Thankfully, I had an out - of - town visitor who happens to be an amazing cook, and after we sampled the black garlic on its own, he offered to make
it into a black garlic vinaigrette.
The transformation of a raw garlic
into a black garlic does not involve a microbial process, which the real fermentation does.
Not exact matches
i made this last night, and have just finished it off for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them
into cubes, but didn't par boil them, this thickened up the curry nicely, i also added, fresh
garlic and coriander at the end with the spinach, it was quite thick today, so i loosened it up with some coconut milk (fresh) it really is so good, i served it with
black quinoa, I've also just received your book, can't wait to try out more of recipes, you should be very proud of your self Ella, a beautiful book, and inspiring story x
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves
garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground
black pepper
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut
into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground
black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground
black pepper — to taste ripe, chilled watermelon — cut
into bite - size pieces
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground
black pepper 2 cloves
garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
Whether you choose to go raw or adventure
into the
black, you can't go wrong with
garlic.
Into the soup pot goes ground beef, onion,
garlic, taco seasoning, broth, Ro - tel diced tomatoes & green chiles,
black beans, and corn.
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated
garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp
black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion
into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
2 teaspoons olive oil 3 cloves
garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut
into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh
black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon
black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1
garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4 cup shredded Italian cheese blend
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn
into bite size pieces 2 cloves
garlic, minced 4 eggs Sea salt and freshly ground
black pepper to taste Pinch of cayenne pepper (optional)
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon olive oil 1 pound lean ground lamb 2
garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon
black pepper 1 pound eggplant, peeled and cut
into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and
black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2
garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken
into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
Add the
garlic,
black and white pepper, and turn the burner on to medium and bring to a boil while grating the lime zest
into the butter:
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped
into bite sized pieces 3 cloves
garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh
black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
Three 15 1/2 ounce cans
black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4
garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground
black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut
into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
1 pound dried
black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped
into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves
garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced
garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground
black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of
garlic, roughly chopped 4) 750g of beef livers, cut
into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground
black pepper to taste 8) Parsley to garnish (optional)
4 lbs beef short - ribs, cut
into individual ribs salt and freshly ground
black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped
garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
3/4 cup flour 3 tablespoons
garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon
black pepper 1 pork tenderloin, thinly sliced
into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat
garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground
black pepper handful of parsley leaves, chopped Cut the leeks
into slices, rinse well, and steam them for about 20 minutes until completely soft.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2
garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground
black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut
into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Transfer peas
into a medium bowl and add lime juice, tomato, onion, jalapeño,
garlic, salt, and
black pepper.
1 small kabocha squash, halved, seeded, peeled, and cut
into 1 - inch wedges 2 cloves
garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground
black pepper 4 eggs, separated
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise
into 1/2» thick pieces 1 zucchini, sliced lengthwise
into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise
into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1
garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground
black pepper
• Olive oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves
garlic, pressed through
garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 slice white bread, crust removed and cut
into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves
garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground
black pepper 1 1/2 lbs ground lamb
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2
garlic cloves, minced • 1 pound large carrots, peeled and cut •
into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground
black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
Ingredients: 1 roma tomatoes — seeded & chopped
into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut
into cubes 1/2 white onions - chopped
into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped
into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt,
black pepper, dash of cumin, dash of
garlic powder according to taste (I didn't quite measure these).
can crushed tomatoes 2
garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and chopped 1 cup cooked pinto beans or
black beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut
into 8 pieces, or store - bought tortilla chips
fresh mushrooms (button or cremini), chopped
into small pieces 4 tablespoons fresh parsley, chopped 2 tablespoons butter 2
garlic cloves, minced Salt and freshly ground
black pepper 1 oz.
2 (15.5 ounce) cans
black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1
garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground
black pepper to taste 10 - 12 stalks of celery, cut
into thirds
half a tsp butter — I use unsalted 1 medium onion, finely chopped 1
garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped
into small cubes 1 litre of homemade vegetable stock
black pepper, optional
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground
black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3
garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground
black pepper Freshly grated parmesan cheese
Place the eggplant, tahini,
garlic, salt, cumin,
black pepper, and lemon juice
into the bowl of a food processor.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut
into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic
garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground
black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Serve immediately on a chilled plate, with separate small bowls of salt,
black pepper, ground hot red pepper, and finely chopped
garlic to dip the pieces
into.
2 pounds mussels 1 clove
garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground
black pepper Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut
into quarters, for garnish
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves
garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground
black pepper The Brochettes 1 1/2 pounds boneless lamb, cut
into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken
into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
1 3 - pound chicken, cut
into small pieces 3 tablespoons lemon juice 1 large onion, chopped 2 cloves
garlic, chopped 2 tablespoons butter or margarine 1/4 cup Berbere (see recipe, above) 2 tablespoons paprika 2 teaspoons ground ginger 1 teaspoon ground
black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 2 cups water 4 hard - cooked eggs, peeled, left whole
I used purple diakon and
black radishes with a few carrots added along with several cloves of
garlic — all put through food processor for shredding and then sprinkled with salt and massaged before pressing
into jars to ferment — yum!
Dry - roast the cumin, mustard, turmeric,
black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them
into a food processor or blender with the onion,
garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves
garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly
black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut
into wedges, to serve)
1/2 cup brine - cured
black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small
garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken
into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula
into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the
garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out
into a bowl; next, add to the beef the cooked brown rice, the
black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
* 2 Tablespoons oil * 1-1/2 Tablespoons finely chopped
garlic * 1 small head cauliflower, cut
into small florets * 3 Tablespoons fish sauce * 3 Tablespoons water * 1/2 teaspoon coarsely ground
black pepper * 1/4 cup green onions, cut
into 3 / 4 - inch pieces * 1/4 cup roughly chopped cilantro