Black Garlic and Truffle Oil Mashed Potatoes

Okay, let's get this part out in the open.

These are ugly mashed potatoes.  There, I said it.

They also happen to be some of the best tasting mashed potatoes I've ever had.  Don't just take my word for it, though.  My wife and I own a small gourmet foods company, and we have sampled these potatoes with literally hundreds of people.  I'm not exaggerating when I say that the overwhelming majority of people who try them absolutely love them.

Black Garlic

We have been asked for this recipe repeatedly and this is the first time I've had the chance to write it up.  We hope that you'll enjoy it!

If you have any questions about black garlic, this blog post does a good job of explaining it.  And if you need any black garlic, you can always get it here.

Ingredients

• 3 pounds potatoes (preferably russets - though you can use any that you like)
• 1/2 cup butter (1 stick) cut into small pieces
• 1 cup heavy cream (you can use milk instead if you prefer)
• 2 oz (4 tbsp) truffle oil (either white or black truffle oil will work)
• 6-8 peeled cloves black garlic (number depends on size of cloves and taste preferences)
• salt & pepper to taste

Directions

1. Peel and cut potatoes.  You can cut them into any size you'd like, as long as they are uniform in size.  I prefer about one inch square simply because they cook a little quicker.  
2. Place potatoes and garlic in cold water and bring to a boil.
   
   
   

   

   Black garlic with potatoes in water.  The water is cloudy from the starch in the potatoes.

   
   
3. Cook until fork tender (15-20 minutes).
4. Drain well*.
5. Place potatoes and black garlic back in pot and put on very low heat, tossing until potatoes cook off most of the remaining water.
   
   
   
6. Turn off heat and roughly mash the potatoes and black garlic together.
   
   
   
7. Heat cream (or milk) on the stove top or in the microwave just until warm.
8. Add butter to the potatoes to let melt (alternatively, you can melt this in the microwave as well but I don't find any real advantage to this). 
9. Add the truffle oil to the potatoes.
10. Pour in cream or milk a little at a time while using a potato masher to reach desired consistency.
    
    
    
11. Season with salt and pepper. 
12. Serve hot and enjoy!
    
    *If you save the water from the potatoes it will be FULL of flavor.  If you'll be making soup any time soon, use this instead of plain water.  You can thank me later.
    
    
    
    

Black Garlic and Mushroom Risotto

My wife and I own a small gourmet food company. One of our products is black garlic.  Probably the most frequent question we get is, "What is black garlic?", closely followed by, "How do you use it?".

I'll answer the first question, and this recipe will give you at least one answer to the second one. There are MANY ways to use it and a few of them will be coming to this blog soon.

So, to answer the question about what black garlic is, I'll start by saying what it is NOT.  It is not a type of garlic that you can grow in the garden or pick up fresh at the farmer's market.  You may find it there, but it's not freshly picked in the same way as "normal" garlic is.

Black garlic has to be MADE.  It is not, as some websites may tell you, fermented.  I can say this with some authority since I have made literally hundreds of bulbs of it this year alone.  It is created by a very long, very slow roasting process.  It involves a special machine and a lot of time.  The traditional roasting process takes 44 days to complete.  There is NOTHING added to it - no spices, no liquids, it is nothing but garlic.

Now, here's something a bit harder to describe.  How does it taste?  Let me start by asking a question.  Have you ever had caramelized onions?  If so, you know that the end product is much sweeter and much more mild than a raw onion.  The same thing is true of black garlic.  Because it has been roasted for such a long time, it turns pitch black, has a very soft jelly-like consistency, and is very sweet and mild.  We spend a lot of time with the public, having them taste our products, black garlic being one of the most popular.  We have heard many different descriptions of the taste, but some of the most common are that it tastes like balsamic, fig, or Worcestershire sauce.  It is full of umami (a Japanese term to describe our fifth sense of taste, along with sweetness, sourness, bitterness and saltiness) and adds an amazing flavor to just about everything.

So much for the introduction to black garlic.

On to the recipe.

Because we love the taste of black garlic, I wanted different ways to use it.  On the back of the bags of black garlic we sell, we tell you how to make a black garlic dipping oil. It's amazing, but very simple. It had to be in order to fit the recipe on the bag.

As much as I love simple, I also love to cook.  I love complex flavors and the feeling of being in the kitchen for awhile and creating something incredible and unique from simple ingredients.  It takes me back to the days of being in my mother's or grandfather's kitchen when I was very young.  It seemed like a form of magic to me when they would take the most simple and basic of ingredients and an hour later there would be an amazing meal on the table with smells and flavors that stick with me to this day.  This recipe duplicates that feeling for me.  Yes, it has some ingredients that are not quite so common; however that feeling of magic that hits me when you are able to create something out of simple things still makes me feel like a little kid again.

That's really just a complicated way of saying we wanted more ways to use black garlic.  This has become one of our favorite ways of using it.  I have another risotto recipe here on my blog and I love it, but I love this one more.  I also have a recipe here for risotto cakes.  You can use the risotto from this recipe to make the cakes and, as my wife says, they are orgasmic.  If the look on her face as she eats them is any indication, she's right.  ;o)

So, without any further preamble, here's the recipe.  Please feel free to leave us any comments letting us know how you liked it!

Ingredients

• 4 1/2 cups vegetable stock
• 8 tablespoons butter
• 4 tablespoons olive oil
• 1 sweet yellow onion, minced
• 6-8 finely chopped cloves black garlic (The number of cloves varies because of the size of the cloves and according to personal taste.  Also, because black garlic is very soft and sticky, it is sometimes easier to smash the cloves with a fork than it is to chop.)
• 2 cups dry arborio rice
• 1 cup white wine
• 8 ounces fresh portobello mushrooms, sliced*
• 1 teaspoon porcini mushroom powder* (though this is optional, it really enhances the flavor)
• 1/2 teaspoon powdered rosemary* (though this is optional, it really enhances the flavor)
• 2 tablespoons freshly grated parmesan cheese
• 4 tablespoons mascarpone cheese
• salt and pepper to taste

*optional (Yes, I called this recipe black garlic and mushroom risotto.  If you don't  like mushrooms, just leave the mushrooms out and call it black garlic risotto!)

Directions

1. Pour the stock into a pot, bring to a boil, and turn down to a simmer.
   
   
                
   
   
2. In a small skillet, melt 3 tablespoons of butter.  
3. Add the powdered rosemary and porcini powder.
    
   
   
   
4. Add 2 tablespoons of olive oil and the mushrooms. Season to taste with salt and pepper. 
5. Cook on medium low until the mushrooms are tender (about four minutes).  Set pan aside.
   
   
   
   
   
6. In an additional pan (a large, heavy skillet, NOT the one with the mushroom mixture) melt 3 tablespoons of butter and 2 tablespoons of olive oil. 
7. Add the onion and cook until translucent.
   
   
   
   
   
8. Stir in the black garlic.
   
   
   
   
   
9. Stir in the rice.
   
   
   
   
   
10. Add the wine. Stirring constantly, reduce until all the liquid is evaporated and rice grains have a glassy translucency.
    
    

    

    Notice that the ends of the rice are starting to become translucent.  This is
    when the wine should be evaporated and it's time to start adding the stock.

    
    
    
    
    
    
11. Pour a cup of simmering stock into the rice. Cook and stir constantly until the stock is evaporated, then add another cup of stock.
    
    
    
    
    
12. Continue cooking and stirring and adding stock until the rice is soft but firm.
13. Add the mushroom mixture to the rice. Stir in the parmesan, remaining 2 tablespoons butter, and the mascarpone.
    
    
    
    
    
14. Season to taste with salt and pepper.
15. Enjoy!
    
    
    

EZ Apps: Pizza Roll-ups

I love making these pizza roll-ups.  They are incredibly versatile. You could also fill them with Mexican style ingredients such as hamburger or shredded chicken with appropriate seasoning, cheddar cheese, etc.   You can even stuff them with chopped corned beef, potatoes and cabbage for an Irish feel.

In this recipe, I'm going to give you directions for making a simple marinara out of tomato sauce.  However,  you can just as easily use a canned spaghetti sauce.   Jarred sauce will definitely save you time though making it from scratch is pretty simple as well.

The possibilities for these roll-ups are truly endless.  If you prefer pepperoni, throw some in.  Hamburger along with mushrooms and green peppers?  Why not?

You can even make these vegetarian if you'd like.  Simply leave out the meat and use the cheese and whatever vegetables you'd like.  Throw in some of the frozen vegetable crumbles (meat substitute), and if you add Penzey's Italian Sausage seasoning, it will taste just like Italian sausage.  I know this from experience.

Just substitute whatever you'd like for the insides and it will be excellent.

Ingredients*

• 1 tbsp vegetable oil
• 1 lb Italian sausage (mild or spicy, your choice)
• 2 cups shredded mozzarella cheese
• 8 flour tortillas (8 inch)
• 1 egg, beaten
• 1 tbsp sesame seeds (optional)

      Marinara

• 16 oz tomato sauce
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely minced
• pinch red pepper flakes (optional)
• 1 teaspoon dried oregano
• 2 tsp dried basil 
• pinch of kosher salt

      OR

• 2 cups your favorite spaghetti sauce

*Cook's note:  I used the eight inch tortillas and only had eight of them in the package.  I could have easily made 10-12 of these with the rest of the ingredients, then cut them in half to serve.  If you choose to use the smaller size tortillas it will make quite a few more.  Likewise, if you use the larger tortillas it will make less but you can cut them up into smaller pieces to serve.

Directions

1. Preheat the oven 350° F.
   
   

   

   
   

2. Cook the Italian sausage until it's well browned.  Set aside.
   
   

   

   
   

3. Melt butter in a small saucepan.  Add olive oil.  Add garlic and cook until garlic is soft (about 30 seconds to one minute). Remove from heat and add tomato sauce, red pepper flakes (if using), oregano, basil and salt.  Mix well to completely combine.  THIS STEP IS OPTIONAL.  IF YOU ARE USING PREMADE SPAGHETTI SAUCE, SKIP THIS STEP.
   
   

   

   
   

4. Take a tortilla and using a brush, paint one edge of the tortilla with the egg wash.  This will help the tortilla stick together when you roll it up.
   
   

   

   
   

5. Place about two tablespoons of the Italian sausage on the lower edge of the tortilla (opposite side of where you put the egg wash).
   
   

   

   
   

6. Put two to three tablespoons of mozzarella cheese next to the sausage.
   
   

   

   
   

7. Pour approximately two tablespoons of sauce on top of the cheese.
   
   

   

   
   

   
   

   

   
   

8. Roll the tortilla up into what looks like a small log.  The area where you used the egg wash will help it stick together.
   
   

   

   
   

9. Brush the top with the remaining egg wash and sprinkle with sesame seeds.

   

   
   

   
   

   

   
   

10. Line them all up on a lined backing sheet and bake for around 20 - 30 minutes until crisp and golden.

    

    
    

    
    

    

    
    

11. Dip in marinara sauce and enjoy!

EZ Apps: Deep Fried Mac & Cheese

When I'm looking for appetizers, whenever possible I go for simple.  It has to taste good, but simple is one of the first criteria.  This is particularly true if it's a day that I'm making multiple types of appetizers.  I don't want to spend my entire day on them and then have to make my main meal, dessert, or whatever else is going along with it.

That's where this particular appetizer shines.  It's incredibly simple.  It starts with something that you make the day before (or three or four days before): mac & cheese.  The best part about that is that it can be any type of mac and cheese you like.  Are you like me and you prefer to make it from scratch? Good.  That works.  How about the good old blue box of Kraft?  Yup, it works just fine as well.  As long as it's a mac and cheese that you like, it will work just fine.

Why the day before?  That's easy.  You want it to be well chilled so it holds its shape.  You can certainly make it in the morning and then refrigerate it before making the appetizer later in the day.

These are SO much better than any I've ever had in a restaurant.  You have to give them a try!

Ingredients

• Refrigerated, leftover mac & cheese (How much you use is completely up to you. The amount of egg and panko mixture in the recipe is enough to make approximately two dozen mac & cheese balls.  You can opt to make your balls a bit smaller or a bit larger. Again, this is up to personal preference.)
• 1 cup panko bread crumbs
• 1/2 cup parmesan cheese
• 1/4 tsp salt
• 1 tsp rosemary leaves (optional)
• 1 tsp thyme leaves (optional)
• 1 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)
• 2 eggs, beaten
• 2 tbsp milk
• oil for frying

Directions

1. Heat the oil to 325 degrees.  For most frying, I heat it to 350-375.  I found that with this, you want it a bit lower.  If you use the higher temperature the outside will brown and even burn before the inside heats up.
2. While the oil is heating up, put the dry ingredients (panko, parmesan cheese, salt, and any herbs/spices you choose to use) in a food processor and pulse a few times until fine.  Feel free to add any herbs/spices you might like to this mixture.  If you like an Italian herb flavor, throw in a bit of oregano, basil and thyme.  You can personalize this to your tastes.  Set aside.
3. Mix the egg and milk together and set aside.
   
   
   
   
   
4. Form the cold mac and cheese into balls.  You want the balls to be about 1 1/2 tbsp in size. I use a medium cookie scoop for this (available here), which helps ensure consistency.  Set aside.
5. Roll the mac & cheese balls in the egg/milk mixture.

   
   

   
   

6. Next roll the balls in the panko mixture and set aside.
   
   

   

   
   

7. Carefully place the balls a few at a time into the oil.  You don't want to crowd them.  They should take approximately three minutes to cook at 325.  They will be a golden brown color.
   
   

   

   
   

8. Remove from oil.  IMPORTANT: Let cool before biting into them.  They WILL be very hot!
9. Eat as is or use your favorite dip (we love it with our Smoky Southern Gold sauce).
   
   
   
   
   

Grandma's Sloppy Joe's

(and a vegetarian version)

Sloppy joe with homemade bread and butter pickles

My grandmother wasn't much of a cook.

Actually, that may not be fair.  Because my grandfather did the vast majority of the cooking in the house, she didn't cook much so I don't really know how good she was.

Something she DID make for me fairly frequently was sloppy joes.  To this day, I love them but haven't made them in years because my wife isn't fond of them (she's not a big fan of beef).  I do remember my grandmother telling me that my grandfather made them this way in his restaurant, so I guess part of the credit goes to him also.

My wife was out this evening so I took the opportunity to make them.  One of our friends was here for dinner and loved them.  She's not a huge sloppy joe fan either, so that bodes well for how good they are.

I decided I needed to write them up, if for no other reason than so it will be easier for me to remember how to make them next time!

Admittedly, sloppy joes are NOT difficult to make and no one will mistake them for something requiring serious culinary skills to prepare, but they ARE really good and they're great comfort food!

Ingredients

• 1 lb hamburger (for vegetarian version, use Morningstar Farms crumbles or whatever brand you prefer)
• 1 10.5 oz can Campbell's vegetable beef soup (straight out of can, do NOT add water) or Campbell's vegetarian vegetable soup instead
• 1 medium onion, diced
• 1/2 cup catsup
• 1/3 cup yellow mustard
• 1 tsp chili powder
• 1 package buns, toasted (potato buns are perfect for this)

Directions

1. Brown hamburger (or vegetarian crumbles) and diced onions
2. Add soup (direct from can, do NOT add water), catsup, mustard and chili powder and mix well
3. Bring to a boil, then reduce to simmer
4. Simmer for 10 minutes to allow the flavors to meld
5. Serve on toasted bun (try it with yellow mustard and bread and butter pickles - it may not sound it, but it's a great combination!)

Simple Pattypan Squash

Pattypan squash from the farmer's market

Have you ever picked up your share from your local CSA (Community Supported Agriculture) or gone to a farmer's market and come home with something that looks really cool but you simply don't know what to do with it?

That happens to us sometimes. We're trying to broaden our horizons but the truth is there are so many foods out there to try that there are times when we get something and we don't know what to do with it.

That happened this past week when we went to the South Windsor Farmer's Market. It's a beautiful market and a lot bigger than some of the others in the area and since we happen to be there every Saturday it makes it easy to try new things as well as pick up old favorites.

This week, I decided to try something I've seen many times but never actually tried before: pattypan squash.

I asked the young lady I bought it from as well as one of the wonderful people that work there what they do with it - and the answer was basically the same both times: cook it very similar to the way you'd cook yellow squash or even zucchini.

That was all I needed to hear.  This week I made it as a side with dinner and loved it. It had a stronger flavor than zucchini or yellow squash but it's definitely something I'll make again.

Here's what I did:

Ingredients

• 2 pattypan squash, cut into 1/4 thick slices
• olive oil (just enough to lightly cover the slices of squash)
• herbs of your choice (I used garlic powder, ground rosemary and oregano)
• 1 tsp kosher salt

Directions

1. Lay the cut squash out on a cutting board and lightly sprinkle with kosher salt. This will draw out some of the water and keep the squash from getting too "mushy"

   

   The cut squash sprinkled with kosher salt

2. Let the squash sit for a minimum of 20 minutes, up to an hour
3. You'll notice that a lot of water has collected on the surface of the squash. Take a paper towel and blot off all the excess water

   

   Notice the water on the surface of the squash after sitting with the kosher salt

4. Spray or drizzle olive oil on the squash
5. Sprinkle on the herbs of your choice
6. Turn over the squash and repeat steps 4 and 5 above
7. Lightly oil a grill pan or a grill and preheat (I used a grill pan this time because it was raining outside)
8. Once the grill (or pan) heats up, place the squash on it and cook until you start to see marks on the underside (three or four minutes)

   

   The squash with the oil and herbs in the grill pan

9. Turn the squash and cook an additional three or four minutes until done

   

   One side cooked and almost ready to eat!

10. That's it - you're done! Remove from the grill (or pan) and enjoy!