[one_half][F]ellow lo-temp cooking freaks can rest assured that my suburban sous vide rig is up and fully operational. I have so far been using it to make perfectly cooked eggs, unconventionally moist chicken breast, and most recently, a smokeless pastrami. Descriptions of all will come in due time. But I have been meaning to post about green garlic, and given the rapidly changing season, I felt I should do so while it is still actually available.
I like garlic so much that I have to physically restrain myself from automatically tripling it in every recipe. I’ve had dishes in my life that, even for me, had too much garlic—but I can probably count them on one hand (for you Columbians: garlic chicken at the sadly departed La Rosita was one of them). When people make faux knee-slapping jokes about “making sure that we all have garlic” so as not to suffer from one’s bad breath, I profoundly don’t get it. Garlic smells good. It smells like food.
So I was myself surprised when it hit me one day that I had never actually worked with green garlic. I’ve heard people rhapsodize about the ingredient and it always sounded great to me, but I guess I never got around to it. Availability is generally limited to the first month or two of spring, so I was determined not to miss out this year. For those of you who are unfamiliar, most of the garlic we buy comes in the form of mature bulbs, which have been cured and stored dry. Green garlic refers to young garlic plants whose bulbs have not yet differentiated into cloves. When very young, they look more or less like green onions. As they mature, the stalks broaden, and they begin to resemble leeks. They are quite a bit more delicate in flavor than mature garlic, and can, in fact, be eaten raw with little discomfort. When cooked, they take on a nutty flavor, as well as a sweetness and texture one might expect from onions or leeks.
A couple weeks ago, I triumphantly returned from my local farmers market with bunches in hand. Problem was, most of the articles about green garlic I could find online mostly discussed the very young variety, of which the entire stalk can be used. Mine were of the leeky variety, and I wasn’t certain they could be used the same way. Much like leeks, the outer leaves and ends were very tough, and didn’t seem like they would cook down easily. I was reminded of a mishap I suffered years ago when making a caramelized leek soup. I hadn’t read the recipe carefully, and thus failed to realize that you don’t use the tough, dark green part. (That went a ways toward explaining why I couldn’t get it to caramelize.) At any rate, I consulted my sister (of course), and a couple of foodie friends. They also had never used the big, leeky green garlic. So I decided to wing it and treat them like leeks. I’ll give away the answer: Yes. They are awesome. Instructions below.
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There’s a fascinating book by photographer Melanie Dunea called “My Last Supper,” in which Dunea interviews 50 great chefs and asks:
If you were to die tomorrow, what single dish, what one mouthful of food from anywhere in the world or anytime in your life would you choose as your last? What would be your choice for your last meal on earth?
Being a food geek, I was much more interested in the answers than the accompanying portraits (though the pictures, admittedly, are stunning). They ranged from the ostentatious (e.g. Gary Danko) to the elegant (e.g. Nobu—I respect him enough to overlook his desire to listen to a Kenny G CD while eating it). My all-time favorite answer is the one from Eric Ripert, who wants toast with truffles. The reason is made clear in the recipe section at the end of the book (did I mention there are recipes?). He outlines in completely anal-retentive detail how to do everything, even down to the thickness of the bread (1.27 cm), percent acidity of the olive oil (0.3), and why you should use cold butter (so that it doesn’t soak into the bread—thank you!). If anything could cement my not-so-subtle man crush on Eric, it’s this recipe. I love how you can see exactly how much of a control freak this guy is.
Obviously, I’m not a chef. But in the make-believe world in which I’m shooting the shit with Eric Fucking Ripert, my last supper is definitely spaghettini with garlic and oil. I may post about it someday, but honestly I don’t get it right every time. When I figure out how to consistently make it work the way that it does when I have those last supper moments, I’ll be sure to let you know. In the meantime, I felt that the most fitting treatment for my first green garlic experience should be a simple dish with pasta. What I made will not qualify for my last meal on earth. It will, however qualify for many meals between now and the end of May.
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Spaghettini with green garlic and oil
1/2 lb thin spaghetti (no. 11)
kosher or sea salt
2 – 3 C chopped green garlic (or about 2 of the big, leeky kind, trimmed and cleaned as described below)
3 T extra virgin olive oil
plenty of freshly cracked black pepper
about 1/2 C beef stock (probably any stock would work here, as long as it doesn’t come from a can—I used beef because I had recently made it.)
Particularly in the Bay area, you can readily find green garlic at farmers markets or Whole Foods right now. I have regularly seen both the baby (green onion-looking) garlic, as well as the large, leekish ones. When scheduling your shopping and cooking, keep in mind that their flavors fade rapidly in the refrigerator. If possible, cook them on the same day. Otherwise, leave them, bulbs down, in a cup or vase of water in the refrigerator and deploy as soon as possible.
Trimming and preparing the green garlic Like I said, I got the bigger kind of green garlic. The first quandary that presented itself to me was: how much of it should I use? As you can see above (and incidentally, you can click to zoom on any of the pictures in this blog), each plant consists of a bulb, a light green stalk, and darker green leaves alternating from the stalk. Many people, when encountering leeks of similar description, simply look for the border between pale green and dark green on the outside leaf, and make a single cut there through the entire plant. The problem with this strategy is that you then lose a lot of pale green material in the inner leaves. If you need a lot of trimmed leeks, you may, for example, have to monopolize all of the leeks from 2 or 3 different markets in Brooklyn Heights (hypothetically speaking). A better way to deal with this is to systematically cut away only the dark green parts of each leaf, starting from the outside and working your way in. This strategy can also be used with larger green garlic, so that what you are left with is a tapered stalk.
Next, trim the roots from the bottom of the bulb. You’ll then want to clean the garlic, particularly of any dirt that may be stuck between the layers. The way to do this is to make a cut, lengthwise, down the midpoint of the stalk, leaving the bulb intact. Turn the garlic 90 degrees along the axis of the stalk, and make another slit down the middle. You are now left with a bulb attached to streamers that can be splayed out and rinsed in the sink.
At this point you can either chop the garlic, or slice it into larger (say, 1″ long) slivers. It works either way; I think it just depends on what kind of texture you want.
In a large fry pan, sauté the chopped garlic in olive oil over medium-low heat until wilted and beginning to turn golden (about 10 minutes). Use enough oil to comfortably prevent the garlic from drying out, but no more. Add beef stock and deglaze the pan, if necessary. Add lots of black pepper, to taste. Cover the pan and lower heat, cooking until the garlic becomes tender (about 10 minutes). Remove from heat.
Selecting and cooking the pasta I do think the kind of pasta matters. For sauces like this, I am partial to thin noodles, either spaghettini or angel hair. The commonly found store brands I like best are Barilla and De Cecco. In almost all cases, I will go with pasta made from refined semolina flour. In the interest of keeping my daughter healthier than me, I did briefly investigate whole wheat flour pastas. I uniformly hate them. The flavors are not always offensive, but the texture is brittle, and that really kills it for me. (For the record, Esme doesn’t like them, either. She knows what’s up.) A compromise that I have found acceptable is Barilla Plus, which is not a whole grain pasta, but rather one made from refined semolina durum flour enriched with other grains. I find this palatable, but prefer traditional pastas.
Boil the pasta in a medium stockpot with at least a teaspoon salt, and taste often, correcting when appropriate. In this case, I advise seasoning slightly beyond what you feel is necessary, because salt doesn’t dissolve well in oil. Therefore, the garlic is likely to be underseasoned. Your goal here is to cook the pasta just shy of al dente. At that point, drain the noodles and add them to your warmed skillet. Toss until evenly coated with garlic and oil. Add more stock or black pepper, if needed. Continue cooking over medium-low heat until pasta is done.
In the presentation below, I took some optional steps of tossing the pasta in fresh miner’s lettuce and serving with a farm egg that had been slow-poached and quickly seared.
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The Esme rating
Note to self: When describing to a 2-year-old child what she is about to eat, do not use the word, “garlic.”
I don’t like garlic, Daddy.
Try it. I think you will.
OK, then do you want to try some crazy Daddy noodles?
Yeah. Can I have some of your noodles, Mommy? (Esme often confuses Erin and me, and then immediately corrects.) Daddy? (She eats about 10 noodles.)
Esme, do you like your crazy Daddy noodles?
Do you want to eat them again for lunch tomorrow?
I want to eat them … right … noooooooow.
OK, baby. I’ll get you your own plate.