The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Aji Amarillo, Basil, Butter, Cheese, Corn, Egg, Garlic, Milk, Onion
Description:
Discover a treasure from the heart of Peru with this savory corn and garlic pie. Sweet corn is blended with a generous amount of garlic and aji amarillo, then baked to golden perfection with a gooey cheese center. A true taste of Andean comfort food!
From the High Andes: A Zesty Peruvian Quinoa & Garlic Salad (Solterito de Quinua)
Ingredients:
Garlic, Gluten-Free, Healthy, Peru, Quick, Quinoa, Salad, Starter, Summer, Vegetarian
Instructions:
1. Cook The Quinoa By Combining It With Water
First, cook the quinoa by combining it with water or broth and half of the minced garlic in a small pot. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Once cooked, fluff it with a fork and set aside to cool completely.
2. Combine The Cooled Quinoa
In a large bowl, combine the cooled quinoa, fava beans, choclo, diced red onion, tomatoes, rocoto pepper, queso fresco, and chopped cilantro.
3. Prepare The Dressing By Whisking Together The Olive Oil
In a separate small bowl, prepare the dressing by whisking together the olive oil, lime juice, the remaining minced garlic, salt, and pepper.
4. Pour The Dressing Over The Quinoa Mixture And Toss
Pour the dressing over the quinoa mixture and toss gently to combine all the ingredients well.
5. Let The Salad Chill In The Refrigerator For About
For the best flavor, let the salad chill in the refrigerator for about 30 minutes.
6. Serve The Solterito De Quinua Over A Bed
Serve the Solterito de Quinua over a bed of lettuce leaves, accompanied by slices of boiled potato.
Discover the fresh taste of the Andes with this delightful Peruvian Quinoa Salad, a modern twist on the classic "Solterito." Perfect for garlic lovers, this light yet satisfying starter combines fluffy quinoa, crisp vegetables, and creamy cheese, all brought together with a zesty, garlic-infused lime dressing. It’s a healthy, gluten-free dish that’s bursting with flavor and texture.
From the Streets of Lima: A Hearty Peruvian Tripe & Garlic Stew (Cau-Cau)
Ingredients:
Comfort Food, Garlic, Gluten-Free, Main Course, Offal, One-Pot, Peru, Rustic, Spicy, Stew
Instructions:
1. Prepare the Tripe
Rinse the tripe thoroughly under cold water. Place it in a large pot, cover with water, and add a couple of sprigs of mint. Bring to a boil and simmer for about 1.5 to 2 hours, or until the tripe is very tender. Some recipes recommend boiling for 30 minutes, changing the water, and boiling for another 30 minutes to ensure it's clean. Once tender, drain the tripe (reserving the cooking stock) and let it cool slightly before dicing it into small, bite-sized squares.
2. Make the Garlic Sofrito
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, aji amarillo paste, turmeric, and cumin. Cook for another 5-7 minutes, stirring frequently, until the paste is fragrant and glossy.
3. Combine and Simmer
Add the diced tripe to the sofrito, stirring well to coat everything in the garlic and chili paste. Pour in about 2 cups of the reserved tripe stock (or beef stock/water), just enough to cover the ingredients. Bring the mixture to a simmer.
4. Cook the Stew
Add the diced potatoes to the pot. Season with salt and pepper. Reduce the heat to low, cover, and let it simmer gently for about 20-25 minutes, or until the potatoes are fork-tender and the stew has thickened.
5. Finishing Touches
Stir in the green peas and the chopped fresh mint and cilantro/parsley during the last 5 minutes of cooking. Taste and adjust the seasoning if necessary. Some Peruvians like to add a squeeze of fresh lime juice just before serving.
6. Serve
Ladle the hot Cau-Cau into bowls and serve immediately with a side of fluffy white rice.
A comforting classic with a garlic kick, this stew is Peruvian soul food at its best.
Peru’s Hearty ‘Boiled Dinner’: Garlicky Sancochado
Ingredients:
Instructions:
1. Create the Broth
In a large stockpot or Dutch oven, combine the beef pieces, water, halved onion, smashed garlic cloves, mint, cilantro, bouillon cube, and salt. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for about 2 to 2.5 hours, or until the beef is very tender. Skim any foam that rises to the surface during the first few minutes of cooking.
2. Prepare for Vegetables
Once the beef is tender, carefully remove it from the pot and set it aside. Strain the broth through a fine-mesh sieve into a large bowl or another pot, discarding the cooked onion, garlic, and herbs. Return the strained broth to the original stockpot.
3. Cook the Vegetables
Bring the strained broth back to a simmer. Add the hardiest vegetables: the potatoes, sweet potatoes, yuca, and carrots. Cook for 15 minutes.
4. Add More Greens
Add the corn, leek, and celery to the pot. Continue to simmer for another 10-15 minutes.
5. Final Addition
Gently place the cabbage wedges into the pot. Cover and cook for a final 10 minutes, or until the cabbage is tender but not mushy.
6. Serve Traditionally
To serve, use a slotted spoon to remove the meat and all the vegetables from the broth and arrange them on a large platter. Ladle the hot, clear broth into individual soup bowls. Garnish the broth with fresh cilantro or parsley. Each person is served a bowl of broth and can take their desired portions of meat and vegetables from the platter. Serve with lime wedges on the side to squeeze over the broth.
Discover the ultimate comfort food from Peru with this Garlicky Sancochado. It’s a hearty, one-pot wonder where beef brisket becomes incredibly tender simmering in a broth infused with plenty of garlic, mint, and cilantro. Filled with potatoes, corn, and yuca, it's a complete meal that warms you from the inside out.
From the Fields of North India: A Creamy Garlicky Spinach Curry (Lahsuni Palak)
Ingredients:
Instructions:
1. Blanch the Spinach
Bring a large pot of salted water to a boil. Add the spinach bunches and blanch for 2-3 minutes until they wilt. Immediately transfer the spinach to a bowl of ice water to preserve its vibrant green color. Once cooled, squeeze out all excess water.
2. Prepare the Spinach
Take about half of the blanched spinach and blend it into a smooth purée, adding a little water if necessary. Finely chop the remaining half of the spinach and set both aside.
3. Sauté the Base
Heat 2 tablespoons of ghee or oil in a pan or kadai over medium heat. Add the cumin seeds and let them splutter. Add the chopped garlic, green chilies, and chopped onion, and sauté for 3-4 minutes until the onions turn golden.
4. Build the Flavor
Add the chopped tomato and a pinch of salt, cooking until the tomatoes soften. Stir in the turmeric powder, coriander powder, and garam masala. Add the gram flour (besan) and roast for a minute until it becomes aromatic.
5. Combine the Curry
Whisk in the curd or cream until well combined. Add the chopped spinach and the spinach purée to the pan. Mix everything together, add about 1/2 cup of water (or more to reach your desired consistency), and bring to a simmer. Cook for 3-5 minutes for the flavors to meld. Stir in the crushed Kasuri Methi.
6. Prepare the Garlic Tempering (Tadka)
In a small separate pan, heat the remaining 1 tablespoon of ghee. Add the sliced garlic and dried red chilies. Fry until the garlic turns a crisp golden brown.
7. Serve
Pour the spinach curry into a serving bowl. Pour the hot garlic tempering over the top. Serve immediately with hot roti, naan, or steamed rice.
A velvety spinach curry that's big on garlic and even bigger on comfort. Discover a North Indian treasure perfect for any garlic enthusiast. This creamy, vibrant spinach curry, known as Lahsuni Palak, features a double dose of garlic for an unforgettable, aromatic experience. Simple, healthy, and deeply satisfying, it's a fantastic vegetarian main course.
From the Griddle’s Heart: India’s Layered Garlic Flatbread (Lahsuni Paratha)
Ingredients:
Instructions:
1. Prepare the Dough
In a large mixing bowl, combine the wholewheat flour, salt, and oil. Gradually add warm water and knead to form a smooth, soft dough, similar to that for chapati. Cover the dough and let it rest for at least 20-30 minutes.
2. Make the Filling
While the dough rests, mix the minced garlic, chopped coriander, and optional red chilli powder in a small bowl. Set aside.
3. Shape the Paratha
Divide the rested dough into equal-sized balls. Take one ball, dust it with a little flour, and roll it out into a thin, large circle, like a chapati.
4. Layer and Fold
Brush a generous layer of ghee or melted butter all over the surface of the rolled-out dough. Sprinkle the garlic and coriander mixture evenly on top. To create the layers, start from one edge and begin to fold the dough back and forth like a fan or pleat it until you have a long, pleated strip.
5. Coil and Roll Again
Roll this pleated strip into a tight coil, like a snail shell, and tuck the end underneath. Gently flatten the coil with your palm, dust with a little more flour, and carefully roll it out again into a circle about 6 inches in diameter. Be careful not to press too hard to preserve the layers.
6. Cook the Paratha
Heat a flat pan (tawa) or skillet over medium heat. Place the paratha on the hot tawa and cook for about a minute, or until small bubbles appear. Flip it over and cook the other side for another minute.
7. Fry to Perfection
Drizzle a teaspoon of ghee or oil on top and around the edges of the paratha. Flip and press gently with a spatula, cooking until both sides are golden brown and crispy. The layers should become visible.
8. Serve
Serve the Lahsuni Paratha hot, traditionally with a side of yogurt, pickle, or your favorite curry. For an extra touch, you can crush the paratha slightly between your palms to separate and show off the flaky layers.
Forget plain bread; this Lahsuni Paratha from India is here to steal the show. Imagine layers of soft, pan-fried dough, each one hiding a delicious mix of fresh garlic and herbs. It's the ultimate garlic lover's sidekick to any curry or stew, offering a satisfyingly crisp and flavorful bite every time.
From the Peruvian Coast: A Hearty Steamed Fish & Garlic Stew (Sudado de Pescado)
Ingredients:
Coastal, Comfort Food, Garlic, Healthy, Main Course, One-Pot, Peru, Seafood, Spicy, Stew
Instructions:
1. Season the Fish
Pat the fish fillets dry and season them generously with salt and pepper. Set aside.
2. Make the Aderezo (Base)
Heat the vegetable oil in a large, wide pot or skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the sliced onions, aji amarillo paste, and aji panca paste. Sauté for 3-5 minutes until the onions have softened.
3. Build the Broth
Add the tomato wedges to the pot and cook for another couple of minutes. Pour in the white wine (or chicha de jora) and the fish stock. Bring the mixture to a gentle simmer.
4. Steam the Fish
Carefully arrange the seasoned fish fillets on top of the vegetables in the pot. Ladle some of the broth over the fish. Scatter the strips of fresh ají amarillo over the top.
5. Cook to Perfection
Cover the pot, reduce the heat to low, and let the fish “sweat” or steam for 10-15 minutes, depending on the thickness of the fillets. The fish is done when it is opaque and flakes easily with a fork. Be careful not to overcook it.
6. Finish and Serve
Turn off the heat. Squeeze the fresh lime juice over the fish and sprinkle with chopped cilantro. Serve immediately in deep bowls with plenty of the flavorful broth, accompanied by boiled yuca or fluffy white rice.
Discover a comforting classic from Peru's coastline that will warm your heart and soul. This "sweated" fish stew, known as Sudado de Pescado, gently steams fresh fish fillets in an aromatic, garlicky broth bursting with tomato, onion, and Peruvian chiles. It's a healthy, flavorful, and deeply satisfying one-pot meal for any garlic aficionado.
