A sensational ingredient from Korea that caught on in the U.S. several years ago, black garlic is simply regular garlic roasted for days until it turns sweet and jet black, with a licorice-like flavor. Chefs Nick Balla and Cortney Burns of Bar Tartine in San Francisco gave us this recipe; they use the garlic in soups, stews, and vinaigrettes (it's sensational in their black garlic and lentil soup). You'll need a rice cooker with a "warm" setting for this; a slow cooker on any setting is too hot.

Nick Balla and Cortney Burns
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
1 week
Yield:
Makes 3 heads (about 30 cloves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put garlic heads in a rice cooker set to "warm" (about 140°). Cover (make sure the lid fits tightly; you may need to wrap it with foil) and heat garlic until the cloves are soft, black, and sweet, 4 to 5 days.

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  • Make ahead: Keeps, chilled airtight, 6 months.

Source

Bar Tartine, San Francisco

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