In a large pot heat a few tsp EVOO over medium-high heat.
Sweat pearl onions until translucent.
Toss in the black garlic & toss until onions are coated & mixture is fragrant.
Add potatoes and toss to combine.
Pour in stock. If it doesn’t cover the potatoes, add enough hot water to cover.
Bring to a boil over high heat. Cover & lower to medium heat.
Simmer over medium heat until potatoes are tender, 10-15 mins.
Lower heat & purée mixture with a hand blender until smooth.
Whisk in the cream. *Hint: If at this point you feel that the soup isn’t reaching your desired thickness, you can sprinkle in the dry instant potatoes, a little at a time, whisking constantly until you reach the desired thickness.*
Heat soup gently, over medium-low heat until heated through. Serve with crusty bread.
I know, I know… it’s pumpkin-spice-everything time! But there’s a reason everyone goes loco for all things pumpkin & spice at this time of year… BECAUSE IT’S DELICIOUS! And not to toot my own horn or anything, but this is the tastiest flavored kombucha I’ve made to date. Real talk. Usually, what I do when I’m flavoring kombucha is do all the brewing & fermenting, then after the booch is filtered I will add some frozen fruit & let it sit on my counter in the jar with the lid loosened for another 24 hours. Usually I will end up with some secondary fermentation & a little fizziness. Some of my favorite flavors are peach & basil, black cherry, and mixed berry (cranberries, raspberries, and blueberries).
This kombucha contains actual pumpkin, which is great for your eyesight, reducing “bad” cholesterol, and keeping your skin wrinkle-free! And it’s tasty too!
In a small bowl combine pumpkin, brown sugar, and spices.
Pour kombucha into a large pitcher.
Add pumpkin mixture to kombucha & stir well to combine.
I used this type of whisk.
Pour mixture into two 1-quart jars. Screw lids on loosely. Let jars sit at room temperature for at least 8 hours.
Before drinking you will need to shake your kombucha, as the pumpkin mixture will sink to the bottom.
An alternative method is to place half the pumpkin mixture directly into two 1-quart jars of kombucha, put on the lids tightly & shake well. Then, loosen the lids and allow kombucha to sit at room temp for at least 8 hours before drinking.
My Black Garlic is finally finished with 40 days of fermenting this weekend! When it was starting to get close I started to brainstorm dishes I could make with these precious, dark, earthy bundles of deliciousness.
Black Garlic butter, Black Garlic infused sea salt, Black Garlic mayo…
You get the idea…
Black Garlic Chicken with Black Rice & Black Beans
Even though Black Garlic & Black Rice are technically Asian in origin, this recipe is actually Latin in inspiration, specifically Cuban. Call it my own weird fusion cuisine.
For the chicken:
8-10 pieces of chicken (I used legs & thighs)
1 head of black garlic, peeled and pureed to a paste
1 C orange juice
1 tbsp Kosher salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp ground cumin
Combine garlic, OJ, salt, pepper, & spices. Whisk together to make a marinade.
Spread chicken pieces in a single layer in a 13″X9″ baking dish. Pour marinade over chicken. Cover with plastic wrap & let marinate overnight.
Heat oven to 450F.
Roast the chicken in the lower part of the oven 45 mins-1 hr, spooning the sauce over the chicken during the last 10 mins of cook-time.
Fun Facts about Black Rice:
Black rice is black because of the outer coating of black bran on the grain.
Black rice is a “superfood” & has more antioxidants than blueberries.
Black Rice looks purple when it’s cooked.
Black Rice is also known as “tribute rice”, “longevity rice”, and my personal favorite, “forbidden rice” (Remember Lambada, the forbidden dance?) because it was reserved for the Emperors of ancient China.
I’m cooking my inaugural pot of Black Rice according to the package instructions:
Place 1 C of rice in a saucepan.
Add 1 3/4 C water, bring to a boil & stir.
Reduce heat (to low) and simmer 35-45 mins.
Remove from heat & allow to stand covered for 5 mins.
Fluff with a fork & serve.
Slow-Cooked Black Beans Cuban-Style:
Dried beans take a little more prep than canned ones, but they are always much cheaper. Like double the amount for the same price. The soaking & rinsing are instructions you can use any time you are cooking dried beans. There is a quick method with boiling, but I have never had good results with it…
The good news, is the garlic odor did not take over my house as I predicted it would… It would get stinky for a few minutes when I opened the crockpot & unwrapped it. My hands would definitely get pretty stinky when I rotated the cloves so the bottom ones would be on top & vice versa.
Here are the cloves in the mini crockpot on Day 39…
At this point I started to peel the cloves.
Here’s a pile of the little wrinkly babies… Aren’t they CUTE?
Now, you can keep the cloves intact, throw them in a container in your fridge and use them in the place of regular garlic. I decided to make a Black Garlic paste for various future applications…
Black Garlic Paste
This Black Garlic paste has a salty pungent taste, not unlike fish sauce. Seasoning with salt whenever you cook with garlic is a good idea. I find that the salt “sets off” the flavors in the garlic. That is especially true here.
2 heads of Black Garlic, peeled
1 tsp Kosher salt
2 tsp warm water
Combine all ingredients in food processor or blender.
Process or blend until smooth.
Use sparingly. A little bit goes a long way.
This Black Garlic dip was a big hit at a recent shindig I attended…
Addictive Black Garlic Dip
8 oz (1 brick) cream cheese, softened
1 tbsp milk
1 tbsp finely minced chives
2 cloves Black Garlic, minced or 2 teaspoons (not a tsp, the kind of teaspoon you eat with) Black Garlic Paste (see above)
In the bowl of a stand mixer, combine all ingredients.
Mix using the paddle attachment until combined.
Serve chilled with crackers or chips.
For more fermenty food ideas, check out my Pinterest board, “IT’S ALIVE!!!”
Here’s a little video-update on my soon-to-be Black Garlic:
Possibly you can’t tell from the video, but there is a VERY STRONG aroma coming out of that mini-crockpot. I imagine it will get stronger as the weeks go on. I ended up changing my mind about using beer as the liquid & instead used some leftover white wine (GASP!) I had hanging around the house. It doesn’t smell winey, and I’m unsure if the wine will end up effecting the flavor.
Black Garlic. It sounds so goth. But it’s supposedly Asian (Korea specifically) in origin and is the next stop on my fermented foods journey. But it’s going to be a long road. According to all the research I’ve done (Thank you Pinterest!) it can take anywhere from 14 to 40 days! And it will possibly stink up my house and need to be moved to the garage or outdoors. But it’s supposed to be healthy and have a rich, layered, smoky umami flavor. How will I know when it’s ready? I have no idea. But here we go!
Mysterious Black Garlic
Ingredients & Equipment:
whole heads of garlic (I’m starting with 8 heads)
some beer (or wine, or broth, or water even)
a rice cooker, food dehydrator, or crockpot that can maintain a steady low temperature
some plastic wrap &/or aluminum foil
Do not peel the heads of garlic! In order for the magic to happen, they will need to be intact.
Put the garlic heads in your heating apparatus (I bought myself a teeny, tiny crockpot for this project.)
Drizzle with your liquid of choice. You want to lock in the moisture so your heads don’t dry out and burn. Beer seems the best choice here, for moisture and imparting flavor. I’m using about 1/4 C for my 8 heads of garlic, just enough to moisten the bottom of the vessel.
Cover with plastic wrap or foil or both. I’m putting the cover of the crockpot on there too. I think this is to a) keep the moisture contained and b) to contain the funky smell that’s liable to emanate while the garlic is fermenting.
Keep at a constant temperature of 130F-150F for at least 2 weeks, leaving it in longer will result in a a deeper, smokier flavor.
So it’s working! I will update in 2 weeks, unless something crazy happens before that. In the meantime check out some of the things you can make with Black Garlic on my “IT’S ALIVE!!!” Pinterest board…
So there is a slight funk of garlic currently lingering in the house. It’s not BAD, the kids don’t even notice it, but if it gets worse I may have to move this operation to the garage.
Brinner is one of my favorites to eat & to make. Eggs, hash, and PANCAKES! When you have a well-fed starter in your fridge, delicious baked goodness is never too far away. These are much less dense than your average pancakes, almost crepe-like, thanks to the addition of baking soda.
Light-as-a-feather Sourdough Pancakes
2 C sourdough starter, room temperature
2 tbsp granulated sugar
1 large egg
4 tbsp EVOO
1/2 tsp salt
1 tsp baking soda
1 tbsp warm water
Take your starter out of the fridge, stir, and measure out 2C. Let the measured starter reach room temperature before beginning. I usually wait about 10 minutes.
Preheat your griddle. I usually set mine around 350F.
In a Large bowl, beat eggs.
In a separate bowl combine sugar, salt, baking soda, and water. Mix until combined.
Add the sugar mixture to the beaten eggs.
Carefully fold in the starter. At this point the mixture will start to fizz, foam, and bubble. This is what will give the pancakes their light-as-a-feather quality. Do not overmix.
Look how much it poofed-up!
Drop batter on griddle a 1/4C at a time. Cook 1-2 minutes on each side. When the pancakes start bubbling, it’s time to flip them over.
Remove from heat and serve. Some great toppings include sliced bananas and honey, butter and syrup, peanut butter or Nutella and fruit.
When you’re finished don’t forget to feed your starter so it will be ready to use next time. In case you missed it, here’s a little video to show you how…
I have found that in warmer weather I only have to let the starter ferment for about one day at room temperature, two in the fridge.
Interested in fermenty foods? Check out the rest of my “It’s ALIVE!” series: