A while ago I saw a segment about Black Garlic at this URL and was enthralled with the idea of a Garlic that is better than roasted and delicious to use in recipes. I searched all over for it and found some at a brand new Super Kroger store across from Short Pump Mall. I immediately peeled a few cloves and diced them up and used them as a spread with a bit of olive oil on Boboli Crusts to make home made pizzas. The flavor was mellow, nutty and perfect. The problem... finding more.

Tonight I did an online search and found out much more about this delightful sensation. It's new to the US and chefs around this country. But in Korea it has been around for centuries. The best part, it doesn't give you bad breath like raw garlic and it's health benefits are doubled in the fermenting process.

It is easy to use, just peel the skin which is loose and easily removed, then dice, slice, mash or however you want to use it. You can even just eat the cloves as they are sweet and you won't suffer the Halitosis that regular garlic will give you.

So where did I find some? Try http://www.blackgarlic.com/ or you can order some from Amazon but it was cheeper at the blackgarlic.com website. I have been told some Asian markets carry it, but there are none in the Chester area. I am telling grocers and produce managers all over the area about the benefits of Black Garlic. Hopefully, some will take the hint and start carrying it.

So if you want to try something different, go on your own hunt for Black Garlic today! You will be so glad you did.

Corned Beef with a Twist.

This week I was shopping at Trader Joe's in Short Pump. Just as I got there I saw they had a table out front loaded down with Brussel Sprouts on the stem. They were beautiful and I bought 2 stalks. I don't know if you have ever seen how they grow, but that long stalk is totally loaded down with little green heads that look like mini cabages. I swear there were about 50+ sprouts on each stalk. What to do with that many Brussel Sprouts? Well, besides my usual dish that is. And then it hit me, Corned Beef in the Crock Pot with carrots, an Onion diced up and about as many Brussel Sprouts as I could make fit. They worked so much better than cabbage and the flavor was fabulous. I have the Hamilton Beach 2/4/6 quart Crock Pot. For this dish I used the 6 quart.

Corned Beef & Brussel Sprouts in Crock Pot
1 corned beef brisket w/seasoning packet
1 bag of baby carrots
1 large sweet onion diced
1 frozen cube of garlic (1 tsp) (I bought these at Trader Joe's)
2 frozen cubes of basil (2 tsp)
Pinch of fennel seeds
About 50+ Brussel Sprouts
2 cups of water

Clean and dice the onion and put in crock pot. I add half the carrots to the bottom of the pot.

I then opened the package with the Brisket and put the meat in the crock with the fat side down. I add the water in the bag to get the juice from the brisket and pour into the crock over the meat. Then I open the small seasoning package and pour it in too. I add the 3 frozen cubes of garlic and basil and the fennel seeds. I then add the rest of the carrots and all the cleaned brussel sprouts.

Put the lid on and allow to cook on High for 2 hours. Turn the meat over immersing the brussel sprouts and continue cooking on High for another hour.

Turn down to Low and continue cooking for at least another hour. (Even better if you let it cook another 2 hours.)

I cooked whole wheat egg noodles to serve the corned beef over. I also took the juice from the crock pot and put it into a small pot on the stove and added brown rice flour to thicken and make a nice gravy.

For hubby I had Sam Adams Winter Lager to drink with his meal. For me I had Ginger Ale Zevia. (sweetened with Stevia, 0 calories.)

A great meal on a cold winter day! Happy cooking!