Monday, November 24, 2014

Jammin': Dried Porcinis, Black Garlic


Just playing with some new ingredients: dried porcinis and black garlic. Okay, so I've worked with dried porcinis a couple times before, but these ones that I bought from my local coop's bulk section were just stunningly fragrant and savory--worlds apart from the packaged Lucinda's stuff I'd used before.

I just soaked the sliced, dried porcinis in water to rehydrate, and then stir-fried them with garlic, bok choy, and a little salt and pepper. Fantastic!

As for the black garlic, it is super tasty stuff. Fruity, savory, and earthy all at once. There were recipe cards for a black garlic vinaigrette at the store, so I just made that and doused a salted slab of salmon with it and steamed the fish. I then spooned some more uncooked vinaigrette on the fish afterward to get the fresh, stronger taste of the uncooked vinaigrette in the dish. Also great!

This was also the second time I've microwave steamed a slab of salmon (by which I mean about a 1.5 pound filet), and it's just about the easiest way to cook fish--and comes out perfectly. You basically just need to put your fish in a microwave save dish, wrap tightly with plastic wrap, and then microwave on high for about 4 minutes per pound of fish (mine is a 1000W microwave, so take that into account, too, if you try it). Depending on your dish, there could be more process after microwaving, or maybe you only need to add your seasoning before microwaving, but the fish itself is cooked (flakes easily, not overdone or dried out) after a couple minutes with the push of a button.



Dried Porcini Bok Choy Stir Fry

1 oz dried porcinis, soaked in water for 30+ minutes
1 lb. bok choy, stems cut off, leaves separated
2 large cloves garlic, sliced
salt and pepper to taste
2 TBS peanut or vegetable oil
  1. Heat oil in wok or large skillet over medium-high heat until the oil flows quickly over the surface. Add porcinies and stir-fry until lightly browning.
  2. Add garlic and season lightly with salt and pepper and stir-fry until garlic is starting to brown.
  3. Turn up heat to high and add bok choy and a couple tablespoons of water, which will create steam to cook the leaves. Continue stir-frying until the bok choy has wilted and is a vibrant green color. Season lightly with a little more salt and add small dashes of water as needed, when the pan dries up, to continue cooking the bok choy if it's not yet done.
  4. Remove from heat and serve immediately.

Black Garlic Vinaigrette
adapted from Obis One's recipe card

1/2 cup extra virgin olive oil
1/2 cup vegetable oil
1/4 cup red wine or sherry vinegar
1 TBS shallot, minced (not having any on hand, I used yellow onion, soaked in gold water for 30 minutes to remove some of its harshness)
6 black garlic cloves, minced
1/2 TBS salt
1/8 tsp cayenne pepper (not having any on hand, I used korean chili powder)
1 tsp thyme leaves

The original recipe just has you throw whole cloves in the food processor, but given the dense, gumminess of the black garlic, it just ended up stick to the blades and being pushed around, taking a long time to process. It's be much simpler just to mince by hand before combining with the other ingredients.
  1. Combine all ingredients in a bowl and whisk until emulsified.

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