The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
bird's eye chili, palm sugar, thai basil, Garlic, Jasmine Rice, Pork, Tamarind
Description:
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.
Tuscan Black Garlic Bruschetta with Candied Fennel & Ricotta
Ingredients:
Instructions:
1. Prepare the Candied Fennel
In a skillet over medium heat, melt the butter, add the sliced fennel and a pinch of salt, cook until softened and beginning to caramelize, about 8–10 minutes, stir in the honey and lemon juice, cook 1–2 more minutes, then remove from heat and keep warm.
2. Make the Black Garlic Ricotta
In a bowl, mash the black garlic into a smooth paste with a fork, fold into the ricotta with olive oil and lemon zest, season with salt and freshly ground black pepper and taste-adjust as needed.
3. Toast the Bread
Brush both sides of the bread with olive oil and grill or toast until deeply golden and crisp, for extra aroma rub each hot slice lightly with a halved clove of black garlic if desired.
4. Assemble and Serve
Spread a generous layer of black garlic ricotta on each toast, top with a spoonful of candied fennel, scatter chopped toasted almonds and parsley, finish with a light drizzle of honey or olive oil and a squeeze of lemon, serve immediately while warm.
A bright Tuscan starter combining sweet caramelized black garlic ricotta, candied fennel and crisp toasted bread; a Garlic Shop favorite that balances smoky-sweet, citrusy and crunchy textures for an elegant, garlic-forward vegetarian bite.
Crisp Myoga & Garlic Sunomono with Shiso
Ingredients:
Instructions:
1. Prepare the Vegetables
Wash the cucumbers and slice them paper-thin (use a mandoline if you have one); thinly slice the myoga, garlic and shiso leaves.
2. Make the Pickling Liquid
In a small bowl combine rice vinegar, yuzu (or lemon) juice, sugar, salt and a tiny drizzle of sesame oil if using; stir until the sugar and salt dissolve.
3. Salt and Press
Toss cucumber and myoga with the salt and let sit 5–10 minutes to draw out moisture; gently press or pat dry with kitchen paper to remove excess liquid.
4. Marinate
Combine the vegetables with the pickling liquid, add thinly sliced garlic and shiso, toss gently and sprinkle toasted sesame seeds over the top; refrigerate for at least 20 minutes (longer for deeper flavor).
5. Serve
Plate chilled in a shallow dish, finish with a light dusting of shichimi if desired and an extra scatter of sesame seeds; serve as a crisp, garlicky side with grilled fish, rice or as part of a bento.
A bright Japanese sunomono combining thinly sliced cucumber and myoga with punchy garlic, shiso and a rice-vinegar sugar brine — a light, garlicky side from Garlic Shop that brightens any meal.
Shiso & Garlic Arare — Crispy Shiso‑Garlic Rice Cracker Bites
Ingredients:
Instructions:
1. Make the shiso‑garlic pesto
In a small food processor or with a mortar and pestle, combine shiso leaves, garlic, toasted sesame seeds, yuzu zest, rice vinegar and salt; pulse while drizzling in the oil until you reach a coarse, spreadable paste — scrape down the bowl once to keep the texture bright and slightly chunky.
2. Taste and adjust
Sample the pesto and add a little more salt, a few drops of rice vinegar, or a touch more oil if it feels too thick — the garlic should be present but not overpowering the shiso brightness.
3. Prepare the bases
Arrange the arare (rice crackers) on a serving platter. If your senbei are large or very hard, optionally warm them briefly in a 150°C / 300°F oven for 3–4 minutes to refresh the crunch.
4. Top the crackers
Using a small spoon or knife, dollop about 1/2 teaspoon of shiso‑garlic pesto onto each cracker; press a small piece of toasted nori on top of some for extra umami and texture contrast.
5. Garnish and finish
Sprinkle extra toasted sesame seeds and finely sliced shiso over the finished crackers. If you like heat, dust lightly with shichimi togarashi. Serve immediately with lemon or yuzu wedges to squeeze just before eating.
6. Serving notes & storage
Best served the day of assembly for optimum crunch. Store leftover pesto refrigerated in an airtight jar for up to 4 days; re‑apply to freshly warmed rice crackers to revive the texture.
A playful Japanese starter from Garlic Shop: crunchy arare rice crackers crowned with a shiso‑garlic pesto, toasted sesame and nori. Herbaceous shiso and bold garlic meet citrusy yuzu for a quick, addictive bite.
Tuscan Sunset Garlic Scarpaccia
Ingredients:
Instructions:
1. Prepare the Zucchini
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10-15 minutes to draw out excess water. Squeeze out as much liquid as possible from the zucchini using your hands or a clean kitchen towel.
2. Combine Wet Ingredients
In a large bowl, whisk together the beaten eggs, olive oil, and water (or milk.)
3. Combine Dry Ingredients
In a separate bowl, combine the flour, sugar, and salt.
4. Mix Batter
Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms. Stir in the minced garlic and the squeezed grated zucchini until well combined.
5. Bake
Preheat your oven to 375°F (190°C). Lightly grease an 8×12 inch (20×30 cm) baking dish or a round pie dish with olive oil. Pour the batter evenly into the prepared dish.
6. Bake until Golden
Bake for 30-40 minutes, or until the scarpaccia is golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean.
7. Serve
Let it cool slightly before slicing and serving. Garnish with fresh chopped basil leaves, if desired. It can be served warm or at room temperature.
Discover a unique taste of Tuscany with this delightful sweet and savory zucchini and garlic cake, a surprising fusion where golden zucchini and aromatic garlic dance in perfect harmony. A truly unique garlic experience that promises to tantalize your palate.
Roman Garlic Chicory Salad: Puntarelle Perfection
Ingredients:
Instructions:
1. Prepare the Puntarelle
If using traditional puntarelle, carefully separate the outer leaves and discard. Cut the inner, tender shoots (the "puntarelle") lengthwise into thin strips, about 1/4 inch wide. Immediately plunge the cut puntarelle into a bowl of ice-cold water for at least 30-60 minutes. This step is crucial for making the chicory curl and crisp up, and it also reduces some of its bitterness. If using another type of chicory, simply wash and dry well, then chop into bite-sized pieces.
2. Make the Dressing
While the chicory is soaking, prepare the dressing. In a small bowl, combine the minced garlic and mashed anchovy fillets. Using the back of a fork or a mortar and pestle, mash them together until a smooth paste forms.
3. Emulsify the Dressing
Gradually whisk in the extra virgin olive oil, then slowly add the white wine vinegar. Continue whisking until the dressing is well emulsified. Season with salt and freshly ground black pepper to taste. If desired, add a pinch of red pepper flakes for a subtle kick.
4. Assemble the Salad
Drain the puntarelle very thoroughly and pat dry with a clean kitchen towel or use a salad spinner. This ensures the dressing adheres well.
5. Serve
Place the crisp puntarelle in a serving bowl. Pour the garlic-anchovy dressing over the chicory and toss gently to coat evenly. Serve immediately as a refreshing appetizer or side dish.
Discover a crisp and zesty Italian classic, showcasing the vibrant flavor of chicory perfectly balanced with a punchy garlic and anchovy dressing. This Roman-style delight is a must-try for any garlic enthusiast and a refreshing starter!
