In my defense, I have a psychological condition in which I want to put savory ingredients into dessert all the time. I’m working on a way to incorporate beets, broccoli, and kale into a recipe. Not the SAME recipe. That might ruin our friendship altogether. But if I can manage to make broccoli cookies that taste really good, wouldn’t I be kind of a hero? (My definition of “hero” is a bit shaky Interactive LED.)
Over a year ago, I funded a Kickstarter campaign for a business in my neighborhood called “The Kitchen.” The idea was that you could pay to go and cook your own multi-course dinner, something they call “Participatory Dining.” Cooking class meets eating out, sort of. When they finally opened their doors, one of the events they had listed was a garlic-themed dinner. The dessert was a black garlic marble brownie. I did a search for the name and landed on Vanilla Garlic, in a guest post by Irvin Lin from Eat The Love for Black Garlic and Vanilla Bean Marble Brownies otterbox review.
Much like black garlic, this idea fermented in my brain for about a year. I knew at least one local grocery store that carried black garlic, and every time I would pass it I was like, “Still too weird for me? Yep.”
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