The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Aji Amarillo, Bell Pepper, Carrot, Chicken, Chicken Broth, Cilantro, Corn, Garlic, Onion, Peas, Potato, Rice
Description:
Discover Peru's ultimate comfort food, Aguadito de Pollo. This isn't your average chicken soup; it's a robust, flavorful, and brilliantly green meal-in-a-bowl, supercharged with a potent blend of cilantro and garlic. Perfect for warming up, recovering, or simply indulging in a delicious piece of Peruvian culinary heritage.
A Slovakian Veggie Delight: Simple Baked Cauliflower with Garlic & Cheese
Ingredients:
Baked, Cauliflower, Cheese, Family Meal, Garlic, Gluten-Free, Main Course, Simple, Slovak, Vegetarian
Instructions:
1. Parboil the Cauliflower
Bring a large pot of salted water to a boil. Place the whole cauliflower in the boiling water and cook until it begins to soften but is not fully cooked (it should still be firm.)
2. Prepare for Baking
Carefully remove the cauliflower from the water, let it drain, and pat it dry. Preheat your oven to 180°C (350°F.)
3. Season the Cauliflower
In a small bowl, mix the olive oil with the crushed garlic. Place the cauliflower on a baking sheet lined with parchment paper and brush it all over with the garlic oil.
4. Add Toppings
Sprinkle the cauliflower evenly with the grated Parmesan cheese, paprika, and a little more salt if desired.
5. Bake to Perfection
Bake for about an hour, or until the cauliflower is tender and has a beautiful golden-brown crust. Keep an eye on it to ensure the cheese doesn’t burn.
6. Serve
Let it cool slightly before slicing into wedges and serving. It pairs wonderfully with a fresh salad or your favorite dip.
Discover a simple Slovak delight perfect for any garlic lover! This recipe transforms a whole cauliflower into a tender, golden-baked centerpiece, brushed with garlic oil and crusted with savory cheese. It's an easy, impressive, and healthy dish for any night of the week.
A Slovakian Snack Attack: Fluffy, Folded Garlic & Cheese Scones (Skladané Cesnakové Pagáče)
Ingredients:
Instructions:
1. Whisk Together The Lukewarm Milk
In a small bowl, whisk together the lukewarm milk, sugar, and yeast. Let it stand for 5-10 minutes until it becomes foamy.
2. Combine The Flour And Salt
In a large bowl, combine the flour and salt. Add the softened butter, egg yolks, and the foamy yeast mixture. Knead everything together on a floured surface for about 10 minutes until you have a smooth, elastic dough. Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place for about 60 minutes, or until doubled in size.
3. Mix The Softened Butter For The Filling
While the dough is rising, mix the softened butter for the filling with the minced garlic paste and salt until well combined.
4. Roll It Out Into A Large Rectangle
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 1/2 inch thick. Spread half of the garlic butter evenly over the surface of the dough. Sprinkle half of the grated cheese on top. Fold the dough like a letter: bring the bottom third up to the middle, then fold the top third down over it.
5. Roll It Out Again Into A Rectangle
Rotate the folded dough 90 degrees. Roll it out again into a rectangle. Spread the remaining garlic butter and sprinkle the rest of the cheese over the top. Fold it again in the same letter-style. Cover the dough and let it rest for 20-30 minutes.
6. Preheat Your Oven To 375
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the rested dough to a thickness of about 1 inch. Using a sharp knife, lightly score a crosshatch pattern on the surface. Cut the dough into small squares or use a round cutter to shape your scones (pagáče.)
7. Bake For 15-20 Minutes
Place the scones on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse salt, caraway seeds, or sesame seeds. Bake for 15-20 minutes, or until they are deeply golden brown and puffed up.
8. Enjoy These Savory Scones Warm
Enjoy these savory scones warm, either on their own or alongside a hearty soup. They are best on the day they are made but will stay soft until the next day if stored in an airtight container.
A yeasted, flaky scone, perfect for tearing apart. These aren't your average biscuits. We're talking soft, yeasted dough, laminated with a potent garlic-butter filling and sharp cheese, then baked into golden, fluffy squares. A true garlic lover's dream, straight from the heart of Slovakia, perfect for any celebration or simply as a savory treat.
From a North Indian Kitchen: Garlicky Potato & Fenugreek Stir-Fry (Lahsuni Aloo Methi)
Ingredients:
Fenugreek, Garlic, Gluten-Free, Indian, Main Course, North Indian, Potato, Side Dish, Spicy, Stir-Fry, Vegan, Vegetarian
Instructions:
1. Prep the Greens
Pluck the fenugreek (methi) leaves from the stems. Wash them thoroughly in a large pot of water and drain completely in a colander. For a less bitter taste, you can sprinkle the leaves with salt, let them sit for 15 minutes, and then squeeze out the excess water before using.
2. Sauté the Aromatics
Heat oil in a pan over medium heat. Once hot, add the cumin seeds and let them crackle. Add the chopped garlic and sauté for about a minute until fragrant.
3. Cook the Potatoes
Add the chopped onions and green chilies, and sauté until the onions become translucent. Add the potato cubes, turmeric powder, coriander powder, and red chili powder. Mix well and sauté for 4-5 minutes until the potatoes are lightly browned.
4. Combine and Cook
Add a few tablespoons of water, cover the pan, and let the potatoes cook on low heat for 15-20 minutes, or until they are tender, stirring occasionally.
5. Add the Greens
Once the potatoes are cooked, add the chopped fenugreek leaves and salt. Stir well and cook for another 5-7 minutes, uncovered, until the leaves have wilted and the moisture has evaporated.
6. Finishing Touches
Finish the dish by stirring in the amchoor (dry mango powder) and garam masala powder. Mix everything well.
7. Serve
Serve the Lahsuni Aloo Methi hot with fresh roti, paratha, or as a side dish with dal and rice.
Discover a classic North Indian stir-fry where humble potatoes and earthy fenugreek are brought to life with a generous dose of garlic. This quick, fragrant, and healthy dish from the heart of India is perfect as a hearty side or a light main, showcasing how garlic can transform simple ingredients into something spectacular.
From the Andes to the Coast: Peru’s Hearty Shrimp & Garlic Chowder (Chupe de Camarones)
Ingredients:
Instructions:
1. Make the Shrimp Broth
Peel the shrimp, reserving the heads and shells. Refrigerate the peeled shrimp. In a medium saucepan, add the shrimp heads and shells with 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes to create a flavorful broth. Strain the broth through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid; discard the shells. You should have about 3-4 cups of broth.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat the oil or butter over medium heat. Add the chopped onion and minced garlic and cook, stirring frequently, until the onion is soft and translucent, about 5-7 minutes. Stir in the aji panca and aji amarillo pastes and cook for another 2 minutes until fragrant.
3. Build the Chowder
Pour the reserved shrimp broth into the pot along with the remaining 4 cups of water. Bring to a boil. Stir in the rice, potato chunks, and corn rounds. Reduce the heat, cover, and simmer for about 15-20 minutes, or until the potatoes and rice are tender.
4. Combine and Finish
Add the peeled shrimp, peas, and diced queso fresco to the pot. Cook for 3-4 minutes, until the shrimp turn pink and opaque. Be careful not to overcook the shrimp. Reduce the heat to low and stir in the evaporated milk and dried oregano. Taste and adjust seasoning with salt and pepper.
5. Poach the Eggs
Carefully crack the eggs one by one into the simmering soup, spacing them apart. Let them poach gently for about 3-4 minutes, or until the whites are set and the yolks are still runny.
6. Serve
Ladle the hot chupe into large bowls, making sure each serving gets an egg. Garnish with fresh cilantro or parsley if desired and serve immediately with crusty bread for dipping.
Discover the ultimate comfort food from Peru, a rich and garlicky shrimp chowder called Chupe de Camarones. This one-pot wonder combines fresh shrimp, hearty vegetables, and a creamy, spicy broth for an unforgettable culinary experience.
A Taste of the Tropics: Malaysian Garlic & Shrimp Paste Water Spinach (Kangkung Goreng Belacan)
Ingredients:
Instructions:
1. Prepare The Spice Paste By Combining The Garlic
First, prepare the spice paste by combining the garlic, shallots, chilies, drained dried shrimp (if using), and toasted belacan in a mortar and pestle and pounding to a coarse paste; alternatively, you can use a blender with a little water.
2. Heat The Vegetable Oil In A Large Wok
Next, heat the vegetable oil in a large wok or skillet over high heat.
3. Add The Spice Paste
Add the spice paste and stir-fry for a minute or two until it is deeply fragrant.
4. Add The Hardier Stem Portions Of The Water Spinach
Add the hardier stem portions of the water spinach first and toss for about 30 seconds, then add the leafy portions.
5. Stir
Continue to stir-fry vigorously for another 1-2 minutes until the leaves have just wilted but the stems remain crunchy.
6. Season With A Pinch Of Salt And Sugar
Season with a pinch of salt and sugar to taste, toss everything together one last time, and transfer to a serving plate.
7. Serve Immediately With Steamed Rice To Enjoy The Classic
Serve immediately with steamed rice to enjoy the classic Malaysian experience.
Dive into one of Malaysia's most beloved vegetable dishes! This quick and easy Kangkung Goreng Belacan recipe delivers a powerful punch of garlic and savory shrimp paste, creating a side dish that's bursting with authentic Southeast Asian flavor.
A Peruvian Twist on a Classic: Garlicky Chile Chicken (Pollo al Ajillo)
Ingredients:
Instructions:
1. Prepare the Chicken
Pat the chicken pieces completely dry with paper towels. Season them generously on all sides with salt and pepper.
2. Brown the Chicken
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Carefully place the chicken pieces in the pan, skin-side down. Sear the chicken for about 5-7 minutes per side, until the skin is golden brown and crispy. Do this in batches if necessary to avoid overcrowding the pan. Once browned, transfer the chicken to a plate and set aside.
3. Sauté the Aromatics
Reduce the heat to medium-low. In the same skillet, add the sliced garlic and cook, stirring constantly, for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic. Add the chopped red onion and cook until softened, about 5 minutes.
4. Build the Sauce
Stir in the aji panca and aji amarillo pastes and cook for another minute until fragrant. Sprinkle the flour over the mixture and cook for one minute more, stirring constantly to form a paste.
5. Deglaze and Simmer
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine bubble and reduce by about half. Stir in the chicken broth and bring the sauce to a gentle simmer.
6. Finish the Dish
Return the seared chicken pieces to the skillet, nestling them into the sauce. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
7. Serve
Stir the butter and fresh parsley into the sauce until the butter has melted. Serve the chicken immediately, spooning a generous amount of the garlic-chile sauce over the top. It is traditionally accompanied by white rice and potatoes.
Garlic and chile join forces in this vibrant Peruvian chicken dish.
