The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Chicken Stock, Cream, Garlic Scapes, Herbes Salees, Oil, Onions, Pepper, Potatoes, Salt, Vegetable Stock
Description:
A surprising and delicious soup that sings of Canadian spring.
Slovakia’s Savory Swirls: Garlicky Wasp Nests (Cesnakové Osie Hniezda)
Ingredients:
Baking, Comfort Food, Garlic, Pastry, Savory, Slovak, Snack, Starter, Vegetarian
Instructions:
1. Activate the Yeast
In a small bowl, combine the lukewarm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and pour in the activated yeast mixture, the oil (or melted butter), and one egg. Mix everything together until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it's smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the Filling
While the dough is rising, prepare the garlic filling. In a bowl, mash the softened butter, pressed garlic, and salt until you have a smooth, spreadable paste. If you're using processed cheese, mix it in as well.
4. Assemble the Rolls
Once the dough has risen, punch it down and place it on a floured surface. Roll it out into a large rectangle, about 1/2 cm thick. Spread the garlic filling evenly over the entire surface of the dough. If using, sprinkle the grated hard cheese over the garlic butter.
5. Roll and Slice
Tightly roll the dough into a log, starting from one of the long sides. Using a sharp knife, slice the log into individual rolls, about 1-1.5 inches (3-4 cm) thick. Some recipes recommend an attractive slanted or triangular cut.
6. Second Rise and Bake
Place the cut rolls onto a baking sheet lined with parchment paper, leaving some space between them. Cover with a cloth and let them rest for another 15-20 minutes. Preheat your oven to 390°F (200°C.)
7. Bake to Perfection
Brush the tops of the rolls with the beaten egg and sprinkle with sesame or caraway seeds, if desired. Bake for 15-20 minutes, or until they are golden brown and fragrant. Serve warm.
Forget sweet cinnamon rolls, Slovakia has perfected the savory swirl! These "Garlic Wasp Nests" are fluffy, pull-apart pastries filled with a potent garlic and butter mixture, sometimes with a cheesy surprise. A perfect, garlicky snack or starter to share with friends, these savory rolls are a beloved treat at any Slovak gathering.
From the Philippines: Tender Braised Garlic Cloves (Adobong Bawang)
Ingredients:
Instructions:
1. Sauté the Garlic
Heat the vegetable oil in a small saucepan or pot over medium heat. Add the peeled garlic cloves and cook, stirring occasionally, for 3-5 minutes until they are lightly golden and fragrant. Be careful not to let them burn.
2. Build the Adobo Sauce
Carefully pour the soy sauce, vinegar, and water into the pot with the garlic. Add the bay leaves and whole peppercorns.
3. Simmer to Perfection
Bring the mixture to a gentle boil, then reduce the heat to low. Stir in the brown sugar until it dissolves. Cover the pot and let it simmer for 15-20 minutes, or until the garlic cloves are very tender and have absorbed the dark, savory sauce.
4. Reduce the Glaze
Uncover the pot, increase the heat to medium, and let the sauce bubble away for another 2-3 minutes to thicken into a slightly syrupy glaze that coats the garlic cloves.
5. Serve
Remove from heat and let it cool slightly. Serve the braised garlic cloves warm with their sauce, traditionally alongside steamed rice. They also make a fantastic condiment for grilled fish or pork.
A whole head of garlic, braised until tender and jammy in a classic sweet and savory Filipino adobo sauce.
From the Amazonian Grill: Peru’s Garlicky Chicken Skewers (Pollo Canga)
Ingredients:
Instructions:
1. Prepare the Marinade
In a large bowl, combine the minced garlic, ají panca paste, ají amarillo paste, soy sauce, vinegar, cumin, oregano, salt, and pepper. Mix thoroughly to create a uniform paste.
2. Marinate the Chicken
Add the chicken pieces to the bowl and coat them generously with the marinade. Ensure every piece is well-covered. Let the chicken marinate for at least 30 minutes at room temperature, or for a deeper flavor, cover and refrigerate for a few hours.
3. Skewer the Chicken
If using wooden skewers, soak them in water for about 20 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers.
4. Grill the Chicken
Preheat your grill to a medium-high heat. Lightly oil the grates. Place the chicken skewers on the grill and cook for about 10-15 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C). In the Amazon, this is traditionally cooked over a wood fire, which imparts a delicious smoky flavor.
5. Serve
Once cooked, remove the skewers from the grill. Let the chicken rest for a few minutes before serving. Pollo Canga is traditionally served with grilled plantains (plátano asado) and a simple salad.
A taste of the Peruvian jungle, where chicken gets skewered, smothered in garlic, and grilled to smoky perfection.
From the Slovak Kitchen: A Rustic Pan-Fried Chicken Liver with Garlic (Kuracia Pečeň na Cesnaku)
Ingredients:
Instructions:
1. Prepare the Livers
Clean the chicken livers, removing any connective tissues. Rinse them under cold water and pat them thoroughly dry with a paper towel. This is a crucial step to ensure they sear well.
2. Sear the Livers
In a large pan, heat the goose lard over high heat until it's very hot. Carefully add the dry chicken livers to the pan—be cautious as the fat may splatter. Sear the livers for a few minutes on each side until they are nicely browned. The inside should remain just slightly pink to stay juicy and tender.
3. Add the Aromatics
Once the livers are cooked, add the sliced garlic to the pan. Sauté for about a minute until the garlic becomes fragrant, but be careful not to let it burn.
4. Season and Serve
Turn off the heat. Season generously with freshly ground black pepper and dried marjoram, stirring to combine everything. It is important to only salt the livers after they are cooked, either in the pan just before serving or individually on the plate, as salting them earlier can make them tough.
5. Serving Suggestion
Serve the hot chicken livers immediately with fresh bread to soak up the flavorful fat, or alongside boiled or roasted potatoes.
Discover a beloved, quick-to-prepare dish from the heart of Slovakia that celebrates the rich flavor of chicken liver, amplified by a generous amount of garlic and savory marjoram. Perfect for a hearty, speedy weeknight dinner, this recipe delivers a taste of rustic Slovak home cooking that garlic lovers will adore. It’s traditionally served with fresh bread or potatoes.
From Slovakia’s Spring Forests: A Creamy Wild Garlic & Potato Soup
Ingredients:
Instructions:
1. Sauté the Aromatics
In a large pot over medium heat, melt the butter or heat the oil. Add the chopped onion and sauté for about 5 minutes until translucent and soft.
2. Cook the Potatoes
Add the cubed potatoes to the pot and stir for a minute. Pour in the vegetable broth, bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
3. Add the Wild Garlic
Once the potatoes are soft, remove the pot from the heat. Add the chopped wild garlic and allow it to wilt in the hot broth for a minute. This brief cooking time preserves its vibrant color and delicate flavor.
4. Blend the Soup
Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy.
5. Finish and Season
Return the pot to low heat. Stir in the cream and season with salt, pepper, and a pinch of nutmeg if desired. Gently heat the soup through, but do not let it boil, as this can cause the cream to curdle and dull the wild garlic’s flavor.
6. Serve
While the soup is heating, you can prepare soft-boiled or poached eggs to serve with it. Ladle the hot soup into bowls. If using, place an egg in the center of each bowl. Garnish with croutons, toasted seeds, or a few fresh wild garlic leaves. Serve immediately.
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.
