Savory black garlic adds depth to dishes

(Slivers of black garlic top this polenta and brie crostini)

When I read about black garlic being the latest “it” product in the foodie world, I was curious to give it a shot.
Described as possessing the characteristics of umami, a term used to describe the fifth human taste for savory foods, black garlic is a naturally fermented product.
Whole heads of garlic are aged for a month in a high-heat fermentation process, which results in a chewy texture and black color. Some say this increases the health benefits of the glorious bulb by practically doubling the antioxidant properties in regular garlic.



The folks at Frieda’s, the specialty produce company, sent some samples, which are produced in Korea.
I shared some with my colleague, Jenny, who loves to cook. Check out what she did with black garlic at her lovely blog, Hummingbird Appetite.

Black garlic is buttery and dense with notes of licorice, balsamic vinegar, molasses and soy sauce.
To get a real taste for it, I nibbled on a piece all by itself and then used some thinly sliced pieces to top a warmed brie and polenta crostini. I also used it in an edamame tapenade in place of roasted garlic.
Frieda’s sells black garlic for $15.99 for three packs, with two bulbs per pack. Check it out for an unusual taste treat.

Edamame Tapenade with Black Garlic

1. 1 pound bag frozen shelled edamame, steamed, then cooled
2. 1 head of black garlic, peeled
3. 1 teaspoon fresh parsley, chopped
4. 4-5 tablespoons olive oil
5. ½ teaspoon Tamari
6. Salt and pepper, to taste
   

• Mix all ingredients together in a food processor and pulse until blended.
• Serve with toasted bread, crackers or fresh vegetables.

Polenta Crostini with Brie and Black Garlic

Make a batch of polenta: Bring 4 ½ cups of water or broth to a boil. Lower the heat and add 1½ cups of coarsely ground cornmeal in a steady stream, whisking as you do to prevent lumps.
Whisk it all together and then change to a wooden spoon and stir regularly for 15 minutes.
Add about a tablespoon of olive oil and some fresh herbs: chives, basil and parsley are nice.
Stir again; keep stirring for another 10 minutes.

(Polenta firms up nicely in a greased loaf pan)

• Spoon the polenta into an oiled bread pan.
• Cover and let cool in the fridge until it sets up (at least a few hours or overnight).
• Remove the polenta from the pan and slice into ½ inch rectangles.
• Grill the slices on an oiled pan outside on the grill or alternately roast them in the oven until browned, about 15 minutes.
• Place some thinly sliced brie on top of each rectangle; top with a few slices of black garlic.
• Run the crostini under the broiler until the cheese is slightly melted.
  

Serve as an appetizer by itself or with some of the edamame tapenade.