So I’ve been experimenting with black garlic and I spent some time in the kitchen trying to figure out what paired with it.  Well, I have a dish that combines an unlikely marriage between black garlic and turmeric.

Ingredients

1 clove of black garlic – chopped
1/2 teaspoon of turmeric
1/4 teaspoon of salt
1/4 teaspoon of ground coriander seed
2 teaspoons of olive oil
2 servings of spaghetti
5 ounces of chicken breast, cubed (marinate overnight with extra virgin olive oil and salt for more tenderness)

Instructions

Cook the pasta and keep 1/2 cup of the pasta water for …

So I finally got my hands on a couple bulbs of black garlic.  When I was searching for it months ago, I couldn’t find it, and when I’m not looking for it, it just pops out of nowhere.  Nowhere being Whole Foods.  Black garlic is created by fermenting garlic for a month under a special process where the meat softens, turns black, and the flavor mellows out into a sweet, yet light  tangy taste.
I took one bulb out of the package and brought it to my nose.  After a prolonged …

Here’s an oldie but a goodie.  It’s simple, nutritious, and tasty.
Ingredients
3 cups of frozen broccoli florets
3 garlic cloves
1.5 tablespoons of extra virgin olive oil
dash of salt
pinch of pepper

Chop the garlic into evenly sliced chips.  This lets them brown evenly.

Heat up the pan on low heat and add the olive oil. Once the oil is hot, add in the garlic.  Cook until the half of the garlic starts to brown. Remove from heat and let the garlic cook until the color turns golden.  If the garlic turns dark brown, it’s overcooked …

Here’s a twist on crushing garlic, and it doesn’t involve using a knife or a garlic press.  From Tipnut.com:

Tipnut here’s a tip for crushing garlic that once you try it, you’ll never go back to the method you are now using (I guarantee it). It was taught to me by my mother who was from Hungary and I always assumed this was a common thing there, but the few Hungarian friends I have never knew about this.

Find a rock that is smooth and is about the size of your palm. …

I’ve been asking myself why I didn’t post this recipe up ages ago.  I make this dish two to three times a week.  It’s cheap, it’s easy, and it’s tasty.  The ingredients couldn’t be simpler, yet the flavors on the chicken fuse really well together.
Ingredients

6-8 chicken drumsticks
1 teaspoon of ground black pepper
1 teaspoon of kosher salt
1 teaspoon of onion powder
2 teaspoons of garlic powder

Pre-heat the oven to 400 degrees.  Mix the dry ingredients together.  Sprinkle an even coat of the mixture all over the drumsticks.  You might have some …

It’s been a long time since I’ve posted a recipe, so here goes.

I learned this cooking technique from watching Alton Brown on one of his Food Network segments.  It’s a great and fast way to cook that yields excellent results.  On the downside, the preparation of the dish requires a panini-press or equivalent, and something heavy, say close to fifteen pounds, to keep the panini-press closed tight.

Roasted Garlic Paste
Peel of all the extra skin.  Chop of the top of the garlic to expose the cloves.  Drizzle a teaspoon of olive …

Image: Kin

Ingredients

1  garlic bulb
1/4 of one medium red onion
6 golf-ball sized tomatillos, diced
1 ripe avocado, roughly cut
1/4 cup of cilantro
pinch of salt to taste
dash of fresh ground black pepper to taste
Juice from half a lime
3 teaspoons of olive oil

Roasting the Garlic
Preheat the oven to 400 degrees. Cut the top-quarter off of the head of the cloves. Drizzle a teaspoon of olive oil over the exposed cloves. Wrap in aluminum foil and bake for 40 minutes, or until soft. Let the garlic cool down. You can pick each clove out with …

Image: Kin
I’ve been cooking garlic steamed shrimp for a while now, and I was looking for new ways to present it. The idea for this dish came to me when I was at work. Once I was able to visualize it, I scribbled it on a small piece of scrap paper. I had some trouble with steaming the eggs though. It took me a while to find the correct egg to water ratio. After 11 eggs, I had found the consistency that I was …

I’m guessing designer Zhu Fei needed to take things up a notch in the kitchen. It has three chambers for shooting out different spices on helpless pieces of food. A handspike at the bottom of the seasoning bottle makes the nozzle retract and spray out the spice through the use of air compression after the trigger is pressed. I for one would fill the chambers with pepper, salt, and garlic powder. Attacks by bears, giant slugs, and vampires happen more often than you think.
Source: designboom, …