The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Garlic, Green Onion, Mirin, Sesame Seeds, Shichimi Togarashi, Soy Sauce, Sugar, Udon Noodles, Vegetable Oil
Description:
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.
Crispy Garlic Mackerel: A Japanese Umami Bomb
Ingredients:
Instructions:
1. Season Both Sides With Salt And Black Pepper
Pat the mackerel fillets very dry with paper towels. Score the skin a few times to prevent curling. Season both sides with salt and black pepper.
2. Combine The Soy Sauce
In a shallow dish, combine the soy sauce, sake, and grated ginger (if using). Dip the mackerel fillets into this marinade, ensuring both sides are coated, then lightly dredge them in flour or potato starch, shaking off any excess.
3. Heat The Vegetable Oil In A Large Non-Stick Skillet
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the thinly sliced garlic and fry until golden brown and crispy. Remove the crispy garlic chips with a slotted spoon and set aside on a paper towel-lined plate.
4. Cook For Another 2-3 Minutes
Carefully place the mackerel fillets skin-side down in the hot oil. Fry for about 3-4 minutes until the skin is crispy and golden. Flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily.
5. Serve The Crispy Garlic Mackerel Immediately
Serve the crispy garlic mackerel immediately, garnished with the reserved crispy garlic chips, chopped green onions or shiso leaves, and a squeeze of fresh lemon juice if desired.
Experience a tantalizing fusion of crispiness and rich umami with this Japanese garlic mackerel recipe. Perfectly pan-fried, this dish highlights the aromatic punch of garlic, making it a delicious and quick main course for any garlic lover.
Fiery Rajasthani Garlic Chutney: A Punchy Condiment
Ingredients:
Instructions:
1. Soak The Dried Red Chilies In Warm Water
Soak the dried red chilies in warm water for about 20-30 minutes, or until softened. Drain them completely. (Alternatively, if you prefer a very dry chutney and have a powerful grinder, you can skip soaking and dry roast them lightly before grinding.)
2. Combine The Softened Red Chilies
In a dry grinder or a mortar and pestle, combine the softened red chilies, peeled garlic cloves, cumin seeds, asafoetida, and salt.
3. Add 1-2 Tablespoons Of Water
Grind everything to a coarse or fine paste, according to your preference. If the mixture is too dry to grind, add 1-2 tablespoons of water, a little at a time, until you reach the desired consistency. Avoid adding too much water, as this is typically a dry or thick chutney.
4. Taste And Adjust Salt Or Chilies
Taste and adjust salt or chilies if needed.
5. Transfer The Chutney To An Airtight Container
It can be stored in the refrigerator for up to a week. For longer storage, freeze it.
Discover a vibrant, intensely garlicky and spicy dry chutney from the heart of Rajasthan, India. This potent condiment, bursting with bold flavors, is the perfect fiery companion for any meal, showcasing garlic in its most powerful form.
Vibrant Italian Salsa Verde: A Garlic Lover’s Green Dream
Ingredients:
Instructions:
1. Prepare the Herbs and Aromatics
Wash the parsley thoroughly, pat it dry, and remove any thick stems. Roughly chop the parsley, garlic cloves, capers, and anchovy fillets.
2. Combine Ingredients
In a food processor or blender, combine the chopped parsley, garlic, capers, anchovy fillets (if using), the soaked and squeezed bread, and Dijon mustard.
3. Blend to a Paste
Pulse the mixture a few times until roughly chopped. With the motor running, slowly drizzle in the extra virgin olive oil until a smooth, vibrant green sauce forms. The consistency should be thick but pourable.
4. Season and Adjust
Taste the salsa verde and season with salt and freshly ground black pepper as needed. If it’s too thick, add a little more olive oil or a tiny splash of water. If you prefer a tangier sauce, add a few more drops of red wine vinegar.
5. Serve or Store
Transfer the Salsa Verde to a serving bowl. It can be served immediately or stored in an airtight container in the refrigerator for up to 3-4 days. For best flavor, bring it to room temperature before serving.
Unleash the vibrant flavors of Italy with this traditional, garlicky Salsa Verde. A lively green sauce bursting with fresh herbs and a delightful kick, perfect for elevating any dish. A must-try for those who adore the aromatic punch of garlic!
Roman Rhapsody: Garlicky Tripe Stew
Ingredients:
Instructions:
1. Prepare the Tripe
If using raw tripe, thoroughly clean it and boil it in salted water for at least 3-4 hours, or until very tender. Drain and cut into 1-inch (2.5 cm) strips. If using pre-cooked tripe, rinse it well and proceed to the next step.
2. Sauté Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the thinly sliced garlic and red pepper flakes (if using), and cook for another 2 minutes until fragrant, being careful not to burn the garlic.
3. Deglaze and Simmer
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol evaporates.
4. Add Tomatoes and Tripe
Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Add the prepared tripe, salt, and black pepper.
5. Cook the Stew
Reduce the heat to low, cover the pot, and let the stew simmer for at least 1.5 to 2 hours, or longer, allowing the flavors to meld and the tripe to become incredibly tender. Stir occasionally to prevent sticking.
6. Finish and Serve
About 10 minutes before serving, stir in the fresh chopped mint and grated Pecorino Romano cheese. Cook uncovered for a few more minutes until the cheese is melted and the sauce has thickened slightly. Taste and adjust seasoning as needed.
7. Enjoy
Serve hot, garnished with extra Pecorino Romano cheese and plenty of crusty bread for dipping into the rich, garlicky sauce.
A true Roman classic, this hearty and savory tripe stew is packed with the delightful warmth of garlic, fresh mint, and zesty Pecorino cheese. It's a surprisingly comforting and intensely flavorful dish that showcases garlic's versatility in traditional Italian cooking.
Japanese Garlic Oil Wonder: The Secret Umami Kick!
Ingredients:
Instructions:
1. Prepare the Garlic
Peel and thinly slice all the garlic cloves. Aim for consistent thickness so they cook evenly and don’t burn.
2. Infuse the Oil
In a small saucepan, combine the neutral oil and the thinly sliced garlic. Place the saucepan over very low heat. The goal is to gently confit the garlic, not deep-fry it. You should see tiny bubbles around the garlic, but it should not be aggressively sizzling.
3. Cook Slowly
Cook the garlic slowly, stirring occasionally, for about 15-20 minutes, or until the garlic turns a light golden brown and becomes crispy. Be very careful not to let it burn, as burnt garlic will make the oil bitter. If it starts to brown too quickly, remove it from the heat for a moment and lower the temperature further.
4. Cool and Strain
Once the garlic is golden and crispy, remove the saucepan from the heat. Carefully strain the oil into a heatproof jar or bottle, separating the crispy garlic bits from the oil. You can use a fine-mesh sieve or a cheesecloth-lined colander. Allow the oil to cool completely before covering.
5. Add Optional Flavor (if using)
Once the oil has cooled, you can stir in the sesame oil and red pepper flakes (if using) for extra depth and aroma.
6. Store
Store the garlic oil in an airtight container in the refrigerator for up to 2-3 weeks. The crispy garlic bits can be stored separately in an airtight container and used as a crunchy topping for dishes.
Unlock the deep, aromatic secrets of Japanese cuisine with this versatile garlic oil. A true umami bomb, it's perfect for drizzling over ramen, stir-fries, or grilled meats, elevating any dish with its potent garlic punch. Discover the magic of garlicky goodness!
