The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Basil, Chili, Clam, Fish Sauce, Garlic, Oil, Scallion, Shallot, Sugar
Description:
Dive into the irresistible taste of Vietnam with this garlic-infused clam dish! These tender clams are stir-fried to perfection with an abundance of garlic, creating a savory, spicy, and subtly sweet delight that celebrates the power of robust garlic flavor.
A Taste of the Wild North: Pan-Seared Fermented Lamb with Garlic (Ræst Kjøt)
Ingredients:
Instructions:
1. Prepare the Lamb
If your fermented lamb is not pre-sliced, use a very sharp knife to cut it into thin slices. The goal is to have pieces that will crisp up quickly in the pan.
2. Heat the Pan
Place a large skillet over medium-high heat. Add the butter or oil and allow it to heat up until it shimmers.
3. Sear the Lamb
Carefully place the fermented lamb slices in a single layer in the hot pan, ensuring not to overcrowd it. Sear for 1-2 minutes per side. The goal is to achieve crispy edges while just warming the meat through.
4. Add the Garlic
In the last 30 seconds of cooking, add the thinly sliced garlic to the pan. Sauté it quickly with the lamb until it becomes fragrant and lightly golden. Be careful not to let it burn.
5. Serve Immediately
Remove the lamb and garlic from the pan and serve immediately. It is traditionally served as an appetizer or with simple sides like boiled potatoes or dense rye bread to complement its strong flavor.
For the adventurous foodie, we present a dish straight from the windswept Faroe Islands. Pan-seared *Ræst Kjøt*, or fermented lamb, is a delicacy with a powerful, umami-rich flavor unlike anything you've tried. Paired with a hit of garlic, this simple preparation creates a crispy, deeply savory appetizer that tells a story of survival and tradition in every bite.
Piedmont’s Powerful Punch: Anchovies in Green Garlic Sauce (Acciughe al Verde)
Ingredients:
Instructions:
1. Prepare the Anchovies
If using salt-cured anchovies, they must be desalted. Rinse them thoroughly under cold running water to remove the excess salt. Place them in a bowl with water and 2 tablespoons of the white wine vinegar for at least 30 minutes. After soaking, gently separate each anchovy into two fillets, removing the central bone. Pat them completely dry with paper towels.
2. Create the Green Sauce (Bagnet Verd)
While the anchovies soak, prepare the sauce. Finely chop the parsley leaves and garlic cloves. You can do this by hand for a more rustic texture or use a food processor for a smoother sauce. In a bowl, combine the chopped parsley and garlic, the olive oil, the remaining tablespoon of vinegar, and the optional chili flakes. Mix until you have a homogenous sauce.
3. Assemble the Dish
Arrange the dried anchovy fillets in a single layer on a platter or in a shallow dish.
4. Marinate
Pour the green garlic sauce evenly over the anchovies, ensuring they are completely covered.
5. Rest and Serve
For the best flavor, cover the dish and let it rest in the refrigerator for at least a day, though three days is ideal for the flavors to meld perfectly. Serve the Acciughe al Verde chilled or at room temperature with slices of crusty bread.
A classic, no-cook starter from Italy's Piedmont region that's a dream for garlic lovers. This simple yet bold dish features salt-cured anchovies bathed in a vibrant, sharp sauce of fresh parsley and potent garlic.
A Peruvian Classic: Rich & Garlicky Beef Tongue Stew (Estofado de Lengua)
Ingredients:
Adventurous, Beef, Comfort Food, Garlic, Hearty, Main Course, One-Pot, Peru, Rustic, Stew
Instructions:
1. Cook the Tongue
Place the beef tongue in a large pot with the quartered onion, 4 whole garlic cloves, and a generous pinch of salt. Cover completely with water and bring to a boil. Reduce the heat, cover, and simmer for 2 to 2.5 hours, or until the tongue is very tender.
2. Peel and Slice
Once tender, remove the tongue from the pot and let it cool slightly. While still warm, peel off the thick outer skin and discard it. Cut the tender meat into 1/2-inch thick slices. Strain and reserve about 2 cups of the cooking broth.
3. Make the Sofrito
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic, ají panca paste (if using), cumin, and oregano, and cook for another 2 minutes until fragrant.
4. Build the Stew
Stir in the diced tomatoes and cook for 5-7 minutes, until they break down. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Simmer
Add the sliced tongue, carrots, potatoes, bay leaf, and the reserved cooking broth to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the potatoes and carrots are tender.
6. Finish and Serve
Stir in the peas and cook for another 5 minutes. Season with salt and pepper to taste. Discard the bay leaf. Serve the stew hot, garnished with fresh cilantro and accompanied by white rice.
Discover a beloved, hearty stew from the heart of Peru, perfect for garlic lovers seeking an authentic taste of home-style Andean cooking. This recipe transforms beef tongue into a fork-tender delight, braised in a rich, savory sauce of garlic, tomato, and red wine.
Georgia’s Crown Jewel: The Ultimate Walnut & Garlic Sauce (Bazhe)
Ingredients:
Instructions:
1. Grind the Walnuts
Using a meat grinder or a powerful food processor, grind the walnuts together with the crushed garlic until you have a fine, oily paste.
2. Combine Ingredients
Transfer the walnut-garlic paste to a medium bowl. Add the ground blue fenugreek, dried coriander, marigold petals, cayenne pepper, and salt. Mix thoroughly with a fork or spoon to combine all the spices.
3. Add Liquids
Pour in the white wine vinegar and mix again. Begin to add the cold boiled water, a little at a time, while continuously stirring and mashing the paste with a fork.
4. Adjust Consistency
Continue adding water until the sauce reaches your desired consistency; it can range from a thick, sour-cream-like dip to a thinner sauce for pouring.
5. Rest and Serve
For the best flavor, let the sauce sit for at least an hour before serving to allow the flavors to meld. It is traditionally served with grilled chicken, fish, or Ghomi (a Georgian cornmeal porridge).
Discover Bazhe, Georgia's most iconic garlic and walnut sauce. This versatile, no-cook condiment delivers a creamy, nutty, and aromatic punch that is central to Georgian cuisine. Perfect for elevating everything from grilled chicken to simple vegetables, it's a true taste of the Caucasus.
From the Silk Road to Your Kitchen: Kyrgyzstan’s Fiery Laza Chang Garlic-Chili Paste
Ingredients:
Central Asian, Condiment, Garlic, Gluten-Free, Kyrgyz, No-Cook, Paste, Sauce, Spicy, Vegan
Instructions:
1. Combine the Chili and Garlic
In a heatproof ceramic or glass bowl, thoroughly mix the dried chili flakes, minced garlic, salt, and optional sugar. It is important to use a heatproof bowl as you will be adding very hot oil.
2. Sizzle with Hot Oil
Heat the vegetable oil in a small saucepan over medium-high heat until it is very hot and just begins to smoke.
3. Pour The Hot Oil Over The Chili And Garlic
Carefully and slowly pour the hot oil over the chili and garlic mixture. The mixture will sizzle and foam intensely as the hot oil cooks the garlic and toasts the chili, releasing a wonderfully aromatic fragrance. Stir gently with a long-handled spoon to ensure everything is well combined.
4. Add the Finishing Touch
Once the sizzling has subsided, stir in the vinegar. Allow the Laza Chang to cool completely to room temperature.
5. Store
Transfer the finished condiment to a clean glass jar with a tight-fitting lid. It can be stored in the refrigerator for several months, with the flavors deepening over time.
A fiery, garlicky explosion that will awaken your taste buds.
Buttery Garlic Razor Clams (Ốc Móng Tay Xào Bơ Tỏi)
Ingredients:
Instructions:
1. Prepare the Clams
To ensure the razor clams are free of sand, dissolve a tablespoon of salt in a large bowl of cold water, add a few slices of chili, and soak the clams for at least 30 minutes to an hour. After soaking, rinse them thoroughly under running water.
2. Parboil the Clams
Bring a pot of water to a boil with a few slices of ginger to remove any fishy odor. Add the razor clams and boil for just 2-3 minutes, until they begin to open. Immediately remove and drain the clams, discarding any that did not open.
3. Sauté the Aromatics
Heat a large skillet or wok over medium heat and add the vegetable oil and butter. Once the butter has melted, add the minced garlic and chili, and sauté until fragrant and lightly golden.
4. Cook the Clams
Add the parboiled razor clams to the skillet. Turn the heat up to high and toss them quickly in the garlic butter. Add the oyster sauce, fish sauce, sugar, and optional bouillon powder. Stir-fry for another 2-3 minutes, ensuring the clams are well-coated with the sauce and heated through. Be careful not to overcook, as the clams will become tough.
5. Serve
Turn off the heat, stir in the chopped Vietnamese coriander, and give it one last toss. Transfer everything to a platter, making sure to pour all the delicious garlic butter sauce over the top. Serve immediately with crusty bread to soak up the sauce.
A taste of Vietnam's vibrant seafood scene, this quick and easy recipe brings sweet razor clams and a potent, buttery garlic sauce together. It's a flavor-packed dish perfect for garlic lovers seeking an authentic street food experience that's ready in minutes.
