What an overwhelming response on my last post from wonderful Des Moines residents! Just goes to show that not only do they have a fun city, but it is filled with great people as well. Visit Des Moines!
After tomorrow night’s dinner, my birthday celebration will be officially over, but until then, I’ll keep talking about it :) In addition to a bunch of CDs (Rodrigo y Gabriela, DJ Nu-Mark, Phoenix, Florence + The Machine and The White Stripes), I received a couple food gifts, one of them being black garlic.
I’ve been curious about black garlic every since my friend, Kate, used it in a breakfast dish. It is a pretty unique ingredient; whole bulbs of garlic are heat fermented for a month or two resulting in a soft and slightly gummy black garlic clove.
Not only is black garlic good for you (it has twice the antioxidants of regular garlic), but it tastes good too. Ryan and I split a clove and found that it is sweet, slightly molasses-like with a hint of licorice. While it does have a little garlic flavor, it is nowhere near as pungent as regular garlic.
I have already started to brainstorm on ways to use black garlic, both in sweet and savory applications, which I’ll share here on the blog as I make them. I’m also open to suggestions. Have you used black garlic before? What do you suggest I use it for? I have 7 bulbs, so it should last me awhile – bring on the ideas!