Spring Awakens: Braised Garlic Buds

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.

5 comments:

To Order said...

I like the idea of feathering with cheese. Sounds like something the angels might do in heaven... lay me down, Gabriel, and feather me with cheddar.

Isabel Cowles said...

Hi Katie. It's me, To Order. Just thought I'd clarify my mysterious identity, now that I've fixed it. I hope.
-Isabel

megan said...

I'm having trouble commenting in Firefox and I oh-so-desperately want to tell you how much I love this.

megan(brooklynfarmhouse) said...

Oh! It worked in Safari. OK. So, I love this idea, Katie. And now I'm wondering why, if we have garlic scapes on the E.Coast, why oh why don't we have buds? Hmm. (I randomly just happened to post a garlic scape post today too...spooooky)

Shari@Whisk: a food blog said...

Your photos are cool! I love the idea of braised garlic buds! Thanks for posting this. Good luck with your sister's wedding prep.!

Post a Comment