I use garlic in everything. Like fresh herbs, this is a necessary aromatic to boost the flavor in many dishes. I’ll often mix things up and use roasted garlic when I want a deeper, caramel, and sweeter flavor in dishes like roasted butternut squash soup with curry. In the springtime I use green garlic (also called spring garlic) in everything as a substitute for regular garlic and you can also sprinkle onto finished dishes because of its milder aroma.
Now there is another option; Black Garlic. Black garlic has been around for a while, but now a local company is producing it and distributing in places like Whole Foods. Black garlic actually goes through a process of fermenting and has a smokey- molasses flavor and has the consistency of dense dried fruit. It doesn’t work as a substitute for garlic in everything, but it will enhance the flavor of a lot of dishes. One great use is to purée it into a sauce or stock to give it a richer, deeper flavor. I could see it in a mole, pasta sauce, pesto, or in a rich brown sauce for a steak. I tried it puréed with anchovies, spring onions, and fresh herbs to create a paste for marinating meats and fish.
I’m looking forward to playing around with Black Garlic in new recipes especially now that green garlic is waning. I’ll try and tweet about new uses I come up with.