The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Daikon, Dashi, Garlic, Green Onion, Mirin, Oil, Potato Starch, Sesame Seeds, Soy Sauce, tofu
Description:
Silky, lightly fried tofu bathed in warm kombu dashi-ponzu, crowned with paper-thin garlic crisps—an izakaya-style starter that celebrates garlic at Garlic Shop with comforting crunch, umami depth, and clean Japanese simplicity.
Smoky Miso-Garlic Eggplant Steak (Nasu no Ninniku Butter Yaki)
Ingredients:
Instructions:
1. Prepare the Eggplant
Trim the stems and halve the eggplants lengthwise, then score the flesh in a diamond pattern without cutting through the skin so flavors penetrate easily.
2. Make the Miso-Garlic Butter
In a small bowl combine the softened butter, white miso, minced garlic, mirin, sugar, and a pinch of salt; stir until smooth and spreadable.
3. Preheat and Char
Heat a large heavy skillet or grill pan over medium-high heat until it smokes slightly; brush the eggplant flesh with vegetable oil and place cut-side down, pressing to maximize contact; cook 4–6 minutes until deeply charred, then flip and sear the skin side 1–2 minutes.
4. Glaze and Finish
Reduce heat to medium, spread a generous tablespoon of miso-garlic butter over each eggplant half and let it melt and caramelize, spooning the butter over the flesh until glossy and warmed through; add a splash of soy sauce if you like more saltiness.
5. Plate and Garnish
Transfer eggplants to a serving plate, sprinkle with toasted sesame seeds, sliced shiso and scallion, and serve with a lemon wedge for brightness.
6. Serve
Best eaten hot as a vegetarian main or izakaya-style side with steamed rice; refrigerate leftovers in an airtight container for up to 2 days.
Smoky charred eggplant glazed with a sweet miso-garlic butter, finished with toasted sesame and shiso — a cozy Japanese vegetarian main or side. A garlic shop favorite for umami-rich weeknight comfort.
Garlic-Saffron Dates with Pistachio Samneh Drizzle
Ingredients:
Instructions:
1. Prepare the Garlic-Saffron Paste
Toast saffron threads lightly in a dry pan for 20 seconds, cover with 2 tbsp warm water and let bloom for 5 minutes, then mash or blend with the grated garlic, melted samneh, and a pinch of salt until a smooth, fragrant paste forms.
2. Warm and Spice the Dates
Heat olive oil in a skillet over medium heat, add the halved dates cut-side down and sprinkle with cardamom and lemon zest; cook 2–3 minutes until glossy and slightly softened, turning once.
3. Glaze with Garlic-Saffron
Spoon the garlic-saffron paste into the pan with the dates and gently toss to coat for 1 minute—the oil will carry the aroma without overwhelming the dates; remove from heat before the paste browns.
4. Toast the Pistachios
In a small dry skillet toast the pistachios over medium heat for 2–3 minutes until aromatic and slightly darkened, then chop roughly.
5. Assemble
Arrange the warm, glazed dates on a serving platter, drizzle with a little fresh lemon juice and honey if using, scatter the toasted pistachios and parsley leaves over the top.
6. Serve
Offer warm or at room temperature as a starter or meze; provide small forks or toothpicks and crusty flatbread to scoop up the garlicky, saffron-scented bite.
An elegant Qatari starter marrying garlic, saffron, and caramelized dates with crunchy pistachios and samneh drizzle—perfect for festive meze; a garlic shop favorite that lets garlic shine in a sweet-savory spotlight.
Black Corn Gold: Garlic-Huitlacoche Pistachio Quesadillas
Ingredients:
Instructions:
1. Prepare the Huitlacoche Filling
If using fresh huitlacoche, remove any husk bits and chop it roughly; if canned, drain and chop
2. Sauté the Aromatics
Warm the olive oil in a skillet over medium heat, add the sliced garlic and chopped ancho chile and cook until the garlic is fragrant and just turning golden
3. Add Huitlacoche and Pistachios
Stir in the chopped huitlacoche and roasted pistachios, season with salt and pepper, and cook 6–8 minutes until the mixture is fragrant and slightly reduced; finish with chopped cilantro
4. Assemble the Quesadillas
Heat a griddle or large skillet over medium-high heat, warm tortillas briefly, sprinkle shredded cheese on half of each tortilla, spoon a generous layer of the huitlacoche-pistachio filling over the cheese and fold the tortillas
5. Cook the Quesadillas
Lightly brush the skillet with lard or oil and cook the folded quesadillas 2–3 minutes per side until golden brown and the cheese is melted, pressing down gently
6. Rest and Slice
Transfer cooked quesadillas to a board, let rest 1–2 minutes, then cut into wedges
7. Serve
Plate warm quesadilla wedges, squeeze lime over them, sprinkle extra crumbled pistachios and optional epazote or cilantro, and enjoy the garlicky, earthy street-food bite that showcases garlic shop flavor.
An earthy, indulgent vegetarian quesadilla from Mexico that pairs garlicky roasted huitlacoche with crunchy pistachios, melted cheese and charred masa — perfect for garlic shop lovers seeking rustic, street-food comfort flavor
Charred Garlic & Galangal Grilled Eggplant with Spicy Tamarind Larb
Ingredients:
Instructions:
1. Prepare the Vegetables
Preheat a grill or heavy skillet to high heat and brush the eggplant and king oyster mushrooms with vegetable oil and a light sprinkle of salt, place the vegetables cut-side down on the hot grill or skillet and char until deeply blistered and smoky, 6–8 minutes per side for eggplant and 3–4 minutes per side for mushrooms, transfer to a cutting board and roughly chop once cool enough to handle.
2. Make the Garlic-Galangal-Tamarind Paste
While the vegetables grill, pulse the peeled garlic, galangal, tamarind paste, palm sugar, fish sauce, bird's eye chilies, and lime juice in a small food processor or pound with a mortar and pestle until a coarse, aromatic paste forms, taste and balance sweet, sour and salty notes to your liking.
3. Marinate and Toss
In a large bowl combine the chopped charred eggplant and mushrooms with the garlic-galangal-tamarind paste, add the thinly sliced shallots, lemongrass (if using), and gently toss so the paste coats the vegetables evenly, let sit 5–10 minutes to absorb flavors.
4. Finish the Larb
Fold in the toasted rice powder, thai basil, cilantro and most of the chopped roasted peanuts, adjust seasoning with extra lime or fish sauce as needed, the toasted rice adds crunch and the herbs bring freshness.
5. Serve
Transfer to a serving platter and scatter the remaining peanuts and extra basil leaves on top, serve warm or at room temperature with lime wedges and steamed jasmine rice or crisp lettuce leaves for wrapping.
A smoky, garlic-forward Thai salad pairing charred eggplant and king oyster mushrooms with a tangy tamarind-galangal dressing and toasted-rice crunch; bold, fragrant and perfect for Garlic Shop fans who adore punchy Southeast Asian flavours.
Bangkok Burnt-Garlic Pork Skewers with Tamarind Glaze
Ingredients:
Instructions:
1. Prepare the Marinade
In a bowl whisk together the minced garlic, tamarind paste, fish sauce, palm sugar, soy sauce, chopped chili, and white pepper until smooth and the sugar dissolves, set aside a small spoonful for the glaze.
2. Skewer and Chill
Cut the pork into 1/4 to 1/2-inch strips, thread evenly onto soaked skewers, brush lightly with oil, then toss the skewers with the marinade and refrigerate 20–30 minutes to absorb flavor.
3. Make the Tamarind-Garlic Glaze
Heat the oil in a small saucepan over medium-low heat, add the sliced garlic and cook gently until golden and fragrant, stir in the reserved marinade and water, simmer 2–3 minutes until slightly thickened and syrupy, taste and adjust sweetness or salt.
4. Grill the Skewers
Preheat a hot grill or a cast-iron pan until smoking hot, place skewers on the grates or pan and cook 2–3 minutes per side, basting frequently with the glaze until edges are charred and pork reaches 160°F (71°C).
5. Rest and Serve
Transfer skewers to a plate and rest 2–3 minutes, sprinkle with toasted peanuts and chopped thai basil, serve over jasmine rice with lime wedges and extra glaze for drizzling.
Smoky grilled pork skewers glazed in tangy tamarind and burnt-garlic oil, finished with palm sugar and Thai basil — a sticky, sweet-spicy street-food treat from Thailand for garlic-shop devotees seeking bold, rustic flavors.
Tuscan Garlic-Poached Pears with Pecorino & Toasted Almonds
Ingredients:
Instructions:
1. Make the Garlic Confit
Place the peeled garlic cloves and olive oil in a small saucepan and warm over the lowest heat until the garlic becomes very tender and pale golden, about 25–30 minutes; season with a pinch of salt and let cool in the oil.
2. Poach the Pears
In a wide saucepan combine the white wine, water, lemon zest and juice, and honey (if using); bring to a gentle simmer, add a few crushed cloves of the garlic confit and the pears, then poach until the pears are just tender, 8–12 minutes depending on size.
3. Toast the Almonds and Prep Cheese
While pears poach, toast the almonds in a dry skillet over medium heat until aromatic and lightly browned; shave or thinly slice the pecorino and chop the parsley.
4. Prepare the Crostini
Slice and toast the bread slices. Spread a little garlic confit (one softened clove per slice, mashed) onto each toasted slice to perfume the base.
5. Assemble
Halve or slice each poached pear and arrange on the garlic-rubbed crostini; finish with shaved pecorino, chopped toasted almonds, a scatter of parsley, and a crack of black pepper.
6. Serve
Arrange the crostini on a platter and serve warm or at room temperature so the garlic aroma and the sweet-salty contrast shine — perfect as an elegant Italian starter for four.
A playful Tuscan starter that pairs slow-cooked garlic confit with gently poached pears, shaved pecorino and toasted almonds; light, savory-sweet, and unmistakably garlicky — straight from Garlic Shop's rustic Italian kitchen.
