I picked up some black garlic at the Berkeley Bowl last week and then started looking around for ideas on what to do with it. It has a sweetness and smokiness that is quite intriguing, but a lot of the recipes I found didn't do much for me. I did, however, find this one, which I made last night and found delicious:
Can't say I could specifically taste the black garlic, but there was a depth and earthiness--call it an umami--about the dish that was memorable.
Any other ideas on how to use black garlic?
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