The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Caraway Seeds, Cream Cheese, Egg, Garlic, Hard Cheese, Pepper, Puff Pastry, Salt
Description:
Need a garlic fix, fast? These Slovak cheesy garlic swirls are your answer. Using ready-made puff pastry, they're the perfect speedy, savory snack for unexpected guests or parties. Utterly addictive and packed with garlic goodness!
From the Peruvian Coast: Pan-Seared Fish in a Zesty Garlic Butter Sauce (Pescado a la Mantequilla de Ajo)
Ingredients:
Instructions:
1. Season the Fish
Pat the fish fillets dry and season them generously on both sides with salt, pepper, and the juice of one lime.
2. Sauté the Fish
Heat the olive oil in a large skillet over medium-high heat. Carefully place the seasoned fillets in the hot pan and cook for 3-4 minutes per side, until golden brown and cooked through. Once cooked, remove the fish from the skillet and set it aside on a warm plate.
3. Create the Garlic Butter Sauce
In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, add the minced garlic and paprika, and cook for about 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
4. Deglaze and Finish
Pour in the white wine or fish broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a minute to reduce slightly. Turn off the heat and stir in the fresh parsley.
5. Serve
Return the fish fillets to the pan, or simply pour the glorious garlic butter sauce over the fish on the serving plates. This dish is wonderful served immediately with white rice and a simple salad.
Discover a taste of the Peruvian coast with this incredibly simple yet flavorful pan-seared fish. Perfect for a quick weeknight meal, this recipe features tender fish fillets smothered in a rich, zesty sauce made from heaps of garlic, butter, and a splash of lime, creating a dish that truly sings.
A Hearty Hug from the Caucasus: Georgian Walnut & Garlic Bean Stew (Lobio Nigvzit)
Ingredients:
Instructions:
1. Prepare the Beans
First, place the dried kidney beans in a large bowl and cover them with cold water by at least 3 inches. Allow them to soak overnight. The next day, drain and rinse the beans. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce the heat and let them simmer for about 1 to 1.5 hours, or until they are tender and cooked through. Once cooked, drain the beans but be sure to reserve about 2 cups (500ml) of the cooking liquid.
2. Create the Flavor Base
While the beans are cooking, prepare the walnut paste. In a bowl, combine the ground walnuts, minced garlic, ground coriander, blue fenugreek, cayenne pepper, and about two-thirds of the chopped cilantro. Mix well until all the ingredients are thoroughly combined.
3. Sauté and Combine
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes soft and translucent, but not browned. Add the walnut and spice mixture to the pot and cook, stirring constantly, for about one minute until it becomes incredibly fragrant.
4. Bring it all Together
Pour the red wine vinegar or tkemali into the pot and stir to combine. Add the cooked beans along with about 1 cup (250ml) of the reserved bean cooking liquid. Using a potato masher or the back of a wooden spoon, gently mash some of the beans directly in the pot. Aim to leave about a quarter of the beans whole to maintain some texture. The consistency should be like a thick stew. If it seems too dense, add more of the reserved cooking liquid until you reach your desired thickness.
5. Simmer and Serve
Allow the lobio to simmer over low heat for another 5-10 minutes to let the flavors meld together. Stir in the remaining fresh cilantro, taste, and adjust the seasoning with salt if needed. Serve hot, traditionally with Georgian cornbread (Mchadi) and pickled vegetables.
Discover Lobio Nigvzit, a beloved classic from Georgia that perfectly showcases the country's love for walnuts, fresh herbs, and, of course, garlic. This hearty, vegetarian stew combines tender kidney beans with a rich, fragrant paste of ground walnuts, spices, and a generous amount of garlic to create a dish that is deeply satisfying and wonderfully complex. It’s a true taste of Georgian comfort food.
From Trujillo’s Tables: A Divine Theologian’s Garlic Soup (Sopa Teóloga)
Ingredients:
Instructions:
1. Make the Broth
In a large stockpot, combine the chicken pieces, carrot, celery, leek, parsley sprig, oregano sprig, and bay leaf. Cover with the water and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer. If using a hen, cook for about 2 hours; a chicken will take closer to 90 minutes, or until the meat is very tender.
2. Prepare the Chicken and Bread
Once cooked, remove the chicken from the pot and set it aside to cool. Strain the broth into a clean pot and reserve. When the chicken is cool enough to handle, discard the skin and bones, and shred or chop the meat into bite-sized pieces. In a separate bowl, soak the slices of stale bread in 2 cups of milk mixed with ½ cup of the reserved chicken broth. Let it sit for about 10 minutes, then blend until smooth.
3. Cook the Aderezo
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and the ají amarillo paste, and cook for another 2 minutes until fragrant. Stir in the chopped tomato and cook until it breaks down.
4. Combine the Soup
Pour the blended bread mixture into the pot with the aderezo. Stir continuously until the mixture thickens, about 3-5 minutes. Gradually pour in 6-8 cups of the reserved chicken broth, stirring constantly to prevent lumps. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20 minutes for the flavors to meld.
5. Finish and Serve
Add the diced potatoes and queso fresco to the pot. Continue to simmer for another 10-15 minutes, or until the potatoes are tender. Stir in the remaining 1 cup of milk and the shredded chicken, and heat through for a final 5 minutes. Do not let it boil after adding the last of the milk. Season with additional salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley.
A heavenly, hearty bread soup where garlic forms the holy trinity of flavor. This divine soup from Trujillo, Peru, is perfect for garlic lovers seeking a taste of tradition. It's a festive and hearty dish that combines tender chicken and a rich, bread-thickened broth, all built on a flavor base packed with garlic and zesty aji amarillo. With origins stretching back to the 17th-century convents of Trujillo, this "theologian's soup" is a cherished part of Peruvian culinary history, traditionally served at weddings, baptisms, and on Palm Sunday.
From the High Andes: A Hearty Wheat Berry & Garlic Chowder (Chupe de Trigo)
Ingredients:
Andean, Comfort Food, Garlic, Hearty, Main Course, One-Pot, Peru, Soup, Vegetarian, Wheat
Instructions:
1. Prepare the Wheat
Drain the soaked wheat berries and rinse them well under cold water. Place them in a pot with fresh water, bring to a boil, and cook for about 25-30 minutes, or until tender but still chewy. Drain and set aside.
2. Make the Aderezo (Base)
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, ají amarillo paste, and chopped tomato. Cook for another 3-4 minutes, stirring frequently, until the sauce is fragrant and has deepened in color.
3. Build the Soup
Pour the vegetable broth or water into the pot with the aderezo and bring to a boil. Add the cooked wheat berries, diced potatoes, and squash. Season with salt, pepper, and dried oregano. Reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.
4. Add Vegetables and Creaminess
Stir in the corn and fava beans and cook for another 5 minutes. Reduce the heat to low. Slowly pour in the evaporated milk and the beaten eggs, stirring constantly to create silky threads in the soup without scrambling them. Do not let the soup boil after adding the eggs.
5. Finishing Touches
Turn off the heat and stir in the crumbled queso fresco and fresh cilantro. Let the soup rest for a few minutes to allow the cheese to soften slightly.
6. Serve
Taste and adjust the seasoning if necessary. Ladle the hot Chupe de Trigo into bowls and serve immediately with fresh lime wedges on the side.
Discover the soul-warming flavors of the Andes with this Chupe de Trigo, a rustic and nutritious wheat berry chowder. This traditional Peruvian soup combines tender wheat, hearty potatoes, and a flavorful garlic and ají amarillo base, all brought together with a creamy, cheesy finish. It's a satisfying, garlic-infused one-pot meal perfect for chilly days.
Lima’s Smoky Secret: Peruvian Garlic-Roasted Chicken (Pollo a la Brasa)
Ingredients:
Instructions:
1. Combine the Marinade
In a large bowl, whisk together the minced garlic, soy sauce, ají panca paste, vinegar, cumin, paprika, oregano, black pepper, salt, oil, beer (if using), and lime juice until well combined.
2. Marinate the Chicken
Pat the whole chicken dry with paper towels. Carefully separate the skin from the meat on the breast and thighs, creating pockets. Rub about a third of the marinade directly onto the meat under the skin. Place the chicken in a large bowl or a sealable plastic bag and pour the remaining marinade over it, ensuring the entire chicken is coated. Refrigerate and let it marinate for at least 6 hours, but preferably overnight (up to 24 hours) for the best flavor.
3. Prepare for Roasting
Remove the chicken from the fridge about 30-60 minutes before cooking to allow it to come to room temperature. Preheat your oven to 390°F (200°C.)
4. Roast the Chicken
Place the chicken in a roasting pan or a large cast-iron skillet, breast-side up. To keep the chicken moist, you can add about an inch of water to the bottom of the pan. Roast for approximately 1.5 to 2 hours. The chicken is done when the skin is deep golden-brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C.)
5. Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist meat. Serve hot with traditional sides like thick-cut french fries and a fresh salad.
Discover one of Peru's most beloved dishes, Pollo a la Brasa. This isn't just any roast chicken; it's a culinary icon where the magic lies in a potent, garlicky marinade featuring unique Peruvian chiles and spices. The result is incredibly juicy meat with an unforgettable crispy, flavorful skin. Perfect for a family feast, it's a true taste of Lima's legendary street food scene, guaranteed to be a garlic-lover's delight.
From the Andean Peaks: A Fiery Peruvian Garlic & Herb Sauce (Uchucuta)
Ingredients:
Instructions:
1. Combine The Deseeded Rocoto Peppers
Combine the deseeded rocoto peppers, garlic cloves, crumbled queso fresco, huacatay leaves (or mint/cilantro mix), and roasted peanuts in a blender or food processor.
2. Slowly Drizzling In The Vegetable Oil And Then
Blend on high, slowly drizzling in the vegetable oil and then the evaporated milk until you reach a smooth, creamy consistency.
3. Add A Little More Milk
If the sauce is too thick, add a little more milk until it reaches your desired thickness.
4. Season Generously With Salt To Taste And Blend
Season generously with salt to taste and blend once more to combine.
5. Allow The Flavors To Meld Together
For best results, let the sauce rest in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. Serve Chilled
Discover Uchucuta, the addictive, spicy, and creamy garlic-herb sauce straight from the heart of Peru. Traditionally ground by hand with a stone, this versatile sauce combines fiery rocoto peppers, fragrant huacatay (Peruvian black mint), queso fresco, and a healthy dose of garlic. It's the perfect, potent accompaniment to grilled meats, potatoes, or simply as a vibrant dip.
