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Soup, Salads and More

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Potato Confit, Lavender, Rosemary, Black Garlic

Prep Time: 10 min.

Cook Time: 1 hr. 30 min.   

Skill Level: Real Easy

Yield: 10 Servings

 

Ingredients

 

 

Directions

 

  • Preheat oven to 350oF.
  • In a large Dutch oven, combine all ingredients.  Cover and bake for 1 hr. and 30 min., stirring regularly during cooking. Remove, and shake excess oil off before serving.

 

 

Original Recipe Credit:

Obis One LLC Invention Kitchen

www.obisone.com


Black Garlic-Chocolate Polenta Cake

Ok you may be thinking, “Garlic and dessert, are you crazy?” Because of the transformation that black garlic takes on, the balsamic and molasses undertones, allows for this ingredient to add that wow factor to typical desserts.

Black Garlic Chocolate Polento Cake

Ingredients

  • 1 lb of good semi-sweet chocolate, chopped
  • 8 ounces unsalted butter, cubed
  • 12 eggs, separated
  • ¾ cup of granulated sugar
  • ¼ cup of Grand Marnier or brandy
  • 5 cloves of Obis One black garlic
  • ½ cup of polenta or corn meal

 

Preheat oven to 300 degrees Fahrenheit and butter/grease a 9”x13” pan and line it with parchment paper or use a spring form mold.

Over medium high heat boil the black garlic with the Grand Marnier or brandy until soft (approximately 3-5 minutes). If alcohol over evaporates add a TBSP at a time to keep original ¼ cup. Once the garlic is softened press the black garlic through a mesh strainer to get a smooth puree; add the puree back to the liquor and stir and cool. Over a lightly simmering double boiler, melt the chocolate and butter, stirring occasionally. Once melted remove and let the mixture cool slightly.

With a stand mixer or hand mixer beat the yolks with ½ cup of sugar for approximately 5 minutes until light, fluffy, and creamy, set aside. In another bowl beat the egg whites to stiff peaks with the remaining ¼ cup of sugar. Fold the egg yolk mixture into the chocolate mixture until almost combined. Next fold in the egg white mixture, again until almost combined. Finally pour in the liquor and garlic mixture and sprinkle the polenta/corn meal over the surface of the batter and fold until well combined.

Pour batter into baking dish and bake, uncovered, for 1-1.5 hours, checking the cake with a tooth pick every 10 minutes after the first hour. Let the cake cool in the pan before serving. Sprinkle with some confectioner sugar and serve with some blackberries.


Black Garlic, Cheddar and Potato Soup

Prep Time: 30 minutes
Cook Time: 30 minutes
Skill Level: Medium
Yield: 6 Servings

Ingredients:

• 4 slices thick-cut bacon, diced
• 4 small shallot, minced
• 1 medium Yukon Gold potato, peeled, medium diced
• 1 medium carrot, shredded
• 1 medium celery (1 stalk), small diced
• 4 black garlic clove, minced
• 2 tbsp. Black Crack
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 2 tbsp. Sriracha
• 2 cups cream
• 1 bay leaves
• Pinch cayenne pepper
• 3 cups. sharp white cheddar cheese, shredded
• 1 tbsp. fresh thyme, minced
• Salt and ground black pepper, to taste

Directions:

1. Fry the bacon in a large stockpot over medium-high heat until crisp, 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Save the fat! 2. Add shallots to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and black garlic and cook until fragrant, about 2 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 4 minutes. 3. Gradually whisk chicken stock, Sriracha, and cream. Add the bay leaf and increase the heat to medium-high. Bring to a boil; reduce the heat to medium-low, and simmer until the vegetables soften, about 5 minutes. 4. Remove the pot from the heat. Stir in the cayenne and allow cooling slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Stir in the fried bacon; season with salt and pepper to taste, and serve immediately.


The Summer Salad, Cucumber, Tomato, Mozzarella and Black Crack

Prep Time: 15 min.
Fridge Time: 30 min. – 24 hrs.
Skill Level: Easy
Serves: 8-10 Servings

Ingredients

  • ½ c. olive oil
  • 3 tbsp. red wine vinegar
  • 1 tbsp. Obis One Black Crack
  • 1 tsp. sugar
  • 1 tsp. Obis One Black Garlic Sea Salt
  • 1 tsp. fresh oregano
  • 1 tsp. black pepper
  • 2 cucumbers, peeled, quartered and small diced
  • 3 medium tomatoes, small diced (in our recipe we use 12 glacier tomatoes)
  • 4 oz. fresh mozzarella, small diced
  • 1 tbsp. basil, chiffonade

Directions

  1. In a medium bowl, whisk together the first seven ingredients to incorporate all flavors.
  2. In a large bowl, combine cucumbers, tomatoes, mozzarella and basil.
  3. Add dressing to tomato mixture and toss to coat. Cover and refrigerate for at least 30 minutes.  Just before serving, mix again and serve with a slotted spoon.

Original Recipe Credit:
Obis One LLC Invention Kitchen
www.ObisOne.com


Roasted Fennel and New Jersey Tomato Salad

Prep Time: 10 min.
Cook Time: 30-40 min.
Skill Level: Easy
Serves: 6 Servings

Ingredients

  • 3 Jersey tomatoes, *julienne (in our case 15 Glacier tomatoes)
  • 2 large fennel bulbs, sliced
  • 3 tbsp. olive oil
  • 1 tbsp. champagne vinegar
  • 1 tbsp. orange juice
  • 1 tbsp. fresh tarragon, chopped
  • 1 tbsp. Obis One black crack
  • salt and black pepper to taste

Directions

  1. Preheat the oven at 450oF.
  2. Slice the tomatoes in half and use your thumb to remove the entire inside of the tomato, both seeds and juice. Once the tomato is hollow, begin slicing tomato (*see julienne cut below).
  3. For easier cleanup prepare your roasting tray by placing a piece of parchment paper on top.  Arrange fennel on tray with plenty of space between them.  Season them with salt and pepper and drizzle them with olive oil.
  4. Roast fennel in the oven until tender and brown in spots, 30-40 minutes.
  5. Meanwhile, whisk together olive oil, vinegar, tarragon, orange juice and Black Crack.
  6. Combine cooked fennel, julienned tomatoes and add dressing. Mix until well blended.

* A julienne (also called a “matchstick”) is a type of cut that makes a long thin strip

Original Recipe Credit:
Obis One LLC Invention Kitchen
www.obisone.com


Cucumber and Tomato "Vermicelli" Salad

Perfect for a hot summer night!

Prep Time: 15 min.
Fridge Time: 1 hr.
Cook Time: 5 min.
Skill Level: Easy
Serves: 4 Servings

Ingredients

- 2 cucumbers, thinly sliced (mandolin is the easiest), then, sliced vertical (representing thin spaghetti)
- 1 large juicy tomato, diced (we prefer Jersey tomatoes)
- 1 medium red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1 tsp. Obis One “Black Crack”
- 1 tsp. Obis One Black Garlic Sea Salt
- 1 tsp. Agave syrup

Directions

1. First, slice cucumbers paper thin using the thinnest setting on a mandolin (please be careful, mandolins are extremely sharp). Lay paper-thin slices on top of each other and cut vertical.
2. Add all ingredients, except for the cucmbers, to a small saucepan and bring to a boil over low heat. Turn heat off and add cucumbers and tomatoes. Let sit in the fridge for 1 hour.
3. Remove from fridge and serve salad at room temperature.


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Smoked Turnip Salad

Black Garlic Cream, Nasturtium Flower

The idea is to find a new, funky use for the beloved but often misunderstood turnip and create a room temperature salad with remarkable flavor components, similar yet different from the old standby, the potato. 

Prep Time: 15 min
Smoker Time: 1 hr.
Cooking Time: 20 minutes
Skill Level: Medium
Serves: 4 Servings

Ingredients

  • 8 medium turnips, trimmed and cut into 1-1/2” cubes  
  • 1 tbsp. Obis One Black Garlic Sea Salt
  • 1 tsp. paprika
  • ½ tsp. granulated onion powder
  • 2 tbsp. white sugar
  • 2 tbsp. brown sugar
  • 1 cup heavy cream
  • Obis One black garlic cloves
  • 1 tbsp. butter
  • 1/8 cup milk
  • 2 tbsp. sour cream
  • 2 tbsp. cream cheese
  • 1 minced shallot
  • 1 dash cayenne
  • ½ tbsp. minced chives
  • 4 Nasturtium flowers and leaves, chopped fine

Directions

  1. Prepare smoker with your choice of wood to 300 degrees F.
  2. Mix together black garlic sea salt, paprika, onion powder, white sugar and brown sugar in a bowl.
  3. Rub the mixture on all sides of the turnip cubes.  Place on a rack in the smoker and allow to smoke 45 minutes.  Remove and set aside.
  4. Melt butter in a small saucepan over medium low heat.  Add flour and whisk for 1 minute.  Add milk, sour cream, cream cheese, shallot and cayenne and cook over low heat until reduced to your preferred consistency.
  5. To assemble, ladle ¼ of the sauce onto individual plates, top with two turnip cubes, top each with one half black garlic clove, sprinkle with flowers and serve.


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Abbey Ale, Butterscotch Garlic and Farm Cheddar Cheese Soup

A Spicy Tribute to Thelonius Monk

Ingredients

  • 1 cup minced onion
  • 3/4 cup butter
  • 1/4 cup duck fat
  • 2/3 cup flour
  • 2 tsp dry mustard
  • 2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp Obis One cracked butterscotch garlic
  • 1 tsp citrus salt
  • 8 oz veal Demi-Glace
  • 12 oz water
  • 5 cups milk
  • 2 (12 oz) bottles Thelonius Monk Abbey Ale
  • 24 oz shredded farm cheddar cheese

Melt butter and duck fat in a stockpot.  Add onion and sauté until very tender, about 10 minutes.  Sift in flour a little bit at a time and whisk over medium heat until a roux develops (the color should resemble light peanut butter), about 5 minutes.  Add seasonings and continue to cook two minutes more.

In a mixing bowl, temper milk with demi-glace, beer and water.  Add mixture to the roux in thirds, whisking constantly until it just begins to boil.  Lower heat to medium and add cheese, still whisking, a handful at a time until it melts into the soup.  

Learn more about Thelonius Monk here:
http://en.wikipedia.org/wiki/Thelonious_Monk


Black Garlic Tempura Batter

Black Garlic Tempura Batter

Use this light batter to bring the savory taste of black garlic to whatever you fry!

Prep Time: 2 minutes
Skill Level: Easy

Ingredients

- 1 cup flour
- 1 tbsp. corn starch, we prefer Pure-Cote
- 1 tbsp. Obis One Black Garlic Salt
- 12 oz. S. Pellegrino sparkling natural mineral water

Directions

Combine all dry ingredients then whisk in mineral water. Coat veggies, seafood and/or meat then fry until crisp and lightly browned. Drain on paper towels and serve.

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Oatmeal and Black Garlic Cookies

Oatmeal and Black Garlic Cookies

Prep Time: 45 min.
Cook Time: 10 min.
Skill Level: Easy
Yield: 2 dozen

Ingredients:

  • 1 c. unsalted butter, softened to room temperature
  • 1 c. light brown sugar
  • 1/4 c. granulated sugar
  • 2 large eggs (room temp)
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. molasses
  • 1 and 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 and 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 c. old-fashioned rolled oats
  • 1 c. Obis One black garlic cloves*

Directions:

Using a stand mixer fitted with paddle attachment, cream the softened butter, brown sugar and granulated sugars together until smooth. Add the room temperature eggs and mix on high until combined, about 1 minute. Scrape down the sides of the bowl as needed. Add the vanilla and molasses and combine and mix. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix until combined. Add oats and black garlic to the mix, ¼ c. at a time. Dough will be thick, but very sticky. Chill the dough for 45 minutes in the refrigerator (this will keep the cookies from spreading too much).

Preheat oven to 325F degrees. Line two large baking sheets with parchment paper. Spray lightly with olive oil spray.

Roll balls of cookie dough, about 1.5 tablespoons and place 2 inches apart on the baking sheets. Bake for 5 minutes, rotate and bake for another 5 minutes until lightly browned on the sides (7 minutes and rotate if you like your cookies a bit more crunch). The centers will look very soft and gooey. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

*Slice garlic cloves down the middle and then in half (trying to resemble a raisin)

Original Recipe Credit:

Obis One LLC Invention Kitchen

www.obisone.com