That black garlic bbq sauce sounds amazing! Gotta give that a try (I have been experimenting with a black garlic take on Toum to have with grilled chicken, red cabbage slaw and nigella seed studded flatbreads but this bbq sauce sounds worth trying too).
very fun blitzed into mayo/ aioli for dipping/drizzling (at Bar Tartine they served it with crispy potatoes.) It can be awesome mixed with regular garlic in buttery noodles w/ crab or scallops too. A little can amp up hoisin sauce too!
The frittata is so often suggested as the solution of what to do with random vegetable odds and ends, but I love the idea of fermenting them. Calling all mason jars, LFG!
Loved Cortney’s cooking at Bar Tartine so much & Darra is a legend. Would be dreamy to add this set to my cookbook collection . Looking forward to listening to the podcast ❤️
OMG where was this harissa recipes when I needed it 2 years ago with a bumper crop of peppers (that are still hanging out in my freezer 😅)?? Amazing! And I have never wanted to try something more than black garlic BBQ ribs 🤤
Loved this conversation and wish I had you both in my kitchen to chat about all these tips and ideas - wow!
I do have a question, do you happen to have a resource to point me to where I can learn more about the reverse cooking technique for proteins? I am an experienced home cook, but I struggle with my proteins. I have luck with sous vide and the IP to get meat tender, but the oven, I can follow a recipe exactly and get different results each the time. It drives me crazy!
That black garlic bbq sauce sounds amazing! Gotta give that a try (I have been experimenting with a black garlic take on Toum to have with grilled chicken, red cabbage slaw and nigella seed studded flatbreads but this bbq sauce sounds worth trying too).
ooh that toum! Black garlic is so fun to work with.
What else do you make with it?
very fun blitzed into mayo/ aioli for dipping/drizzling (at Bar Tartine they served it with crispy potatoes.) It can be awesome mixed with regular garlic in buttery noodles w/ crab or scallops too. A little can amp up hoisin sauce too!
Buttery noodles with black garlic sounds fantastic! And I am intrigued by the hoisin sauce idea as well!
Excited to try this recipe!
Yum! Black Garlic BBQ sauce sounds delicious!
Loved listening to this convo! Cant wait to try this harissa recipe!
thank you so much for listening, Lauren!
The frittata is so often suggested as the solution of what to do with random vegetable odds and ends, but I love the idea of fermenting them. Calling all mason jars, LFG!
Loved Cortney’s cooking at Bar Tartine so much & Darra is a legend. Would be dreamy to add this set to my cookbook collection . Looking forward to listening to the podcast ❤️
Absolutely lorved this convo. Currently R+D-ing a whey soda myself so I’m dying to get my hooves on that “Drinks” volume ❤️
I’m here for all of this. Grilling season is close at hand!
SO TRUE! (and hiiii Jonathan! miss you guys!)
Great episode!
OMG where was this harissa recipes when I needed it 2 years ago with a bumper crop of peppers (that are still hanging out in my freezer 😅)?? Amazing! And I have never wanted to try something more than black garlic BBQ ribs 🤤
Same!!
Added black garlic to my grocery list. Working on garden plans and I was wavering on peppers but now I’m thinking we will try and grow some.
I will be so jealous of your pepper patch. You could do Jimmy Nardellos!
ooh that black garlic sauce sounds amazing. we used to have a local farmer that made it, but sadly he passed away
I’m so excited for the harissa recipe!
I haven't made fresh harissa in a long time, but I'm feeling inspired!
I'm a big fan of both Darra and Cortney and have had my eye on the book series.
Loved this conversation and wish I had you both in my kitchen to chat about all these tips and ideas - wow!
I do have a question, do you happen to have a resource to point me to where I can learn more about the reverse cooking technique for proteins? I am an experienced home cook, but I struggle with my proteins. I have luck with sous vide and the IP to get meat tender, but the oven, I can follow a recipe exactly and get different results each the time. It drives me crazy!
Kenji has written a bunch about this technique. Maybe start here? https://www.patreon.com/posts/food-lab-nearly-122070097
Thanks Maggie! I do have both of his cookbooks - I will check this out and dive back into his books. Thanks for the reminder!