Like roasted garlic, black garlic can be used as a spread—and in many recipes. All photography by Katharine Pollak | THE NIBBLE.
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ERIC DANTIS is a professional chef in New York City.
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August 2010
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Black Garlic Recipes
Page 4: Black Garlic Potato Hash With Black Garlic Oil Recipe
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Black Garlic Potato Hash With Black Garlic Oil
Play with the fermented, tamarind-like notes of the black garlic by pairing it with sweeter components. For this recipe, Chef Eric Dantis used the sweetness of corn and the flavor-absorbing ability of potatoes to make Black Garlic Potato Hash. While the black garlic flavor in this dish is subtle, every so often there’s a nice garlicky hit. Serves 4-6.
Ingredients
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4 red potatoes, medium dice
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2 ears corn
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6 cloves black garlic
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Salt and pepper to taste
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Black Garlic Oil (recipe below)
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Squeeze of lime juice (optional)
Preparation
- Start potatoes in a pot of cold water over high heat.
- When the water comes to a boil, turn the heat down to a simmer and cook the potatoes until al dente* (test with a knife). Strain and season with salt and pepper.
- While potatoes are boiling, cut the kernels off the corn cobs and sauté briefly in a pan with oil. Season with salt and pepper. Toss in finely minced black garlic and add more salt and pepper if necessary.
- Toss in potatoes, and cook until potatoes are fully cooked.
- Adjust seasoning with salt and pepper, and add a squeeze of lime juice if necessary to add a bit of brightness.
- Toss with Black Garlic Oil and serve immediately.
*With potatoes cooked al dente, you should be able to feel a small amount of resistance to the knife. Keep in mind that the potatoes should not be soft, since they will be cooked a second time. Alternatively, you can sauté the potatoes in a pan instead of boiling, but you will use more oil and fat, as potatoes are very absorbent.
Black Garlic Oil
Play up your black garlic recipes with this simple, multi-purpose Black Garlic Oil. The oil can be stored in the refrigerator for up to a week.
Ingredients
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1 cup canola, grapeseed or other light-flavored oil (see our Culinary Oil Glossary)
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3-5 cloves of black garlic
Preparation
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In a small pan, heat the oil. Turn down the heat, add garlic and cook until the garlic becomes aromatic.
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Flip the black garlic, and turn off heat. Let sit for 15 to 20 minutes.
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Strain and use immediately or store in refrigerator for up to a week.
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