garlic is immature garlic that has not yet formed a strong, pungent mature bulb and flavor. It is wonderfully delicate and mild and perfect in this springtime soup. It looks like a small leek or a big spring onion:

Happy Easter!


Anonymous Amy B. said...

amazing! this looks really good and very interesting to make! thanks for sharing. i love what you did with the potatoes :)

4:03 AM  
Anonymous Robyn said...

Mmm... I have a feeling I'm really going to enjoy your blog.

7:09 AM  
Blogger Beatrice said...

I love the egg-stuffed potato idea -- and all the spring vegetables you've got up.

1:59 PM  
Blogger Glenda said...

I love this combination! Scrambled Eggs with Green Garlic in a Roast Potato Base. Who knew! OMG! Thanks so much!

8:09 AM  

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