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Garlic Scape Infused Oil

Posted By Terrie On In Jubilee CSA Summer Session Weekly Recipes,Make Ahead and Store,Recipes,Soups, Stocks and Flavor Boosters,Week Three | 1 Comment

 

 

 

Cascading Kitchen Notes

Garlic Scape Infused Oil

In a heavy cast iron pan

  • Pour in 3-4 cups of cooking olive oil.
  • Place your scapes in the pot.  As they cook they will relax into the oil.
  • Bring to a simmer so bubbles are just beginning to form.
  • Turn down the temp to hold it just below the bubble stage.
  • Cook for 45 min.  The scapes will eventually turn a light brown.  Be careful not to burn your oil.
  • Don’t let the oil get above 375 degrees.
  • Once the scapes are crunchy and the oil has a delightful garlic aroma, remove the scapes and cool.
  • After the oil has cooled, store it in a glass jar in the refrigerator.  Use for salad dressing, drizzles on top of soups or for sautéing.

The cooked scapes are just fun to eat, put on top of a bowl of soup or chopped on top of a  salad.

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