- 4-6 medium potatoes, peeled & diced
- 6 pearl onions, peeled & halved
- 4 cloves black garlic, crushed
- 8 oz heavy cream
- 1 qt vegetable or chicken stock
- up to 1C dry instant potatoes (optional)
- 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.
Need some black garlic? Order 40 day aged Black Garlic from my Etsy shop, Mise en Place Gourmet
Want some of the delicious treats you’ve been seeing in my blog in your own mouth? Check out my Etsy shoppe, Mise en Place Gourmet for 40-day-aged black garlic, hand-rolled truffles in 6 flavors, flavor-infused finishing salts, flavored sugars, and more! Hand made by me & delivered right to your door! You definitely have time for that!!
Tonight I perfected my peanut noodle game. My son was obsessing over these packaged “Thai” peanut noodles, so I did what any great mom would do: I found some recipes on Pinterest & attempted to recreate them at home. I ended up morphing together the aspects of each recipe that I liked and making a bit more of the sauce than either recipe called for. Both kids eat them, they are easy to make, & I typically have most of the ingredients on-hand, so I think these will be on heavy rotation until we tire of them.
Perfect Peanut Noodles
makes enough noodles for 2 teens & one mom
- 6-8 oz package rice noodles
- 1/4 C sesame oil
- 2 tbsp honey
- 1/4 C soy sauce
- 1 tsp garlic, finely minced
- 1 tsp freshly grated ginger
- 2/3 C peanut butter, half crunchy/half creamy works best
- 1/4 tsp red pepper flakes
- sesame seeds (to garnish)
- green onions, finely chopped or minced chives (to garnish)
- Prepare rice noodles according to package directions. Most rice noodles don’t get “cooked” per se, the water is heated, and they are soaked off the heat for several minutes.
- While your noodles are soaking, prepare your sauce. Combine all ingredients except garnish in a small bowl. No need to mix at this point, really.
- Drain the noodles. While they are still warm, add the sauce and stir into the noodles with a rubber spatula. This is key. The noodles must be warm/hot when they receive the sauce or 1) the peanut butter will not melt and 2) the noodles will harden into a impenetrable rice-noodle mass. Trust me when I tell you that nobody wants that to happen.
- Serve up the noodles in individual bowls. Top with sesame seeds and green onions or chives.
Peanut Noodles? CRUSHED IT!
I love fish in a can. Not just tuna, but also salmon, octopus, kippers, anchovies, and yes, sardines. Fish in a can are a delicious, easy, cheap source of protein. Often, I will eat kippers or sardines straight out of the can. But every now-and-again I want to COOK with them: with pasta, in an omelette, the possibilities are practically endless.
Here’s a photo from a recent Facebook post of the ingredients of an easy weeknight supper. For the record, I will not buy the squid again (too much ink, not enough squid).
Then, every once in awhile I come up with a completely brilliant idea like this one…
Sardine BLT with Black Garlic Mayonnaise
makes 2 sandwiches
- 4 slices seeded rye bread
- 1 can of sardines
- 6 slices of cooked bacon (still warm)
- 3-4 leaves Boston Bibb lettuce, rinsed and dried
- 1 plum tomato, sliced thin (about 3 slices for each sandwich)
- 1 tsp black garlic paste
- 1/4 C prepared mayonnaise
- In a small bowl, combine garlic paste and mayonnaise until blended and smooth. Spread mayonnaise on one side of all 4 slices of bread, as thickly as desired.
- Open the sardines and drain off any oil. Using half of the sardines for each sandwich, arrange sardines on 2 slices of the bread.
- Top sardines with bacon, lettuce, and tomato slices.
- Place second slice of bread atop each sandwich.
- Serve sandwich sliced in half, if desired.
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…
- 1 pound bag dried black beans
- 1/4 C sofrito
- 1 hamhock
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 2 packets Sazon Goya seasoning
- 2 bay leaves
- 4 C chicken stock
- 1 tbsp red wine vinegar
- salt & pepper, to taste
- Pour the dried beans into a large bowl and cover with water. Put the bowl in the fridge 8 hours or overnight to soak.
- Before using your soaked beans, rinse them thoroughly, and pick out anything that looks funky (pebbles etc).
- Put your soaked beans into a large pot and add sofrito, hammock, spices,and bay leaves. Pour the chicken stock over the beans.
- Bring the beans to a boil over high heat, then reduce heat to medium-low. Cover and simmer the beans 2 hours, or until tender.
- When the beans are cooked, season with the vinegar, salt, and pepper.
Serve this dark, delicious dish with some freshly-sliced avocado (for a pop of color).
My journey making Black Garlic is complete! It took 39 days to get to earthy, fermenty perfection.
Here’s a recap in case you forgot…
Black Garlic: To Boldly Go… (NERD ALERT)
Black Garlic Update!
Black Garlic: Week One
Here is a photo of my babies at the 20 day mark…
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.
In case you missed it, and want to join the fun, here’s the recipe
For more fermenty fun, check out my It’s ALIVE!! Pinterest board