The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Beans, Cayenne Pepper, Cilantro, Coriander, Fenugreek, Garlic, Oil, Onion, Vinegar, Walnut
Description:
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.
A Fiery Flower: India’s Zesty Garlic Cauliflower Stir-Fry (Lahsuni Gobi)
Ingredients:
Instructions:
1. Prepare the Cauliflower
Wash the cauliflower florets and pat them dry. You can toss them with a little salt and turmeric and set them aside for about 15 minutes.
2. Sauté the Aromatics
Heat the oil in a large pan or wok over medium-high heat. Add the cumin seeds and let them sizzle. Add the sliced onions and sauté for about 6 minutes until they are soft and translucent.
3. Bloom the Spices
Add the minced garlic, grated ginger (if using), and green chilies to the pan. Stir-fry for a minute until fragrant, being careful not to let the garlic burn. Add the turmeric, coriander powder, and red chili powder, and stir for another 30 seconds until the spices are aromatic.
4. Cook the Cauliflower
Add the cauliflower florets to the pan, tossing well to coat them in the spiced oil. Stir-fry on high heat for 3-4 minutes until the florets begin to show golden-brown spots.
5. Simmer to Tenderness
Sprinkle with salt, add a splash of water (about 2-3 tablespoons), and reduce the heat to low. Cover the pan and let the cauliflower cook for 8-12 minutes, or until it is tender but still has a slight crunch. Avoid overcooking, as the florets should remain whole and not become mushy.
6. Finishing Touches
Once the cauliflower is cooked, increase the heat to high. Add the garam masala and a fresh squeeze of lemon juice, tossing everything together quickly. Cook for another minute until any remaining moisture has evaporated.
7. Serve
Garnish generously with fresh coriander and serve hot as a side dish with rice or flatbreads.
Cauliflower gets a fiery, garlicky makeover in this simple Indian stir-fry.
From the Shepherd’s Pantry: A Zesty Slovak Bryndza & Garlic Spread (Bryndzová Nátierka s Cesnakom)
Ingredients:
Instructions:
1. Combine the Base
In a medium bowl, add the softened butter and the Bryndza cheese. Use a fork to mash and mix them together until they are well combined and relatively smooth.
2. Add the Aromatics
Add the minced garlic, finely chopped red onion, and sweet paprika to the cheese mixture. Mix thoroughly until all ingredients are evenly distributed.
3. Adjust Consistency
If the spread seems too thick, stir in the sour cream one tablespoon at a time until you reach your desired consistency.
4. Season and Rest
Season with a little freshly ground black pepper. Salt is often unnecessary as Bryndza is naturally salty, but taste and add a pinch if needed. For the best flavor, cover the bowl and let the spread rest in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve
Garnish with fresh, chopped chives or dill. Serve chilled with fresh crusty bread, toast, or crackers.
A powerfully simple spread with a tangy, garlicky kick.
