Search results
Results from the WOW.Com Content Network
Black garlic. Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves. Black garlic is used in a wide variety of culinary applications.
Allium nigrum, common name black garlic, broad-leaved leek, [2] or broadleaf garlic, is a Middle Eastern species of wild onion. It lacks the onion or garlic scent shared by most of the other species in the group. The species is native to Turkey, Cyprus, Syria, Lebanon, and Israel but cultivated as an ornamental in many other places. [1]
This microwavable meal features tender pieces of chicken coated in a spicy cream sauce atop a bed of basmati rice. You can even pair it with some garlic naan to scoop up all that extra gravy goodness.
Homemade granola bars or from-scratch fig bars would make a great alternative and rival any boxed cookie or snack cake. Of course, you'll still find melty cheese and crispy breadcrumbs in plenty ...
Add the garlic and sauté until fragrant and soft, another 1 to 2 minutes. Add the chicken stock and bring to a boil, scraping the browned bits from the bottom of the pan. Reduce to a simmer and ...
Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are heated over the course of several weeks; the resulting product, called black garlic, is sweet and syrupy, and is exported to the United States, United Kingdom, and Australia.
1. In a saucepan, heat the oil. Add the turkey, season with salt and pepper and cook over moderate heat, breaking up the meat, until white throughout, 4 minutes. Add the garlic, onion, chili powders and the cumin and cook, stirring, until fragrant, 5 minutes. Stir in the tomatoes, tomato sauce and 1 cup of water; bring to a simmer.
salt and freshly ground black pepper; 1 medium baking potato, peeled and cut into 1/2-inch pieces; 1 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved; 1 small green bell pepper, finely diced; 3 cup water; 1 small fennel bulb, cored and finely diced 1/2 cup; 1 tbsp extra virgin olive oil; 1 onion, chopped about 1 1/2 cup ...