black garlic, it’s a thing
black garlic is a form of “carmelized” garlic made by heating the whole bulbs of garlic over the course of several weeks until the cloves turn inky black. the process results in sticky cloves with a date-like texture and and a semisweet earthiness that is supposed to be utterly unique. they say to use it like roasted garlic–purée the cloves with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting. i’m not so sure. my husband is the adventure eater in the house. as for me, i’m deciding if i might rather just enjoy the look of direct sunlight slicing across the rough surface of a halved head of sticky black date-textured garlic.