Breads & Sandwiches
BLACK GARLIC CHOCOLATE SOURDOUGH BREAD - SHARED BY BGNA KITCHEN
100 grams all-purpose flour (rye and wheat flour make strong starters as well)
100 grams room temperature water
1/8 tsp instant dry yeast
¾ cup water, 90-95 degrees fahrenheit
1 Cup + 1 tbsp mature, active starter
1 2/3 cup bread flour
1/4 cup cocoa powder
1 tbsp strong coffee or espresso
1 1/8 tsp fine sea salt
1 heaping cup peeled black garlic cloves
1 cup dark chocolate chips (optional)
In a medium bowl or large mason jar, mix flour and water until no lumps remain. Cover and leave out overnight. (Volumetric measurements for flour can be inaccurate due to flour being easily compressed. Measurements by mass produce very consistent results, helpful when starting a mother)
24 hours later, discard half of the starter and repeat the feeding process with another 100 grams of both flour and water. Cover again and leave overnight. This process is repeated, dumping half and re-feeding each day until the starter is filled with bubbles and bears a strong, sour smell.
Once healthy and active, this starter can be kept in the fridge and fed in a similar manner once a week. In order to use the starter, remove it from the fridge, discard half, and feed it once. It will be ready in about 12 hours.
MIXING, FERMENTATION AND PROOFING (TOTAL TIME: 21 HOURS, ACTIVE: 45 MINUTES, 4 HOUR FERMENT, 16 HOUR PROOF)
In a large bowl, mix instant dry yeast and water until fully dissolved, and add the mature starter. Mix until homogenous.
Add bread flour, cocoa powder, and coffee to yeast mixture and mix by hand until just incorporated; let rest (autolyse) for 30 minutes. (The dough will be sticky; keeping a small bowl of water to wet your hand periodically while mixing helps to keep your hands relatively clean)
Sprinkle salt over the shaggy mixture and mix by hand until salt is fully incorporated and a cohesive dough starts to form.
Cover and let dough rest for one hour, followed by a folding of the dough every thirty minutes for a total of 6 folds, or 3 hours total. Fold in black garlic cloves and chocolate chips, if using, after the first fold. Let rest for half an hour following the final fold.
Divide into two smaller loaves and shape each into a tight ball. Place seam side down in a proofing basket dusted with flour or a medium to large kitchen bowl dusted liberally with flour.
Cover with a plastic bag or plastic wrap and place in refrigerator to proof for 16 hours.
BAKE (TOTAL TIME: 2 HOURS, ACTIVE: 5 MINUTES)
An hour before baking, preheat a dutch oven and lid in the oven at 475 degrees Fahrenheit. Hot iron looks the same as cool iron, and it is all too easy to burn yourself at any point in the bake. Make sure to keep two sturdy oven mitts at hand.
Remove dough from fridge and turn out onto a floured work surface. Using a sharp knife or lame, score the top of the loaf in the pattern of your choosing, taking care not to cut too deep.
Remove the preheated dutch oven from the oven with caution, remove the lid, and place loaf inside, taking care not to burn yourself. Cover the dutch oven and bake for 45 minutes. Remove the lid after 45 minutes and bake for an additional 10 minutes. Optionally, you can crack the oven door halfway through this ten-minute bake period.
Remove the cast iron from the oven and turn the loaf out, cooling on a wire rack for at least an hour before slicing. Enjoy with honey or salted butter. (even better if you culture your own!)
BLACK GARLIC CORNBREAD - SHARED BY BGNA KITCHEN
Prep Time: 15 minutes | Bake Time: 20 minutes | Servings: 6-8
1 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
4 Black Garlic cloves, finely chopped
1 1/2 cups whole milk
2 large eggs
1 stick of unsalted butter, melted
Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
Place the cornmeal, flour, sugar, baking powder, black garlic and salt in a large bowl and whisk to combine.
Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix) Stir in the melted butter until just incorporated and no streaks of butter remain.
Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool before serving.
BLACK GARLIC CHEESY CRACKERS - SHARED BY JEFF, NYC
Prep Time: 15 minutes | Bake Time: 15 minutes | Servings: 10-12
1 cup whole-wheat flour
5 tablespoons cold butter, cut into tablespoon size chunks
2 cups grated cheddar cheese
2 Black Garlic cloves, finely chopped
Combine all ingredients in a food processor and blend. The mixture will eventually turn into one big ball mixture. Roll the ball mixture into a log about 1½ inches in diameter. Slice the log into ¼ inches thick pieces and place each one flat on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden brown.
CHEESY BLACK GARLIC BREAD TWISTS - SHARED BY KAY, AB, CANADA
Prep Time: 20 minutes | Bake time: 15 minutes
1 teaspoon dried basil
1 cup fresh grated Parmesan cheese
1 (17.3 ounce) package frozen puff pastry sheets, thawed
2 Black Garlic cloves, chopped
¼ cup butter, melted
Preheat oven to 425 degrees F. Lightly grease a baking sheet. On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 (¾-by-10 inch) strips. In a shallow dish, combine cheese, basil, and black garlic.
Brush pastry sticks with melted butter. Roll pastry in black garlic cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes.
Let stand 10 minutes to cool.
MUSHROOM, BLACK GARLIC, AND PARMESAN FLATBREADS - SHARED BY THE PINTEREST COMMUNITY
Prep Time: 10 minutes | Cook Time: 10-15 minutes
1 pound fresh pizza dough (homemade or from store bought)
8 ounces button mushrooms, wiped clean and sliced very thin (1/16"-1/8" slices)
1 cup onion, thinly sliced (about 1/2 small onion)
4 Black Garlic cloves, chopped
3/4 teaspoon salt
fresh cracked black pepper, to taste
3/4-1 cup fresh shaved parmesan cheese, divided
3 teaspoons tarragon, divided
6 teaspoons olive oil, divided
flour, for dusting
2 teaspoons(ish) cornmeal, for the pizza stone
In a non-stick skillet, heat a teaspoon of olive oil over medium-high heat. Add mushrooms, onions, and garlic and sauté until soft, about 5-6 minutes. Scoop out onto a paper towel lined plate to allow moisture to drain.
Preheat oven to 475º with your pizza stone in the oven. Divide the ball of dough into 3 equal sized pieces. Roll each piece into a thin oblong shape (don't worry too much about the shape!) using a rolling pin.
On the preheated stone, add a sprinkle of cornmeal (helps prevent the dough from sticking) and place the oblong pieces of dough on there (easiest to do one at a time). Bake for 2-3 minutes, piercing and flattening the dough with a fork as it starts to bubble. Flip and bake for another 2-3 minutes. Remove from oven and repeat with remaining pieces of dough. Note: you may do this step ahead if you wish.
Turn the oven onto broil. Brush each of the flatbreads with 1 1/2-2 teaspoons of olive oil, and evenly spread 1/3 of the mushroom mixture on each of them. Next, sprinkle 1/4-1/3 cup of shaved parmesan onto them and top each with a teaspoon of chopped tarragon. Place in the oven a broil until golden. Remove and serve hot. Top with crushed red pepper flakes for an added taste of zing!
FLATBREAD MARGHERITA PIZZA WITH TOMATO, MOZZARELLA
AND BASIL - BGNA KITCHEN FAVORITE
Prep Time: 45-50 minutes | Bake Time: 5 - 10 minutes | Servings: 4-6
1 large flatbread
1 pound (2 large) ripe summer tomatoes
1/4 cup loosely packed basil, sliced into ribbons
8 ounces mozzarella cheese, sliced
Salt and pepper
Heat the oven to 475°F and place a baking sheet in the oven as it heats. Cut the tomatoes into wedges and trim away the stem area. Gently squeeze the wedges over a bowl to remove the excess juices and seeds. Combine the tomatoes with the garlic and half of the basil in the bowl of a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. If desired, strain to make a thicker sauce.
Spread a light layer of the sauce over one of the rounds of pizza. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella. Transfer the pizzas to the preheated baking stone or baking sheet. Bake for 5-10 minutes—exact cooking time will vary depending on your oven.
Pizzas are finished when the crust is deep brown with charred spots and the cheese is bubbling.
BLACK GARLIC BBQ MUSHROOM SANDWICHES - SHARED BY ONE GREEN PLANET
Cook Time: 30 minutes | Servings: 4
FOR THE BLACK GARLIC BBQ SAUCE:
1 tablespoon coconut oil
1 white onion, minced
1 tablespoon black garlic puree
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon chipotle flakes
1 1/2 cups coconut sugar
3/4 cup whiskey
1 cup fire-roasted tomatoes
1 tablespoon tamari or soy sauce
1/2 cup and 3 tablespoons apple cider vinegar
1 tablespoon molasses
2 teaspoons sea salt
FOR THE SANDWICH FILLING:
1 tablespoon coconut oil
2 white onions, julienned thinly
2 pints sliced mushrooms
FOR THE SLAW:
1/2 red cabbage, shredded
1 cup shredded Brussels sprouts (optional)
Juice of 1 lemon
Salt and pepper, to taste
FOR THE SANDWICHES:
Hamburger buns (gluten-free if necessary)
1 avocado, sliced
TO MAKE THE GARLIC BBQ SAUCE:
Heat the coconut oil in a sauce pan. Add the onion and sauté until onion is translucent.
Add the black garlic puree, garlic powder, smoked paprika, and chipotle flakes. Sauté gently for 2 minutes to open up the spices.
Add the coconut sugar, whiskey, crushed tomato, tamari, apple cider vinegar, molasses, and sea salt.
Bring to a simmer and cook for 30 minutes over very low heat. Season to taste with more salt and vinegar.
TO MAKE THE SANDWICH FILLING AND SANDWICHES:
Heat the coconut oil in a large sauté pan. Add the onion and sauté for 10 minutes over low heat or longer until caramelized. Add the mushrooms and cook 5 minutes with the onions. Add as much BBQ sauce as desired to the filling.
For the slaw, toss the thinly julienned cabbage and shaved Brussels sprouts with lemon juice and season with salt and pepper to taste. Toast the bread. Add some of the sandwich filling and slaw. Top with sliced avocado.
BLACK GARLIC EGG SALAD SANDWICHES - SHARED BY BGNA KITCHEN
Prep time: 10 minutes | Servings: 2 - 3
1 whole egg
1 Tablespoon dijon mustard
1 Tablespoon lemon juice
1 garlic clove, minced (optional)
1 cup vegetable oil
salt to taste
1.5 Tablespoon Black Garlic Puree
1 Tablespoon Sriracha, to taste
Combine egg, dijon mustard and lemon juice in a jar jsut wide enough for the head of your immersion blender. Pour oil on top and wait for ingredients to settle before blending, keeping the head of the blender on the bottom of the jar. Slowly rotate the head around and up and down until the mixture is homogenous. Season to taste with salt. Whisk in black garlic puree and sriracha.
Combine with your favorite egg salad recipe, and voila! The perfect lunch (or dinner! Or breakfast!)
Our favorite egg salad recipe is from Bon Apetit, just substitute the mayo above for regular! Happy experimenting!
AVOCADO TOAST WITH BLACK GARLIC - SHARED BY THE PINTEREST COMMUNITY
Prep Time: 10 minutes | Servings: 1-2
2 Slices of bread of choice
Half a lemon
Bee pollen (optional)
Salt, Pepper, Chili flakes & Cayenne to flavor
Toast your two slices of bread. Spread on a layer of tahini and sprinkle with cayenne pepper. Crush black garlic, and spread on top of tahini. Slice avocado and lay across toast. Drizzle ample lemon on top. Sprinkle over a light spread of bee pollen. Season with salt, pepper & chili flakes to taste.
BLACK GARLIC BURGERS WITH PARMESAN CRISPS AND GRILLED PINEAPPLE - SHARED BY BGNA KITCHEN
Prep Time: 75 minutes | Cook Time: 10 minutes | Servings: 6-8
3 lbs chuck roast
3 lbs short ribs
3 egg yolks
1 tablespoon Black Garlic Puree
1 tablespoon kosher salt
1 tablespoon black pepper
Start by cutting your meat into 1 inch cubes. Place the cubes on a cookie sheet covered in parchment paper and place into the freezer along with your food processor blade for 20 minutes.
After 20 minutes, pulse the meat into the food processor until it is ground. Add your egg yolks, black garlic puree, salt and pepper, and mix to combine (see those delicious swirls of Black Garlic Puree in those patties?! YUM).
Form your patties, and depress them slightly in the center to keep them flat. Heat up your grill and cook your burgers to the desired doneness.
3 oz Fontina Cheese
3 oz Pecorino Romano Cheese
Heat your oven to 400 degrees. Grate all of the cheese and combine in a bowl until the cheeses are blended. Form mounds on a silpat the same size as your patties or buns. Cook for 8 - 10 minutes in the oven until the crisps are golden brown and crunchy.
Slice your pineapple into 1/4 inch slices. Place on the grill until soft and a little charred. Enjoy!
VEGETARIAN BLACK GARLIC JALAPENO TOMATO SANDWICH - SHARED BY BGNA KICTHEN
Prep Time: 15 minutes | Servings: 3
1 Fresh Tomato
2 Tbsp Jalapeño jam or jelly
3 English Muffins
Toast the English muffin to the desired crispness. Cut tomato into three 1/2" slices. Add about 1 tsp of jalapeno jam to each side of the toasted muffin. Smash 2 Black Garlic cloves with your fingers and place on one half of the muffin, finish spreading the black garlic over the entire muffin with a knife. Add a tomato slice and enjoy!!
EASY BLACK GARLIC CHICKEN BURGERS - Shared by BGNA Kitchen
Prep Time: 15 minutes | Cook time: 10 minutes
1 lb ground chicken
2 tablespoons tahini
3 teaspoons Black Garlic Puree
salt and pepper to taste
Combine all ingredients in a mixing bowl and mix until well combined. Form into patties and pop on the grill. Cook through and enjoy!
THE NEW “BLACK GARLIC BLT”- SHARED BY BGNA KITCHEN
Prep Time: 15 minutes | Servings: 3
12 slices of thick cut bacon
6 slices of rye bread
Crispy fresh iceberg lettuce
Cook bacon until crispy and lay on paper towels to absorb the oil. Toast bread and spread black garlic puree on one side of bread & mayo on the other. Lay tomatoes, lettuce and bacon on bread and add fresh pepper to taste!
GOOEY TRIPLE CHEESE BLACK GARLIC THIN CRUST PIZZA - SHARED BY BGNA KITCHEN
Prep Time: 30 minutes | Cook Time: 12-15 minutes | Servings 8-10
For the Dough
3 cups of all purpose flour
2 teaspoons granulated sugar
.25 oz of instant (rapid-rise) yeast
2/3 cup of warm water
1 tablespoon vegetable oil
1.5 teaspoons salt
For the Sauce
1 (28-ounce) can whole peeled tomatoes, drained
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
¼ teaspoon ground black pepper
For the Toppings
½ cup grated Parmesan cheese
8 ounces mozzarella cheese, shredded (about 2 cups shredded)
4 Black Garlic cloves, chopped
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Combine all of the sauce ingredients in a blender until smooth. Spread tomato sauce in a thin layer over the dough, then sprinkle with half of the Parmesan cheese and half of the mozzarella cheese. Top with black garlic. Pre-heat oven to 400 F and bake until the crust is well browned and the cheese is bubbly and beginning to brown.