Black garlic, ever heard of it? It’s simply put: AGED GARLIC.
That’s right, it’s not a certain breed of garlic that grows on some wacky plant on the hills of Ireland (that sounds like something my brother would have made up) it’s just normal garlic, aged.
Put in more complicated form, black garlic is made in a patented machine creating humidity and heat for three weeks then cooling and aging for another week to meet the companies perfection. Crazy huh?
What does black garlic taste like?
The way I think of black garlic is that is tastes like a charcuterie board. Balsamic-y, pastrami, a little chocolatey, kind of interesting yet amazing. All though I still like regular garlic better, black garlic doesn’t give you the same very potent smelly garlic breath that nostril garlic does. Black garlic is aged, meaning it can help gut bacteria like sourdough.
What’s in it?
- Sourdough dough
- 2 Black garlic buds
- 2 tablespoons rosemary
- Sprinkle salt
- And Kitchen shears
How do you make it?
- After you have sourdough dough ready, roll out your dough into a 10×20 rectangle.
- Spread the black garlic around the dough until covered. Sprinkle rosemary and salt then roll into a tight log, cut in half. Using clean scissors, start at the bottom of your dough and work your way up. At a 45 degree angle, cut a piece of the dough about 3/4 the way through and lay it to one side. Continue cutting pieces of the dough laying each piece to the opposite side of the one before it. Make sure you do not cut all the way through.
- Bake at 400°F until golden brown, about 35mins. Serve and enjoy!!
the potters table 