GET BLACK GARLIC NOW!! All about this AMAZING Super Food
Imagine my surprise when the Trader Joe gods smiled down upon me and right there in the produce bin a few days ago I spied a small pouch of one of my all-time favorite rock star ingredients, BLACK GARLIC!!!
After explaining what it was to the clerk, another patron, and the cashier I felt compelled to share with You a little bit more about this very special ingredient that is packed with antioxidants AND such a unique flavor profile that it will have YOU stocking up on it, impressing your dinner guests, and seeking it out at your favorite restaurants.
OKAY, let's get the obvious out of the way right off the bat. I know it looks rotten. Au contraire, mon frère, it is fermented and we all know the added benefits of the fermenting process:
beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.
Okay here are the PROSs:
Anti oxidant: Disease-fighting ability, 10 times the allicin, the compound principally responsible for its disease-fighting ability.
Per Dr Weil It is an effective antibiotic and antiviral agent that can be used to help treat many kinds of infections. It also contains compounds that appear to fight cancer, and helps lower high blood pressure and high cholesterol.
Social Component: Bad breath? No. Pungent odor? No. Acrid bite? No.
Neat fact: Taoism mythology, black garlic was rumored to grant immortality. Sorry, no guarantees!
CONS: Hard to source. Seasonal. Great news though: Trader Joe's had it in stock NOW!
Texture: Sticky and very soft. Think: medjool date
Aged balsamic, prune, licorice, molasses, caramel, tamarind or the smoky blend of shiitake mushrooms with soy or a reduced balsamic vinegar into a glaze.
Inquiring minds want to know...how did it get that way?
The Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. Think: seared meat and caramelized onions.
Store: In pouch in cool, dry, pantry
DIY: Is it as easy as roasting garlic? How can I do it??
Since its introduction in Japan in 2005, this has become the latest in-house restaurant chef's craze. After a few weeks on the “warm” setting on your rice cooker creates the ideal enzymatic transformation environment that will turn your acrid garlic to a smooth sweet, rich black jewel.
Now to the good stuff ~ How do I use this ingredient:
Black Garlic Aoli: Punch up the flavor on a gourmet sandwich with black garlic mayo the simple way is to combine a good quality organic mayo with black garlic in the food processor. Contact me if you'd like to experiment on making an aoli from scratch OR for the spicy twist!
Grill that Black Garlic: Smear black garlic on a steak right off the grill, or on your grilled veggies or even black garlic butter on your baked potato.
Classic Italian: Purée Black Garlic with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting serve with pasta or risotto. Add to your favorite sauce and Contact me for a class on making the most amazing cream sauces your family and guests will never forget!