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Sunday, September 14, 2014

A Niche Filled: The Bruncheonette!

With the current food movement in Joplin, focusing on eclectic food, from locally sourced products, there is a niche that had not been filled: breakfast and brunch. That void has been filled in a fantastic way! 

Sean and Chasity Flanagan have opened one of the newest, and most unique eateries in Joplin, Missouri. From the first flick of the Open sign on October 23, 2013, The Bruncheonette has served a creative and exciting interpretation of the brunch menu. Their regular and daily features have included such things as a truffle Benedict, Monte Cristo with foie gras and plum compote, Champagne Sabayon, syrups made with local beers, and even a classic Mornay sauce with a oldies beer twist with Hamm's. Everyday menu staples are unique as well, with such dishes as Poutine, Nutella Crepes, carrot fries, an assortment of delicious Benedicts (Bennies), and their famous biscuits and gravy, with a chorizo and bacon gravy. And with all that, you can even get a brunch cocktail or a local beer! The Flanagans and staff source a vast array of local produce, meat, and other products from the Webb City Farmers Market. You can often spot Sean on a Tuesday evening or Friday morning at the Market, as he slips away from the kitchen long enough to gather his bounty for the daily specials. It's obvious to see why The Bruncheonette has become one of the hottest spots in Joplin!

Some of The Bruncheonette's Daily Features, including a couple of my favorites:
Truffle Benedict and Foie Gras Monte Cristo with Plum Compote.

With every new restaurant, there is a long story of how it came into being. Let's look back at Sean and Chastity's journey to opening The Bruncheonette. 

Both Flanagans come from the area, Sean growing up in Columbus, Kansas and Joplin with Chastity growing up in Riverton, Kansas and Joplin. The summer after Sean graduated high school, he found himself working pantry in an upscale restaurant in Yellowstone. This was Sean's first real restaurant experience, and still holds fond memories for him. 

Sean's first more permanent position was obtained through his best friend since 8th grade, Schuyler Winn. Schuyler's father owned the very unique Undercliff Bar & Grill in Tipton Ford, Missouri. Sean joined the kitchen crew as "Dish Dog", washing dishes by hand for hours on end bent over a three bin sink. Eventually Sean worked his way up to Kitchen Manager, but burdened with home ownership, needed more money, and quickly. He had to find a better paying job. While Sean worked at Undercliff, he had gained a couple of very vital things: a foundation of kitchen knowledge and experience, and he had worked with and met Chastity. 

Chastity's restaurant tenure, in addition to The Undercliff, includes manager at Woody's Woodfired Pizza, and stints at Instant Karma, Eagle Drive In, and Mohaska Farmhouse. 

Sean found his better job when he joined his parents Mike and Linda, known as the Flanagan Group Realtors, a couple of Joplin's strongest and most successful real estate professionals. Sean found that he was damn good at selling real estate, and continued making great money for five years. 

After a trip to Yellowstone in 2006, Sean and Chastity decided to move there for a new experience before settling down and starting a family. They took off for Idaho with no jobs, and expected that Sean could easily find a real estate sales position. They ended up living near a tiny cafe in Victor, Idaho. In fact, the cafe was approximately half the size of The Bruncheonette. It was the first time Sean had tried Eggs Benedict. Enamored with the small cafe, Sean began hounding the chef for a job. Eventually, he was hired by Chef Matty Lake. Matty Lake spent most of his entire life in Hawaii and California, and was an incredible cook and human being. He possessed the type of personality that just made people gravitate to him. Sean and Matty became great friends. 

When Chef Matty was offered a Sous Chef position at The Southfork Lodge resort owned by part of the Rockefeller family in Swan Valley, Idaho, he brought Sean along. It would prove to be his first extensive fine dining experience and first experience with true French technique in the kitchen. When Matty excelled to Chef, he promoted Sean up along with him to Sous Chef. 

In August 2007, Sean and Chastity welcomed their first baby girl, Marley Kai, into the world, and headed back to Joplin in October with new recipes and a plethora of inspiration. That little cafe and the friendship and experience with Chef Matty would play an enormous role in Sean's career. Sean remained close friends with him, and even feature some of his dishes on The Bruncheonette menu, such as the B.A. Baracus, and Island Stylee. Sadly, Matty Lake passed away from a sudden heart attack this summer. 

Upon the Flanagans' arrival back to the Four States area, Sean worked the 2007-2008 Holiday Season at Wilder's Steak House. Then, moved on to Crabby's Seafood Bar & Grill. In just six months, he worked from Sous Chef up to Chef. After two years at Crabby's, Sean began to burn out. Jason Miller, a fellow Crabby's/Chatters alum, hooked Sean up with a stint at Instant Karma.

Then, Sean accepted a position under Chef Anthony Warrior at Red Oak Steakhouse in Downstream Casino. Working as a Cook 2, Sean made a calculated move in order to gain more experience and knowledge. He had missed out on a lot of the French based technique that he missed out on, by not going through culinary school. He quit the position and basically in turn, demoted himself to a line cook, a position that many people try to work themselves up from. The Red Oak experience proved to be the hardest and most rewarding job he had worked.

With the demotion, Sean became flat broke, and after eight months, he contacted the Pawlus family and accepted the Chef position at Wilder's Steak House. Serving as Chef, Sean had all the freedom in the world and it was the best cooking job of his career. 

With their second girl, Kiera Young, born in 2010, Sean found himself in the same predicament that every professional cook encounters: a family at home, but being wrapped up on nights and weekends in the restaurant. Missing out on dinners with the whole family, bedtime stories, and quality time with his girls, Sean started considering some visions he had for a while. He remembered walks home with his father, after experiencing that small cafe in Victor, where he would have conversations about a small place, with a small staff, serving inspired food. Sean even knew WHERE he wanted his dream cafe... where he got his childhood haircuts, Heath Brothers Barber Shop on North Main in Joplin.

Ever since moving back to the area, Sean and Chastity had been striving for their own place. Sean credits Chastity for her incredible patience over the six or seven years of pay cuts and long, late hours, allowing for all his moves, even if they were down instead of up, to gain the experience and knowledge base to someday make their dream come true.

And it did come true! October 23, 2013, Sean and Chastity with at the time, the only full time employee, their "rock", Schuyler Winn, opened The Bruncheonette at 424 North Main St, in the building that formerly housed Heath Brothers. There wasn't much of a leap of faith in opening The Bruncheonette, according to Sean. It pays about the same as the jobs he has held, but he is happy with that given the area and that it is "keeping the family fed and the bills paid."

Sean explained to me that it was more about getting away from nights than serving brunch. They had always planned on breakfast and lunch service, with perhaps benedicts on the weekends. But as Sean pointed out, he couldn't keep brunch off his mind.

"Somehow, a month or two before we opened, that damned eggs benedict kept coming up in conversation and ideas, and the brunch menu began to unfold."

Obviously, the inspiration behind The Bruncheonette came from the small cafe and Chef Matty Lane in Victor, Idaho. But where does Sean's inspiration come from?

During his time at Wilder's, Sean accumulated a great library of the best cookbooks, novels and other media that helps inspire his creativity. Some comes from learning and practicing technique.

"A lot of times, someone (Schuyler, Chastity, or me) will say something stupid, and I can't get it out of my head. So I just have to try it. Sometimes, it works! Peanut butter creme fraiche, for instance. We just have fun; I can't really explain where it comes from."

Today, the full time staff includes Sean & Chastity, Schuyler Winn, Karsten Nicholas, Jordan Jennings, with help from Brandi Prudlick. 

Frankly Speaking...

I met Sean last year as a fellow judge at the tomato contest at the Webb City Farmers Market. He was still working as chef of Wilder's, but was working on getting The Bruncheonette ready for business. I kept in touch with Sean, as I am always interested in talking to local chefs that focus on locally sourced product and bring creativity to their menus. Once Sean and Chastity opened up, I was excited about the menu and the unique daily offerings. 

I have never been disappointed in anything I have ordered. He brings in some ingredients that no one in Joplin is even trying to utilize, and then, uses them in unorthodox preparations to make a dish magical. I mean, Sean actually put a thick, rich slab of foie gras right onto a Monte Cristo. It was amazing how it melted right into the Gruyere and ham. Or the truffle benedict... using a gentle hand in adding enough of the prized truffle to the dish to make it discernible, but not overpower the dish. 

Sean, Chastity and the entire staff are all extremely friendly and helpful. Every time I have been in, either Sean and/or Chastity will come around to see how everyone is enjoying their meals. 

A couple of aspects might cause some to balk at only a quick glance: prices and size/busyness of the restaurant. As far as prices go, yes, they aren't dollar menu at McCorporate. But you also aren't getting crap food. The prices are actually extremely reasonable for the quality and portions of food you receive. When you eat at The Bruncheonette, you know that part of that money is going out to local farmers and food producers that Sean purchases from. And you know those ingredients are raised responsibly, sustainably, and with great care. There's a LOT of pride in those ingredients, and in the food Sean and Crew put out, especially given how incredibly generous and humble the Flanagans are. 

As far as how busy The Bruncheonette can be... The place is small. The place is generally packed during prime brunch hours. You can't sit down, first; you must go to the counter to order before selecting a table. Do you know why? No matter how busy it has been, I have never had to stand and wait for a table after ordering my food; the system works, and it works well. Somehow, the Flanagans have figured out the art of keeping the seating process flowing well, and it is very successful for The Bruncheonette. So, if you see a trail of cars parked along Main Street, do not fear going inside and still getting seated. 

I highly recommend that everyone give The Bruncheonette a try. I have no problem when I say I truly believe they are the hottest restaurant in Joplin, Missouri, right now! 

Give them a try! 

The Bruncheonette is open at 424 North Main Street, Wednesday through Friday from 6:30am - 2:00pm, Saturday from 9:00am - 2:00pm, and Sunday from 9:00am - 2:00pm, or as supplies and cooks wits last! In addition to the menu, they offer wrapped and ready-to-go burritos for anyone needing to grab breakfast quickly on their way to work. Their number is (417) 781-3447.

They have a Facebook page here. Click on over, and give them a Like. Whether on Facebook or when you go in to try them out, be sure to let them know you read about them on Frank About Food. 

Saturday, August 23, 2014

Frank About...Cherry Tomato Bacon Jam with Carol Parker and at the Webb City Farmers Market

I was fortunate enough to be Carol Parker's guest, again, on her "Cooking With Carol" segment on Living Well on KSN 16, Tuesday afternoon. It was a little preview of what I will be doing Saturday at the Webb City Farmers Market. 

At the moment, tomatoes are ruling the market tables! I have been eyeing some gorgeous, dark red cherry tomatoes, recently. I wanted to do something that would incorporate them and really take them on a different journey. I decided to make a cherry tomato bacon jam. This can be used sooooo many different ways: a sandwich condiment, mixed with cream cheese to make a dip, or even as I did, serve over a crostini, smeared with a nice chevre. And since Terrell Creek Farm just took home their second consecutive Best Overall Dairy product at the Missouri State Fair, last week, it was a no brainer that I should work that in. Add in Redings Mill Bread Co. baguette and you have a locally sourced appetizer that is perfect in every way! 

Cherry Tomato Bacon Jam

1 lb bacon
1 yellow onion, chopped
2 cloves garlic, minced
1.5 lb cherry tomatoes
2 tsp smoked paprika
1/2 tsp red pepper flakes
1/4 C brown sugar
1 tsp salt
1 tsp ground mustard
1 Tblsp apple cider vinegar

1.  Fry the bacon until crisp. Remove to paper towels to drain, reserving the bacon drippings in        the pan. When cool, crumble the bacon. 

2.  Add 2-3 Tblsp of the bacon drippings to a heavy bottomed pan, such as an enameled Dutch      oven. Heat the pan to medium, and cook the onion and garlic until onion is translucent,     
     about 6-8 minutes. 

3.  Add the crumbled bacon and remaining ingredients to the onion & garlic. Increase heat to 
     high, and bring to a gentle boil. Then, reduce heat to low, and simmer for 45 to 60 minutes, 
     stirring occasionally. Once thickened, remove from heat. 

4.  Serve warm or chilled. Use as any condiment or topping. I recommend toasting some                  crostini, smear with a spot of goat cheese, and top with the jam! The jam should last for 
     about week or two in the refrigerator, or 2-3 months in the freezer. 

Frank's Notes:
1.  You can use any type of tomato for this recipe. I highly recommend nice, dark, ripe cherry or        Roma tomatoes. You can also use a mixture of tomatoes.
2.  You could caramelize the onions over medium low heat for approximately 30-45 minutes. If         you go the caramelization route, you may omit most of the sugar from the recipe. 

Sunday, August 3, 2014

Frank About... "Right to Farm"

Firstly, I will say that I do NOT "get" politics. I don't do well playing the politics game at work, with acquaintances, nor understanding the politics of society. Secondly, I don't ever discuss politics; I was taught early in life not to discuss politics or religion in most situations. Any political leanings I possess, I typically just keep to myself. 

However, as a blogger, cook, and eater that appreciates locally produced food products, it would be remiss of me not to speak about the proposed "Right to Farm" Missouri Amendment 1, that Missouri citizens will be voting on, this Tuesday, August 5. 

I honestly have not read much detail about this amendment. What I do know of it, involves opening doors for foreign and corporate interests in Missouri farms. Everything about this amendment is suspect; it does not seem to aid any small, independent family farmers. 

Most importantly, how do I know that I should vote against this amendment? 

The very people I trust to feed my family, the people that I go to at least once a week to purchase the food that I prepare, knowing it was raised without chemicals, without genetic modification, in a humane, environmentally responsible manner... the local farmers in my area... all agree that this amendment is wrong, and should be defeated. If I trust them with my family's well-being, why would I not listen to them? 

If you read this blog regularly, I will assume you take a great interest in the food you consume. And I will assume you are concerned about where your food comes from, and how it is produced. 

I will be voting NO on Tuesday, will you join me in protecting local, independent farming in Missouri? 

Thursday, July 31, 2014

An Update!

Well, it seems like a long time since I've posted anything here, on the blog! For that, I apologize; life seems crazy busy and hectic. I have several stories and interviews I have been needing to get written and posted, but seems like every time I think I can sit down and get to it, something comes up. I hope to be able to get back into the swing of things, soon! So, please be patient, and continue checking back here, regularly. As always, I urge you to search older posts for some great stories, interviews, and recipes! 

I need your help! Frank About Food needs a logo! I'm calling on you to submit your best idea for a logo. You can contact me for more information, and submit your ideas/pics/logos, at  

There are more ways to keep up with Frank About Food, now, as well. I've had the Facebook page for some time, now, and have recently surpassed 500 Likes. The Facebook page is a great place to follow food news, silly pictures and memes, shared recipes I have found online, and interact on a more daily basis. I have a Twitter feed that is similar to the content on the Facebook page, but some people enjoy the Twitter format more. Recently, I have taken the leap and started an Instagram account. There, you can find some great food porn pics, and even some of the different beers I enjoy. Lastly, I have a YouTube channel! And of course, there are no videos uploaded, yet! I am working on fixing that! I will have an introductory video posted, soon. With the YouTube channel, I imagine having video tutorials, cooking demos, Q&A sessions, and maybe video footage of different food-related events. Please keep an eye on there. 

Please follow me via all these social media outlets, and be sure to share with your friends and family! Also, please feel free to give me feedback and suggestions. What would you like to see on YouTube? Any questions you have? 

Thanks for all your patience! I promise to get my arse in gear, soon! 

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Saturday, July 5, 2014

Frank About... Blueberry Lamb Kebabs and the Webb City Farmers Market

This weekend I was fortunate enough to be invited to put on another cooking demonstration. I choose blueberries as a focal point, this week, as seen on Cooking With Carol from Tuesday where I made Blueberry Upside Down Cake. For the Webb City Farmers Market demo, I chose something a little bit different, blueberry lamb kebabs with a yogurt cucumber mint sauce, basically a tzatziki sauce. I love being able to showcase fresh herbs from Fredrickson Farm, responsibly raised lamb from Sunny Lane Farm, and gorgeous fresh blueberries from Robertson Family Farm! I will add pictures when I have them uploaded from the demo, but for now, here is the recipe! 

Blueberry Lamb Kebabs

1 lb. lean ground lamb
1 C. blueberries (fresh or frozen), roughly chopped
1/4 C. shallots, minced
1 Tblsp garlic, minced
2 Tblsp fresh mint
1 tsp. lemon zest
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. salt
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. crushed red pepper
1/4 tsp. ground cloves

Yougurt Cucumber Mint Sauce:
1 C. plain Greek yogurt
1/2 C. cucumber, peeled, seeded, and grated
2 Tblsp. fresh mint, chopped
1 Tblsp. fresh dill, chopped
1 Tblsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. black pepper

1.  Combine all the sauce ingredients and chill until ready to serve. 

2.  Preheat oven to 400°F. If using wooden skewers, soak in water for at least 10 minutes. 

3.  Combine all the kebab ingredients.

4.  Using wet hands, form the lamb mixture into oblong sausage shapes and mold around the 
     top half of each skewer. 

5.  Bake on a baking sheet for 10-12 minutes.  Broil an additional 5 minutes to brown the 
     outside surface. You may also grill over medium heat.

6.  Serve kebabs with the yogurt mint cucumber sauce. You may serve atop a bed of seasoned 
     couscous, and/or pita bread. 

Tuesday, July 1, 2014

Frank About... Blueberry Upside Down Cake

Today on "Cooking With Carol" on Living Well, I am showing a very quick and easy recipe for Blueberry Upside Down Cake. I am using lemon poppyseed muffin mix in my version. Blueberries and lemon just work so well, together. 

For the demo on Saturday, at the Webb City Farmers Market, I will be continuing the blueberry theme and am going to use Sunny Lane Farm ground lamb with blueberries to create a delicious kebab. I will post the recipes closer to Saturday. 

Here is the video from the show: 

Blueberry Upside Down Cake

2 C blueberries
1/4 C sugar
1 tsp cornstarch
1 - 6.5 or 7 oz package muffin mix, any flavor 
1 egg, beaten
1/3 C milk

1.  Preheat oven to 350°F. Spray an 8 inch round cake pan with non-stick vegetable spray. 

2.  Combine the sugar and cornstarch in a medium bowl. Add the blueberries, and gently toss 
     to coat. 

3.  Pour blueberries into cake pan. 

4.  Combine the muffin mix, egg, and milk in a medium bowl, until slightly lumpy. Do not 

5.  Carefully spread the muffin batter over the blueberries. Bake for 25-30 minutes, or until the 
     cake springs back when pressing a finger against the center. 

6.  Cool for at least 5 minutes in the pan. Then, invert onto cake plate. Slice into wedges, top with whipped cream and serve. 

Wednesday, May 28, 2014

Frank About... Garlic Scapes!

It's garlic scapes season!!! 

They have finally arrived at the Webb City Farmers Market, and none too soon for my upcoming market demo on All Things Scapes, this Saturday. Yesterday, I appeared on the "Cooking With Carol" segment of Living Well on KSN 16. Here is the link: Cooking With Carol: Frank About Food & Garlic Scapes

A few years ago, I heard about something called garlic scapes. I had never actually seen them, or had the opportunity to try them. They were never offered at our local Webb City Farmers Market. I inquired from a vendor family about them. They told me they tried offering them at the market, but no one had any clue what they were or how to utilize them, so they went unsold. 

A couple of years ago, a friend of my wife had posted on Facebook about getting her hands on some scapes at the Freight House Farmers Market in Davenport, Iowa. I had my wife find out the name of the vendor, and I was lucky enough to get my hands on some scapes the next weekend while visiting her family in Davenport, from One Acre Produce. My mind ran wild with ideas on how to use these gems!

After first inquiring about them, they began gracing vendor tables in quite an abundance, last year. How about a little information on what garlic scapes actually are? 

Garlic scapes are the leafless stem that shoots up from the garlic bulb that produces the flower of the garlic plant. When first emerging, the scape curls, with a slight bulge toward the top of the stem. To achieve the best growth and formation of the garlic head, and cloves, these scapes need trimmed within a couple of weeks of appearance. Many farmers take advantage of these scapes and sell to the "in-the-know" culinarians, or foodies, at local farmer markets. Many others, including the southwest Missouri farmers, can't find a viable market for these, and will just utilize them in their kitchens, or enhance their compost piles. Scapes become available only one time a year: late spring and early summer. A very short-lived season, coupled with great versatility, make garlic scapes a highly sought after item in many markets. 

The scapes are only truly good when curled, with the very slight bulge (see above picture). Once they begin to straighten, or flower, they become too woody, and lose much of the desired flavors. Two years ago, when I started seeking them out, locally, I found the scapes pictured below, at the local farmers market. Very cheaply priced, I thought I would grab a small bundle to see if there was any good in them.... I can tell you... NO! 

The flavor within a garlic scape can be described as a cross between a scallion, or green onion, and garlic. I'm not gonna lie to you... it is sharply garlic. You know... the kind of garlic that bites your tongue. However, I am from the school of thought about garlic never being too much. One of my favorite quotes is by Emeril Lagasse: "Once I was asked, 'Emeril, how much garlic is too much?' I replied... 'Dunno... ain't been there, yet!'"  If you eat garlic scapes, definitely double, triple, up on breath mints, that day! 

Some preparations really calm down some of the bite of the scapes. As I said before, garlic scapes are very versatile. Here are just a few ideas of things you could do with garlic scapes: 

  • chop into short lengths and sauté them as a side dish
  • chop them and toss them raw into salads
  • chop into short lengths and toss into a stir fry
  • toss them with olive oil, salt, and pepper, and grill them
  • substitute them for garlic in hummus recipes
  • use them as an aromatic herb in recipes
  • pickle them and store them for months to come
  • a delicious, yet unusual preparation as a garlic scape tart
  • a garlic scape pesto
When preparing garlic scapes for cooking, be sure to trim off the tops, just below the bulge. I used my two bundles to prepare a garlic scape pesto. As with any other pesto, there are a lot of ways to prepare it. For garlic scape pesto, you could use the scapes as a substitute for basil, or mix half and half with some herb, such as basil, dill, arugula, spinach, or chervil. For the nut component of the recipe, you could use pine nuts or walnuts. Below is the pesto recipe I have evolved, and adjusted accordingly to my desired outcome. 

Garlic Scape Pesto

1/2 C chopped scapes

1/2 C baby spinach
1/4 C walnuts
juice & zest of 1/2 lemon
3/4 teaspoon salt
black pepper, to taste
1/4 - 1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese

1.  Place scapes, baby spinach, lemon juice & zest, salt and pepper into the bowl of a food   
     processor, pulsing until all chopped and incorporated well. 
3.  Begin drizzling in the olive oil as you continue to pulse, or run, the processor, until you 
     reach a desired consistency.
4.  Scrape the pesto into a bowl, and stir in the Parmesan cheese. 

Frank's Notes:

1. Pesto can be frozen. If you are going to freeze the pesto, do not add the Parmesan cheese   
    until you are ready to thaw and serve the pesto. 
2. Freezing will mellow the sharp garlic flavor of the scapes in the pesto. I served mine fresh, 
    but it did have a substantial bite, at first. The longer it sat in the refrigerator, the more 
    mellow it became. 
3. This pesto can be served on toasted breads, or tossed in with hot pasta. It can also be 
     tossed in with a cream sauce for pasta. A small round of toasted baguette, topped with   
     some pesto, and finally topped with a grilled shrimp makes for some amazingly simple, yet        elegant appetizers at a gathering. 

Garlic Scape Tart
1 C whole wheat flour
1 C all-purpose flour
3/4 tsp salt
12 Tblsp cold, unsalted butter, cut into cubes
4-5 Tblsp ice water

1 C thinly sliced garlic scapes
2 large eggs, beaten
1 C ricotta cheese
1 tsp fresh lemon thyme leaves (or 1 tsp thyme + 1/2 tsp lemon zest)
1/2 tsp salt
1/4 tsp black pepper

1.  Place the fours and salt in bowl of food processor. Pulse to combine. 

2.  Add the butter and pulse until butter is pea-sized. Sprinkle 4 Tblsp ice water onto the dough. 
     Pulse until the dough holds together. If it is too dry, add some additional ice water to pull it 

3.  Take dough out, and shape into a flattened disc on plastic wrap or parchment. Wrap and 
     refrigerate for 30 minutes. 

4.  Preheat oven to 375°F. Roll the dough into a 12 inch circle, about 1/4 inch thick. Press into 
     sides and bottom of 10 inch fluted tart pan. Prick entire bottom with a fork, and line with a 
     sheet of parchment paper, and fill with dry beans or pie weights. 

5.  Bake for 10 minutes, then remove pie weights and parchment, cooking for 7 minutes 

6.  Place the scapes, eggs, ricotta, lemon thyme, salt and pepper in a medium bowl. Beat until 
     well combined.  Pour filling into tart shell and return to oven for 30 minutes, until filling is set. 
     Cool to warm or room temperature before slicing and serving. 

Frank's Notes:
1.  If you use a larger tart pan, such as an 11 inch, you can just increase the eggs and ricotta by 
     half more. For example, use 3 eggs and 1.5 C ricotta.

Your turn: I want to hear some feedback from you guys. Have you heard of scapes before? Have you cooked with scapes before? Let me know... Let me know if you have a favorite preparation for garlic scapes!