Monday, July 20, 2009
HM was kind enough to share some of her black garlic with me. It is similar in texture to roasted garlic -- soft and ready to eat. Eaten plain I found it savory sweet with a more tempered garlic bite, a distinct umami flavor and a pungent roast garlic scent. HM gave the perfect description: roasted garlic with a balsamic flavor and a slight tamarind note.
To get an idea of how to use it, I tried it five different ways on bread: butter, brie, goat cheese, tomato, tomato and basil. I liked all the applications except for the butter, my favorite was with the goat cheese to spread out and carry the flavor and balance the sweetness with a salt and acid.