The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Aji Amarillo, Cilantro, Corn, Fish, Garlic, Ginger, Lime, Sweet Potato
Description:
A Japanese-Peruvian fusion, where sashimi meets a zesty, creamy garlic sauce.
Aromatic Garlic & Celery Beef Stir-fry (Thịt Bò Xào Cần Tỏi)
Ingredients:
Instructions:
1. Marinate the Beef
In a medium bowl, combine the thinly sliced beef with all the marinade ingredients: oyster sauce, soy sauce, fish sauce, sugar, black pepper, and 1 tablespoon of oil. Mix thoroughly and set aside to marinate for at least 15-20 minutes.
2. Prepare the Vegetables
While the beef is marinating, prepare your vegetables. Wash the celery and slice it diagonally into bite-sized pieces. Peel and slice the onion. Mince the garlic and ginger.
3. Sear the Beef
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil. When the oil is shimmering, add half of the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the marinated beef to the wok in a single layer. Sear quickly on high heat, stirring for 1-2 minutes until the beef is about 80% cooked. Immediately remove the beef from the wok and set it aside on a plate.
4. Stir-fry the Vegetables
Return the wok to the heat and add the remaining tablespoon of oil. Add the rest of the garlic and ginger, followed by the sliced onions. Stir-fry for about a minute until the onions start to soften. Add the celery and continue to stir-fry for another 2-3 minutes until the celery is vibrant green and crisp-tender.
5. Combine and Serve
Return the seared beef and any accumulated juices back to the wok with the vegetables. Toss everything together quickly for about 30 seconds to a minute to heat through. Season with a little extra salt or fish sauce if needed.
6. Garnish and Enjoy
Turn off the heat, sprinkle with a generous amount of black pepper, and give it one last toss. Garnish with fresh cilantro or parsley if desired, and serve immediately with hot jasmine rice.
Get ready for a lightning-fast flavor explosion straight from Vietnam. This classic garlic and celery beef stir-fry, a beloved everyday dish, combines tender, marinated beef with the crisp, aromatic crunch of celery and a heavy-hitting dose of garlic. It's a simple, satisfying, and deeply savory dish that comes together in minutes, making it the perfect hero for a weeknight meal.
From the Forests of Šariš: A Rustic & Tangy Mushroom “Mačanka”
Ingredients:
Instructions:
1. Prepare the Mushrooms
Place the dried mushrooms in a bowl and cover them with warm water. Let them soak for at least an hour until they are rehydrated and softened. Do not discard the soaking water.
2. Start the Base
In a large pot, combine the sauerkraut juice and the 4 cups of water. You can adjust the ratio depending on how tangy you want the final dish to be. Bring the mixture to a gentle boil.
3. Cook the Aromatics
While the liquid is heating, add the rehydrated mushrooms (along with their soaking water), minced garlic, bay leaves, allspice berries, and caraway seeds to the pot. Season lightly with salt and pepper. Reduce the heat and let it simmer for about 30-40 minutes, allowing the mushroom flavor to infuse the broth.
4. Make the Roux (Zápražka)
In a separate skillet, melt the butter or lard over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the flour and cook for 2-3 minutes until it turns a light golden color, creating a roux. Add the sweet paprika and cook for another 30 seconds until fragrant.
5. Thicken the Mačanka
Carefully ladle some of the hot mushroom broth into the roux, whisking continuously to avoid lumps. Once smooth, pour the entire roux mixture back into the main pot.
6. Simmer and Finish
Bring the mačanka back to a simmer and cook for another 10-15 minutes, stirring occasionally, until it has thickened to a gravy-like consistency. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
7. Serve
Ladle the hot mačanka into bowls. The traditional way to eat it is by tearing off pieces of crusty bread and dipping them directly into the bowl.
A hearty, tangy mushroom gravy from Eastern Slovakia, perfect for dipping.
From the Sun-Kissed Shores of Goa: Aromatic Garlic & Coconut Prawn Curry
Ingredients:
Comfort Food, Curry, Garlic, Gluten-Free, Goan, Indian, Main Course, Prawn, Seafood, Spicy
Instructions:
1. Prepare the Masala Paste
In a blender, combine the fresh grated coconut, dried red chilies, garlic cloves, coriander seeds, cumin seeds, black peppercorns, tamarind, and turmeric powder. Add a small amount of water and grind everything to a smooth, fine paste. Set aside.
2. Sauté the Aromatics
Heat the coconut oil in a pan or pot over medium heat. Add the finely chopped ginger and onion and sauté until the onion becomes soft and translucent.
3. Cook the Base
Add the chopped tomato and a pinch of salt to help it break down. Cook until the tomatoes are soft and mushy.
4. Fry the Masala
Add the ground masala paste to the pan. Fry for 3-4 minutes, stirring continuously, until the raw smell disappears and the oil begins to separate from the paste.
5. Build the Curry
Pour in about 2-3 cups of water (you can rinse the blender jar with the water to get all the masala) and stir well to combine. Bring the curry to a boil.
6. Simmer and Finish
Once boiling, stir in the thick coconut milk. Let the curry return to a gentle simmer. Carefully add the cleaned prawns.
7. Cook the Prawns
Cook for just 2-4 minutes, or until the prawns turn pink and curl up. Be careful not to overcook them, as they can become tough.
8. Serve
Check for salt and adjust if necessary. Garnish with fresh coriander leaves and serve hot with steamed rice.
Dive into the heart of Indian coastal cuisine with this authentic Goan Prawn Curry. This dish is a garlic lover's dream, featuring a fragrant paste of fresh coconut, garlic, and whole spices, all simmered into a luscious, tangy curry. Perfect as a main course, it's a vibrant and comforting meal that showcases the unique flavors of Goa, guaranteed to transport your senses to a seaside paradise.
From the Heart of Romania: A Fiercely Creamy Garlic Sauce (Mujdei cu Smântână)
Ingredients:
Comfort Food, Condiment, Dip, Garlic, No-Cook, Quick, Romanian, Rustic, Sauce, Vegetarian
Instructions:
1. Prepare the Garlic
Peel all the garlic cloves. Using a mortar and pestle or a garlic press, crush the cloves with the coarse salt until you have a smooth, consistent paste. This step is crucial for releasing the garlic’s essential oils.
2. Create the Emulsion
Transfer the garlic paste to a small bowl. Begin adding the sunflower oil, a few drops at a time, whisking vigorously and continuously as if you were making mayonnaise. The mixture will start to thicken and become a creamy, airy emulsion.
3. Fold in the Creaminess
Once the oil is fully incorporated, gently fold in the sour cream with a spoon until the sauce is smooth and well-combined.
4. Season and Serve
Season with a touch of freshly ground black pepper and, if you like a tangier sauce, stir in the optional vinegar or lemon juice. Garnish with fresh herbs if desired. Let the sauce sit for about 10 minutes for the flavors to meld, then serve alongside grilled meats, fish, roasted vegetables, or simply with fresh bread.
Mujdei (pronounced mooj-day) is more than just a sauce in Romania; it's a culinary institution. This beloved garlic concoction, found on nearly every table, is the perfect, pungent partner to everything from grilled meats and fish to simple boiled potatoes. At the Garlic Shop, we're celebrating the Transylvanian twist on this classic: a rich, creamy version made with sour cream that softens the garlic's bite while amplifying its soulful flavor. Easy to whip up and impossible to forget, this sauce is your new secret weapon.
From the Izakaya to Your Kitchen: Umami-Packed Miso Braised Garlic
Ingredients:
Instructions:
1. Prepare the Garlic
First, prepare the garlic cloves. If there are any green sprouts in the center, it's best to slice the cloves in half lengthwise and remove them to avoid bitterness. For any particularly large cloves, chop them in half. Place the prepared cloves in a bowl of water for about 5 minutes, then drain them well.
2. Fry the Garlic
Add a neutral oil to a pan over medium heat. Once warm, add the garlic cloves and stir-fry until they become golden brown all over.
3. Braise
In a small bowl, mix the miso paste with the water to create a slurry. Add the sake, mirin, and soy sauce to the pan with the garlic and cook for about 45 seconds. Then, add the miso mixture and the optional sliced chili peppers.
4. Reduce
Continue to cook, stirring gently, until the garlic has absorbed most of the sauce and it has thickened to a glaze.
5. Finish and Serve
Turn off the heat. Drizzle with sesame oil and sprinkle with sesame seeds. Serve the Miso Braised Garlic immediately, for instance alongside a bowl of fresh rice, and enjoy.
Dive into a truly unique Japanese side dish that transforms humble garlic cloves into savory, umami-rich jewels. This recipe for Miso Braised Garlic, often found in cozy Izakayas (Japanese pubs), is the perfect accompaniment to a bowl of steamed rice or your favorite grilled dish. By slowly braising them in a sweet and savory blend of miso, sake, and mirin, the garlic cloves become tender and mellow, absorbing all the delicious flavors of the sauce. It's a simple, elegant, and deeply satisfying way to celebrate the garlic bulb, creating a memorable dish that is both a fantastic side and a great option for meal prepping.
From the Streets of Lima: A Bold & Garlicky Sautéed Kidney (Riñones Saltado)
Ingredients:
Instructions:
1. Prepare the Kidney
The key to delicious kidneys is proper cleaning. First, remove the outer membrane and trim away any white parts from the center of the kidney. Slice the kidney into bite-sized pieces or strips. Place the pieces in a bowl and cover with water, the 1/2 cup of vinegar, and a generous pinch of salt. Let them soak for at least 2 hours, though some recipes suggest up to 4 hours to effectively remove the strong odor. After soaking, rinse the kidneys thoroughly under cold water several times until the water runs clear, then pat them dry.
2. Sauté the Kidney
Heat a large skillet or wok over high heat with a small amount of oil. Once very hot, add the kidney pieces and sauté quickly for just a minute or two until they change color. Do not overcook them, as they will become tough. Remove the kidneys from the pan and set them aside.
3. Cook the Sauce
In the same skillet, add the remaining oil and heat over medium heat. Add the onion, minced garlic, ají panca paste, ají amarillo paste, and ají amarillo strips. Sauté for a few minutes until the onion begins to soften. Season with salt, pepper, cumin, and oregano.
4. Combine and Finish
Add the bay leaf and the remaining tablespoon of vinegar to the skillet, stirring to combine. Return the sautéed kidneys to the pan. Toss everything together for about a minute, just long enough to heat the kidneys through and coat them in the sauce. The goal is to keep the onions crisp.
5. Serve
Remove the bay leaf, stir in the fresh chopped parsley, and serve immediately. This dish is traditionally served hot with a side of fluffy white rice and crispy french fries.
Discover a beloved classic from the heart of Peru, where bold flavors and garlic take center stage. This "Riñones Saltado" is a fast, flavorful, and fiery sauté, perfect for the adventurous foodie. It’s a testament to Peru’s Creole cuisine, delivering a satisfying and deeply savory dish that’s big on garlic and personality.
