ObisOne

Make Your Own Awesome Peanut Butter

2018-09-16

Awesomely Healthy Organic Black Garlic & Molasses Peanut Butter

Preheat oven to 375°F.

Ingredients:

2 pounds raw (blanched) Virginia Fancy shelled peanuts

2 teaspoons fine sea salt

1/4 cup organic blackstrap molasses- we like Plantation brand

1/4 cup peanut oil

16 peeled black garlic cloves

Instructions:

Add a sheet of parchment paper to a large 1" lipped sheet pan.

Dump peanuts onto parchment paper and spread out to a single layer. Sprinkle with salt.

Roast in oven 10 minutes. Shake pan and roast 10 minutes more.

Remove peanuts from oven and place in a food processor equipped with a large blade.

Drizzle warm peanuts with the molasses. Process on high for 2-1/2 minutes. Shut off motor and scrape down the sides of the bowl with a spatula. Add black garlic cloves.

Start motor again and add peanut oil through the top port of the food processor in a steady stream. Continue to process 2-1/2 more minutes.

Using a canning funnel, fill a 1 quart mason jar with the peanut butter. Allow awesome peanut butter to cool to room temperature.

*Disclaimer: Many sources advise to refrigerate peanut butter, covered, in the refrigerator and use it within about 3 weeks. That's your call- we don't.

EN - DOO - YA !!

2018-09-16

En-Doo-Ya !!

We really like to serve this simple to make umami-bomb on a cheese plate with plain-old saltine crackers.
Want to try something really out there? Substitute Lebanon bologna for the soppressata!

Ingredients:

•9 oz finely diced soppressata (255 grams)
•1/4 cup extra-virgin olive oil (56 grams)
•1 Tablespoon crushed Aleppo pepper (18 grams)
•4 Tablespoons minced sun-dried tomatoes (72 grams)
•about 8 finely diced organic black garlic cloves (18 grams)

Instructions:

Combine all ingredients in food processor. Pulse until mostly smooth. Store covered in the fridge and bring up to room temperature before serving.

Original Recipe #180916: Obis One LLC

Quick & Tasty Bread, Butter and Black Garlic Pickles

2018-09-12

Quicker & Better Bread, Butter and Black Garlic Pickles

Using an iSi siphon and NO2 infuses in minutes, not days.

Ingredients

•1# cucumber, sliced crosswise 1/8 inch thick
•1 small red onion, sliced very thin
•6 tablespoons kosher salt
•1 cup apple cider vinegar
•¾ cup sugar
•1 small jalapeño, seeded and diced
•1 Tablespoon New Bay “33”
•1 teaspoon Black Crack®
•1 teaspoon celery seeds
•1 teaspoon coriander seeds
•1 teaspoon ground turmeric
•1/2 teaspoon grated horseradish

Preparation

Step 1
In a large colander, toss the cucumber and onion with 4 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.
Step 2
Meanwhile, in a large saucepan, combine the remaining 2 tablespoons of kosher salt with 2 cups of water and the vinegar, sugar, jalapeño, New Bay “33”, Black Crack®,celery seeds, coriander seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 4 cups. Adjust accordingly.
Step 3

Transfer the cucumber and onion with the brine to the canister of a 1-quart iSi Gourmet Whip Plus siphon. Seal the siphon and charge it with two iSi cream (N20) cartridges according to the manufacturer's instructions. Shake the siphon to distribute the gas and refrigerate for 20 minutes.
Step 4
Gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.
Make Ahead
The pickles can be refrigerated in their brine for up to 2 weeks.

Recipe: 180912 Pickles, Obis One LLC

Black Crack® Butter

2018-09-11

Steak . Bread . Potato . Veg

This one has you covered, is easy and very durable.

Ingredients:

1 pound best butter you can make or buy, we like Kerry Gold brand, softened slightly

.75 ounce ObisOne Black Crack® (take grinder off bottle, dump in 1/2 bottle)

Procedure:

Add butter and Black Crack into a food processor. Pulse for 1 minute. Allow to rest for 5 minutes. Pulse again or whirl on low for 1 minute. Allow to rest again for 5 minutes.

Transfer into a container. Refrigerate to store but best to serve at room temperature.

Makes a lot and goes a very long way.

Organic Black Garlic & Mushroom Dip

2018-09-07

This adaptation from Katherine Martinelli is our "go-to" when we do tastings at our facility or shows. Simple, recognizable but elicits that "wow" response. Serve with toast points, crackers, veg- pretty much whatever you have on hand. Easily doubled for a crowd.

Ingredients:

1 large onion, sliced thin

2 Tbsp. black garlic ghee or butter

25 oz. mushrooms (we use wild foraged, but common varieties are more than fine)

2 oz. peeled organic black garlic cloves, or two small heads organic black garlic bulb, peeled

1/2 Tbsp. brandy, bourbon or marsala, depending on your taste

1 tsp. balsamic vinegar

1/2 tsp. Meracha® seasoning

1 cup. plain whole milk yogurt, we like Stonyfield organic

Instructions:

Heat a large cast iron pan over medium heat and add onions. Stir frequently until all liquid evaporates.

Add ghee/butter and lower heat to medium low. Caramelize onions for about 10 minutes, stirring frequently.

Add black garlic, mushrooms and saute 15 minutes, stirring frequently, until brown and slightly saucy.

Stir in booze, balsamic vinegar, Meracha and remove from heat. Allow to cool to about room temperature.

Pulse mixture in a food processor until chunky or smooth, whichever floats your boat.

Refrigerate in a bowl, covered, for at least 1 hour. Add yogurt and mix like the dickens.

Re-cover and refrigerate until service. Keeps 3 days.

Recipe: 181018 Obis One LLC

Black Garlic & Jalapeño Pimento Cheese

2018-09-07

Ingredients

16 oz. extra-sharp cheddar cheese

2/3 cup to 3/4 cup homemade mayonnaise (or Duke's)

2 oz. sun-dried pimento peppers, diced

1 small jalapeño, seeded and finely diced

3/4 oz. black garlic cloves, finely diced

pinch fine sea salt

pinch Aleppo pepper

12 grinds Black Crack®

Instructions

Finely shred the cheddar cheese. Better yet, I like to grind it once through a 1/8" plate of a meat grinder.

Add remaining ingredients and mix slowly yet thoroughly. Cover and refrigerate a couple hours to meld flavors.

Serve with crackers, veggies or just dip in with your finger when nobody's looking.

Original Recipe: 180907- Obis One LLC

Abbey Ale, Butterscotch Garlic and Farm Cheddar Cheese Soup

2018-04-27

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

Smoked Turnip Salad

2018-04-26

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
4 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

Directions

Prepare smoker with your choice of wood to 300 degrees F.

Mix together black garlic sea salt, paprika, onion powder, white sugar and brown sugar in a bowl.

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.

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.

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.

Cucumber and Tomato "Vermicelli" Salad

2018-04-26

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.

Roasted Fennel and Tomato Salad

2018-04-26

Prep Time: 10 min.

Cook Time: 30-40 min.

Skill Level: Easy

Serves: 6 Servings

Ingredients

3 tomatoes, 8-10oz ea., *julienne
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

Preheat the oven at 450F.

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).

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.

Roast fennel in the oven until tender and brown in spots, 30-40 minutes.

Meanwhile, whisk together olive oil, vinegar, tarragon, orange juice and Black Crack.

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