Thanks to the folks at Bar Tartine, in San Francisco, I had to try making black garlic. Black garlic, according to Nicolaus & Cortney, is black as tar and has lost all of the sharpness and has a molasses-like sweetness and a slight anise aroma. They also use black garlic dried, in a powder form, to […]
Garlic confit makes the creamiest, silkiest form of roasted garlic. It’s a bit fancier for plating, than having a big head of roasted garlic that you fork the roasted cloves out of; and it’s a bit easier for larger quantities. It takes a bit more time, since you have to get out the pressure cooker […]
This Chile Verde recipe was adapted from a recipe for simmering pork in this yummilicious sauce – so yummilicious that I thought it deserved to go on other things! Try it in beans, for a vegetarian bean to go on tortillas, or add chicken.
Authors: Rick Field, Rebecca Courchesne Copyright: 2010 Publisher: Weldon Owen Buy from Amazon:
Author: Sherri Brooks Vinton Copyright: 2010 Publisher: Storey Publishing, LLC Buy from Amazon: <br />
Author: British Columbia Ministry of Agriculture, Fisheries and Food Industry Competitive Branch Copyright: March 2004 Download the free pdf from Yumpu.com: Garlic Factsheet
Details Type: hard neck Rocambole garlic Color: bulb wrapper has a brownish cast Maturity: ? Size: “A Grade = 1 7/8″ and larger bulbs” averages 6-8 cloves per bulb, per PVFS 8-13 cloves per bulb BCMAFF approximately 7 bulbs per pound Yield: ? Taste: Heat: strong & long-lasting great flavor “strong garlic flavor with a warm […]
Details Type: hard neck porcelain (continental) garlic Color: creamy white/shiny thick white wrapper rose skinned cloves Maturity: ? Size: “big & fat” 2″ and larger diameter bulbs 4-7 large cloves per bulb Yield: ? Taste: Heat: 5 (very strong) Good for salsa “one of the hottest garlics” “full-bodied & strong; intense but flavorful” “raw flavor […]