black garlic

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Poultry

Black & White Garlic Chicken

Inspired by the classic 40 Clove Chicken, this amazing slow-cooked casserole of falling-off-the-bone, garlic-scented chicken is worth the wait. Yes, we actually used 40 cloves of garlic in this dish – 20 cloves of regular, every day fresh garlic and 20 of the startlingly ebony-colored black garlic. In case you’re unfamiliar with the stuff, black garlic is not a new strain of garlic; it’s created by fermenting whole heads of normal garlic in a carefully controlled environment of heat and …

Black Garlic Cloves and Whole Heads
Appetizers Asian Sauces & Condiments

Black Garlic Tapenade: A New Classic

Black garlic. First things first – what is this mysterious stuff? Perhaps it’s easiest to begin by describing what black garlic is NOT. Black garlic is not a new strain of garlic; it’s not genetically modified, nor is it a recent invention by practitioners of modernist cuisine. Black garlic starts out as regular white garlic (some say that hardneck garlic varieties make the best black garlic), but ends up with a delicately sweet flavor, soft, jam-like texture and striking jet-black color. …

Appetizers Asian Mushrooms Poultry Sauces & Condiments

Black Garlic Shu Mai with Smoked Soy Dipping Sauce

If you’ve ever been to a dim sum restaurant, you’ve probably eaten shu mai. Shu mai are little open-topped filled dumplings that usually come to your table in little steamer baskets. Shu mai rank among our favorite dumplings, and are both fun to make and eat. They don’t take a lot of effort and are very forgiving for the uninitiated – much easier than wontons or potstickers. Think of them as delicious little meatballs held in a tender, noodle-like wrapper. …