The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bread, Caraway, Garlic, Milk, Mustard, Onion, Paprika, Pork
Description:
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.
From the Andes, a Festive Centerpiece: Peruvian Garlic-Roasted Turkey (Pavo al Ajo)
Ingredients:
Instructions:
1. Prepare the Garlic Marinade
In a blender or a large bowl, combine the minced garlic, ají panca paste, ají amarillo paste, soy sauce, vinegar, pisco (or wine), oregano, cumin, salt, pepper, and oil. Blend until you have a smooth, thick paste. Taste and adjust the seasoning if necessary.
2. Marinate the Turkey
Pat the turkey dry inside and out with paper towels. Carefully separate the skin from the breast and thigh meat. Rub a generous amount of the garlic marinade all over the turkey, making sure to get it under the skin and inside the cavity. Place the turkey in a large roasting pan, cover, and let it marinate in the refrigerator for at least 4 hours, or preferably overnight.
3. Prepare for Roasting
Preheat your oven to 325°F (165°C). Stuff the turkey's cavity with the quartered onions, halved oranges, carrot, and celery. This will add aromatic steam and moisture as it cooks. Tie the legs together with kitchen twine.
4. Roast the Turkey
Place the turkey in the preheated oven. A general guideline for roasting time is about 15-20 minutes per pound. Baste the turkey with the pan juices every 30-40 minutes to keep it moist and help the skin to brown beautifully. If the breast starts to get too dark, you can cover it loosely with a piece of aluminum foil.
5. Check for Doneness and Rest
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165-170°F (74°C). Carefully remove the turkey from the oven, transfer it to a cutting board, and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.
6. Serve
Carve the turkey and serve it warm. You can strain the pan drippings to create a delicious gravy to serve alongside.
A truly magnificent bird, bathed in a potent garlic marinade and roasted to juicy perfection.
From Lima’s Coast: Garlicky Baked Scallops with Parmesan (Conchitas a la Parmesana)
Ingredients:
Instructions:
1. Prepare the Scallops
Preheat your broiler or set the oven to 400°F (200°C). Thoroughly clean the scallops and their shells under cold running water. Pat the scallops dry and place one back into each half shell, arranging them on a baking sheet.
2. Make the Garlic Butter
In a small bowl, mix the melted butter with the minced garlic.
3. Assemble the Dish
Brush or spoon the garlic butter mixture over each scallop. Add a few drops of lime juice and, if using, a splash of Pisco or white wine over each one. Season lightly with salt and pepper.
4. Add the Cheese
Generously sprinkle the grated Parmesan cheese over each scallop, ensuring it's well-covered.
5. Broil to Perfection
Place the baking sheet under the broiler or in the preheated oven. Cook for 7-10 minutes, or until the cheese is melted, bubbling, and has turned a beautiful golden brown. Keep a close eye on them to prevent burning.
6. Serve Immediately
Carefully remove the scallops from the oven. Garnish with a sprinkle of fresh cilantro or parsley and serve immediately with lime wedges on the side for squeezing over.
A taste of the Peruvian seaside; buttery, garlicky, and gone in sixty seconds.
From the Fields of Ica: Peru’s Creamy Garlic & Lima Bean Stew (Guiso de Pallares)
Ingredients:
Instructions:
1. Prepare the Beans
If using dried beans, drain the soaking water and rinse them well. Place them in a pot with fresh water, bring to a boil, and cook for about 45-60 minutes or until tender. Drain and set aside. If using frozen or jarred beans, simply rinse and drain them.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor Base
Stir in the ají panca paste, diced tomato, paprika, and oregano. Cook for about 5-6 minutes, stirring occasionally, until the tomato has broken down and the mixture becomes a fragrant, deep-red paste.
4. Simmer the Stew
Add the cooked lima beans, vegetable broth, and the bay leaf to the pot. Season with salt and pepper to your liking. Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes for the flavors to meld together. The stew should be creamy, and the beans should be very tender but not falling apart.
5. Finish and Serve
Remove the bay leaf and stir in the fresh chopped parsley. Serve hot in bowls, traditionally accompanied by a generous portion of white rice.
Discover a comforting classic from the Peruvian kitchen, where humble lima beans are transformed into a rich, flavorful stew. This one-pot wonder gets its soulful depth from a classic aderezo base of onion, plenty of garlic, and a touch of smoky ají panca chili paste. It's a nutritious, hearty, and authentically Peruvian dish perfect for any day of the week.
Romania’s Famous Garlicky Grilled Sausages: Mititei (Mici)
Ingredients:
Instructions:
1. Prepare the Meat Mixture
In a large bowl, combine the ground beef, pork, and lamb. Add the minced garlic, summer savory (or thyme), paprika, allspice, pepper, coriander, and salt. Mix thoroughly with your hands for about 5-10 minutes until the mixture becomes tacky and well-combined.
2. Add Liquid
Dissolve the baking soda in the cold beef broth or water. Gradually pour the liquid into the meat mixture while continuing to mix. Ensure the liquid is fully absorbed and the paste is uniform.
3. Rest for Flavor
Cover the bowl and refrigerate for at least 6 hours, but preferably overnight. This step is crucial for the flavors to meld and for the baking soda to tenderize the meat.
4. Shape the Mititei
The next day, wet your hands with water to prevent sticking. Take portions of the meat mixture and roll them into cylindrical shapes, about 3-4 inches long and 1-1.5 inches thick. Place the formed sausages on a tray.
5. Grill to Perfection
Preheat your grill to a high heat; a charcoal grill is recommended for the most authentic flavor. Grill the mititei for about 3-4 minutes on each side, turning them to ensure they cook evenly. They should be browned and juicy.
6. Serve
Serve the mititei hot off the grill with a side of mustard and fresh bread for a true Romanian experience.
Discover Mititei, or 'Mici,' Romania's beloved garlic-infused, skinless sausages. A smoky, savory blend of minced meats and spices, these grilled bites are a staple at any Romanian barbecue, packed with enough garlic to make them truly unforgettable.
From the Slovak Hearth: Hearty Potato & Garlic Porridge (Zemiaková Fučka)
Ingredients:
Instructions:
1. Cook the Potatoes
Place the peeled and cubed potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are very soft and starting to fall apart.
2. Prepare the Topping
While the potatoes are cooking, heat the lard or oil in a frying pan over medium heat. Add the diced bacon and cook until crispy. Remove the bacon bits with a slotted spoon and set aside. In the same pan, fry the chopped onion in the bacon fat until golden brown. Add the minced garlic and fry for another minute until fragrant. Remove from heat.
3. Make the Fučka
Once the potatoes are cooked, do not drain all the water. Pour off about half, leaving the potatoes partially submerged. Using a potato masher, begin to crush the potatoes directly in the pot with the remaining water.
4. Add the Flour
Sprinkle the flour over the mashed potatoes and continue to mash and stir vigorously over low heat. The mixture will thicken into a dense, sticky porridge. Keep stirring and cooking for a few minutes until the raw flour taste is gone and the mixture is smooth. The name "Fučka" comes from the "puffing" sound it makes as steam escapes.
5. Combine and Serve
Stir most of the crispy bacon, onion, and garlic mixture into the potato fučka, reserving some for garnish. Season generously with salt and black pepper to taste.
6. Garnish and Enjoy
Serve the fučka hot in bowls, topped with the remaining bacon, onion, and garlic. It's traditionally enjoyed with a side of sour cream, kefir, or pickled vegetables like sauerkraut.
Discover "Fučka," a humble yet deeply satisfying potato porridge from the heart of Slovakia. This isn't your average mashed potato; it's a rustic, hearty dish cooked with flour right in the pot, creating a unique, dense texture. Laced with plenty of garlic and topped with crispy bacon, this is the ultimate garlic-infused comfort food, perfect as a standalone meal or a hearty side.
