The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Coriander, Fish Sauce, Garlic, Oyster Sauce, Pork, Sugar, Vegetable Oil, White Pepper
Description:
Indulge in the irresistible crunch and aromatic punch of this classic Thai garlic-infused fried pork. It's a quick and incredibly flavorful main course, perfect for garlic enthusiasts looking for an authentic and satisfying taste of Thailand.
Tuscan Sun-Kissed Garlic Broth with Poached Egg
Ingredients:
Instructions:
1. Prepare the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, or until the vegetables have softened.
2. Add the Garlic and Tomatoes
Add the thinly sliced garlic to the pot and cook for another 2-3 minutes until fragrant, being careful not to brown it. Stir in the crushed tomatoes, salt, and pepper. Let it simmer for 5 minutes, allowing the flavors to meld.
3. Simmer the Soup
Pour in the vegetable broth. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, or until all the vegetables are tender and the flavors have fully developed.
4. Prepare the Bread and Herbs
While the soup simmers, tear the stale rustic bread into bite-sized pieces or toast fresh bread until slightly crisp. Stir the fresh basil and mint into the soup just before serving.
5. Poach the Eggs (Optional)
Gently crack each egg directly into the simmering soup, spacing them out. Cook for 3-5 minutes, or until the whites are set and the yolks are still runny. Alternatively, poach the eggs separately in a pot of simmering water and add them to the soup bowls.
6. Assemble and Serve
Place a portion of the bread in the bottom of each serving bowl. Ladle the hot soup over the bread. Carefully place a poached egg on top of each serving. Drizzle with extra virgin olive oil and generously sprinkle with grated Parmesan cheese. Serve immediately.
A rustic and comforting Italian soup from the Maremma region of Tuscany, packed with fresh vegetables, robust garlic flavor, and topped with a perfectly poached egg. It's a heartwarming meal that celebrates simple, wholesome ingredients and the delightful punch of garlic.
Heavenly Vietnamese Caramelized Garlic Pork Belly (Thịt Kho Tàu)
Ingredients:
Instructions:
1. Prepare the Pork Belly
Cut the pork belly into 1-inch (2.5 cm) thick pieces. In a medium bowl, marinate the pork belly with 1 tablespoon of fish sauce, 1 tablespoon of sugar, and half of the minced garlic for at least 15 minutes, or ideally 30 minutes.
2. Sear the Pork
Heat 1 tablespoon of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the marinated pork belly pieces in a single layer. Sear the pork on all sides until nicely browned and some of the fat has rendered, about 5-7 minutes. Remove excess rendered fat if desired, leaving a little for flavor.
3. Caramelize and Simmer
Reduce the heat to medium. Add the remaining minced garlic and sliced red chilies (if using) to the pot and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic. Pour in the remaining fish sauce and sugar. Stir well until the sugar dissolves and slightly caramelizes around the pork, creating a beautiful golden hue.
4. Braise the Pork
Add 1 cup of water or coconut water to the pot, ensuring the pork is mostly submerged. Bring to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the pork is tender and the sauce has thickened and reduced to a luscious, glossy glaze. Stir occasionally to prevent sticking and ensure even cooking.
5. Adjust Seasoning and Serve
Taste the sauce and adjust with more fish sauce or sugar if needed. The sauce should be savory, sweet, and slightly spicy. Serve the caramelized garlic pork belly hot with steamed jasmine rice and a side of fresh or lightly blanched vegetables like cucumber or blanched greens. Garnish with a sprinkle of freshly ground black pepper.
Discover a classic Vietnamese delight with this caramelized pork belly, where tender meat meets a sticky, savory-sweet glaze. Infused with rich garlic and subtle spice, it's a comforting and incredibly flavorful dish, a true testament to the versatility of garlic in Asian cuisine.
Bagna Càuda: Piedmont’s Melted Garlic & Anchovy Elixir
Ingredients:
Instructions:
1. Prepare the Garlic
In a small heavy-bottomed saucepan, combine the thinly sliced garlic and half of the olive oil. Place over very low heat.
2. Cook the Garlic
Gently simmer the garlic, stirring occasionally, for about 20-30 minutes, or until it is very tender and translucent but not browned. It should almost melt into the oil. This slow cooking removes the harshness from the garlic.
3. Add Anchovies
Add the rinsed and dried anchovy fillets to the saucepan. Continue to cook over low heat, stirring and mashing the anchovies with a wooden spoon until they have completely dissolved into the oil, forming a smooth paste. This should take another 10-15 minutes.
4. Finish the Sauce
Stir in the remaining olive oil. If using, slowly whisk in the milk to achieve a slightly creamier consistency. Continue to cook for another 5-10 minutes, ensuring the sauce is well combined and heated through. Do not let it boil.
5. Serve
Transfer the warm Bagna Càuda to a fondue pot or a heat-resistant serving dish with a small warmer underneath to keep it hot. Arrange the assorted raw and cooked vegetables, along with slices of crusty bread or polenta, around the dip. Serve immediately, encouraging guests to dip their chosen accompaniments into the aromatic, garlicky sauce.
Dive into the rich, pungent embrace of Bagna Càuda, a traditional Italian hot dip from Piedmont. This garlicky masterpiece, infused with anchovies and olive oil, is a communal delight perfect for sharing, bringing warm, aromatic garlic notes to your table.
Vietnamese Garlicky Caramelized Pork (Thịt Kho Tiêu)
Ingredients:
Instructions:
1. Marinate the Pork
In a bowl, combine the cut pork with minced garlic, sliced shallots, sliced chilies, fish sauce, sugar, and black pepper. Mix well to ensure all the pork is coated. Let it marinate for at least 30 minutes, or ideally 1-2 hours in the refrigerator for deeper flavor.
2. Caramelize the Sugar
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add an additional tablespoon of sugar to the hot oil. Cook, stirring constantly, until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
3. Brown the Pork
Immediately add the marinated pork to the caramel. Stir quickly to coat the pork evenly with the caramel. Cook for 5-7 minutes, stirring occasionally, until the pork is nicely browned on all sides.
4. Braise the Pork
Pour in the coconut water. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it braise for 45-60 minutes, or until the pork is tender and the sauce has thickened and reduced to a rich, glossy consistency. If adding hard-boiled eggs, add them during the last 15-20 minutes of cooking so they absorb the flavors.
5. Serve
Taste and adjust seasoning if needed. Serve the caramelized pork and eggs hot with steamed jasmine rice. Garnish with a sprinkle of fresh black pepper and additional sliced chilies if desired.
Dive into the heart of Vietnamese comfort food with this incredibly rich and savory garlic-infused caramelized pork. This dish perfectly balances sweet, salty, and umami flavors, making it a beloved staple that truly showcases the magic of garlic in Asian cuisine.
A Peruvian Forest Floor Fiesta: Sizzling Garlic & Chile Mushrooms (Champiñones al Ajillo)
Ingredients:
Instructions:
1. Heat The Olive Oil In A Large Skillet
Heat the olive oil in a large skillet or pan over medium-high heat.
2. Add The Minced Garlic And Sauté For About 30-40
Add the minced garlic and sauté for about 30-40 seconds until fragrant, being careful not to let it burn.
3. Add The Ají Amarillo Paste
Add the ají amarillo paste and cook for another minute until it is well integrated with the oil.
4. Add The Mushrooms To The Pan
Turn up the heat, add the mushrooms to the pan, and cook, stirring occasionally, for 5-7 minutes until they have released their water and started to brown nicely.
5. Pour In The Pisco Or White Wine To Deglaze
Pour in the pisco or white wine to deglaze the pan, scraping up any browned bits from the bottom, and let the alcohol evaporate for about a minute.
6. Remove The Pan From The Heat
Remove the pan from the heat and stir in the lime juice and fresh parsley.
7. Season Generously With Salt And Pepper To Your Taste
Season generously with salt and pepper to your taste.
8. Serve Immediately With Slices Of Crusty Bread To Soak
Serve immediately with slices of crusty bread to soak up all the delicious, garlicky sauce.
Discover a vibrant starter from Peru that garlic lovers will adore. This quick and easy one-pan dish features earthy mushrooms sautéed in a generous amount of garlic, a hint of spicy ají amarillo, and a splash of pisco for a uniquely Peruvian kick. It's a simple, elegant, and flavor-packed way to celebrate the magic of garlic.
Aromatic Revelation: Italian 40-Clove Garlic Chicken
Ingredients:
Instructions:
1. Blanch the Garlic
First, separate the garlic cloves and drop them into a pot of boiling water for 60 seconds. Drain and peel them. This step mellows the garlic’s pungency.
2. Sear the Chicken
Pat the chicken pieces dry and season them generously with salt and pepper. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the chicken on all sides, about 3-5 minutes per side. Set the browned chicken aside on a plate.
3. Sauté the Aromatics
Lower the heat to medium, add the peeled garlic cloves to the pot, and cook for 5-10 minutes, stirring often, until they are lightly browned.
4. Deglaze and Simmer
Pour in 2 tablespoons of the Cognac and the white wine, scraping up any browned bits from the bottom of the pot. Bring to a boil. Return the chicken pieces and any accumulated juices to the pot. Sprinkle with fresh thyme. Cover the pot, reduce the heat to low, and let it simmer for about 45-50 minutes, or until the chicken is cooked through and tender.
5. Finish the Sauce
Transfer the cooked chicken to a serving platter. In a small bowl, whisk the flour with a few tablespoons of the cooking liquid until smooth. Stir this mixture back into the pot to thicken the sauce. Add the remaining Cognac and the cream, and let it bubble for a few minutes. Season with salt and pepper to taste.
6. Serve
Pour the creamy garlic sauce over the chicken. The tender, sweet garlic cloves can be spread on toasted bread. Serve immediately.
Discover a classic Italian dish that turns garlic into a sweet, creamy delight. This one-pan wonder braises chicken until perfectly tender in a rich, aromatic sauce made from white wine, herbs, and an entire chorus of garlic cloves. It's a showstopper for guests and a comforting meal any night of the week.
