Sauces & Sides
SWEET & SPICY SALSA - SHARED BY BGNA KITCHEN
Prep Time: 15 - 20 minutes | Bake Time: 20 - 25 minutes | Servings: 6 - 8
1 lg. can whole tomatoes (chop into pieces)
1 lg. can crushed tomatoes
3 cloves garlic, diced or crushed
5 fresh jalapeno peppers, diced
2 fresh yellow peppers, diced
1 fresh green pepper, diced
2 tbsp. vinegar
1 1/2 tsp. basil
5 or 6 green onions, diced
1 med. sweet onion, diced
2 or 3 Black Garlic cloves, diced
Sauté green onions & garlic in olive oil for about 3 minutes. Set aside.
In a large bowl mix all other ingredients together except for vinegar. Add sautéed ingredients to mixture and simply add vinegar to taste. Refrigerate.
SIMPLY SAUTÉED ASPARAGUS - SHARED BY BGNA KITCHEN
Prep Time: 15-20 minutes | Cook Time: 10-15 minutes | Servings: 3
1/4 cup butter
3 tablespoons olive oil
1-1/2 teaspoons coarse salt
1/4 teaspoon of black pepper
4 1/2 Black Garlic cloves, minced
1 pound of fresh asparagus spears (trimmed)
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook black garlic in butter for a minute. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
BLACK GARLIC POTATO PANCAKES - SHARED BY BGNA KITCHEN
Prep Time: 20 minutes | Cook Time: 15 minutes| Servings: 5
5 potatoes, peeled and shredded
2 eggs, beaten
1 onion, finely chopped
1 scallion finely chopped
2 Black Garlic cloves, finely chopped
3 tablespoons all-purpose flour
Pinch of salt and pepper for taste
In a large bowl, stir together potatoes, eggs, onion, scallion, flour, black garlic, salt and pepper. Take a heaping spoonful of mixture and flatten with palms.
In a large skillet, heat oil over medium high heat. Drop pancakes into the skillet and continue to flatten cakes with a spatula. Cook for about 4 minutes on each side, until golden brown.
BLACK GARLIC AU GRATIN POTATOES - SHARED BY JODI, STAMFORD, CT
Prep Time: 20 minutes | Bake time: 30 – 40 minutes | Servings: 4-6
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 ½ cups shredded cheddar cheese
5 cups thinly sliced peeled potatoes
1/2 cup chopped onion
3 Black Garlic cloves, finely chopped
Preheat oven to 375°. In a large saucepan, melt butter over low heat and stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes, black garlic and onion. Top with cheddar cheese. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.
BLACK GARLIC POTATO WEDGES - SHARED BY THE PINTEREST COMMUNITY
Prep Time: 10 minutes | Bake Time: 30 minutes | Servings: 4
3 medium baking potatoes, scrubbed clean
3 tablespoons extra virgin olive oil
3 Black Garlic cloves, minced
1½ teaspoon kosher salt
ground black pepper
1 teaspoon parsley flakes
½ teaspoon ground pepper
Preheat oven to 400-degrees F. Cut potatoes in half, lengthwise, then slice each half into quarters to create 8 “taters” per potato.
Drizzle a large baking sheet with olive oil; toss sliced potatoes and remaining ingredients in olive oil; spread out evenly on baking sheet.
Bake for 25-30 minutes at 400-degrees F or until done. Additional salt and pepper to taste.
OVERSTUFFED BLACK GARLIC MUSHROOMS - SHARED BY THE PINTEREST COMMUNITY
Prep Time: 20 minutes | Bake Time: 25 minutes
20 fresh mushrooms
1 tablespoons extra virgin olive oil
3 teaspoons minced Black Garlic
1 8 ounce package cream cheese
3/4 cup finely grated parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
Black Garlic Puree for topping
Pre-heat your oven to 350 degrees. Remove the stems from the mushrooms and set aside, you’ll need these in a minute.
Use a damp cloth to wash the mushrooms. Cut any hard part off the mushroom stems and discard. Chop up the remaining mushroom stems so they are quite fine.
Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and black garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper and oregano. Stir well.
Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap. Bake for 20-25 minutes, or until the mushrooms are nicely browned. Smear a little black garlic puree on top of each cap for explosive flavor!
Aubergine with Black Garlic - Shared by My Sun Coast
2 pieces medium aubergine, sliced widthways into 1.5cm rounds (900g)
1 cup Extra virgin olive oil
12 pieces Black garlic
½ cup Greek yogurt
1½ tsp Lemon juice
7 large Garlic cloves, peeled and thinly sliced
3 pieces Red chillies, stalks removed and sliced on the diagonal into rounds
Dill leaves, Basil (roughly torn), Taragon
Salt and Black pepper
Preheat the oven to 250C/480F/gas 9 (or to its highest setting).
Place the eggplant in a large bowl with half of the olive oil, 1½ teaspoons of salt and a good grind of black pepper.
Mix well and spread out on 2 large baking trays lined with greaseproof paper. Roast in the oven until golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool.
Place the black garlic cloves in the small bowl of a food processor with a third of a teaspoon of salt, 2 tablespoons of oil, 2 tablespoons of yogurt and the lemon juice. Blitz for a minute, to form a rough paste, and then transfer to a medium bowl. Mix through the rest of the yogurt and keep in the fridge until needed.
Heat the remaining 110ml of oil in a small saucepan on a high heat. Add the garlic and chilli slices, reduce the heat to medium and fry for about 5 minutes, stirring from time to time, until the garlic is golden-brown and the chilli is crispy. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate.
Arrange the eggplant slices, overlapping, on a platter. Spoon the yogurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.
Tomato Black Garlic Chutney - Shared by Garlic Matters
Prep time: 5 mins | Cook time: 1 hour | Serves: 1⅓ cup
2 lbs organic, ripe tomatoes, cored, skin on, roughy sliced
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon ground cumin
½ teaspoon red chilli flakes
8 Black Garlic cloves, sliced finely
Place all ingredients (apart from salt) in a wide pan/saucepan and simmer uncovered for about 1h until most of runny moisture has evaporated and you’re left with a jam consistency mixture. Remember to stir it now and again.
Season with salt to taste.
Serve cold or warm.
Store refrigerated for up to 10 days or freeze for up to 3 months.
Use only the organic, fully ripe, sun bathed tomatoes as they are the guardians of the best flavor and nutrition tomatoes can give.
Leave them tomato skins on! They cook through really nicely and, apart from the nutrition and extra flavor, they add a lovely texture you’ll want to hold onto in your chutney. If you peel the skins off the toms it will turn into a mushy-mashy-marmalade/jam instead.
Use a wide pan or a wide saucepan and don’t cover it. The wider the pan the more evaporating space and quicker the reduction process. If you use a deep saucepan things will take much longer.
Roasted Eggplant with Black Garlic, Pine Nuts and Basil - Shared by Nopi
Prep Time: 15 - 20 minutes | Cook Time: 45 minutes | Servings: 4-5
5 medium eggplants, trimmed (3 pounds)
½ cup olive oil, plus extra to serve
2/3 cup plain yogurt
1/3 ounce basil leaves
¾ ounce pine nuts, toasted
coarse sea salt and black pepper
Black garlic dressing
1 ¾ ounces peeled black garlic cloves
1 ½ teaspoons rose harissa (or regular harissa)
1 teaspoon pomegranate molasses
2 ½ tablespoons lemon juice
¼ teaspoon urfa chile flakes (or a pinch of regular dried chile flakes)
½ teaspoon cocoa powder
3 ½ tablespoons olive oil
Preheat the oven to 425°F/220°C (390°F/220°C convection).
Cut each eggplant in half lengthwise, and then again widthwise. Cut each section into wedges about 1 1/4inches wide and 4 inches long, and place in a large mixing bowl along with the olive oil, 1 tablespoon of salt, and a good grind of black pepper. Mix well, then spread the eggplants out on two parchment-lined baking sheets—you don’t want them to be overcrowded—skin-side down. Roast in the oven for about 40 minutes, until well cooked and golden brown. Remove from the oven and set aside to cool.
Place all the ingredients for the dressing in the small bowl of a food processor, along with ¼ teaspoon of salt. Blitz for about 2 minutes, until a very smooth paste is formed.
Place the eggplant in a large mixing bowl. Add the garlic dressing and use your hands to stir very gently: you want the eggplant to be coated without disintegrating completely. Leave for an hour or so, if there is time to spare. Spread the yogurt out on a platter or individual plates and arrange the eggplant wedges on top. Sprinkle over the basil leaves—tearing the large ones as you go—and the pine nuts. Finish with a drizzle of olive oil and serve.
Black Garlic Compound Butter - Shared by the Pinterest Community
Prep Time: 5 mins | Yield: 8 servings | Total Time: 2 hours
1 bulb of Black Garlic, peeled
8 oz butter, unsalted, softened
Using a rubber spatula or a hand mixer combine black garlic and butter until thoroughly and evenly mixed
Line a small bowl with plastic wrap. Transfer the butter mixture into it, pushing it down and spreading it evenly.
Wrap the butter with the rest of the plastic wrap and refrigerate for 2 hours or until ready to serve.
ROASTED CAULIFLOWER WITH BLACK GARLIC - SHARED BY BGNA KITCHEN
Prep Time: 20 minutes | Bake Time: 20 minutes | Servings: 4-6
1 large cauliflower (trimmed and cut into bite size)
8 Black Garlic cloves, finely chopped
1 -2 teaspoon minced fresh rosemary
2 pinches of salt
1/2 teaspoon black pepper
1/4 cup olive oil
Mix oil, rosemary, salt, pepper and black garlic together. Toss in cauliflower and place in a large casserole dish in one layer.
Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.
Black Garlic Mayo - Shared by BGNA Kitchen
Prep Time: 10 - 15 minutes
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.
Black Garlic and Maple Balsamic Vinaigrette - Collaboration by BGNA Kitchen & Green City Market
Prep Time: 5 minutes
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp. maple cream
1 tbsp. Black Garlic Puree
1/4 tsp ground ginger
1/8 tsp ground cumin
dash of salt and pepper
Blend all of the ingredients together EXCEPT for the oil. Then pour the mixture into the oil and mix until emulsified.
SENSATIONAL BLACK GARLIC GUACAMOLE - SHARED BY BGNA KITCHEN
Prep Time: 15 minutes | Servings: 4-6
2 ripe avocados
1/2 teaspoon Kosher salt
1 Tbsp. of fresh lemon juice
2 Tbsp. to 1/4 cup of minced red onion
1 serrano chili pepper stem and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Cut the avocados in half. Remove seed. Scoop out avocado. Mix all ingredients until well blended. Chill before serving.
Black Garlic Coleslaw - Shared by BGNA Kitchen
Prep time: 20 Min | Total Time: 2 hours (including chilling time) | Servings: 4-6
1 cup mayonnaise (substitute low-fat if preferred)
2 tablespoons fresh lemon juice
3 tablespoons sugar
3 Black Garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon of celery seed
6 cups shredded cabbage
1 cup shredded carrots
In a large bowl, combine mayonnaise, lemon juice, sugar, celery seed, salt, and pepper. Add shredded cabbage and carrots. Served chilled.
Black Garlic Dip - Shared by the PINTEREST Community
Prep Time: 15 minutes
1 8 oz. tub of cream cheese
1 8 oz. tub of sour cream
1/2 – 1 Tbsp of horseradish
2 Black Garlic cloves, chopped
3 stalks of chives, chopped
salt and pepper to taste
Mix everything together except for chives and horseradish. You can use a food processor to do this and just throw the black garlic in without chopping it up first. Otherwise a hand mixer will work. Once mixed, stir in the chives and horseradish.
ROASTED POTATO WEDGES DIPPED IN BLACK GARLIC PUREE -
A BGNA KITCHEN FAVORITE
Prep Time: 15 minutes | Bake Time: 20-25 minutes | Servings: 4-6
6 medium russet potatoes
3 tablespoons of olive oil
Preheat oven to 425 degrees F.
Wash potatoes thoroughly and cut each potatoes into wedges.
Roast the seasoned potatoes in the preheated oven for 15 minutes, then give the baking pan a shake to make sure they are not sticking. Continue to roast for an additional 15-20 minutes until they are tender.
Serve hot with Black Garlic Puree.
Black Garlic Vinaigrette - Shared by the PINTEREST Community
Prep Time: 1.5 hours
8 dried shiitake mushrooms
2 cups rice wine vinegar
¼ cup Black Garlic cloves
4 fresh garlic cloves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 tablespoons grapeseed oil
In a small saucepan, combine the mushrooms and the vinegar, and simmer over low heat until the vinegar becomes fragrant with mushroom aroma, about 1 hour. Remove from the heat and cool to room temperature. With your hands, squeeze the extra vinegar from the mushrooms back into the pan. Save the mushrooms for another use.
In a blender or food processor, purée the vinegar with the black garlic or roasted garlic, fresh garlic, brown sugar, kosher salt, and oil. Transfer to a container and refrigerate for up to 1 month.
BLACK GARLIC HASH BROWNS - BGNA KITCHEN FAVORITE
Prep Time: 15 minutes | Cook Time: 10 minutes | Servings 4 -6
1/4 cup of olive oil
10 russet potatoes - peeled & grated
4 Black Garlic Cloves, minced
Salt & pepper to taste
1 cup of sour cream
In a large pan heat the olive oil over medium heat. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes.
When the oil in the pan heats up to the point of shimmering, add the grated potatoes & black garlic, spreading them out along the bottom of the pan about half inch thick. Sprinkle some salt and pepper on the potatoes.
After a few minutes, when bottom is golden brown use a large spatula to flip. Divide the large potato cake into halves or quarters and continue to cook until both sides are golden brown. Serve with sour cream
CREAM OF CORN WITH BLACK GARLIC - BGNA KITCHEN FAVORITE
Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4-6
2 tablespoons vegetable oil
6 cups fresh corn kernels
4 Black Garlic cloves, minced
Coarse salt and freshly ground pepper, to taste
3/4 cup heavy cream
1/4 cup homemade or low-sodium store-bought chicken stock
1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling
Heat oil in a large pan over medium-high heat until it starts to shimmer. Add corn, and cook, stirring occasionally, until soft and slightly browned, about 7 to 8 minutes. Season with salt and pepper.
Add cream, black garlic and stock, stirring constantly, until thickened slightly, about 2 to 3 minutes. Remove pan from heat and stir in Parmesan.
Transfer to a serving dish, and sprinkle with more Parmesan if desired