The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bacon, Caraway, Cheese, Cream, Egg, Garlic, Marjoram, Onion, Paprika, Potato, Sausage
Description:
Don't let the name fool you; this hearty, garlicky potato casserole is a beloved Slovak classic. Known as *Francúzske zemiaky*, it’s a true one-pan wonder, layering potatoes, savory sausage, and hard-boiled eggs, all baked in a rich, creamy sauce infused with plenty of garlic. It's the ultimate comfort food, perfect for a satisfying family dinner.
Mesoamerican Marvel: A Rustic Mexican Garlic & Chile Soup
Ingredients:
Instructions:
1. Roast the Garlic
Preheat your oven to 375°F (190°C). Slice the top quarter-inch off the garlic bulbs to expose the cloves. Place them on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap them tightly. Roast for 30 minutes until the cloves are soft, fragrant, and golden. Once cooled, squeeze the roasted cloves out of their skins.
2. Sauté the Base
In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced chile and cook for another minute until fragrant.
3. Build the Broth
Add the roasted garlic cloves, roasted tomatoes, broth, and tortilla strips to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to meld and the tortillas to soften completely.
4. Blend to Perfection
Using an immersion blender, carefully blend the soup directly in the pot until it's smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
5. Finishing Touches
Stir in the fresh lime juice and season with salt and pepper to your liking. Let it simmer for another 5 minutes.
6. Serve and Garnish
Ladle the hot soup into bowls. Garnish generously with crumbled queso fresco, fresh cilantro, and a dollop of crema or cubes of avocado if desired. Serve immediately and enjoy the rich, comforting flavors.
From the heart of Mexico comes a soup that will warm your soul. This isn't your average garlic soup; it's a rustic, smoky delight from the garlic experts at the Garlic Shop, packed with roasted garlic, smoky chiles, and tomato. A true taste of Puebla's celebrated cuisine.
Spaghetti Aglio e Olio with a Sicilian Twist
Ingredients:
Instructions:
1. Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.
2. Prepare the garlic oil
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and dried chili peppers (or red pepper flakes). Cook gently, stirring occasionally, until the garlic is golden and fragrant, being careful not to burn it. This should take about 5-7 minutes. If using, add the white wine and let it reduce for 1-2 minutes.
3. Combine pasta and sauce
Drain the spaghetti and add it directly to the skillet with the garlic oil. Toss well to coat the pasta. Add about 1/2 cup of the reserved pasta cooking water, a little at a time, continually tossing until a light sauce forms and coats the spaghetti beautifully. Season with salt and freshly ground black pepper.
4. Finish and serve
Stir in the fresh chopped parsley. If desired, sprinkle with toasted breadcrumbs for added texture and a traditional Sicilian touch. Serve immediately.
5. To make toasted breadcrumbs (if using)
In a small dry pan, toast 2 tablespoons of breadcrumbs over medium heat, stirring constantly, until golden brown and fragrant. Set aside.
Experience the true essence of Italian simplicity with this robust pasta dish. It's a quick, flavorful journey to Sicily, where garlic, olive oil, and a touch of chili create a symphony of taste that will captivate any garlic lover.
Aglio e Olio: The Quintessential Italian Garlic Pasta
Ingredients:
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 to 1.5 cups of the starchy pasta water.
2. Prepare the Garlic Oil
While the pasta cooks, heat the extra virgin olive oil in a large skillet or pan over medium-low heat. Add the thinly sliced garlic. Cook gently, stirring occasionally, until the garlic turns golden brown and fragrant. Be careful not to burn it, as burnt garlic becomes bitter.
3. Add the Heat
Stir in the red pepper flakes and cook for another 30 seconds, allowing their flavor to infuse the oil. If you prefer less heat, start with 1/2 teaspoon and add more later.
4. Combine and Emulsify
Using tongs, transfer the al dente spaghetti directly into the skillet with the garlic oil. Add about 1/2 cup of the reserved pasta water. Toss vigorously to combine, allowing the pasta, oil, and pasta water to emulsify into a light sauce that coats every strand. Add more pasta water a tablespoon at a time if the sauce seems too dry.
5. Finish and Serve
Stir in the fresh chopped parsley. Taste and adjust for salt if necessary. Serve immediately, perhaps with a drizzle of fresh olive oil and an extra sprinkle of parsley.
6. Optional
Some variations include a touch of grated Pecorino Romano or Parmigiano Reggiano, but traditionally, this dish is dairy-free.
Experience the magic of authentic Italian simplicity with this Aglio e Olio recipe. It's a quick, incredibly flavourful dish that celebrates the pungent charm of garlic, making it a perfect quick meal for any garlic enthusiast.
Fiery Garlic & Anchovy Kiss: Spaghetti alla Puttanesca
Ingredients:
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
2. Sauté the Aromatics
While the pasta cooks, heat the olive oil in a large skillet or wide pot over medium heat. Add the thinly sliced garlic and cook gently until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
3. Add Anchovies and Spice
Add the mashed anchovy fillets to the skillet with the garlic. Stir and cook for another 1-2 minutes, breaking down the anchovies until they dissolve into the oil, creating a savory paste. Stir in the red pepper flakes.
4. Build the Sauce
Pour in the crushed tomatoes. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
5. Finish the Sauce
Stir in the pitted Kalamata olives and drained capers. Cook for another 5 minutes. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Taste and season with salt and black pepper as needed. (The anchovies and capers are salty, so add salt cautiously.)
6. Combine and Serve
Add the drained spaghetti directly to the skillet with the sauce. Toss well to coat the pasta evenly. If needed, add a bit more pasta water to loosen the sauce. Garnish generously with fresh chopped parsley and serve immediately.
A vibrant, intensely flavored pasta dish from Italy, perfect for garlic lovers seeking a quick and unforgettable culinary adventure. Its bold, savory notes and hint of spice make it an irresistible choice for a weeknight delight.
Garlic-Infused Baked Bell Peppers with Crispy Breadcrumbs
Ingredients:
Instructions:
1. Preheat Your Oven To 200
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Remove The Stems
Wash the bell peppers, cut them in half lengthwise, and remove the stems, seeds, and white membranes. Place the pepper halves cut-side up on the prepared baking sheet.
3. Combine The Breadcrumbs
In a small bowl, combine the breadcrumbs, minced or thinly sliced garlic, chopped parsley, 1/4 cup of olive oil, salt, and black pepper. Mix well until the breadcrumbs are evenly coated and crumbly.
4. Generously Fill Each Bell Pepper Half With The Breadcrumb
Generously fill each bell pepper half with the breadcrumb mixture, pressing it gently to form a compact layer.
5. Drizzle A Little Extra Olive Oil Over The Top
Drizzle a little extra olive oil over the top of the filled peppers.
6. Brown And Crispy
Bake for 25-35 minutes, or until the bell peppers are tender and slightly charred, and the breadcrumb topping is golden brown and crispy. Cooking time may vary depending on the size of your peppers and oven.
7. Remove From The Oven
Remove from the oven and serve hot as a side dish or appetizer.
Delight your senses with these vibrant, garlic-infused baked bell peppers, a simple yet elegant Italian side dish. With a golden, crispy breadcrumb topping and an aromatic garlic kick, it's a celebration of Mediterranean flavors that will leave any garlic lover craving more.
Alentejo Pork and Clams: A Garlicky Portuguese Delight
Ingredients:
Instructions:
1. Marinate the Pork
In a large bowl, combine the pork cubes with half of the minced garlic, sweet paprika, bay leaves, salt, and black pepper. Mix well to ensure the pork is evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.
2. Prepare the Potatoes
Heat the pork fat or lard (or a generous amount of olive oil) in a large frying pan over medium-high heat. Add the potato chunks and fry until golden brown and cooked through, about 10-15 minutes. Season lightly with salt. Remove the potatoes from the pan and set aside, draining any excess fat.
3. Cook the Pork
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the marinated pork and sear on all sides until nicely browned. This step is crucial for developing flavor.
4. Deglaze and Simmer
Add the remaining minced garlic to the pot with the pork and sauté for about 1 minute until fragrant. Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, or until the pork is tender. If the sauce reduces too much, you can add a splash of water or broth.
5. Add the Clams
Increase the heat to medium-high. Add the cleaned clams to the pot with the pork. Cover and cook for 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
6. Combine and Serve
Gently stir in the fried potatoes and fresh chopped cilantro. Taste and adjust seasoning if necessary. Serve immediately, ensuring each plate gets a good portion of the flavorful sauce. Enjoy with crusty bread to soak up every last garlicky drop!
Dive into the robust flavors of Portugal with this hearty garlic-infused main course. Tender marinated pork and succulent clams are brought together in a rich, garlicky wine sauce, complemented by golden fried potatoes. It's a comforting dish where garlic shines through every delicious bite, perfect for a cozy evening.
