The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Cauliflower, Coriander, Coriander Powder, Cumin Seeds, Garam Masala, Garlic, Ginger, Green Chilies, Lemon Juice, Onion, Red Chili Powder, Salt, Turmeric Powder, Vegetable Oil
Description:
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.
Crispy Garlic Butter Frog Legs (Ếch Chiên Bơ Tỏi)
Ingredients:
Instructions:
1. Remove The Tough Outer Layers
First, prepare the aromatics. Peel and mince the garlic and shallots. For the lemongrass, remove the tough outer layers, finely chop the tender bottom half, and thinly slice the top half into wispy threads. Pound the chopped lemongrass, half of the minced garlic, ginger, turmeric, and chili together in a mortar and pestle until you have a fragrant paste.
2. Remove Any Fishiness
Next, prepare the frog legs. If not already done, clean them thoroughly, using a bit of salt or a splash of ginger-infused rice wine to remove any fishiness, then rinse and pat dry. Cut the legs into bite-sized pieces.
3. Combine The Frog Legs With The Aromatic Paste
In a large bowl, combine the frog legs with the aromatic paste and the marinade ingredients (fish sauce, oyster sauce, sugar, bouillon powder, and pepper), mixing well to ensure every piece is coated. Let this marinate for at least 20-30 minutes.
4. Heat A Generous Amount Of Vegetable Oil
While the frog legs marinate, heat a generous amount of vegetable oil in a wok or deep pan over high heat. Fry the thinly sliced lemongrass threads until golden and crispy, then remove and set aside.
5. Brown And Cooked Through
Lightly coat the marinated frog leg pieces in flour, shaking off any excess. Carefully place them into the hot oil, frying in batches until golden brown and cooked through. Remove the fried frog legs and drain them on a wire rack or paper towels.
6. Heat
In a separate large pan, melt the butter over medium heat. Add the remaining minced garlic and sauté until fragrant and lightly golden. Return the fried frog legs to the pan with the garlic butter, tossing everything together until the legs are evenly coated in the glossy, garlicky sauce.
7. Garnished With The Crispy Lemongrass Threads And Fresh Chili
Serve immediately, garnished with the crispy lemongrass threads and fresh chili slices if desired.
Jump into a classic Vietnamese countryside café dish! This recipe transforms humble frog legs into a flavor explosion with a crispy coating, a rich garlic butter sauce, and fragrant herbs. It's an adventurous and deeply satisfying dish for any garlic lover.
From the Streets of Saigon: Sizzling Garlic & Peanut Grilled Scallops (Sò Điệp Nướng Mỡ Hành)
Ingredients:
Instructions:
1. Prepare the Scallops and Aromatics
Rinse the scallops under cold water to remove any grit. If your fishmonger hasn't done so, carefully open the scallops, discarding the top flat shell and leaving the meat in the cupped bottom shell. Pat the scallop meat dry. Finely chop the spring onions and mince the garlic for the oil. Coarsely chop the roasted peanuts for the topping.
2. Make the Scallion-Garlic Oil
In a small, heatproof bowl, combine the chopped spring onions, minced garlic, and a pinch of salt. Heat the neutral oil in a small saucepan until it is shimmering hot, then carefully pour the hot oil over the spring onion and garlic mixture. Stir in the melted butter. The mixture should sizzle and become instantly fragrant.
3. Grill the Scallops
Preheat a charcoal grill, gas barbecue, or an oven broiler to high heat. Arrange the scallops on their half shells directly on the grill grate. Grill for about 2-3 minutes, or until the scallops start to release their juices and are just beginning to cook through.
4. Assemble and Finish
Carefully spoon a generous amount of the scallion-garlic oil over each scallop. Continue to grill for another 2-4 minutes until the oil is bubbling and the scallops are fully cooked and slightly charred at the edges.
5. Serve
Remove the scallops from the grill and place them on a platter. Sprinkle generously with the chopped roasted peanuts, fried shallots, and fresh chili if using. Serve immediately with a side of the Nước Chấm dipping sauce.
A classic Vietnamese street food delight, perfect for any garlic lover's barbecue. These grilled scallops are incredibly easy to make, bursting with a savory, garlicky aroma from the sizzling scallion oil, and finished with a satisfying crunch of roasted peanuts.
Southern Charm: A Fluffy, Cheesy Garlic Spoonbread
Ingredients:
American, Baked, Cheesy, Comfort Food, Cornbread, Garlic, Gluten-Free, Side Dish, Southern, Starter, Vegetarian
Instructions:
1. Prep
Preheat your oven to 375°F (190°C). Generously butter a 1.5 to 2-quart baking dish or a 10-inch cast-iron skillet.
2. Sauté Aromatics
In a medium saucepan over medium heat, melt 3 tablespoons of the butter. Add the minced garlic and cook for about 30-60 seconds until fragrant, being careful not to burn it.
3. Cook the Cornmeal
Pour the milk into the saucepan with the garlic butter and heat until it just begins to simmer. Gradually whisk in the cornmeal, salt, and baking powder. Continue to whisk constantly for about 3-5 minutes until the mixture thickens to a pudding-like consistency.
4. Combine Ingredients
Remove the saucepan from the heat. Stir in the remaining 1 tablespoon of butter and the shredded cheddar cheese until melted and smooth. Let the mixture cool for about 10 minutes. Once slightly cooled, whisk in the egg yolks until well combined.
5. Fold in Egg Whites
In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold one-third of the beaten egg whites into the cornmeal mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to overmix.
6. Bake
Pour the batter into your prepared baking dish. Bake for 35-45 minutes, or until the spoonbread is puffed, golden brown on top, and the center is set.
7. Serve Immediately
Spoonbread is best enjoyed warm, right out of the oven, as it will deflate slightly as it cools.
A cornbread-soufflé hybrid that's big on garlic and cheese.
From the Liptov Region: Slovakia’s Hearty Potato Sausage (Liptovské Droby)
Ingredients:
Instructions:
1. Prepare the Filling
Finely grate the peeled potatoes and the onion into a large bowl. If using pork belly, chop it finely and render it in a pan until you have crispy cracklings; if using pre-made cracklings, you can chop or grind them.
2. Combine Ingredients
Add the cracklings, minced garlic, marjoram, salt, and pepper to the potato and onion mixture. Mix everything thoroughly until well combined. Some traditional recipes also add a bit of semolina or flour to bind the mixture.
3. Stuff the Casings (Traditional Method)
If using casings, carefully fill them with the potato mixture, taking care not to overstuff. Twist and tie the ends with kitchen twine or secure them with a small wooden skewer to form sausages about 4-8 inches (10-20 cm) long.
4. No-Casing Method
If you are not using casings, you can shape the mixture into logs and wrap them tightly in aluminum foil or place the entire mixture in a greased loaf pan.
5. Cook the Sausages
Bring a large pot of salted water to a gentle boil. Carefully place the sausages in the water and poach gently for about 10-15 minutes. Do not boil vigorously, as the casings might burst. After poaching, carefully remove them from the water.
6. Bake to Perfection
Preheat your oven to 350°F (175°C). Place the poached sausages (or the foil-wrapped logs/loaf pan) on a baking sheet greased with lard. Bake for 40-50 minutes, turning occasionally, until the outside is golden brown and crispy.
7. Serve
Serve the Liptovské Droby hot, traditionally accompanied by braised sauerkraut and a generous dollop of sour cream.
Discover a true Slovak classic from the mountainous Liptov region, where the humble potato is king. "Liptovské Droby" are savory potato "sausages" packed with grated potatoes, rich pork cracklings, and a generous amount of garlic and marjoram. This rustic, garlicky comfort food, traditionally cooked in casings, is a unique and hearty dish perfect for a satisfying meal.
From Abruzzo’s Mountains: A Rustic Lardo and Garlic Bruschetta
Ingredients:
Instructions:
1. Toast the Bread
Begin by toasting the slices of bread until they are golden brown and crispy on the surface. This can be done on a grill for a smoky flavour, under a broiler, or in a hot oven.
2. Rub with Garlic
While the bread is still hot, take a halved garlic clove and rub it generously over the entire surface of each slice. The heat from the bread will help it absorb the garlic’s aromatic oils.
3. Melt the Lardo
Immediately place two thin slices of lardo onto each slice of hot, garlic-rubbed bread. The residual heat will cause the lardo to soften and become translucent, melting deliciously into the toast. For an even meltier finish, you can return the bruschetta to the oven for a minute.
4. Serve
Arrange the bruschetta on a platter. If using, sprinkle with a little finely chopped rosemary and a crack of fresh black pepper. Serve immediately while the bread is warm and the lardo is perfectly melted.
This is a classic, rustic starter from the heart of Italy, perfect for lovers of bold, simple flavors. The star of the show is lardo, a cured pork fat that melts into toasted bread, which has been rubbed with potent fresh garlic. This version is a celebration of simplicity and high-quality ingredients.
