The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Almond, Basil, Garlic, Olive Oil, Pecorino Cheese, Tomato
Description:
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.
Garlic Soy Butter Udon with Crispy Garlic Chips
Ingredients:
Instructions:
1. Prepare the Garlic Chips
Thinly slice 6 cloves of garlic. In a small pan, heat 2 tablespoons of vegetable oil over low heat. Add the sliced garlic and fry slowly until golden brown and crispy. Be careful not to burn them. Remove the garlic chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Set aside.
2. Cook the Udon
If using fresh udon, cook according to package directions, usually 2-3 minutes. If using frozen udon, place them directly into boiling water and cook until loosened and tender, about 1-2 minutes. Drain well.
3. Prepare the Sauce
In a large skillet or wok, melt 2 tablespoons of unsalted butter over medium heat. Add the 2 cloves of minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to brown the minced garlic too much.
4. Combine
Add the drained udon noodles to the skillet with the garlic butter. Pour in the soy sauce, mirin, and sugar. Toss everything together until the noodles are well coated and the sauce is absorbed, about 1-2 minutes.
5. Serve
Divide the udon into serving bowls. Garnish generously with the crispy garlic chips, thinly sliced green onion, and a sprinkle of toasted sesame seeds and shichimi togarashi, if desired. Serve immediately.
Embark on a culinary journey with this savory Japanese Udon, where tender noodles are coated in a rich garlic soy butter sauce. Topped with irresistibly crispy garlic chips, this dish promises an explosion of garlicky goodness, perfect for any enthusiast of the 'Garlic Shop'!
Spicy Indian Garlic Chutney (Lahsun ki Chutney)
Ingredients:
Instructions:
1. Soak The Dry Red Chilies In Warm Water
Soak the dry red chilies in warm water for 15-20 minutes until they soften. Drain the water.
2. Combine The Soaked Red Chilies
In a blender or a mortar and pestle, combine the soaked red chilies, peeled garlic cloves, cumin seeds, and salt.
3. A Tablespoon At A Time
Add water gradually, a tablespoon at a time, and blend until you achieve a smooth or slightly coarse paste. Adjust water to get your desired consistency.
4. Stir In The Lemon Juice For A Tangy Note
If desired, stir in the lemon juice for a tangy note.
5. Transfer The Chutney To An Airtight Container
It can be stored in the refrigerator for up to a week. Serve with parathas, dosas, or as a fiery side with any Indian meal.
Spice up your meals with this vibrant and pungent Indian garlic chutney, a fiery condiment that showcases the bold and aromatic essence of garlic. Perfect for garlic lovers seeking an authentic and zesty kick to their favorite Indian dishes.
