The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Cream, Egg, Onion, Pepper, Potato, Salt, Vegetable Broth, Wild Garlic
Description:
A velvety green soup that tastes like spring in a bowl.
From the North Star State: A Rich & Tangy Black Garlic Vinaigrette
Ingredients:
American, Black Garlic, Condiment, Dressing, Garlic, Gluten-Free, Healthy, No-Cook, Quick, Sauce, Vegan
Instructions:
1. Prepare the Base
In a small bowl, whisk together the minced black garlic, chopped shallot, Dijon mustard, red wine vinegar, and honey until well combined. For a smoother texture, you can also use a blender or food processor.
2. Emulsify
Slowly drizzle in the extra virgin olive oil while continuously whisking to create a thick, emulsified dressing.
3. Season
Season with kosher salt and freshly ground black pepper to your liking.
4. Serve or Store
Use the vinaigrette immediately over your favorite salad, or store it in a lidded glass jar in the refrigerator. It will keep for several days. If the oil solidifies, simply let the dressing come to room temperature and shake well before using.
A sweet, earthy, and tangy dressing that will elevate any salad.
From the Romanian Countryside: Creamy Garlic Mushroom Stew (Ciulama de Ciuperci)
Ingredients:
Instructions:
1. Sauté the vegetables
In a large pot or Dutch oven, heat the oil and butter over medium heat. Once the butter has melted, add the chopped onion and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.
2. Cook the mushrooms
Add the quartered mushrooms to the pot, season with salt and pepper, and stir well. Cook for about 10-15 minutes, stirring occasionally. The mushrooms will release their water and shrink in volume. Continue cooking until most of the liquid has evaporated and the mushrooms begin to brown slightly.
3. Prepare the sauce
In a separate bowl, whisk the sour cream and flour together until you have a smooth, lump-free paste. Gradually temper the sour cream mixture by adding a ladle of the hot broth from the pot, whisking vigorously to prevent curdling. Continue adding the warm broth to the sour cream mixture until it is warm and fluid.
4. Combine and simmer
Pour the tempered sour cream mixture back into the pot with the mushrooms. Stir everything together and bring to a gentle simmer. Reduce the heat to low and cook for another 10 minutes, stirring occasionally, until the sauce thickens into a creamy consistency.
5. Finishing touches
Remove the pot from the heat. Stir in the minced garlic and fresh chopped dill. Cover with a lid and let it rest for a few minutes to allow the flavors to meld.
6. Serve
Serve the creamy mushroom ciulama hot, generously spooned over a bed of soft polenta.
Discover a taste of traditional Romania with this wonderfully creamy and comforting mushroom stew. Known as "Ciulama," this dish gets its rich, savory flavor from sautéed mushrooms and a velvety, garlic-infused white sauce. Perfect for garlic lovers, it’s a hearty vegetarian meal traditionally served over soft polenta for a truly authentic experience.
Slovakia’s Hearty Cure: A Creamy Garlic Soup in a Bread Bowl (Cesnaková Polievka v Bochníku)
Ingredients:
Instructions:
1. Prepare the Bread Bowls
Preheat your oven to 180°C (350°F). Carefully slice the top off each bread bowl and hollow out the inside, leaving a thick wall to hold the soup. Place the hollowed-out bowls and their "lids" on a baking sheet and toast in the oven for about 5-10 minutes until lightly crisp. If you like, you can cube the scooped-out bread, toss it with a little oil or butter, and toast it alongside the bowls to make croutons.
2. Sauté the Aromatics
In a large pot or Dutch oven, melt the butter or lard over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Build the Soup Base
Add the diced potatoes and about two-thirds of the minced garlic to the pot. Stir for a minute until the garlic is fragrant. Pour in the broth, bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Make it Creamy
Once the potatoes are soft, you can either use an immersion blender to partially or fully blend the soup for a creamier consistency, or simply mash some of the potatoes against the side of the pot. Stir in the heavy cream and let the soup heat through, but do not let it boil.
5. Final Touches
Remove the soup from the heat. Stir in the remaining minced garlic, the dried marjoram, and salt and pepper to taste. Letting the soup sit for a few minutes allows the flavors to meld beautifully.
6. Serve
Ladle the hot soup into the toasted bread bowls. Top generously with grated cheese and a sprinkle of fresh parsley or chives. Place the toasty bread "lid" on top or on the side, and serve immediately with the optional croutons.
A hug in a bowl, with a garlicky Slovak soul. This isn't just soup; it's a full-blown culinary experience beloved across Slovakia. Imagine a rich, creamy garlic soup, teeming with flavor, served piping hot inside a hollowed-out crusty bread bowl. It's the ultimate comfort food, perfect for warming up and celebrated for its hearty, rustic charm. Every spoonful is a delightful mix of pungent garlic, creamy broth, and bread soaked in soupy goodness.
A Taste of Peru: The Ultimate Beef & Garlic Stir-fry (Lomo Saltado)
Ingredients:
Instructions:
1. Marinate the Beef
In a bowl, combine the sliced beef with half of the minced garlic and one tablespoon of soy sauce. Let it marinate for at least 10 minutes while you prepare the other ingredients.
2. Prepare the Sauce
In a separate small bowl, whisk together the remaining 4 tablespoons of soy sauce, the red wine vinegar, and the oyster sauce. Set aside.
3. Sear the Beef
Heat 1 tablespoon of oil in a large skillet or wok over high heat until it shimmers. Working in batches to avoid overcrowding the pan, sear the beef strips for 1-2 minutes until browned. Remove the beef from the skillet and set it aside on a plate.
4. Sauté the Vegetables
Add another tablespoon of oil to the hot skillet. Add the sliced onion and ají amarillo and stir-fry for about 2 minutes until the onion begins to soften but remains crisp. Add the remaining garlic and cook for another 30 seconds until fragrant.
5. Combine and Serve
Add the tomato wedges to the skillet and cook for 1-2 minutes until they start to release their juices but still hold their shape. Return the seared beef and any accumulated juices to the skillet. Pour the prepared sauce over everything and toss to combine, cooking for one more minute until the sauce thickens slightly.
6. Garnish and Serve
Remove from the heat and stir in the fresh cilantro. Serve immediately with a generous portion of white rice and french fries on the side, or toss the fries directly into the stir-fry to soak up the delicious sauce.
A fiery stir-fry where tender beef, crispy potatoes, and garlicky juices collide.
A Slovakian Hearth Classic: Garlicky Bacon Flatbread (Podplamenník)
Ingredients:
Instructions:
1. Activate the Yeast
In a small bowl, crumble the fresh yeast into the lukewarm milk. Add the sugar, stir gently, and let it sit for about 10-15 minutes until it becomes frothy and active.
2. Prepare the Dough
Grate the cooled, peeled potatoes into a large mixing bowl. Add the all-purpose flour, salt, egg, and oil. Pour in the activated yeast mixture.
3. Knead the Dough
Mix all the ingredients together until they form a shaggy dough. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a splash of milk.
4. First Rise
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 60 minutes, or until it has doubled in size.
5. Prepare the Topping
While the dough is rising, prepare your toppings. In a small bowl, mix the sour cream with the minced garlic, and season with a pinch of salt and pepper.
6. Assemble the Flatbread
Preheat your oven to 355°F (180°C). Grease a large baking sheet with oil or lard. Once the dough has risen, punch it down and press it out evenly onto the prepared baking sheet, stretching it to the corners.
7. Add Toppings
Spread the garlic-sour cream mixture evenly over the dough. Sprinkle the diced bacon and thinly sliced red onion on top.
8. Bake
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the toppings are sizzling.
9. Serve
Let the Podplamenník cool for a few minutes before slicing. It can be served warm as a hearty snack, a starter, or a light meal.
Straight from the heart of Slovakia, this garlicky bacon flatbread, known as Podplamenník, is the ultimate comfort food. Imagine a soft, chewy dough, slathered with a tangy sour cream and garlic base, then generously topped with smoky bacon and sharp onion. It's a simple, hearty, and incredibly satisfying dish perfect for sharing.
A Hearty Slovak Feast: Roasted Duck with a Garlicky Punch
Ingredients:
Instructions:
1. Prepare the Duck
Thoroughly wash the duck inside and out and pat it dry. Rub it generously with salt, pepper, and caraway seeds, making sure to get some inside the cavity as well. Place the sliced garlic inside the cavity and/or make small incisions in the skin to stuff the garlic slices in. For best results, let the seasoned duck rest in the refrigerator overnight.
2. Roast the Duck
Preheat your oven to 180°C (350°F). Place the duck in a roasting pan, add a splash of oil to the bottom, and pour in a little water. Roast covered for about 2 hours. After this initial cooking time, uncover the duck, baste it with its own fat, and continue to roast for another 60-90 minutes, or until the meat is tender and the skin is golden brown and crispy.
3. Prepare the Cabbage
While the duck is roasting, prepare the cabbage. In a large pot, heat the lard or oil and sauté the chopped onion until soft. Add the sugar and let it caramelize slightly. Add the shredded red cabbage, season with salt, pepper, and caraway seeds, and stir well. Pour in a little water, cover, and let it simmer until the cabbage is tender, about 30-40 minutes. Towards the end of the cooking time, stir in the vinegar to taste.
4. Make the Lokše
Peel the cooled, pre-boiled potatoes and grate them finely or press them through a potato ricer onto a work surface. Add the salt and flour, then quickly work the ingredients into a smooth, non-sticky dough. Be careful not to overwork the dough. Divide the dough into small balls. On a well-floured board, roll each ball into a very thin, round flatbread.
5. Cook the Lokše
Heat a dry, heavy-bottomed skillet or cast-iron pan over medium-high heat. Cook each flatbread for 1-2 minutes per side, until light brown spots appear. As they come off the pan, immediately brush each hot lokša generously with the melted duck fat from the roasting pan. Stack them to keep them warm.
6. Serve
Carve the roasted duck and serve immediately with the braised red cabbage and a stack of warm, greasy lokše.
Get ready for a true taste of Slovakia with this festive roasted duck. Packed with garlic and caraway seeds for an aromatic punch, and served alongside sweet and sour red cabbage and traditional potato flatbreads, it's a hearty, garlicky feast perfect for special occasions.
