Black garlic is gold.
If you haven’t yet tried this ingredient, it’s high time that you did.
Whole bulbs of garlic are cooked at a low temperature over several weeks to completely caramelize them. The result is garlic without its acrid aggressiveness. Instead, it is the flavor of dark molasses crossed with balsamic, along with the butteriness of garlic. It adds a jolt of umami to anything. The cloves turn squishy, sticky, and yes, black.
Just squeeze the cloves out of their papery skin to use them, chopped or pureed in vinaigrettes, stir-fries, spread on crostini, or rubbed on steaks, chicken or fish before cooking.
“Portobello Mushroom & Celery Salad with Black Garlic Sourdough Crumbs” is an ideal way to get your fix of black garlic goodness.