My Halloween dinner: Orange-Chipotle Glazed Tofu from Vegetarian Times, black quinoa cooked with scallions in dashi broth, roasted orange cauliflower with pepper and black sea salt, and dabs of black fermented garlic puréed with soy sauce, olive oil, and rice vinegar.
Dessert: several candy bars and a showing of American Psycho.
I picked up this fermented ‘black’ garlic at the local Whole Foods. It’s rather expensive, but has a really strong fermented flavor (like miso) and a little should go a long way. The cloves have a weird, almost jelly-like texture that purées to a pudding-like consistency. I think it would go best with Asian cooking, although the package recommended it on pizza, burgers, or anywhere you’d like.