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Cooking with Black Garlic

I picked up some black garlic at the Berkeley Bowl last week and then started looking around for ideas on what to do with it. It has a sweetness and smokiness that is quite intriguing, but a lot of the recipes I found didn't do much for me. I did, however, find this one, which I made last night and found delicious:

http://www.blue-kitchen.com/2010/08/1...

Can't say I could specifically taste the black garlic, but there was a depth and earthiness--call it an umami--about the dish that was memorable.

Any other ideas on how to use black garlic?

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Berkeley Bowl
2020 Oregon St, Berkeley, CA 94703

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  1. So far just in vinaigrettes and pasta sauces. Black garlic is such a cool concept.

    In his "Avec Eric" Ripert includes a recipe with black garlic in a salad preparation with heirloom tomatoes. This is something I would like to try in summer.

    These recipes look delicious - have not tried any yet. http://www.friendandburrell.com.au/mo...

    16 Replies
    1. re: chefathome

      Wonderful link chefathome, this one: Poached Nectarines in Black Garlic and Amaretto syrup sounds really different.

      1. re: HillJ

        It does, doesn't it? Do you do black garlic?

        1. re: chefathome

          http://blackgarlic.foodoro.com/store
          It's incredibly hard to source where I live. Usually found in specialty markets or online. I was turned onto black garlic by a good friend so my experience using it is very ltd. But, I do enjoy it, yes.

          For instance, I made this dip and mopped it all over a beef tenderloin and it was so amazing, I didn't want to share it!

          http://blackgarlic.com/category/recip...

          1. re: HillJ

            It's so shocking that I am able to get it here in rural Alberta. Every once in awhile our stores pleasantly surprise!

            I had that recipe saved under my Black Garlic file but had not yet tried it. As I have some BG on hand I will go with your idea - sort of like a compound butter on tenderloin sounds like?!

            1. re: chefathome

              Exactly and the combo of black garlic & creamed horseradish was a knock out. I'm intrigued by the idea of a sweet/savory use like poached nectarines, wow that's interesting. Could you imagine a black garlic sorbet or ice milk...hmmm.

              1. re: HillJ

                You've inspired me to try it out Monday (tomorrow's menu is in stone) and I cannot wait!

                I'm practically salivating on my keyboard thinking of the possibilities including sorbet or this...http://blackgarlicnews.wordpress.com/...

                1. re: chefathome

                  Oh man! Do report back chefathome, sounds so interesting!

                  1. re: HillJ

                    Will do. And keep me posted on any other black garlic recipes you encounter - I am smitten with it.

                    1. re: chefathome

                      My son just reminded me of the black garlic hummus we enjoyed last time. Have you given hummus a whirl with bg?

                      1. re: HillJ

                        No, I haven't! As soon as I read your post I though, "Oh, duh." OK, off to the kitchen to make my bgh!

            2. re: HillJ

              I found this thread because I have never cooked with black garlic and want to know what it tastes like, and how to use it. I bought black garlic at Trader Joe's this week. It comes 2 heads to a packet, $2.99.

              1. re: greygarious

                I also bought it at Trader Joe's. If you like it, you can have mine I'm not really a fan :)

                1. re: fldhkybnva

                  Are you able to describe what it tastes like, and what you find objectionable about it? I haven't opened it yet and would like to have some sort of game plan before I do. I understand it's an umami bomb and do have the TK black truffle-flavored oil, which is back, ( and which I like despite knowing it's artificial and that my admission opens me to heaps of scorn by more discriminating Hounds), and am guessing there might be something good if I use both in a sauce or starchy gratin.

                    1. re: greygarious

                      I think it was too sweet for me, it had an aftertaste that I didn't care for. I am generally not a fan of sweet things so it's not surprising. It's often described as somewhat like balsamic vinegar without the acid bite and its sweetness did remind me of that. I guess I might describe it overall as a flavor mix of roasted garlic and caramelized onions. I've read it's really good in salad dressing so perhaps you can try it that way.

                      I haven't tried the black truffle oil, how do you use it?

                      1. re: fldhkybnva

                        Truffle oil is for finishing - adds umami to savories.

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