gluten free – Page 4 – no counterspace

Black Garlic experiments

About a month ago (at the start of December) Marx Foods ran a promotion where they’d offer esoteric food items to food bloggers willing to write up reviews. And, honestly, this was my first ever shot at free food just because I have this hobby, so I gleefully bopped on over and signed up.

And also for full disclosure, I found out about the company in the first place because my friend, Meghan, had been to their site and entered a photo contest that had scored her some vanilla beans, of which she spoke highly.

So of three choices, I asked to try the Black Garlic because earlier in the year there had been a wave of food bloggers trying out this ingredient, too, and it’s appeal seemed to come from its flavor as well as its novelty value.

And right away I had to change my shipping address and had to try out their customer service – and received prompt emails back from Justin Marx on a weekend. Wow! And he was very supportive of my little amateur blog and every welcoming even though many of the things he sells just seem way out of my league / price range. So I am very impressed by them.

But how impressive is the black garlic?

Scent – I had it shipped to my work address, and I could not resist opening the package and poking at it right away. At first it didn’t seem to have much scent, but then I left the office to do something, and I came back to realize that there was quite a strong, dark garlic scent all through my office. Oh, yeah. I am full of professionalism. Luckily, no one has to share the office with me. But it made me very hungry for the rest of the day.

It ended up arriving at a fairly busy time for me, and the first recipe I made from it was born of a need for simplicity. That Friday, was the Philadelphia Food Bloggers pot luck, and I’d been planning to make stuffed dates… and then just didn’t have any time to assemble them. So I went with an incredibly easy cream cheese dip instead.

Recipe 1 – flavored cream cheese with crackers
I made two side-by-side bowls of dip.

Garlic & Parsley Cream Cheese
Garlic (3 cloves minced black garlic in one, 5 cloves mashed roasted garlic in the other)
12 ounces neuchatel cheese
large bunch of flat leaf parsley, minced (the last from the summer garden)
2 Tablespoons finely minced purple onion
pinch of salt

So with exactly the same recipe, I set out to see what people thought the differences were.

First off – after a full day at work, the cream cheese with the black garlic needed to be mixed up with a fork again to be presentable because the brown color had seeped out into the surrounding cheese. (And with the leftovers, it continued to spread and blend into the cream cheese until there was an even mocha color – I might recommend making this 2-3 days ahead for maximum joy)

No one thought there was a licorice flavor to the black garlic spread. Descriptions tended more toward round and dark and complex, but no one could quite name the difference. That said, people loved them both equally, but separately. They were not interchangeable at all.

Recipe #2 – flavored butter
So since it melted to well into the cream cheese, I figured I’d try mixing it with butter, too.

Now, I’d already read Diane’s entry from White on Rice where she found that it didn’t infuse well into oil, but I figured it would not only be useful to confirm her results, but also be useful for extending the experiment – since I’d only acquired 2 heads of garlic.

And, no, the garlic didn’t melt into the butter at all. But it was still tasty spread on bread. My favorite experiment at this stage was making toast with the black garlic butter and a thin smear of thick, smooth Frontera salsa.

Texture: The reason so many descriptions of black garlic evoke licorice is that’s exactly what it looks like coming out of the papery husk. The paper skin is so thin, there’s not more than a single layer between you and the clove, but the clove has shrunk down to a thick black nub. It’s dry and squishy and a bit sticky/tacky as you but into it. Putting it in the freezer doesn’t change its texture much at all and doesn’t make it easier to slice. I ended up resenting the fine layer it would leave behind on my knife because I had so little to work with.

Experiment #3 – Black garlic in mushroom barley
I’d been trying to hold out against a Black Garlic Risotto recipe because that would be too ridiculously easy. How could black garlic not be tasty in that set up? But I caved because the taste matched exactly a Roman barley recipe, which I made for my last Roman cooking workshop (and, huh, never got around to writing up) and had promised myself I would revisit. So a cold night and much starch and there was a tasty, garlicy meal of joy. Guaranteed crowd pleaser. I’ll get my copy of Apicius and try to remember to make a separate entry for that one, but trust me – it’s a lot like risotto.

Taste: So it doesn’t taste quite like garlic, so what does it taste like? Well, darker and rounder and definitely umami… but that’s not helpful. The best description is that it tastes like garlic breath – everything around the flavor of garlic, without the obvious front taste. It’s dark and musky, but it’s all around the edges of flavor without confronting you directly.

Experiment #4 – Chocolate Truffles
Now I was a little dubious about this from the start, but the Marx Food people has promised this would be useful for savories or sweets. And they had even offered up a chocolate truffle recipe. Having read it, I’m kind of dubious about their preparation – which has a regular truffle center, rolled in minced black garlic. I think the garlic would end up too chewy and right there on your tongue.

So I set about to make the garlic part of the filling. I mixed together butter and garlic again, and I added as much chocolate as necessary to keep it from being overwhelmingly butter. I added enough sugar to make it feel like dessert, but I also added some salt and smoked paprika to bring out the smokier notes. I chilled this and dipped it in a pretty dark chocolate coating (a ratio of 2 squares unsweetened to 1 square semi-sweet Ghirardelli chocolate) and then garnished with a dusting a regular paprika.

And… it turned out bad. Not devastatingly bad, but not something I want to eat. Other people who tried it described it as a flavor explosion. But it wasn’t a pleasing one by my call, and I threw out the untried ones, instead of taking them home with me. (right, and I also need to write up the other, more sucessful, truffle recipes)

Experiment #5 – Black Garlic omelet
So I had just one clove left, and I decided to go with something I knew would be good. I sliced it very thinly, and I fried them crisp in a teaspoon and a half of bacon fat.

note: it was hard to track their cooking progress because they were already black. I don’t know why this didn’t occur to me before, but yeah worth pointing out.

And then I scrambled together an egg and almost an equal quantity of light cream. Poured in just enough to coat the pan, pulled the garlic slices back into the pan so they were evenly distributed, and rolled out a soft, luscious omelet of pure bliss!

(Note: this same trick of frying slices of garlic was also used in Steamy Kitchen‘s experiment, where she made Scallops with Black Garlic)

Conclusion: This was a lot of fun to try, and I’d definitely use them again… but I’m not sure it’s something I’ll feel the need to seek out.

Soup of Shame

So here I am with my 5 pounds of turkey leftovers, and I have visions of a soup I think I’ve had somewhere before – a lovely, brown broth with lentils and pieces of winter squash and turkey. The soup in my head is delicious.

Because I soak legumes, and can not help myself from soaking lentils as well, I started 1 cup of lentils soaking the night before.

The next day, I melted a little butter and a little bacon fat (about 1 teaspoon of each), and once the onions softened I sauteed an onion, some garlic (3 cloves, minced), and some ginger (1 skinny inch, minced). Oh, and I added some asaphoetida – about half a teaspoon.

And then I added turmeric because I’d just been having a conversation with my ex about a bland soup that had been resurrected with turmeric and because the last batch I bought was surprisingly strong scented, so I’m hoping surprisingly flavorful, too.

So cooked that together for about 30 second to a minute, and then I added a scoop of the turkey stock (which had set up all nice and gelatinous) and let that melt in.

And then I added the winter squash. I have no idea what kind of squash this was. It was labeled at the farmers’ market as a sweet roasting squash, was about 5 pounds, and had a blue/green skin that was not as blue as a Hubbard squash. It did not roast up sweet at all. Instead, it had a bit of a sovory poultry-ish flavor, so I figured it’d be perfect for soup. So I rough diced it and dropped it in. Not all of the squash fit because I’ve found that I really can’t go much larger than a 2 quart pot, if I’m still going to like the soup by the last serving (and I only wanted the squash to be a third of the soup).

And then I added the soaked lentils and some more liquid (a mixture of turkey stock, vegetable stock, and water I’d used to cook chicken and onions the day before).

And I added some flavor elements – a whole stalk of celery and a bay leaf (both to be removed after cooking), the last of my buckwheat honey (1 1/2 teaspoon?), thyme, oregano, cinnamon, and freshly ground pepper.

And I let it cook… and it turned to mush, as you’d expect. And adding turkey to it at that point, would have been just gross. So despite having been fairly generous with the seasonings, I had 2 quarts of fairly flavorless mush.

I let the soup sit for a day while I pondered. And I figured that it might lend itself to something spicy/sweet/tangy.

So I came back and started looking through my random condiments. I decided against the tamarind chutney, even though it had a lot of what I was looking for. And I went, instead, with the bottle of Caribbean Savory Sauce that I had been having trouble finding a use for. And a little was good, so I went with a lot. Probably a quarter of a cup would have been the right measurement, but I went ahead and finished off the bottle – and it was not too much.

I also added some paprika (1 teaspoon?) and a lot of cayenne powder (possibly as much as 2 teaspoons, but you might prefer a lot less). And two capfuls of cider vinegar.

So it ended up tasty, but not at all what I’d been aiming for, and it didn’t use up any of my turkey.

Thanksgiving – sweet potato casserole, turkey gravy

This was only my second time making Thanksgiving, so the food is still shiny, new, and exciting to me.

So I went with a very simple recipe for the turkey because my parents went wild and paid for a turkey, instead of earning a free one through buying groceries. And they splurged for a free range, sexy turkey. So I just chucked some onion, garlic, and herbs inside and rubbed the outside with an herbed garlic butter. After the first half of cooking, I basted with a mixture of the turkey’s juices, orange juice, and soy sauce. Easy, simple, and it turned out juicy and reliable. There was a surprising amount of white meat for a free range bird, but apparently it was an especially breasty breed of bird – but the white meat wasn’t anymore flavourful for the wandering around. But I do think you could tell a difference with the dark meat – with a richer and more complex taste. And a cruelty free holiday!

And my mother scandalized me by not letting me come up with a recipe for dressing – but, instead, she bought Stove Top’s cornbread dressing. And to doctor it, she stirred in sliced scallions right at the end. Yeah. But I have to admit, even if it was sleazy, it was still very tasty and we finished all of it.

She was also going to have our only vegetable be microwaved frozen sugar snap peas (because my father can’t have Vitamin K), but I insisted on a second vegetable (mostly because I still had an abundant amount of Swiss Chard in the garden to use up before first frost). So I melted two teaspoons of bacon fat. Once that warmed up, I tossed in three cloves of garlic, thinly sliced. Once that started to brown, I tossed in the Swiss chard (washed, leaves cut off the spines, and then sliced across into 3/4″ ribbons, still damp). I had meant to add red pepper flakes after, but I ended up getting distracted getting the meal on the table, so there weren’t any – and the dish was delicious without them. Not healthy, mind you, but delicious. My friend, who is a chef, was absolutely right – swiss chard must always go with bacon.

And then there is the dish of which I am the most proud. The sweet potato casserole. Everyone makes this dish, and there are hundreds of recipes for this on the internet – but the first five pages on google didn’t come up with the recipe I was looking for. All of the called for butter. Many of the called for heavy cream. I really liked the recipe that called for orange juice and zest, and then I was amused to notice that the orange juice was never used in any of the versions claiming to be lower fat. Also, while I remember from my youth great debates over whether one would add diced apples or crushed pineapple to the casserole, not a single recipe called for any fruit. So I ended up kind of making my own way to a healthy version of this side dish for my diabetic father.

Sweet Potato Casserole – topped with marshmallows

First off, I made made it in individual ramekins, instead of a large dish, so there would be portion control. I don’t know if it’s necessary, but just for the ease, I did lightly butter the dishes.

Roast and peel 2 medium sweet potatoes.

Core, peel, and dice finely half of a smaller apple.

Stir them together in a bowl with the juice of one orange and the zest of half of the orange.

Since my parents have on hand the sugar/splenda blend, I used that. It runs twice as sweet as a comparable measure of sugar. Start with an eighth of a cup and taste, adding up to a quarter of a cup.

For spices, I added cinnamon, sweet paprika, black pepper, and a few drops of vanilla extract.

Then I stirred in 1/2 a teaspoon of baking powder and 2 egg whites. Beat that thoroughly through the mixture.

Fill the ramekins, making sure to leave about 3/4″ from the top because not only do you need room for the marshmallows, but also you the casserole will rise as it bakes.

Then I popped the ramekins into the 325F oven with the turkey for 45 minutes. I pulled them out and let them cool (they did puff up like souffles, but the settled down and still had a light, fluffy texture).

Once the casserole is no longer piping hot, cover with the big marshmallows (size totally matters). And, yes, I used normal, storebought marshmallows instead of trying to find a healthy way around that part.

After the turkey comes out of the oven, throw the ramekins back in and switch it to broil. By the time everything else is on the table, the marshmallows should be perfectly browned and puffy.

Also there was gravy. Mmmm…

After the fourth basting, I sucked up about a cup of the drippings and set them aside long enough for the fat to separate out.

Toast some flour until is it as dark as you want it. My mother went with a nice almond color.

Then spoon the fat from the drippings and add it to the flour. If that is not enough to make a smooth pasty, add some butter.

Once that was smooth and ready to have liquid added, my mother poured in the drippings slowly enough that they’d boil and incorporate smoothly.

After the whole cup had been added, I warmed up another cup of vegetable broth, and she added that until she reached the consistency she wanted.

Then she added a little kitchen bouquet (I don’t know – it’s tradition. But you could also toast the flour more in the beginning). Even though there was soy sauce in the basting liquid, after tasting the gravy still needed a little more salt, too. She has a mixture of white pepper, thyme, and rosemary that she grinds herself – a pinch of that. And a teaspoon and a half of Manischewitz wine for richness.

And then after dinner, we had an apple pie I bought at my farmers’ market and the fior di latte and almond gelato I bought from Capogiro.

And now I am back home and making turkey stock from the carcass. Good times.

Food shopping! – SK’s pasta & cauliflower, Ghobi Bharta,

I bought and made so much food this weekend.

First, there was the farmers’ market out by my parents’, which I had to go to because I’d bought very promising looking butter there last weekend, but found it had gone off, when I tried it as soon as I got home. So I took it back in hopes of swapping for fresher butter, but they hadn’t made any this past week – so I swapped for two butternut squash, instead. And I bought a 4 pound sweet roasting squash on impulse.

And then I bought stuff for the Roman cooking workshop. And some broccoli rabe that looked gorgeous. And what’s a couple (or 7) beets for a buck?

So then I met up with my parents so we could try breakfast at an “authentic British pub”. And, yes, they had sourced the right kind of bacon and there was both black and white pudding. And beans from a can. But the eggs were standard tasteless American eggs and there was no grilled tomato… and the tea was only halfway in between the two countries’. I may sound a little down on it, but that’s less because of the quality of the food and more because the entire breakfast run had only one waitress, so the food wasn’t quite as hot as it could have been.

And then my parents wanted to go to a large, indoor farmers’ market. And there was a gorgeous, large, pristine, beautiful head of cauliflower. Locally picked. And some huge white mushrooms picked locally the day before. And we split 3 dozen eggs (I only took one of them) from happy, pasture raised chickens (with flavor!).

And then… just to tempt me further, they wanted to stop and show me their new fancy supermarket, which was very much like a small, off-brand whole foods. I bought an environment-friendly dish soap so that I can finally declare the Dr. Bronner’s experiment a failure. And then I binged on comforting grains – two kinds of oatmeal and some barley. Also, for you doubters of the corporate benefits of social media – I totally impulse bought an unnecessary jar of salsa because I enjoy following the guy’s twitter feed.

Then I went home.

I had completely run out of frozen leftovers for lunch, so last week I had made some desperate bulk quantities of dinner food:

leftover pasta salad suddenly turned into dinners
mexican-ish rice with chicken and beans
macaroni with (homemade) pesto, chicken, and zucchini

You don’t want recipes for those, do you?

This week – There was the Roman Cooking workshop.

We made a pork loin roast boiled in salt water and bay leaves (now I’ve heard of brining, but there was no mention of roasting this meat or any cooking method other than boiling. So I left it in until it started to shred, but I pulled it out then because it was already quite salty. It makes an okay sandwich with mayonnaise (almost tasting like canned chicken). But this morning I started a pot of red beans on the stove, and I used the pork with no additional salt for the beans.

And then we make the barley stew with pork – it turned out almost like risotto, and despite only having two people come to the workshop, there were no leftovers. I might need to make it again soon.

The mushrooms were very tasty (as almost always) and made a great companion to the barley.

Because it wasn’t entirely clear whether the cabbage was to be made with fresh cilantro or dried coriander seeds, I did each half differently – there was a preference for the coriander, but neither one was really exciting, and I do have a lot of leftovers for those. I’ll need to think of a way to repurpose it into something that will freeze.

The fried carrots in wine and fish sauce smelled like ass – fishy ass – while cooking, but ended up tasty enough that I didn’t get to try the finish product.

And then I was pretty much done, especially with only having two people over. SO I handed over the book, and let them select the last recipe. And sweet egg cakes were chosen. Well, it was 4 eggs to 1/2 a pint of milk (with an ounce of oil) to be cooked in a shallow pan (I don’t have the recipe in front of me for the specifics, but it was distinctly not supposed to be custard because that was the recipe above). Because the mixture was so thin and I happened to have a brand new nonstick skillet, I suggested that we could pour many thin layers and treat them as crepes. While not a single one was removed as a flat sheet, we kind of had to bundle it together into a central pile to move it successfully. Oh, and then it’s dressed with honey and black pepper before serving – and it is some tasty! Well chosen!

And then after they left on Sunday, I made two more dinners that I could pack up for lunches:

Smitten Kitchen’s pasta with Cauliflower, walnuts, and feta – for which I did substitute regular pasta for whole wheat because I have boxes sitting around that I’m using up before I buy more pasta – and I’m not 100% sure that either the walnuts or the feta will take well to freezing, but the recipe was too tempting to pass up. I did taste a small portion that was didn’t fit evenly into the containers, and it was amazing fresh. I’d almost forgotten the few drops of lemon juice and vinegar (apple cider), but they really brought the flavors together.
ETA: when she says this reheats well as leftovers, she wasn’t kidding. I was seriously dubious about freezing this one on account of both the nuts and the feta – but thawing it before microwaving has produced consistently tasty leftovers
gobhi bharta – inspired by the recipe in my favorite Indian cookbook, but then I took a left turn with the seasonings when I saw an opportunity to use up more of my mother’s extraneous Penzey’s spice mixes – so I used Rogan Josh seasoning with sumac instead or pomegranate powder to tartness and some extra hot pepper. The recipe also called for mustard seeds, so I toasted them in a little bit of my mustard oil I keep meaning to experiment with more. For all of that, it still wasn’t particularly strongly flavored, and it might have been a mistake to put up with rice, but I’d started making it when I started cooking, and I didn’t want to have to think up another use for it.

And then this morning I made one more: pasta with stuff

First, I cooked down a diced purple onion, 2 large mushrooms having been diced, and a bunch of (homemade) turkey meatballs I have in my freezer. Once everything was softer and the meatballs were browner, I splashed some sweet red wine in the pan.

As soon as the pan was dry again, I added 2 small-medium zucchini and some cauliflower (all diced small). Cook cook cook. As soon as it started to soften, I poured in 1/3 cup pasta sauce from a jar. Stir, cook, cook. And then I added macaroni (the pasta box in front, not my first choice of shape) and another 1/3 cup of sauce. And then I took it up into containers. Would be good with cheese.

Oh, and I also did laundry this morning.

And then I pondered whether I wanted to make another set of lunches or whether I wanted to start turning over dirt for restructuring the flower bed out back. And I decided to take a nap, instead.

Now I want soup, and tea, and hot chocolate. And another nap.

I think I’m going to use the remaining stock to make risotto to use up all the surplus mushrooms, so I need to also put on more stock so I can make soup with some of these winter squashes.

I also need to make the brussel sprout and beef stir fry before the brussel sprouts go off.

And I need to figure out something to do with the beautiful broccoli rabe before it starts to taste like nail varnish remover, like the last few bunches I bought did because I didn’t use them right away.

Anyone want to come over for random dinners at 10pm this week?

OMG food!

I bought and made so much food this weekend.

First, there was the farmers’ market out by my parents’, which I had to go to because I’d bought very promising looking butter there last weekend, but found it had gone off, when I tried it as soon as I got home. So I took it back in hopes of swapping for fresher butter, but they hadn’t made any this past week – so I swapped for two butternut squash, instead. And I bought a 4 pound sweet roasting squash on impulse.

And then I bought stuff for the Roman cooking workshop. And some broccoli rabe that looked gorgeous. And what’s a couple (or 7) beets for a buck?

So then I met up with my parents so we could try breakfast at an “authentic British pub”. And, yes, they had sourced the right kind of bacon and there was both black and white pudding. And beans from a can. But the eggs were standard tasteless American eggs and there was no grilled tomato… and the tea was only halfway in between the two countries’. I may sound a little down on it, but that’s less because of the quality of the food and more because the entire breakfast run had only one waitress, so the food wasn’t quite as hot as it could have been.

And then my parents wanted to go to a large, indoor farmers’ market. And there was a gorgeous, large, pristine, beautiful head of cauliflower. Locally picked. And some huge white mushrooms picked locally the day before. And we split 3 dozen eggs (I only took one of them) from happy, pasture raised chickens (with flavor!).

And then… just to tempt me further, they wanted to stop and show me their new fancy supermarket, which was very much like a small, off-brand whole foods. I bought an environment-friendly dish soap so that I can finally declare the Dr. Bronner’s experiment a failure. And then I binged on comforting grains – two kinds of oatmeal and some barley. Also, for you doubters of the corporate benefits of social media – I totally impulse bought an unnecessary jar of salsa because I enjoy following the guy’s twitter feed.

Then I went home.

~*~

I had completely run out of frozen leftovers for lunch, so last week I had made some desperate bulk quantities of dinner food:

leftover pasta salad suddenly turned into dinners
mexican-ish rice with chicken and beans
macaroni with (homemade) pesto, chicken, and zucchini

You don’t want recipes for those, do you?

This week – There was the Roman Cooking workshop.

And then we make the barley stew with pork – it turned out almost like risotto, and despite only having two people come to the workshop, there were no leftovers. I might need to make it again soon.

The mushrooms were very tasty (as almost always) and made a great companion to the barley.

The fried carrots in wine and fish sauce smelled like ass – fishy ass – while cooking, but ended up tasty enough that I didn’t get to try the finish product.

~*~

And then after they left on Sunday, I made two more dinners that I could pack up for lunches:

>Smitten Kitchen’s pasta with Cauliflower, walnuts, and feta – for which I did substitute regular pasta for whole wheat because I have boxes sitting around that I’m using up before I buy more pasta – and I’m not 100% sure that either the walnuts or the feta will take well to freezing, but the recipe was too tempting to pass up. I did taste a small portion that was didn’t fit evenly into the containers, and it was amazing fresh. I’d almost forgotten the few drops of lemon juice and vinegar (apple cider), but they really brought the flavors together.
gobhi bharta – inspired by the recipe in my favorite Indian cookbook, but then I took a left turn with the seasonings when I saw an opportunity to use up more of my mother’s extraneous Penzey’s spice mixes – so I used Rogan Josh seasoning, with sumac instead or pomegranate powder for tartness, and some extra hot pepper. The recipe also called for mustard seeds, so I toasted them in a little bit of my mustard oil I keep meaning to experiment with more. For all of that, it still wasn’t particularly strongly flavored, and it might have been a mistake to put up with rice, but I’d started making it when I started cooking, and I didn’t want to have to think up another use for it.

And then this morning I made one more: pasta with stuff

Oh, and I also did laundry this morning.

And then I pondered whether I wanted to make another set of lunches or whether I wanted to start turning over dirt for restructuring the flower bed out back. And I decided to take a nap, instead.

Now I want soup, and tea, and hot chocolate. And another nap.

I think I’m going to use the remaining stock to make risotto to use up all the surplus mushrooms, so I need to also put on more stock so I can make soup with some of these winter squashes.

I also need to make the brussel sprout and beef stir fry before the bussel sprouts go off.

Anyone want to come over for random dinners at 10pm this week?