The Garlic Table:
Recipes for Every Craving
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Wholesome Recipes with
a Garlic Punch
Ingredients:
Aji Amarillo, Beef Tripe, Cilantro, Cumin, Garlic, Mint, Onion, Peas, Potato, Turmeric
Description:
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.
A Taste of the Market: Slovakia’s Garlicky “Gypsy Roast” (Cigánska Pečienka)
Ingredients:
Instructions:
1. Prepare the Pork
Place the pork slices between two pieces of plastic wrap and gently pound them with a meat mallet. You are not trying to make them very thin, but rather to tenderize and break up the structure of the meat. Place the pounded slices in a shallow dish.
2. Marinate the Meat
Pour the milk over the pork slices, ensuring they are all moistened. Let them sit until the milk has been mostly absorbed. In a small bowl, create a paste by mixing the pressed garlic, paprika, black pepper, caraway seeds, mustard, and 2 tablespoons of oil. Rub this garlic paste generously over all sides of the pork slices. Cover the dish and let it marinate in the refrigerator, ideally overnight, or for at least 4 hours.
3. Caramelize the Onions
In a large skillet over medium heat, add a splash of oil. Add the sliced onions, a pinch of salt, and a sprinkle of caraway seeds. Cook slowly, stirring occasionally, until they are soft, golden brown, and sweet. This can take 15-20 minutes. Once cooked, remove the onions from the pan and set them aside.
4. Cook the Pork
Wipe the same skillet clean and heat it over high heat until it is very hot. There is no need to add extra oil, as the marinade contains it. Place the marinated pork slices on the hot, dry pan. Sear each side for about 2-3 minutes without moving them to get a good crust. Lower the heat to medium and continue to cook until the pork is cooked through.
5. Assemble and Serve
While the pork is resting for a minute, slice your bread rolls in half. You can toast the inside of the rolls in the hot pan to soak up any flavorful drippings. Place a slice of the hot garlic pork onto the bottom half of each roll. Top generously with the caramelized onions. Add a smear of extra mustard or some hot peppers if you like. Place the top of the roll on and serve immediately.
Straight from the bustling Christmas markets of Slovakia, this is the ultimate street food sandwich. Tender pork neck is marinated in a potent garlic and milk mixture, then seared to perfection and piled high with sweet, caramelized onions in a fresh bread roll. It's a simple, hearty, and deeply satisfying meal that brings the garlicky magic of a Slovak festival right into your kitchen.
Poland’s Heartwarming Cure: A Rustic Bacon & Garlic Soup (Zupa Czosnkowa)
Ingredients:
Instructions:
1. Start By Preparing Your Vegetables
Start by preparing your vegetables; peel and chop the onion, peel and cube the potatoes, and peel and mince the garlic cloves.
2. Heat The Oil Or Lard Over Medium Heat
In a large pot or Dutch oven, heat the oil or lard over medium heat.
3. Add The Diced Bacon
Add the diced bacon and cook until it becomes crispy.
4. Add The Chopped Onion To The Pot And Sauté
Add the chopped onion to the pot and sauté with the bacon until the onion becomes soft and translucent.
5. Stir In The Minced Garlic
Stir in the minced garlic and cook for just one more minute until fragrant, being careful not to let it burn, which would make the soup bitter.
6. Add The Cubed Potatoes To The Pot
Next, add the cubed potatoes to the pot, followed by the chicken or vegetable broth.
7. Bring The Mixture To A Boil
Bring the mixture to a boil, then reduce the heat to a simmer.
8. Cover The Pot And Let It Cook For About
Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
9. Stir In The Dried Marjoram
Once the potatoes are soft, stir in the dried marjoram, salt, and freshly ground black pepper.
10. Simmer For Another 2-3 Minutes To Allow The Flavors
Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.
11. Ladle The Hot Soup Into Bowls
To serve, ladle the hot soup into bowls.
12. Garnish Generously With Fresh Parsley And Top With Croutons
Garnish generously with fresh parsley and top with croutons and grated cheese if desired.
13. Some Variations Suggest Adding A Raw Egg Yolk
For an authentic touch, some variations suggest adding a raw egg yolk to the bowl and stirring it into the hot soup just before eating.
Discover a treasure from the heart of Poland with this rustic and warming garlic soup, *Zupa Czosnkowa*. This isn't just any soup; it's a beloved traditional remedy, often used to fight off colds. Featuring a savory broth loaded with an impressive amount of garlic, fried bacon, soft potatoes, and the classic Polish touch of marjoram, it's a deeply flavorful and satisfying dish perfect for any garlic aficionado.
