Black Garlic Recipes

Recipes

BLACK GARLIC AIOLI – BLACK GARLIC MAYO RECIPE

From: Spain on a fork  https://www.spainonafork.com/how-to-make-black-garlic-aioli/

INGREDIENTS

4 cloves black garlic

1 clove raw garlic

1 organic egg yolk

1/2 tsp lemon juice

1/2 cup extra virgin Spanish olive oil

sea salt

Instructions:

1. Finely mince 4 cloves of black garlic and finely dice 1 raw clove of garlic, add both minced garlics to a mortar and using a pestle pound down on the garlics until you form a paste

2. Then add 1 organic egg yolk at room temperature, season with with sea salt and add about 1/2 teaspoon of fresh lemon juice

3. Start slowly pouring in 1/2 cup of extra virgin Spanish olive oil while you mix all the ingredients together in a circular motion, once all the olive oil has been added you should have a mayonnaise like consistency (very important that you don´t stop stirring the mixture while you pour in the oil)

4. Cover the mortar with saran wrap and add to the fridge for at least 1 hour to let all the flavors develop, it should hold for up to 3 days in the fridge

Use of a sandwich, on grilled vegetables or fish

Enjoy!

 

Sauce for Salmon or flaky fish

INGREDIENTS

¼ cup balsamic vinegar

¼ cup fresh orange juice

2 tsp honey

1/8 tsp red pepper flakes

4-6 cloves black garlic

1/8 tsp crushed rosemary

1 1/2 tablespoon coconut oil or olive oil

Instructions:

Crush black garlic cloves in a small bowl and add vinegar. Stir or wisk until the garlic is incorporated into the vinegar. Add oil, OJ and honey to a sauce pan and heat.  Add vinegar and garlic sauce. Add pepper flakes and rosemary and continue to heat until you reduce the mixture

Spoon on your hot already prepared fish

 

Black Garlic Vinaigrette I

There are a few ways to do this based on your tastes. You can use either horseradish or Dijon mustard for your spice or olive or safflower oil

 Ingredients:

1 oz black garlic

1 oz honey

1 tbsp prepared horseradish or Dijon mustard

2 tbsp apple cider vinegar or balsamic

¾ cup safflower oil or olive oil

1 tsp salt, or more if needed

Instructions:

Combine all the ingredients in a blender and blend until smooth and emulsified. Taste and adjust the salt if needed. Let the vinaigrette sit for at least 30 minutes so the flavors can intensify.

 

Black Garlic Vinaigrette Recipe II

Ingredients:

  • 2 cloves Black Garlic black garlic
  • 3 tablespoons Molasses 
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • to taste salt and pepper

Instructions:

Puree everything together in a food processor or with an immersion blender.  Serve on your favorite salad

 

Black Garlic Pasta        

From: cookingontheweekends.com

Ingredients:

1 pound dry Pappardelle pasta or any pasta you wish

about 3 tablespoons olive oil , for the pasta and the pan

3/4 cup shallots, thinly sliced

1/2 cup  cloves black garlic   (about 2 heads)

3/4 cup dry white wine

3 tablespoons unsalted butter

salt and freshly ground black pepper to taste

Instructions:

  1. Cook the pasta in a large pot of boiling, salted water until it's aldente. (Aldente means "to the tooth." The pasta should be tender, but with a bite to it.) Drain the pasta, toss with a bit of olive oil, cover and set aside.
  2. Coat the bottom of a medium to large sauté pan with olive oil, and place it over medium heat. Add the shallots and cook until they are soft and beginning to brown, about 4 minutes.
  3. While the shallots are cooking, peel all the garlic and then roughly chop it, keeping it in relatively large chunks.
  4. Add the garlic and toss it with the shallots. Then add the wine, turn the heat to high, and let it reduce by about 1/3.
  5. Add the butter and swirl the pan around until it's melted into the wine.
  6. Season generously to taste with salt and pepper.
  7. Add the cooked pasta to the pan and very gently, toss everything together. (If the pan isn't big enough, pour everything into a large bowl to mix it.)
  8. Season to taste again if necessary, and serve.

Garlic/ Roasted Garlic Ice Cream

May sound awful, but it truly isn’t.

Ingredients:

2 cups whole milk

1 clove garlic minced or 1 bulb roasted garlic

1  vanilla bean, split in half, and the seeds scraped out and reserved

1 cups heavy cream

1 1/2 cups granulated sugar

8 large egg yolks

Directions:

  1. Put the milk, garlic, vanilla pod and seeds in a saucepan. Bring to a boil over medium heat and remove immediately.
  2. In a medium bowl, whisk the cream, sugar, and egg yolks until combined. Whisking constantly, slowly strain the hot milk mixture into the egg and sugar mixture.
  3. Return the mixture to the pan and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 10 to 12 minutes. Do not boil!
  4. Pour the mixture into a bowl and chill over an ice bath. After the mixture chills, pour it into an ice cream machine and churn until done. Freeze the confection until you're ready to serve.

Roasted garlic Heat oven to 350°. Slice garlic head in half crosswise and set cut sides up on a double layer of aluminum foil. Drizzle with oil and 2 tbsp. water; wrap into a tight package. Bake until cloves are very tender, 1–1½ hours; let cool slightly. Squeeze garlic cloves from bulb into a blender; set aside.

 

 

Black Garlic and Goat Cheese Crusted Chicken

Ingredients:

  • 6 cloves black garlic
  • 2 ounces goat cheese (chevre)
  • 1 tablespoon Italian herb blend
  • 2 chicken breasts
  • 1 tablespoon balsamic vinegar
  • a pinch or sea salt

Instructions:

Mash the Black Garlic with a fork until it forms a paste. Stir in Italian Herb Seasoning, sea salt, Porcini Mushroom Powder, and goat cheese until well incorporated. 
Heat a grill until hot. Sprinkle the balsamic vinegar over the chicken breasts and season with salt and pepper. Grill until well browned (about 6-8 minutes), turn over. Smear ½ of the black garlic/goat cheese over the cooked side of each breast. Grill until goat cheese begins to form a crust (about 2-5 minutes).

Yield: 2 Servings

Black Garlic Dip Recipe

Ingredients:

Instructions:

Soften the cream cheese and blend with the sour cream until smooth. Mix in the remaining ingredients. Let the mixture rest several hours as the black garlic "melts" into the sour cream and cream cheese. Stir again before serving, the color will get darker.



Black Garlic Tapenade Recipe

Ingredients: 

  • 5 cloves black garlic
  • 1 cup kalamata olives, pitted
  • 1/4 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup crumbled blue cheese
  •  Salt and pepper to taste
  • 2 teaspoons minced anchovies (optional)

Instructions:

Chop the black garlic roughly. Add garlic, black olives, Greektown seasoning, anchovies (optional) and olive oil to bowl of a food processor and pulse until a paste forms. Remove to a bowl and add the breadcrumbs and blue cheese. Season with salt and pepper. Serve on grilled whitefish or scallops, or with crackers as a dip.

Yield: 1 Cup

Mushroom and Black Garlic Risotto Recipe

INGREDIENTS

  • 4 1/2 cups vegetable stock
  • 8 tablespoons butter
  • 4 tablespoons olive oil
  • 1 sweet yellow onion, minced
  • 4 finely chopped cloves black garlic
  • 2 cups dry arborio rice
  • 1 cup white wine
  • 8 ounces fresh cremini or button mushrooms, sliced
  • 1 teaspoon porcini powder
  • 1/2 teaspoon powdered rosemary
  • 2 tablespoons freshly grated parmesan cheese
  • 4 tablespoons mascarpone cheese
  • salt and pepper to taste

Instructions:

  1. Pour the stock into a pot and bring to a simmer.
  2. In a separate skillet, melt 3 tablespoons of butter with powdered rosemary and porcini powder. Add 2 tablespoons olive oil and the fresh mushrooms. Season to taste with salt and pepper. Cook on medium low until the mushrooms are tender.
  3. In a large, heavy pan, melt 3 tablespoons of butter and 2 tablespoons olive oil. Add the onion and cook until translucent. Stir in the black garlic. Stir in the rice. Add the wine. Stirring constantly, reduce until all the liquid is evaporated and rice grains have a glassy translucency.
  4. Pour a ladle-full of simmering stock into the rice. Cook and stir constantly until the stock is evaporated, then add another ladle of stock. Continue cooking and stirring and adding stock until the rice is soft but firm.
  5. Add the mushroom base to the rice mixture. Stir in the Parmesan, remaining 2 tablespoons butter, and the mascarpone. Season to taste with salt and pepper.

Avocado Toast with Black Garlic Recipe

Ingredients:

  • 2 slices Your favorite bread
  • 1/2 teaspoon (or 2 cloves) Black Garlic
  • 1 Avocado - sliced or mashed

Instructions:

Toast two slices of your favorite bread. Spread on a thin layer of black garlic purée. Slice or mash avocado and place on toast. Sprinkle with Pepper Shallot. 
Add sliced tomato, sprouts, even a fried egg then season with 1-2 additional spices: Everybody's Everything Bagel, Sunny Spain, Vulcan's Fire Salt, Pilsen, Aji Amarillo, Aleppo Pepper, Sunny Singapore, the list goes on! You don't have to limit yourself to one, e.g. Try Sunny Spain and Vulcan's Fire Salt.

Black Garlic Vinaigrette Recipe

Ingredients:

  • 2 cloves Black Garlic black garlic
  • 3 tablespoons Molasses 
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • to taste salt and pepper

Instructions:

Puree everything together in a food processor or with an immersion blender.  Serve on your favorite salad


BLACK GARLIC CHOCOLATE CHUNK ICE CREAM

SHARED BY ALL ROADS LEAD TO THE KITCHEN

Prep Time: 10-15 minutes (+ time to cool, churn, and freeze) | Cook Time: 5-10 minutes | Servings: a scant quart

Ingredients:

  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup honey
  • 1/4 cup + 1 1/2 tablespoons granulated sugar, divided
  • 1 tablespoon black garlic (smooshed into a paste)
  • 1 vanilla bean
  • 7 large egg yolks
  • 3 ounces dark chocolate, cut into rough chunks

Directions:

Line a large container with a thick gallon-sized zippered baggie. Set a medium-mesh strainer over it; set aside. Have a large bowl of ice on the counter, ready for adding water.

Make your custard base:

1.Combine milk, cream, honey, 1-1/2 tablespoons of the sugar, and the garlic in a medium, heavy-bottomed saucepot. Split the vanilla beans in half lengthwise, then scrape out the seeds and add both the seeds and pods to the pot. Set over medium-high heat and bring to a boil, stirring often. Let foil for 30 seconds or so, then turn off heat and keep warm.

2. Combine egg yolks with remaining 1/4 cup sugar in a large bowl and beat until thick and pale, 2-3 minutes. Very gradually beat in the hot milk mixture, dribbling in a very little bit at a time, until it is all added. Be sure to never stop beating, as you don't want the eggs to curdle. I use a hand-mixer to keep everything going quickly, but a whisk and some muscle will work just fine, too.

3. Pour mixture back into the pot. Turn heat to medium-low, and stir the mixture constantly until it is thick enough to coat the back of a spoon (napé).

4. Pour the thickened custard through the strainer and into the baggie that set up earlier. The strainer will hold back any large masses of garlic (don't worry, the flavor is already infused) and the vanilla bean pods (if you haven't already taken them out). Carefully zip the baggie shut, removing excess air.

5. Fill that bowl of ice about 2/3 of the way with cold water, then set the baggie in it (leaving the top, zippered part sticking out). Squish the mixture around to help it cool down quickly. You can let it sit in the water and come back every once in a while, to move it around again. It should be cold after 30 minutes.

Churn it:

Transfer the cold custard to your ice cream maker and process according to manufacturer's instructions. When you hear the machine just starting to stop, add the chunks of chocolate to combine. When it's done churning, it should be the consistency of soft serve. You can eat it like this, or you can transfer it to a freezer-safe container and let freeze until firm, 2 hours or so.

Mushroom and Black Garlic Risotto Recipe

Ingredients:

  • 4 1/2 cups vegetable stock
  • 8 tablespoons butter
  • 4 tablespoons olive oil
  • 1 sweet yellow onion, minced
  • 4 finely chopped cloves black garlic
  • 2 cups dry arborio rice
  • 1 cup white wine
  • 8 ounces fresh cremini or button mushrooms, sliced
  • 1/2 teaspoon rosemary
  • 2 tablespoons freshly grated parmesan cheese
  • 4 tablespoons mascarpone cheese
  • salt and pepper to taste

Instructions:

  1. Pour the stock into a pot and bring to a simmer.
  2. In a separate skillet, melt 3 tablespoons of butter with powdered rosemary and porcini powder. Add 2 tablespoons olive oil and the fresh mushrooms. Season to taste with salt and pepper. Cook on medium low until the mushrooms are tender.
  3. In a large, heavy pan, melt 3 tablespoons of butter and 2 tablespoons olive oil. Add the onion and cook until translucent. Stir in the black garlic. Stir in the rice. Add the wine. Stirring constantly, reduce until all the liquid is evaporated and rice grains have a glassy translucency.
  4. Pour a ladle-full of simmering stock into the rice. Cook and stir constantly until the stock is evaporated, then add another ladle of stock. Continue cooking and stirring and adding stock until the rice is soft but firm.
  5. Add the mushroom base to the rice mixture. Stir in the Parmesan, remaining 2 tablespoons butter, and the mascarpone. Season to taste with salt and pepper.

Seared Cod with Black Garlic Sauce

Ingredients:

  • 3-1/2 oz. (7 Tbs.) unsalted butter

  • 9 cloves black garlic, peeled and sliced

  • 1/4 cup fresh lime juice

  • 3 Tbs. seasoned rice vinegar

  • 1/2 tsp. Sriracha

  • Kosher salt

  • 4 6-oz. skinless cod loin fillets

  • Freshly ground black pepper

  • 1 Tbs. Asian sesame oil

  • 1/2 cup quartered cherry or grape tomatoes

  • 1/4 cup loosely packed cilantro leaves

  • 1/2 tsp. black sesame seeds (optional)

Preparation:

  • In an 8-inch skillet, melt 3 Tbs. of the butter over medium heat until the foam subsides. Add the garlic and cook until soft enough to mash with the back of a spoon, about 1 minute. Add the lime juice, vinegar, Sriracha, and 1/2 tsp. salt, and continue to cook for about 2 minutes to meld the flavors. Transfer to a blender, add 1/3 cup water, and blend until smooth. A few small bits of garlic are fine.
  • Melt 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. Pat the cod fillets dry and season all over with salt and pepper. Place 2 fillets in the skillet and cook, flipping once, until golden brown and just cooked through, 2 to 3 minutes per side. Repeat with the remaining 2 Tbs. butter and 2 fillets.
  • Meanwhile, reheat the sauce in the 8-inch skillet until warmed through, about 2 minutes. Whisk in the sesame oil until emulsified. Divide the sauce among 4 shallow bowls. Nestle the fish into the sauce, top with the tomatoes, cilantro, and sesame seeds (if using), and serve.