Now I know what you’re thinking. Can’t I just buy these two items and forget about making them myself? Well of course you can. But what is the fun in that! And, how much are you willing to pay for these items? They ain’t cheap!

So this is a twofer recipe. For the price of just one of these recipes, you are going to get the second one free! Wait – there is no charge for either of the recipes. (I just wanted to use the word twofer!)

Actually the main question you should be asking me is why I would want to use either of these ingredients in the first place? Well I’m really busy today, so I’m going to make my answer short and sweet. You would want to use one or both of these two lovely ingredients because they add just an amazing flavor to almost any kind of savory dish.

For example, the other evening I steamed some fresh green beans. After I drained them, I put them back in the pan and added a wee bit of unsalted butter, some finely chopped preserved lemon, a finely chopped clove of black garlic, and a couple grinder turns of black pepper. And I’m here to tell you, the beans were fantastic! For two other recipes on this site that use one or both of these items, check out Black Garlic Vinaigrette (2 ways) and Fried Chicken Breasts with a Kale, Black Garlic, Preserved Lemon, and Provolone Cheese Topping. More recipes to come.

For a bit more information on black garlic and preserved lemons, please see the paragraphs at the end of this post. For an added bit of adventure in your cooking, try these two ingredients at your earliest convenience.   

BLACK GARLIC

• rice cooker with warm setting
• whole unpeeled heads of garlic, gently “wiped” with a not-too-damp paper towel
• covered outdoor area with electricity (or garage if all else fails)

Place the whole garlic heads in the rice cooker insert. Place the rice cooker on the warm setting (not the cook setting) outside in a covered area or in your garage. Leave on the warm setting until the cloves are soft and black, 10-14 days. Check periodically.

Store in an airtight container in the refrigerator for up to 6 months. Peel the cloves before using.

PRESERVED LEMONS

• 2-3 whole organic (if possible) lemons
• 2 T. kosher salt
• ½ tsp. sugar
• 1/8 tsp. crushed red pepper flakes
• 6 peppercorns
• fresh lemon juice, as much as needed

Wash the lemons briefly but thoroughly in hot water. Cut off both ends, slice, de-seed, and chop into small pieces. Place lemon pieces in a lidded glass jar or bowl. Add the salt, sugar, crushed red pepper flakes, and peppercorns. Cover and set on counter for at least 3 hours; refrigerate overnight.

The following day add enough fresh lemon juice to barely cover the lemon pieces. Cover container again, place back in the refrigerator, and walk away for at least 2 weeks. (Of course if you have absolutely no patience like me, which by the way is one of my greatest failings, you can finally chop up a bit of the lemon, or use a bit of the brine before the 2 weeks is up. After all, it’s your kitchen and no one will be the wiser. But truly, waiting is the best course of action.)

Preserved lemons should be fine in your refrigerator for up to 6 months. (Like they’re going to last that long – Just sayin’)

Black garlic is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 10 to 20 days. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.)

Black garlic is rich in phytonutrients and disease-fighting compounds. It also contributes to other health benefits including anti-inflammatory effects, immune system support, and improved cardiovascular function, plus it’s packed with antioxidants. Black garlic is perfect in salads, pastas, sauces for various meats, ice cream (just kidding), and any other dish that would benefit from a mellow, kind of sweet essence of garlic. In other words – it’s a perfect ingredient!

Preserved Lemons are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in salads, salad dressings, pasta dishes, main dishes, you name it!