Tuesday, 3 April 2012

Black Bruschetta - Black Garlic & Black Magic

My local smug food store, which I have a love/hate relationship with  carried Black Garlic for a short week or 2 back in Febuary. Like a piggy rooting for truffles, I sorted through the basket of what looks over-baked bulbs for so long I draw a crowd of on lookers

Black Garlic is a unique flavour, sweet, deeply caramelized and earthy, like balsamic vinegar in paste form, but better. The taste is so deeply mysterious, I felt that it was best left to a simple dish, that would allow the flavour come through.

Yeah, black garlic + black magic = Fondue Voodoo.

Black magic for foodies 
What you'll need:
2 large heirloom tomatoes
2 cloves of black garlic
3 TBSP balsamic (black) vinegar
5 TBSP extra virgin olive oil
handful of fresh basil - chiffonade
1 small clove of fresh mashed garlic
salt and black pepper to taste

chopped the tomatoes in small cubes
Next time, purple tomatoes for
ultimate blackness
chiffonade the basil
smash and grind the garlic
add the balsamic & black garlic to a bowl, mash the black garlic until it dissolves
add the olive oil, tomatoes, garlic and store to combine
season as you like.

Now go out and work your black magic with a little black Stout (Howe Sound's Megadestroyer) to warm your black little heart as you stroke your black cat and daydream about the inky blackness of the night.

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