by Karen/NoCA » Tue Jun 13, 2023 11:25 am
The black garlic arrived last week and I have been playing with it. I really like Trader Joe's black garlic sprinkles. Not only does it look great on food, but it has good flavor. I really like it over the top of asiago shredded cheese on top of a very thin slice of sourdough bread toasted. I put the cheese on immediately out of toaster and add the garlic sprinkles. I've put it on my salad for lunch, it is great on hard boiled eggs, in scrambled eggs, so far. Then the other purchase was a jar of whole garlic heads, fermented. Easy to peel the whole head and a large single garlic round is there . I decided to add a bit of butter with olive oil in a pan and was hoping the garlic head could be smashed and mixed into the sauce. I added cabbage steaks into the pan and later beet greens. I had to leave the pan for a few minutes and I must have had the heat up too high because when I got back that sauce had burned onto the pan. It was still edible but not what I wanted. I intended to add a little chicken stock. Not sure what to do with the whole heads other than eating them as is, which is what is suggested. I think it would be good mixed into mashed potatoes, but not sure the color would be appealing.
