The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Flour, Garlic, Olive Oil, Parmesan, Parsley, Salt, Sugar, Yeast
Description:
A beloved starter straight from the heart of New York pizzerias, this recipe is a dream for any true garlic lover. These soft, chewy bread knots are baked to perfection and then generously tossed in a warm bath of garlic-infused butter, salty Parmesan, and fresh parsley. They are an irresistibly savory treat perfect for sharing, though you may not want to.
A Rustic Roast from the Tatras: Slovak Garlic & Caraway Pork (Bravčové na Cesnaku a Rasci)
Ingredients:
Instructions:
1. Prepare the Pork
Start by rinsing the pork shoulder and patting it dry with a towel. If you have a roasting pan that can be used on the stovetop, heat the lard over a high temperature. Sear the pork on all sides until it develops a nice color.
2. Season Generously
Remove the pan from the heat. Rub the entire surface of the seared pork generously with salt and whole caraway seeds.
3. Infuse with Garlic
Peel a few cloves from the head of garlic and stuff them into any natural openings or small cuts in the meat. Cut the remaining head of garlic in half horizontally and place it in the pan next to the pork.
4. First Roast
Preheat your oven to 425°F (220°C). Place the pan with the seasoned pork and garlic into the hot oven, uncovered, for about 7-10 minutes to sear the parts that didn’t brown on the stovetop.
5. Slow Roast to Perfection
Reduce the oven temperature to 350°F (180°C). Tightly cover the roasting pan with a lid or aluminum foil. Let the pork roast for 40 minutes. The meat will release its own juices, creating a flavorful steam bath.
6. Continue Roasting
After 40 minutes, carefully remove the cover, turn the pork over, re-cover it, and return it to the oven for another 40 minutes.
7. Rest and Create the Sauce
Once the pork is tender, transfer it to a cutting board and let it rest for a few minutes before slicing. While it rests, prepare the sauce. Squeeze the soft, roasted garlic cloves out of their skins into the pan drippings. Mash them with a fork and then strain the entire liquid through a fine-mesh sieve to create a smooth, intensely flavorful gravy.
8. Serve
Slice the tender pork and serve it with the delicious garlic-infused pan sauce. It pairs wonderfully with parsley potatoes and a simple cucumber salad.
Discover a true Slovak classic, perfect for a comforting family meal. This recipe for *Bravčové na Cesnaku a Rasci* features a succulent pork shoulder, slow-roasted to perfection with an abundance of garlic and aromatic caraway seeds. It's a rustic, soul-warming dish that truly showcases the power of garlic.
A Taste of Spring: Georgian Lamb & Tarragon Stew (Chakapuli)
Ingredients:
Instructions:
1. Layer the Ingredients
In a heavy-bottomed pot or Dutch oven, create the first layer using half of the chopped herbs (tarragon, cilantro, scallions) and half of the green chili, if using.
2. Add the Meat
Arrange the lamb pieces in a single layer on top of the herbs. Season generously with salt.
3. Continue Layering
Add the remaining herbs, the crushed garlic, and the sour green plums on top of the lamb.
4. Simmer
Pour the white wine and water over the ingredients. Place the pot over low-to-medium heat, bring it to a gentle simmer, and then cover it.
5. Cook
Let the stew cook slowly for 1.5 to 2 hours, or until the lamb is perfectly tender and falling off the bone. Stir occasionally, and check the seasoning, adding more salt if needed near the end of cooking.
6. Serve
Serve the Chakapuli hot, traditionally with Georgian shoti bread to soak up the fragrant, garlicky broth.
Discover Chakapuli, a beloved lamb stew from Georgia's eastern Kakheti region. This dish perfectly captures the essence of spring with its unique blend of tender lamb, mountains of fresh herbs like tarragon, and the signature tartness of sour green plums, all brought together with white wine and a generous amount of garlic.
Southern Comfort in a Bowl: Creamy, Cheesy Garlic Grits
Ingredients:
American, Breakfast, Cheesy, Comfort Food, Garlic, Gluten-Free, Main Course, Side Dish, Southern, Vegetarian
Instructions:
1. Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with olive oil, and wrap it up. Bake for 40-50 minutes, or until the cloves are soft and fragrant. Let it cool slightly.
2. Cook the Grits
While the garlic is roasting, rinse the grits in a bowl of cool water. Stir them and allow any chaff to float to the top, then carefully drain the water. In a medium saucepan, bring the chicken stock and thyme sprigs to a boil. Slowly whisk in the grits. Once the mixture returns to a boil, reduce the heat to low, cover the pot, and let it simmer. Stir frequently, scraping the bottom of the pan to prevent sticking, for about 30-35 minutes, or until the grits are thick and creamy.
3. Combine the Flavors
Once the garlic has cooled enough to handle, squeeze the softened cloves out of their skins onto a cutting board. Mash them into a smooth paste with the side of your knife. Remove the thyme sprigs from the cooked grits. Stir the roasted garlic paste into the grits until fully combined.
4. Get Cheesy
Add the half-and-half, shredded fontina, and shredded cheddar cheese to the pot. Stir continuously over low heat until the cheeses are completely melted and the grits are luxuriously creamy. Season with salt, pepper, and a few dashes of hot sauce, if using.
5. Serve
Serve the grits hot, garnished with a little extra cheese or some fresh chives if you like. They will continue to thicken as they cool.
Discover the heart of Southern cooking with this ultimate comfort food from the garlic lovers at Garlic Shop. Our creamy, cheesy roasted garlic grits are a versatile dish, perfect as a hearty breakfast, a satisfying main, or a decadent side. It’s a guaranteed hug in a bowl!
From the Heart of Michoacán: A Rustic Tarascan Bean & Garlic Soup
Ingredients:
Instructions:
1. Roast the Aromatics
On a dry comal or skillet over medium-high heat, roast the tomatoes, onion, and garlic cloves, turning them occasionally until they are soft and lightly charred all over, which should take about 10-12 minutes.
2. Prepare the Chiles
While the vegetables are roasting, briefly toast the ancho and pasilla chiles on the same skillet for a few seconds per side until they become fragrant. Be careful not to burn them, as this will make them bitter. Transfer the toasted chiles to a bowl and cover them with hot water to rehydrate for about 10 minutes until they are soft.
3. Create the Soup Base
Transfer the roasted tomatoes, onion, garlic, and rehydrated chiles to a blender. Add 1 cup of the chicken broth and blend until the mixture is completely smooth.
4. Cook the Base
In a large pot or Dutch oven, heat one tablespoon of oil over medium heat. Strain the tomato and chile puree into the pot and cook for 5-8 minutes, stirring occasionally, until it thickens and darkens in color.
5. Blend the Beans
While the base is cooking, add the cooked beans and their cup of broth to the blender (no need to clean it) along with the remaining 3 cups of chicken broth. Blend until perfectly smooth.
6. Combine and Simmer
Pour the bean puree into the pot with the tomato base. Add the epazote sprig, if using, and season with salt and pepper. Bring the soup to a simmer, then reduce the heat and let it cook for 15-20 minutes for the flavors to meld, stirring occasionally. The soup should have a creamy consistency; if it’s too thick, you can add a little more broth or water.
7. Serve
Remove the epazote sprig before serving. Ladle the hot soup into bowls and let everyone customize their own with a generous topping of crispy tortilla strips, crumbled cheese, diced avocado, a dollop of crema, and a sprinkle of fried pasilla chile rings.
A creamy, smoky bean soup that's a world away from your average chili. This hearty and comforting Sopa Tarasca is a traditional dish hailing from the Mexican state of Michoacán. It's a beautifully simple yet flavorful soup, where pinto beans are blended with garlic, roasted tomatoes, and dried chiles to create a rich, creamy base. What truly makes this garlic-infused soup sing are the vibrant and crunchy garnishes that adorn the top, offering a delightful contrast in every spoonful.
Sizzling Garlic & Lemongrass Babylonia Snails (Ốc Tỏi Nướng Mỡ Hành)
Ingredients:
Appetizer, Aromatic, Comfort Food, Garlic, Grilled, Savory, Seafood, Snack, Spicy, Street Food, Traditional
Instructions:
1. Prepare the Snails
Thoroughly clean the Babylonia snails by scrubbing them under running water. If they are alive, soak them in salted water with a few sliced chilies for at least 30 minutes to encourage them to expel any sand or impurities. Rinse well and drain.
2. Prepare the Garlic Chili Mixture
In a bowl, combine the minced garlic, minced lemongrass, minced chilies, and minced shallots. Add the fish sauce, oyster sauce, sugar, bouillon powder (if using), and salt. Mix well to create a fragrant marinade.
3. Marinate the Snails
Add the cleaned snails to the garlic-chili mixture. Toss to coat evenly. Let them marinate for at least 15-20 minutes, or longer for more intense flavor.
4. Prepare the Scallion Oil
Heat the cooking oil in a small saucepan or microwave-safe bowl until hot but not smoking. Pour the hot oil over the chopped scallions in a heatproof bowl. The scallions will sizzle and turn vibrant green, creating a fragrant scallion oil.
5. Grill the Snails
Preheat your grill (charcoal or gas) to medium-high heat. You can also use a cast-iron skillet or oven broiler. Place the marinated snails directly on the grill grates.
6. Cook and Serve
Grill for 5-7 minutes, turning occasionally, until the snails are cooked through and the shells are slightly charred. The snail meat should be firm and opaque. Before serving, drizzle generously with the prepared scallion oil and sprinkle with crushed roasted peanuts. Serve immediately with crusty bread to soak up the delicious garlicky sauce.
Delight your senses with this classic Vietnamese street food, marrying succulent Babylonia snails with an explosion of aromatic garlic, spicy chili, and fragrant lemongrass. A truly unique and bold garlic-infused experience for adventurous palates.
From the Andes to Italy: Peru’s Creamy Garlic & Spinach Pesto Pasta (Tallarines Verdes)
Ingredients:
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set aside.
2. Sauté the Aromatics
In a large skillet over medium heat, add the olive oil. Sauté the chopped onion for a minute, then add the minced garlic and cook until fragrant, about 30-60 seconds.
3. Wilt the Greens
Add the spinach and basil to the skillet. Cook, stirring frequently, for just a few minutes until the greens are fully wilted. Remove from the heat.
4. Blend the Sauce
Transfer the wilted greens, onion, and garlic mixture to a blender. Add the crumbled queso fresco, walnuts (or pecans), and evaporated milk. Blend until you have a smooth, creamy, and vibrant green sauce. If the sauce is too thick, you can add a little more evaporated milk or a splash of the reserved pasta water to reach your desired consistency.
5. Combine and Serve
Return the sauce to the skillet over medium-low heat. Season with salt and pepper to taste. Add the cooked pasta to the sauce and toss everything together until the pasta is well-coated and heated through. Serve immediately, topped with a generous sprinkle of grated Parmesan cheese. This dish is traditionally served on its own or with a piece of grilled steak or chicken.
Born from the fusion of Italian and Peruvian cultures, this comforting pasta dish is a must-try for any garlic lover. *Tallarines Verdes*, or "green noodles," features a silky, rich sauce made from spinach, basil, and a generous amount of garlic, all blended into a creamy delight with fresh cheese and evaporated milk. It's a simple, heartwarming main course that perfectly showcases the global journey of garlic.
