When we think of abundance in food, the soil is the basis for planting seeds that thrive. This accoutrement of crispy garlic, ginger, and shallots is for finishing dishes. We call it SOIL because of its earthy, golden color and use it liberally as a last layer of flavor and texture.
1. Line a sheet pan with paper towels.
2. In a saucepan, heat the grape-seed oil over medium heat until it registers 300°F (150°C) on an instant-read thermometer.
3. Add the garlic to the hot oil and fry until golden brown, 1 to 2 minutes. Use a steel strainer or slotted spoon to remove the garlic from the oil. Let drain on the lined sheet pan and repeat with the ginger and shallots. The ginger should take 1 to 2 minutes; the shallots should take 3 to 4 minutes.
4. Allow the garlic, ginger, and shallots to cool slightly, then mix them together in a bowl. Once completely cooled, store in an airtight container in a cool place for up to 2 weeks.
Excerpted from Ghetto Gastro Presents Black Power Kitchen by Jon Gray, Pierre Serrao, and Lester Walker, with Osayi Endolyn (Artisan Books). Copyright © 2022.
Originally featured in Striking Plant-Forward Recipes from a Bronx-Based Culinary Collective