I’ve known about black garlic for a few years, but we only met this past weekend — and I might just be in love.
Since I’m a chef and feel I should know these things, it is with some embarrassment that I admit to you, that I thought black garlic was another garlic variety that simply was black. (Okay, this is not quite as embarrassing as when I was a kid and asked my dad if Pasadena was in China — but that’s a whole other story, and clearly not relevant!)
So what exactly is black garlic? (So cool, for one thing!)
Black Garlic is common garlic that is aged for about a month, as it’s fermented under high heat. This special process transforms the garlic into a very dark brownish-black color. It also creates a soft texture and sweet taste while it removes the strong smell and sharpness. Imagine a molasses-like richness with tangy garlic undertones. With the consistency of roasted garlic, it almost tastes like creamy, mild balsamic vinegar.
In my research, it seems most recipes with black garlic don’t use quite as much as I did. That said, with such a delicious not-too-strong flavor, I think it should really be highlighted as the star ingredient. I just love it!
You might find black garlic in the specialty section of the produce department at your market. And if you can’t find it, and want to see what it’s all about, you can order it from Melissa’s Produce, here.
Oh, and you can always add roasted chicken and a handful or two of spinach to this recipe, for an even heartier meal. Yum.
Melissa’s Produce sent me black garlic, as I was eager to try it. All opinions are my own.