Lamb and Scarlet Runner Bean Stew With Fennel, Kohlrabi, and Elephant Garlic

[flit]

I almost forgot to post this recipe. I just made it up but I've made it twice and liked the outcome both times.

Comments

[koganei]

Your little Mr. Bento bowls are so nicely arranged! I am both envious and inspired! :D

[flit]

Thank you! They're actually surprisingly easy to make look decent, I think because they're round and it's such a pleasing shape. I rarely take more effort with them than snipping off a sprig of whatever fresh herb I currently have and dropping it on top as a garnish. So don't think it's hard to do yourself! Somehow the act of putting any food into a neat container makes it look better.

If you want to see true bento art, here's who I drool over on flickr:

http://www.flickr.com/photos/mahoutake/4309461591/
http://www.flickr.com/photos/bentobird/4320523180/
http://www.flickr.com/photos/blorgie1/3782938167/
http://www.flickr.com/photos/photoschizo/2416696280/

[yessod]

So, aside from the obvious, what are the differences between regular garlic and elephant garlic? Is the flavor substantially changed?

[flit]

I find it tastes more vegetal than regular garlic, and is missing something on the... umami side? I'm not sure; the difference is hard to describe. It's also quite mild: one clove of elephant garlic is about as garlicky as one clove of regular garlic. I like it roasted and braised but I don't like it very much raw or sauteed. It is however especially nice roasted, and it's good in a braise; combined with regular garlic you get a nice layering effect where you get little chunks of mild garlicness and then the overall garlic flavor from the regular garlic mince.

If you have trouble finding it locally I can pick some up for you to try next time I see it.