The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Condiment, Garlic, Preserve, Sugar, Vinegar
Description:
Discover a surprisingly delightful Italian condiment that transforms humble garlic into a sweet and tangy spread. Perfect for cheese boards, grilled meats, or simply spreading on crusty bread, this garlic jam is a must-try for any garlic enthusiast.
Aglio Arrosto al Balsamico: Italian Slow-Roasted Garlic with Rosemary
Ingredients:
Instructions:
1. Preheat Your Oven To 375
Preheat your oven to 375°F (190°C.)
2. Prepare the garlic heads
Remove any loose outer papery layers from the garlic heads, but keep the heads intact. Slice about ¼ inch off the top of each head, exposing the cloves.
3. Place The Garlic Heads In A Small
Place the garlic heads in a small, oven-safe baking dish or a piece of aluminum foil large enough to create a packet.
4. Drizzle The Olive Oil And Balsamic Vinegar Evenly
Drizzle the olive oil and balsamic vinegar evenly over the exposed garlic cloves.
5. Sprinkle The Chopped Fresh Rosemary
Sprinkle the chopped fresh rosemary, sea salt, and black pepper over the garlic.
6. Cover It Tightly With Foil
If using foil, wrap it tightly around the garlic heads to form a sealed packet. If using a baking dish, cover it tightly with foil.
7. Step
Roast for 45-60 minutes, or until the garlic cloves are very tender and lightly caramelized. The roasting time may vary depending on the size of the garlic heads.
8. Remove From The Oven And Let It Cool Slightly
Carefully remove from the oven and let it cool slightly.
9. Serve Warm With Crusty Bread
To serve, gently squeeze the roasted garlic cloves from their skins. They should be soft and spreadable. Serve warm with crusty bread, crackers, or use in other dishes.
Discover a culinary gem from Italy: beautifully slow-roasted garlic cloves, infused with aromatic rosemary and a tangy balsamic glaze. This simple yet sophisticated dish elevates the humble garlic to a delightful, spreadable delicacy, perfect for any garlic enthusiast.
Roasted Garlic & Rosemary Focaccia: A Garlicky Hug from Italy
Ingredients:
Instructions:
1. Roast the Garlic
Preheat your oven to 400°F (200°C). Slice off the very top of each garlic head, exposing the cloves. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap each head loosely in aluminum foil and roast for 30-40 minutes, or until the cloves are very soft and golden. Let cool slightly, then squeeze the roasted garlic cloves out of their skins and mash them into a paste.
2. Activate the Yeast
In a large bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5-10 minutes, or until foamy.
3. Mix the Dough
Add the flour, salt, 2 tablespoons of olive oil, and the mashed roasted garlic to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
4. Knead and Rise (First)
Transfer the dough to a lightly oiled surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-4 minutes. Place the dough in a well-oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Prepare for Baking
Gently punch down the risen dough and transfer it to a 9×13 inch (23×33 cm) baking pan generously drizzled with olive oil. Gently stretch the dough to fill the pan.
6. Second Rise and Dimpling
Cover the pan again and let the dough rise for another 30-45 minutes. Once risen, use your fingertips to create deep dimples all over the surface of the dough.
7. Add Toppings
Drizzle generously with more olive oil, sprinkle with fresh chopped rosemary, and a good pinch of flaky sea salt.
8. Bake
Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until golden brown and cooked through.
9. Cool and Serve
Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm.
Indulge in the aromatic embrace of this rustic Italian focaccia, generously studded with tender, sweet roasted garlic cloves and fragrant rosemary. It’s a delightful journey for your senses, offering a warm, garlicky hug perfect for sharing (or not!).
Garlicky Green Gems: Japanese Butter Soy Sauce Edamame
Ingredients:
Instructions:
1. Cook the Edamame
Bring a pot of lightly salted water to a boil. Add the frozen edamame and cook for about 3-5 minutes, or until tender-crisp. Drain well.
2. Prepare the Garlic Butter Sauce
In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
3. Combine and Season
Add the drained edamame to the skillet. Pour in the soy sauce and toasted sesame oil (if using). Toss well to coat the edamame evenly with the garlic butter sauce.
4. Serve
Cook for another 1-2 minutes, stirring occasionally, until the edamame is heated through and well-coated. Taste and add a pinch more salt if desired. Serve immediately.
Dive into a delectable world of garlicky goodness with this classic Japanese edamame appetizer. Perfectly infused with fragrant garlic, rich butter, and savory soy sauce, these vibrant green gems are a must-try for any garlic lover.
Umami Bomb: Japanese Fermented Garlic Shio Koji
Ingredients:
Instructions:
1. Prepare the Garlic
Peel all the garlic cloves. For easier blending, you can roughly chop larger cloves.
2. Rehydrate Koji (if using dried)
If your rice koji is dried, place it in a bowl and pour 50ml of the filtered water over it. Let it sit for about 15-20 minutes until softened and rehydrated.
3. Combine Ingredients
In a clean blender or food processor, combine the rehydrated koji (or fresh koji), peeled garlic cloves, sea salt, and the remaining 100ml of filtered water.
4. Blend Until Smooth
Blend the mixture until it forms a relatively smooth paste. It doesn’t need to be perfectly smooth; a slightly textured paste is fine.
5. Transfer to Jar
Transfer the garlic shio koji paste into a clean, sterilized glass jar. Don’t fill it completely; leave some headspace for fermentation.
6. Ferment
Loosely cover the jar with a lid (or use a breathable cloth with a rubber band to allow airflow while preventing contaminants). Place the jar at room temperature (ideally between 20-30°C / 68-86°F) out of direct sunlight.
7. Stir Daily
Stir the mixture once a day with a clean spoon. This helps prevent mold and ensures even fermentation.
8. Monitor Fermentation
The fermentation process can take anywhere from 7 days to 2 weeks, depending on the temperature. You’ll notice it becoming sweeter, more aromatic, and the garlic will soften considerably. The saltiness will also mellow out.
9. Storage
Once fermented to your liking (it should taste complex, savory, and less raw garlic-like), store the garlic shio koji in the refrigerator. It will last for several months.
Unleash a profound depth of garlicky umami with this traditional Japanese fermented garlic shio koji. A surprisingly simple yet incredibly versatile condiment, it elevates any dish with its complex, savory notes and tender, mellow garlic, making it a must-have for garlic enthusiasts.
Puglian Garlic-Infused Peperonata
Ingredients:
Instructions:
1. Prepare the Vegetables
Wash and dry the bell peppers. Remove the core and seeds, then slice them into strips of about 1/2 inch thickness. Thinly slice the yellow onions and prepare the garlic by thinly slicing or mincing it.
2. Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the sliced or minced garlic and cook for another 2-3 minutes until fragrant, being careful not to let it brown too much to avoid bitterness.
3. Combine and Simmer
Add the sliced bell peppers to the pot. Stir well to coat the peppers with the oil and onion mixture. Cook for about 10-15 minutes, stirring occasionally, until the peppers start to soften slightly.
4. Add Tomatoes and Seasonings
Pour in the crushed tomatoes (or diced fresh tomatoes). Add the dried oregano, torn fresh basil leaves, salt, black pepper, and optional red pepper flakes. Stir everything together. Bring the mixture to a gentle simmer.
5. Slow Cook
Reduce the heat to low, cover the pot, and let the peperonata simmer for at least 45 minutes to 1 hour, or even longer (up to 1.5 hours), stirring occasionally. The longer it simmers, the more the flavors will meld and the vegetables will become tender. The sauce should thicken, and the oil should separate slightly, indicating it’s done.
6. Serve
Taste and adjust seasonings if necessary. Serve the Puglian Garlic-Infused Peperonata warm as a side dish, a topping for bruschetta, or alongside grilled meats or fish. It also tastes excellent at room temperature the next day.
Savor the sun-kissed flavors of Puglia with this deeply aromatic peperonata. Slow-cooked bell peppers, juicy tomatoes, and sweet onions are gloriously infused with abundant garlic, creating a side dish or main course that sings with Italian warmth and garlicky goodness.
The Ultimate 40-Clove Garlic Chicken: Aromatic & Hearty
Ingredients:
Instructions:
1. Preheat Your Oven To 375
Preheat your oven to 375°F (190°C.)
2. Season Generously With Salt And Black Pepper
Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper on all sides.
3. Heat The Olive Oil Over Medium-High Heat
In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat on the stovetop. Brown the chicken pieces in batches, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Remove chicken from the pot and set aside.
4. Heat To Medium
Reduce heat to medium. Add the unpeeled garlic cloves, rosemary, and thyme to the pot. Sauté for 2-3 minutes until fragrant, stirring occasionally. Be careful not to burn the garlic.
5. Pour In The White Wine And Chicken Broth
Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.
6. Return The Browned Chicken Pieces To The Pot
Return the browned chicken pieces to the pot, nestling them among the garlic cloves. Cover the Dutch oven tightly with its lid.
7. Transfer The Covered Pot To The Preheated Oven
Transfer the covered pot to the preheated oven and roast for 1 hour.
8. Remove The Lid And Continue To Roast For Another
After 1 hour, remove the lid and continue to roast for another 20-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C at the thickest part of the thigh) and the sauce has thickened slightly. The garlic cloves should be very soft and easily squeezed from their skins.
9. Remove The Chicken And Garlic From The Pot
Carefully remove the chicken and garlic from the pot. If desired, skim any excess fat from the sauce. You can also mash some of the roasted garlic into the sauce for extra creaminess.
10. Garnished With Fresh Chopped Parsley
Serve the chicken hot, garnished with fresh chopped parsley, alongside the roasted garlic cloves. Encourage guests to squeeze the softened garlic onto their chicken or bread.
Dive into the aromatic world of a classic American comfort food! This 40-Clove Garlic Chicken recipe transforms humble ingredients into a succulent, garlic-infused masterpiece. Perfect for garlic lovers seeking a rich and comforting main course that's bursting with flavor from tender, roasted cloves. An unforgettable garlic experience awaits!
