The Garlic Table:
Recipes for Every Craving
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Wholesome Recipes with
a Garlic Punch
Ingredients:
Bay Leaf, Bell Pepper, Carp, Fish, Garlic, Onion, Parsley, Thyme, Tomato, White Wine
Description:
A classic fisherman's dish, where humble ingredients create a truly soulful meal.
A Shepherd’s Hearty Stew: Slovak Mutton & Garlic Goulash (Baraní Guláš)
Ingredients:
Comfort Food, Garlic, Goulash, Hearty, Main Course, Mutton, One-Pot, Rustic, Slovak, Stew
Instructions:
1. Marinate the Meat
Start by preparing the star of the show. In a bowl, combine the mutton cubes with half of the garlic (crushed or minced), a generous pinch of salt, black pepper, and the sweet paprika. Mix thoroughly to coat the meat on all sides. For best results, cover and let it marinate in the refrigerator overnight, or for at least 4 hours.
2. Build the Goulash Base
In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium heat. Add the chopped onions and sauté until they are soft and translucent, which can take about 10 minutes. Add the remaining crushed garlic and the caraway seeds, and cook for another minute until fragrant.
3. Sear and Simmer
Turn up the heat and add the marinated mutton to the pot. Sear the meat on all sides until it’s nicely browned. Stir in the tomato paste, diced bell pepper, chopped tomatoes, and the optional hot pepper.
4. Slow Cook to Perfection
Pour in enough hot water or broth to just cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Allow the goulash to cook for at least 1.5 to 2 hours, or until the mutton is becoming tender. Stir occasionally.
5. Add Potatoes and Finish
Add the cubed potatoes to the pot. Continue to simmer for another 30-45 minutes, or until both the meat and potatoes are fully cooked and tender. Just before serving, stir in the dried marjoram. Let the goulash rest off the heat for about 15-20 minutes to allow the flavors to meld.
6. Serve
Ladle the hot goulash into bowls, garnish with fresh parsley, and serve with hearty bread to soak up the delicious, garlicky sauce.
Journey to the Slovak mountains with this rustic and deeply flavorful mutton goulash. The recipe relies on a generous, garlic-heavy marinade to tenderize and infuse the meat, creating a rich, aromatic stew that's pure comfort in a bowl. It's a perfect, hearty dish for garlic lovers seeking an authentic taste of Slovakia's pastoral heritage.
From Abruzzo’s Fields: A Peasant-Style Garlic Shoot Frittata (Frittata con le Tolle d’Aglio)
Ingredients:
Instructions:
1. Prepare the Garlic Shoots
First, wash the garlic shoots. Trim off the tough base and the very tip of the shoot, using only the tender central part. Cut them into pieces about 1-2 inches long.
2. Sauté the Shoots
Heat a drizzle of olive oil in a non-stick frying pan over medium-low heat. Add the garlic shoots and a splash of water, then cover the pan. Let the shoots steam and soften for about 5-10 minutes, or until tender. Once cooked, remove them from the pan and set aside.
3. Mix the Frittata Base
In a large bowl, whisk the eggs thoroughly. Stir in the milk, grated Parmesan and Pecorino cheeses, and a pinch of salt.
4. Combine and Cook
Add the cooked garlic shoots to the egg mixture and stir to combine. Add another drizzle of oil to the same frying pan and heat it over medium heat. Pour the egg and garlic shoot mixture into the hot pan.
5. Cook the Frittata
Cook for about 10-15 minutes on low heat with a lid on, until the edges are set and the bottom is golden.
6. Flip and Finish
Carefully slide the frittata onto a large plate or lid, then invert it back into the pan to cook the other side. Cook for another 3-5 minutes until the frittata is fully cooked through and golden on both sides.
7. Serve
Let it rest for a minute before sliding it onto a cutting board. Serve warm or at room temperature, cut into wedges. It's also delicious served cold in a sandwich, as is tradition in the Italian countryside.
Discover a taste of Italian country living with this simple yet profoundly flavorful frittata from Abruzzo. This recipe celebrates "tolle d'aglio," the tender, green shoots of the garlic plant, offering a milder, sweeter garlic kick. It's a perfect, protein-packed meal for any time of day and a brilliant way to experience garlic in a form you've likely never tried before.
From the Amazon’s Heart: Peru’s Garlicky Grilled Fish in Banana Leaves (Patarashca)
Ingredients:
Instructions:
1. Prepare The Fish By Making Shallow Cuts Across Both
First, prepare the fish by making shallow cuts across both sides and seasoning generously with salt and pepper, letting them rest for about 10 minutes.
2. Season This Mixture With Additional Salt And Pepper
In a medium bowl, create the garlic-heavy filling by thoroughly mixing the minced garlic, chopped onion, sweet chili peppers, cilantro, cumin, and oil; season this mixture with additional salt and pepper to taste.
3. Generously Stuff And Coat The Fish With This Aromatic
Generously stuff and coat the fish with this aromatic mixture, ensuring it gets into the cuts.
4. Gently Warm The Bijao Or Banana Leaves
Next, gently warm the bijao or banana leaves over an open flame or in hot water to make them pliable, then place a stuffed fish in the center of each leaf.
5. Creating A Secure Parcel
Wrap the fish tightly, creating a secure parcel.
6. Cook The Wrapped Fish On A Hot Grill
Cook the wrapped fish on a hot grill over charcoal for about 15-30 minutes, turning a few times, until the fish is cooked through and flaky.
7. Serve The Patarashca Immediately
Serve the Patarashca immediately, still in its leafy parcel, accompanied by boiled yuca and grilled plantains for an authentic Amazonian meal.
Discover a taste of the Peruvian Amazon with Patarashca, a rustic dish where fresh fish is smothered in a zesty garlic and herb mixture before being wrapped in fragrant leaves and grilled. It's a healthy, flavorful, and uniquely garlicky experience that brings ancient culinary traditions right to your barbecue.
A Hearty Classic: Slovakia’s Tangy Garlic & Bean Soup (Fazuľová Polievka na Kyslo)
Ingredients:
Instructions:
1. Cook the Beans
Drain the soaked beans and place them in a large pot. Cover with fresh water, then add the bay leaves, and cracked peppercorns. Bring to a simmer, cover, and cook for about 40-60 minutes, or until the beans begin to soften.
2. Add Potatoes and Bacon
While the beans are cooking, gently fry the chopped bacon for a few minutes until it's cooked but not crispy. Add the bacon and the cubed potatoes to the pot with the beans. Continue to simmer until both the beans and potatoes are tender, which could take another 30-40 minutes.
3. Prepare the Thickener
In a separate bowl, whisk together the sour cream, flour, and milk (or water) to create a smooth, liquid slurry with no lumps.
4. Thicken the Soup
Slowly pour the sour cream slurry into the simmering soup, stirring constantly to prevent lumps from forming. Let the soup cook for another 10 minutes, allowing it to thicken.
5. Final Touches
Stir in the crushed garlic. Season the soup with salt, sugar (if using), and vinegar. Start with 2 tablespoons of vinegar and add more to reach your desired level of tanginess. Let it sit for a few minutes for the garlic flavor to meld. Serve hot and enjoy!
A hug in a bowl, this tangy, garlicky bean soup is pure Slovak comfort.
Peru’s Green Dream: A Hearty Chicken & Cilantro-Garlic Soup (Aguadito de Pollo)
Ingredients:
Instructions:
1. Prepare the Cilantro-Garlic Base
In a blender, combine the cilantro leaves, minced garlic, ají amarillo paste, and about 1/4 cup of the chicken broth. Blend until you have a smooth, vibrant green paste. Set aside.
2. Sear the Chicken
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper and sear them on all sides until golden brown. Remove the chicken from the pot and set it aside.
3. Sauté the Aromatics
In the same pot, add the chopped onion and red bell pepper. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
4. Build the Soup
Pour the green cilantro-garlic paste into the pot and cook for a few minutes until fragrant. Return the seared chicken pieces to the pot, along with the optional giblets. Add the remaining chicken broth, diced potatoes, carrots, corn, rinsed rice, and cumin.
5. Simmer to Perfection
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes and rice are tender.
6. Final Touches
Just before serving, stir in the peas. Taste the soup and adjust the seasoning with salt and pepper as needed. For a traditional touch, you can remove the chicken, shred the meat off the bones, and return the shredded chicken to the soup.
7. Serve
Ladle the hot soup into bowls. Serve immediately with fresh lime wedges on the side for squeezing over, which brightens up all the flavors.
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.
