Monday, April 25, 2011
Green garlic champ
After months of busy-can't-stop-to-take-a-breath-much-less-catch-up-on-sleep weekends, I couldn't wait to have a lazy Sunday brunch. As I've mentioned before, I love green garlic and try to use it as much as possible during its short lived season. Last year I made a wonderful orecchiette with green garlic and swiss chard dish, but I haven't used green garlic in a brunch recipe yet. Green garlic looks similar to a scallion but smells like garlic. To prepare green garlic, trim off the root end and slice the stalk crosswise using much of the green stems.
We made herbed baked eggs and roasted asparagus and spring onions and decided to make new potatoes with green garlic. I had Suzanne Goin's green garlic champ on my list of must-make-this-ASAP dishes and wow, I wish I hadn't waited this long to make it! I am convinced that green garlic and new potatoes are made for each other. We sauteed green garlic in butter with thyme and combined it with lightly crushed, boiled new potatoes, including beautiful purple potatoes. It made for a great variation on breakfast potatoes and the bright Spring colors were stunning.
I love asparagus and am always looking for different ways to prepare it. My favorite is simply tossing the asparagus with olive oil, sea salt, and pepper and roasting it in the oven for 10-12 minutes until crisp tender. This time I pan roasted the asparagus along with spring onions (or scallions) on high heat with olive oil, sea salt, and pepper until asparagus is crisp tender and slightly browned. Add a squeeze of lemon if you want and serve immediately. Simply delicious! And, just think, a fried egg on top would make at even more fabulous!
Green garlic champ (Adpated from Sunday Suppers at Lucques)
3/4 lbs small new potatoes
2 tbsp unsalted butter
3/4 cups thinly sliced green garlic
1/4 tsp thyme leaves
2 tbsp heavy cream
sea salt and freshly ground black pepper
Cook the potatoes in a large pot of heavily salted boiling water for about 15 minutes, until tender. When the potatoes have just cooled, crush them slightly on a cutting board with the heel of your hand or the back of a large spoon.
Heat a medium pot over high heat for 1 minute. Add the butter, and when it foams, add the green garlic, thyme, 1/2 tsp salt, and a pinch of pepper. Cook 3 to 4 minutes, stirring with a wooden spoon, until the green garlic has softened.
Add the potatoes, stirring and mashing them to incorporate all of the ingredients. Season with 3/4 tsp salt and cook another 2 to 3 minutes. Turn off the heat, cover, and leave the pot on the stove. When you are ready to serve the champ, make sure it is hot, and then stir in the cream. Taste for seasoning.
Roasted asparagus and spring onions
1/2 lb asparagus, ends snapped off
2-3 spring onions or scallions, slice lengthwise in half and then crosswise in quarters
1 tbsp olive oil
freshly ground pepper
2 tbsp parsley or 1 tbsp chervil for garnish
Heat oil in skillet over high heat. Add onions and asparagus in a single layer, using tongs toss to coat. Season with salt and pepper. Saute over high heat for about 5-7 minutes, turning often, until asparagus is crisp tender and starting to brown in spots. Add squeeze of lemon if desired to finish. Serve immediately. Garnish with parsley or chervil.