Book of Days Tales

The last day of February is designated as Rare Diseases Day primarily because every leap year the last day of February is the 29^th – a rare day. There is no firm definition of a rare disease because countries have their own – everything from 1 in 1,000 cases to 1 in 200,000. There are also some contingencies as well. For example, cancer in children is considered to be a rare disease even though it is not in adults. Generally, rare diseases are the stuff of House M.D. episodes.

To go along with rare disease we can consider rare cooking ingredients, and, as it happens, I have one in mind. My sister just had a birthday and as part of her gift package I sent her some black garlic (I sent some to my other sister for Christmas). Black garlic is regular garlic that has been fermented in a special way (under high heat and humidity for at least 60 days). This process makes a soft, sticky product with a unique flavor profile. It loses the pungency of fresh garlic and develops notes of licorice, tamarind, molasses, and a slight tang similar to balsamic vinegar.

Black garlic can be used to enhance the flavor of various dishes. It is excellent in marinades, soups, and sauces. You can mix it with buttermilk, vinegar, and oil to create a sauce which is great for roast chicken or lamb

It can be blended into mayonnaise to make an aioli. Simply combine black garlic with mayonnaise, or egg yolks, lemon juice, and oil in a food processor

Black garlic is a great addition to cheese plates, bruschetta, and as a pizza topping. It also pairs well with lamb, yogurt, and shellfish dishes, or any that include dairy

You can use it to add flavor to roasted vegetables like Brussels sprouts, tossed with butter, thyme, and caraway.

One simple dish that anyone can make is to cook some pasta – preferably flat noodles – and while it is cooking peel and mash some black garlic and add it to some gently heating butter with a chopped shallot. When the pasta is al dente, drain it and toss it with the garlic butter, and serve.