Buzz
My first encounter with garlic bread was quite simple. It involved white bread slices, generously spread with margarine, sprinkled with garlic salt, and toasted. While it may not have been authentic, it was undeniably tasty, laying the groundwork for years of garlic bread experimentation and appreciation.
I thought I'd reached the pinnacle with roasted garlic, but there's another, even richer, more savory bulb to spread on your bread: black garlic. After undergoing a slow, meticulous heating process, garlic transforms into a sticky, sweet delight—it's practically candy. (It’s not the easiest to make at home, but you can find it in specialty stores like Whole Foods or Asian markets.) Imagine the flavors of roasted garlic, minus the sharp notes, with a hint of balsamic vinegar reduction—that's the essence of black garlic.
The soft, candy-like cloves are perfect in sauces, rice dishes, and any recipe that calls for regular garlic. However, my personal favorite way to enjoy it—no surprise here—is by incorporating it into a flavorful compound butter that spreads effortlessly.
Black Garlic Compound Butter
Ingredients Needed:
One whole head of black garlic
8 ounces of salted butter
Directions:
Allow the butter to soften completely at room temperature. Carefully peel the garlic cloves, saving the skins for stock, and place the garlic in your food processor. Cut the butter into quarters, add to the processor, and blend until fully mixed, scraping down the sides of the bowl as necessary. Spread on bread, cook eggs in it, or toss with hot pasta for the most luxurious buttered noodles you’ve ever had.
