Exploring Black Garlic

By Katie Barreira

This week I picked up a head of black garlic. I had never cooked with this type of garlic before, but had tried it in some great dishes (including a dessert panna cotta!) and I couldn’t wait to taste the unique, fermented ingredient on its own.

I knew that the aged head would be softer than raw garlic, but I wasn’t prepared for the plump, gummy clove that emerged from the flaky skin. I took a bite; the texture was smooth and toothsome, like that of a cooked beet and the flavor was much more mellow than raw garlic, with a licorice-like sweetness and just a hint of pungency.

A little pressure under the flat side of a knife and the clove yielded into thick paste that could be stirred into all sorts of things, so that just what I did!

Black Garlic Aioli
Makes ½ cup

2 large cloves black garlic, crushed with flat side of a knife to make a paste
1/2 cup mayonnaise
1 teaspoon fresh lemon juice

In a small bowl, whisk together the black garlic paste, mayonnaise and lemon juice. Use on a Cuban sandwich or as a dip for crudités.

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Pasta with Broccoli Rabe and Black Garlic Marinara
Serves 4

Black garlic makes a great addition to tomato sauce, especially over whole wheat pasta with broccoli rabe. The garlic’s molasses sweetness balances the bitter green and its earthy flavor works particularly well with rustic whole wheat pasta.

1 pound whole wheat pasta
Salt
1 bunch broccoli rabe, coarsely chopped
2 tablespoons extra virgin olive oil
1 to 2 teaspoons crushed red pepper flakes
2 cups marinara sauce
3 cloves black garlic, crushed with flat side of a knife to make a paste
Grated Parmigiano-Reggiano cheese, for serving

Cook the pasta following package directions, in a large pot of boiling salted water, until al dente. Drain, reserving ½ cup pasta cooking water.

Meanwhile, fill a deep skillet with 2 inches of water. Bring to a boil, salt and add the broccoli rabe; lower the heat and simmer until just tender, about 7 minutes; drain.

Return the pasta pot to medium-high heat and add the olive oil, red pepper flakes, and broccoli rabe, sauté 2 minutes. Stir in the marinara, reserved pasta water and black garlic paste. Add the pasta and cook until heated through and thickened slightly, 3 to 5 minutes. Serve with cheese.

To get the Pasta with Broccoli Rabe and Black Garlic Marinara recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Black Garlic Honey Mustard Dressing
Makes about 1/3 cup

1 clove black garlic, crushed with flat side of a knife to make a paste
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper

In medium bowl, whisk to combine black garlic paste, honey and mustard. Whisk in vinegar, then gradually whisk in olive oil. Season to taste with salt and pepper.

To get the Black Garlic Honey Mustard Dressing recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

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