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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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ABOUT THE AUTHOR

 

ERIC DANTIS is a professional chef in New York City.

 

 

August 2010

 

 

Product Reviews / Main Nibbles / Salts & Seasonings

Black Garlic Recipes

Page 4: Black Garlic Potato Hash With Black Garlic Oil Recipe

 

This is Page 4 of a four-page article, plus recipes. Click on the black links below to visit the other pages.

 

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

  • 4 red potatoes, medium dice

  • 2 ears corn

  • 6 cloves black garlic

  • Salt and pepper to taste

  • Black Garlic Oil (recipe below)

  • Squeeze of lime juice (optional)

Preparation

  1. Start potatoes in a pot of cold water over high heat.
  2. 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.
  3. 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.
  4. Toss in potatoes, and cook until potatoes are fully cooked.
  5. Adjust seasoning with salt and pepper, and add a squeeze of lime juice if necessary to add a bit of brightness.
  6. 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

  • 1 cup canola, grapeseed or other light-flavored oil (see our Culinary Oil Glossary)

  • 3-5 cloves of black garlic

Preparation

  1. In a small pan, heat the oil. Turn down the heat, add garlic and cook until the garlic becomes aromatic.

  2. Flip the black garlic, and turn off heat. Let sit for 15 to 20 minutes.

  3. Strain and use immediately or store in refrigerator for up to a week.


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