The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Garlic, Ginger, Mirin, Sake, Salmon, Soy Sauce, Sugar, Vegetable Oil
Description:
Dive into a delicious Japanese main course where flaky salmon meets a vibrant garlic-soy glaze. This simple yet flavorful dish celebrates the pungent power of garlic, creating an enticing aroma and taste that's sure to impress any garlic enthusiast.
Garlic Teriyaki Chicken Skewers: A Taste of Japan
Ingredients:
Instructions:
1. Prepare the Marinade
In a medium bowl, whisk together the soy sauce, mirin, sake, sugar, minced garlic, and grated ginger until the sugar is dissolved.
2. Marinate the Chicken
Add the chicken cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for maximum flavor. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
3. Prepare the Skewers
Thread the marinated chicken pieces onto the skewers. You can arrange them tightly or with a little space in between. Reserve the remaining marinade.
4. Thicken the Sauce (Optional)
If you prefer a thicker sauce, in a small bowl, dissolve the cornstarch in 2 tablespoons of the reserved marinade. Add this mixture back into the main reserved marinade and whisk well.
5. Grill the Skewers
Preheat your grill (or a grill pan) to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill.
6. Cook and Baste
Grill for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. During the last few minutes of grilling, frequently baste the skewers with the reserved teriyaki marinade, allowing it to caramelize and create a glossy coating. Ensure the chicken reaches an internal temperature of 165°F (74°C.)
7. Serve
Remove the skewers from the grill and arrange them on a serving platter. Garnish generously with sesame seeds and thinly sliced green onions. Serve hot, perhaps with a side of steamed rice.
Dive into the savory world of Japanese cuisine with these tantalizing garlic teriyaki chicken skewers. A perfect blend of sweet, salty, and pungent garlic flavors, these skewers promise an unforgettable culinary experience that celebrates the mighty allium.
Sicilian Summer’s Kiss: Zesty Garlic and Tomato Pesto
Ingredients:
Instructions:
1. Prepare the Tomatoes
If using fresh tomatoes, blanch them briefly in boiling water, then peel and deseed them. Roughly chop the tomato flesh.
2. Combine Ingredients
In a food processor or using a mortar and pestle, combine the peeled garlic cloves, fresh basil leaves, and blanched almonds. Process or pound until a coarse paste forms.
3. Add Tomatoes and Cheese
Add the chopped tomatoes and grated Pecorino cheese to the mixture. Continue to process or pound until everything is well combined and reaches your desired consistency (some prefer it slightly chunky, others smoother.)
4. Emulsify with Oil
Slowly drizzle in the extra virgin olive oil while the food processor is running, or gradually incorporate it if using a mortar and pestle, until the pesto is creamy and well emulsified.
5. Season
Season the pesto generously with salt and freshly ground black pepper to taste. Mix well.
6. Serve
The pesto is now ready to be tossed with your favorite pasta, spread on bruschetta, or used as a vibrant topping for grilled vegetables. For best flavor, let it rest for 15-30 minutes before serving.
Discover the vibrant flavors of Sicily with this refreshing and intensely garlicky pesto, bursting with sun-ripened tomatoes and fresh basil. It's a delightful and aromatic Italian classic, perfect for any garlic enthusiast seeking a taste of authentic Mediterranean charm.
Bagna Cauda: Piedmont’s Fiery Garlic ‘Hot Bath’
Ingredients:
Instructions:
1. **Prepare the Garlic
** Peel the garlic cloves. If desired, to temper the garlic's pungency, place the peeled cloves in a small saucepan with 1 cup of milk or water.
2. **Simmer Garlic (Optional Step)
** Bring the milk/water and garlic to a gentle simmer over medium heat. Reduce heat to low and simmer very gently for about 10-12 minutes, stirring frequently, until the garlic is softened and can be easily mashed. Drain the garlic well and discard the liquid. This step helps to make the garlic more mellow and digestible.
3. **Combine and Cook
** In a heavy-bottomed saucepan or small pot, pour in the extra virgin olive oil. Add the softened garlic (or raw peeled garlic if skipping the simmering step) and the drained anchovy fillets.
4. **Slow Cook
** Cook over very low heat, stirring frequently. Use the back of a wooden spoon to smash the garlic and anchovies. Continue to cook for 15-20 minutes, or until the anchovies have completely dissolved into the oil and the garlic is incredibly soft and forms a thick purée. Ensure the heat remains low to prevent the garlic from browning, which would make it bitter.
5. **Finish and Serve
** Remove the saucepan from the heat. If using, swirl in the unsalted butter until melted and fully incorporated, this adds richness and creaminess. Transfer the Bagna Cauda to a warm serving vessel, such as a fondue pot or a small, heat-retaining dish (traditionally a 'fujot' with a candle underneath) to keep it warm.
6. Serve Immediately With Your Selection Of Raw And Cooked
Serve immediately with your selection of raw and cooked vegetables, and plenty of crusty bread for dipping. Encourage guests to dip generously into the warm, flavorful sauce.
Dive into the bold flavors of Piedmont with Bagna Cauda, a traditional Italian 'hot bath' of meltingly soft garlic and savory anchovies, simmered in olive oil. It's a communal, rich, and intensely garlicky dip perfect for sharing with friends and a vibrant array of fresh vegetables.
Golden Garlic Flatbread Delight: Alevropita Skordati
Ingredients:
Instructions:
1. Preheat Oven and Prepare Pan
Preheat your oven to 400°F (200°C). Drizzle a generous amount of olive oil (about 2-3 tablespoons) into a large baking pan (approximately 9×13 inches or a similar size) ensuring the bottom and sides are well coated.
2. Prepare the Garlic Batter
In a large bowl, whisk together the flour, warm water, 1/2 cup of olive oil, minced garlic, salt, and black pepper until you have a smooth, pourable batter, similar to a thin pancake batter. Ensure there are no lumps.
3. Pour and Bake
Carefully pour the batter into the prepared oiled baking pan. It should spread thinly across the bottom. Place the pan in the preheated oven and bake for 20 minutes, or until the edges begin to crisp and turn golden.
4. Add Toppings and Finish Baking
Remove the pan from the oven. Evenly sprinkle the crumbled feta cheese and chopped fresh oregano over the partially baked flatbread. Return the pan to the oven and bake for another 20-25 minutes, or until the Alevropita is golden brown, crispy around the edges, and the feta is slightly browned and bubbling.
5. Serve
Remove from the oven and let it cool for a few minutes before slicing into squares or pieces. Serve warm, either as a hearty appetizer or a comforting main course, perhaps with a simple salad.
6. Enhance The Garlic Flavor
To enhance the garlic flavor, you can briefly sauté the minced garlic in a tablespoon of olive oil before adding it to the batter. This mellows the raw garlic bite and brings out its sweetness.
Experience the rustic charm of Epirus with this incredibly simple yet profoundly delicious Alevropita Skordati. This garlic-infused Greek 'lazy pie' brings together crispy edges, a soft, savory interior, and a powerful punch of garlicky goodness, making garlic the undeniable star of this comforting dish.
Venetian Garlic Creamed Cod (Baccalà Mantecato all’Aglio)
Ingredients:
Instructions:
1. **Prepare the Salt Cod
** First, desalinate the salt cod. Rinse it thoroughly under cold water. Place the cod in a large bowl and cover it completely with cold water. Refrigerate for at least 24-48 hours, changing the water every 8-12 hours. The cod should lose its excessive saltiness and become pliable.
2. **Cook the Cod
** Once desalinated, drain the cod. Place it in a pot, cover with fresh cold water, and bring to a gentle simmer over medium heat. Cook for about 15-20 minutes, or until the cod is tender and flakes easily. Do not boil vigorously, as this can toughen the fish. Drain the cod, reserving a small amount of the cooking liquid.
3. **Mantecare (Creaming Process)
** While the cod is still warm, carefully remove any skin and bones. Place the flaked cod in a sturdy bowl. Add the peeled garlic cloves. Using a wooden spoon or a stand mixer with a paddle attachment (or a food processor), begin to vigorously mash or beat the cod and garlic.
4. **Emulsify with Oil and Milk
** Slowly, in a thin stream, begin to drizzle in the extra virgin olive oil while continuously beating/mashing the cod. Alternate with small additions of the milk. The mixture will gradually become creamy and emulsified, similar to a thick mayonnaise. If the mixture becomes too thick, add a tablespoon or two of the reserved cooking liquid to reach the desired consistency.
5. **Season and Serve
** Continue to beat until completely smooth and creamy. Season with salt and black pepper to taste. (Remember the cod was salted, so taste before adding more salt). Transfer the Baccalà Mantecato to a serving dish. If desired, drizzle with a little more olive oil and sprinkle with fresh chopped parsley. Serve immediately with warm crusty bread or grilled polenta.
6. Alternatively, if using a food processor
Combine the flaked cod and garlic in the food processor. Pulse until finely minced. With the processor running, slowly add the olive oil and milk in a steady stream until the mixture is smooth and creamy. Season to taste.
Indulge in a Venetian classic, where salted cod transforms into a luscious, garlicky cream. This exquisite spread, bursting with rich garlic flavor, is perfect for sharing and brings a taste of Italian tradition right to your table.
Savory Garlic Miso Butter Noodles
Ingredients:
Instructions:
1. Cook the Udon Noodles
Bring a pot of water to a boil. Add the udon noodles and cook according to package directions until al dente. Drain well and set aside.
2. Prepare the Garlic Miso Butter Sauce
In a large skillet or wok, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
3. Combine Ingredients
Reduce the heat to low. Add the miso paste, mirin, sake, soy sauce, and sugar to the skillet. Stir constantly with a whisk or spoon until the miso is fully dissolved and the sauce is smooth. Cook for another 1-2 minutes, allowing the flavors to meld.
4. Toss the Noodles
Add the drained udon noodles to the skillet with the sauce. Toss well to ensure the noodles are evenly coated. Cook for 1-2 minutes, stirring gently, until the noodles are heated through and have absorbed some of the sauce. Season with a pinch of black pepper.
5. Serve
Transfer the garlic miso butter noodles to serving bowls. Garnish generously with chopped green onions, and if desired, shichimi togarashi and toasted sesame seeds. Serve immediately.
6. Enjoy!, Pro Tip
For extra richness, you can add a drizzle of sesame oil at the end.
Indulge in a quick and flavorful Japanese sensation! These Udon noodles, infused with a rich garlic, miso, and butter sauce, offer a comforting and irresistibly garlicky experience. A true delight for any pasta lover.
