June 15, 2009
The east coast has their ramps and we have our garlic buds; a neuvo vegetable, a sister dearest to the better known bulb. Unlike the aromatic green garlic stalks and the omnipotent bulbs that have spawned festivals far and wide, garlic buds are mild and soft. They are part of an action to embrace the whole being: root to stalk, entrail to duck tail.
I'd lay down in a bed of these braised greens,
and dream of pastoral scenes,
I enjoy their meaty mildness along red meats. I also like them sauteed in a bit of butter.
These days I don't have time to blog great thoughts much less wondrous dishes. I don't have much else on my mind other than my sister's wedding cake. I have tried 7 different types of strawberry cake. I have tried (and failed) to make cream cheese. I have grown slow and heavy, full of butter, yet full of determination. I have tasted and analyzed, challenged and learned. Soon I will share.
But today it is a simple braise in lemon and duck broth that I seek. Simplicity, couched within a week of pursuing the insurmountable challenge of defining a wedding cake. I am tired and tireless.
I used smitten kitchen's braised artichokes as guide. I take 3 shallots sliced in rings, 3 finely chopped garlic cloves, fennel seeds, coriander seeds, 1/4 olive oil, 1 1/2 c duck stock, lemon zest, 1/4 lemon juice and bring them to a boil in a pot. I drop in more than a pound of garlic buds and I simmer for 15 minutes. If I feel inclined, I crisp them up in the broiler. Or feather theme with grated cheese.
Or I just eat them.