Last season on Top Chef, Hosea made a monkfish dish with black garlic. Always curious, I had to find some and use it. I figured it was some new variety of garlic, but it turned out to be regular garlic that has been fermented in a special process that not only turns it black, it gives it a sweet caramelized flavor and gooey texture.
I bought my black garlic online at
saucenspice.com.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMB8qkMXYRbUZ2pqEGlZZO6Or4NhB_HtD0u94pZkMotv-3JqahS9gp3PpP2BB1NXGNKZdwqlAuhFavMFVt5o3JeP5_4l2wa2HJZm_lw1ij4csa4dLXsc3oTNnbNrrq958rD8/s400/garlic1.jpg)
Two bulbs of very light weight garlic that looks like this out of the package:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSORom3bYiyybwY6r7O4562dz85FIdvBLUMN6uS8TacOGKMdvcIBY3_DN-_7kwR-G2vKs7VWHXhH2CfXQjz6wo1ieuu-BPOMV5aReBgKpSXgVZ_e4rLZyhz2LPPjOa_wZjS3M/s400/garlic2.jpg)
See - I wasn't kidding - it's very black.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbuU04W-GyQiZbtvHwzjXb9SRUgFPP-avgS3TKdNq1U7aWBngLbm1vJBNpqvnQidjU0SnACYgCkyE8SjoAu1HjwRdtkPgj5NJetrtWSKcpcEL3UXnwba6fuf85WWka4N9n80/s400/garlic3.jpg)
I decided to make something simple with it - black garlic olive oil to use on pasta. Since the garlic was kinda gooey, it was hard to mince. Above is three cloves in about 2 tablespoons of oil, and below is what it looked like on the pasta. (We had a leftover ear of yellow corn, so I chopped that up and tossed it in as well. I'm always trying to recapture the essence of perhaps the best pasta dish I have ever eaten, one made with squid ink pasta and corn, at Babbo. I always fail.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexH6PmeiWrAN4fKgpYp0ygIHOf9ClYp_qBkzkVbp6xreMQDFbc4PXBmK51-b27GiMra8TPv06vFuXbRo-qaQHEnOLvjwS1vMfsQFymsj0owkCiZqnFyQFnCiC2YEQ4jAKlS4/s400/garlic4.jpg)
One might think that three cloves of garlic would add a big hit of garlic flavor, but alas, it did not. The stuff is extremely mild.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AqxQ0CWzMJiGOstcuRCpFbyf_VH4unXkiUWfM_99cK8usw4cOAqWkV_7PLeJXBvjyR2uFjQBeQ0CmVcDBoQM2zD5eelsbD-IGqMWKXa_07WrmEkblQd4KtlvgizomuexEUU/s400/garlic5.jpg)
Next time, 5 cloves.
1 comment:
It looks kinda gross. Did it taste any different than regular garlic?
Post a Comment