The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Anchovies, Bread, Butter, Garlic, Olive Oil, Red Wine, Vegetables
Description:
Dive into Piedmont's favorite social dish from the Garlic Shop! This warm, velvety dip, simmering with garlic and savory anchovies, is an unforgettable experience, perfect for sharing with friends and fresh vegetables.
From the Emerald Isle: A Surprisingly Subtle Irish Garlic Soup
Ingredients:
Instructions:
1. Sauté the Aromatics
In a large, heavy-bottomed stockpot or saucepan, heat the olive oil and butter over a medium-low heat. Add the crushed garlic and finely chopped onion. Cook gently for about 20 minutes, stirring occasionally, until the vegetables are very soft but not browned.
2. Make the Roux
Sprinkle the flour over the softened garlic and onion and stir continuously to form a roux. Cook for another 2 minutes, ensuring the flour doesn’t brown.
3. Build the Broth
Gradually stir in the white wine vinegar, followed by the chicken (or vegetable) stock and the water. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 25-30 minutes to allow the flavours to meld together.
4. Temper the Eggs
Just before serving, ensure the soup is at a gentle simmer, not a rolling boil. In a small bowl, whisk the egg yolks lightly. Slowly ladle about a cup of the hot soup broth into the egg yolks while whisking constantly. This tempering process prevents the eggs from curdling.
5. Thicken the Soup
Pour the tempered egg yolk mixture back into the main pot of soup, stirring continuously. Continue to heat the soup gently for a few more minutes until it thickens slightly, but do not allow it to boil, as this will curdle the eggs. Season with salt and pepper to your liking.
6. Serve
Place a handful of croutons in the bottom of each soup bowl. Ladle the hot garlic soup over the croutons and garnish with a sprinkle of fresh parsley if desired. Serve immediately.
Discover the delightful paradox of this Irish Garlic Soup, a dish that's both packed with garlic and surprisingly subtle in its final taste. Perfect as a sophisticated starter for any meal, this winter warmer from the Emerald Isle showcases garlic's ability to be both a bold star and a gentle team player. It's a true celebration of a beloved, ancient ingredient.
Amalfi’s Liquid Gold: Spaghetti with Garlic and Anchovy Drizzle
Ingredients:
Instructions:
1. Boil the Pasta
Bring a large pot of water to a boil. It’s crucial *not* to salt the water, as the anchovy drizzle is already very salty. Cook the spaghetti according to package directions until al dente.
2. Infuse the Oil
While the pasta cooks, heat the extra virgin olive oil in a large skillet over low heat. Add the lightly crushed garlic cloves and the optional chili pepper. Let the oil infuse gently for a few minutes until the garlic is fragrant and golden, being careful not to let it burn. Once golden, remove and discard the garlic cloves.
3. Toast the Breadcrumbs (Optional)
If using breadcrumbs for a crunchy topping, toast them in a separate small, dry pan over medium heat until golden and crisp. Set aside.
4. Combine the Sauce
There are two traditional methods. For the first, simply mix the infused oil (once cooled slightly), chopped parsley, and the colatura di alici in a large serving bowl. For the second method, which creates a creamier result, proceed to the next step.
5. Finish the Dish
Drain the al dente pasta, reserving a cup of the starchy pasta water. Transfer the spaghetti directly into the skillet with the infused oil. Turn off the heat, add the colatura di alici, and toss vigorously. Add a splash of the reserved pasta water and continue to toss until a light, creamy emulsion forms. Stir in the fresh parsley.
6. Serve
Divide the pasta among four plates. Garnish with the toasted breadcrumbs and a little lemon zest, if desired. Serve immediately to enjoy the full, intense aroma.
Discover a taste of the Amalfi Coast with this deceptively simple yet profoundly flavorful garlic pasta. Hailing from the fishing village of Cetara, this dish uses a prized local ingredient, *colatura di alici* (anchovy drizzle), to create a quick, sophisticated, and intensely savory meal for any true garlic aficionado.
From the Marches: A Rustic Pan-Braised Garlic Chicken (Pollo in Potacchio)
Ingredients:
Instructions:
1. Sear the Chicken
In a large, heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high heat. Add the garlic cloves (unpeeled) and the rosemary sprig to infuse the oil for a minute until fragrant. Add the chicken pieces to the pan, ensuring not to overcrowd it (work in batches if necessary). Sear the chicken on all sides until it is beautifully golden-brown and crisp.
2. Deglaze and Simmer
Once the chicken is well-browned, season generously with salt and pepper. Pour the white wine into the hot pan to deglaze, scraping up any browned bits from the bottom. Allow the alcohol to cook off for a couple of minutes until it has mostly evaporated.
3. Braise to Perfection
Stir in the tomato passata. Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken simmer gently for about 45-50 minutes. Stir occasionally to prevent sticking. The chicken is ready when the meat is tender and pulling away from the bone, and the sauce has thickened. If the sauce becomes too dry during cooking, you can add a splash of hot water or broth.
4. Serve
Remove the rosemary sprig and the garlic cloves before serving. Serve the chicken hot, spooning the rich, garlicky sauce over the top. It pairs wonderfully with crusty bread to soak up every last drop.
Discover a hidden gem from Italy's Marche region with this authentic garlic chicken recipe. "Pollo in Potacchio" is a traditional one-pan wonder, slow-cooked with generous amounts of garlic, fragrant rosemary, and white wine until the meat is fall-off-the-bone tender and enveloped in a rich, savory sauce.
Coastal Mexico’s Golden Treasure: Sizzling Mojo de Ajo Shrimp
Ingredients:
Instructions:
1. Prepare Your Ingredients By Patting The Shrimp Dry
First, prepare your ingredients by patting the shrimp dry and seasoning them with salt and pepper.
2. Heat
In a large skillet over medium heat, melt the butter with the olive oil.
3. Add The Sliced Onion And Chile De Árbol
Add the sliced onion and chile de árbol, cooking for about 2-3 minutes until the onion begins to soften.
4. Add The Copious Amounts Of Sliced Garlic
Next, add the copious amounts of sliced garlic and cook for another 1-2 minutes until it becomes fragrant and turns a light golden brown, being careful not to burn it.
5. Heat Up To Medium-High
Turn the heat up to medium-high, add the shrimp to the skillet in a single layer, and cook for 2-3 minutes per side until they are pink and opaque.
6. Remove The Skillet From The Heat
In the final minute of cooking, remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro, ensuring the shrimp is fully coated in the garlic butter sauce.
7. Spooning Any Extra Mojo De Ajo Sauce
Serve immediately, spooning any extra mojo de ajo sauce from the pan over the top.
8. This Dish Is Excellent With Warm Corn Tortillas
This dish is excellent with warm corn tortillas, white rice, or a simple salad.
Dive into a coastal Mexican classic that brings the sizzle of the Yucatán to your kitchen. This stunning shrimp dish from the Garlic Shop features a decadent 'mojo de ajo' sauce, where a very generous amount of golden garlic, rich butter, and a hint of chile unite for an unforgettable, speedy feast.
Stir-Fried Garlic Okra (Lahsuni Bhindi)
Ingredients:
Instructions:
1. Wash The Okra And Pat Them Completely Dry
Wash the okra and pat them completely dry to avoid sliminess. Trim the ends and cut them into 1-inch pieces.
2. Heat 2 Tablespoons Of Oil In A Pan
Heat 2 tablespoons of oil in a pan or kadai. Add the cut okra and sauté on medium heat for 8-10 minutes until they are cooked and no longer slimy. Remove the okra from the pan and set it aside.
3. Heat The Remaining 1 Tablespoon Of Oil
In the same pan, heat the remaining 1 tablespoon of oil. Add the cumin seeds and let them splutter. Add the sliced garlic and asafoetida, and sauté for about 20 seconds until the raw garlic smell disappears.
4. Add The Sliced Onions And Sauté
Add the sliced onions and sauté until they turn soft and translucent. Add the slit green chilies and chopped tomatoes and cook until the tomatoes become soft and mushy.
5. Stir In The Turmeric Powder
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for a minute until the oil starts to separate from the masala.
6. Add The Sautéed Okra Back To The Pan Along
Add the sautéed okra back to the pan along with the amchur (dry mango powder) and garam masala.
7. Mix Everything Together
Gently mix everything together and cook on low heat for another 5 minutes, allowing the okra to absorb all the wonderful spicy and garlicky flavors.
8. Garnish With Fresh Coriander Leaves
Garnish with fresh coriander leaves and serve hot.
For the true garlic lovers, this simple Indian side dish from the garlic shop is a must-try. Tender okra is stir-fried with a generous amount of garlic and aromatic spices, creating a deliciously addictive and healthy vegetable dish.
Fiery Indonesian Garlic Sambal (Sambal Bawang)
Ingredients:
Instructions:
1. Prepare the Base
In a traditional stone mortar and pestle (cobek) or a food processor, combine the red bird’s eye chilies, garlic cloves, shallots (if using), salt, and optional sugar.
2. Grind to Perfection
Pound or pulse the ingredients until they form a coarse, chunky paste. Do not over-blend; the texture should be rustic, with visible pieces of chili and garlic.
3. Heat the Oil
Pour the oil into a small saucepan and heat it over medium-high heat until it is very hot and shimmering.
4. The Sizzle
Carefully pour the hot oil directly over the raw chili and garlic paste in the mortar or a heatproof bowl. You should hear a satisfying sizzle as the hot oil lightly cooks the ingredients, releasing their intense aroma.
5. Combine and Store
Stir everything together until well combined. If you used bouillon powder, stir it in now. Allow the sambal to cool completely before transferring it to a clean, sterilized glass jar. It can be stored in the refrigerator for several weeks, with the oil acting as a natural preservative.
A taste of Indonesia in a jar: get ready for a fiery, aromatic garlic kick!
