The Garlic Table:
Recipes for Every Craving
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Wholesome Recipes with
a Garlic Punch
Ingredients:
Bacon, Egg, Flour, Garlic, Lard, Marjoram, Onion, Pepper, Potatoes, Salt, Sauerkraut, Smoked Meat, Sour Cream
Description:
Originating from the mountainous Gemer region of Slovakia, these hearty dumplings were once the go-to meal for hardworking miners. Far from a simple ball of dough, this traditional dish packs a flavorful punch with a unique potato-based mixture, robust smoked meat, and a generous amount of garlic. It's a rustic, satisfying meal that tells a story of Slovak resilience and culinary ingenuity, guaranteed to warm you up and keep you going.
From Slovakia’s Forests: Hearty Garlic & Mushroom Patties (Hubové Fašírky)
Ingredients:
Instructions:
1. Prepare The Base By Placing The Stale Bread Rolls
First, prepare the base by placing the stale bread rolls in a bowl and pouring the milk over them to soak.
2. Heat A Little Lard Or Oil And Sauté
In a large pan, heat a little lard or oil and sauté the finely chopped onion until soft and golden.
3. Add The Chopped Mushrooms
Add the chopped mushrooms, salt, and pepper, and cook until the mushrooms are soft and all the liquid has evaporated.
4. Cool Down
Set the mushroom and onion mixture aside to cool down.
5. Combine It With The Soaked Bread
Once cooled, combine it with the soaked bread (after squeezing out any excess milk), the minced garlic, eggs, marjoram, and ground caraway.
6. Mix Everything Thoroughly
Mix everything thoroughly until you have a cohesive mixture.
7. Season Again With Salt And Pepper
Season again with salt and pepper if needed.
8. Shape The Mixture Into Medium-Sized Patties With Your Hands
Shape the mixture into medium-sized patties with your hands.
9. Coat Each Patty Evenly In Breadcrumbs
Coat each patty evenly in breadcrumbs.
10. Heat A Generous Amount Of Lard Or Oil
Finally, heat a generous amount of lard or oil in a large skillet over medium-high heat and fry the patties on both sides until they are golden brown and crispy.
11. Serve Immediately With Mashed Potatoes And A Side
Serve immediately with mashed potatoes and a side of pickles for an authentic Slovak experience.
Discover a beloved classic from the Slovak kitchen that turns humble mushrooms into a hearty main course. These garlic and mushroom patties, known as *Hubové Fašírky*, are crispy on the outside, tender on the inside, and packed with savory, earthy flavor. It's a fantastic and satisfying vegetarian dish that truly showcases garlic's ability to elevate simple ingredients.
Atascaburras: A Hearty Garlic & Potato Mash from La Mancha
Ingredients:
Instructions:
1. Cook the Potatoes and Eggs
Place the potato chunks in a large pot of salted water and bring to a boil. Cook for about 20-25 minutes, or until tender. In a separate small pot, cook the eggs for 10 minutes to hard-boil them. Once cooked, peel the eggs and set them aside.
2. Cook the Cod
While the potatoes are cooking, place the desalted cod in another pot with water and bring it to a gentle simmer. Cook for about 5-8 minutes, until the fish is tender and flakes easily. Remove the cod from the water, reserving some of the cooking liquid. Discard any skin or bones and flake the fish.
3. Prepare the Garlic
Peel the garlic cloves and mash them into a paste in a large, sturdy mortar. If you don’t have a large mortar, you can finely mince the garlic.
4. Make the Mash
Once the potatoes are tender, drain them well and add them to the mortar with the garlic paste. Begin to mash the potatoes thoroughly.
5. Combine and Emulsify
Add the flaked salt cod to the potato and garlic mixture. Continue to mash everything together while slowly drizzling in the extra virgin olive oil in a steady stream, as if you were making an aioli. Keep working the mixture until it becomes a smooth, creamy purée. If the mixture is too thick, you can add a splash of the reserved cod cooking water to reach a desirable consistency. Season with salt if necessary, keeping in mind the saltiness of the cod.
6. Serve
Traditionally, Atascaburras is served family-style, directly from the mortar or in a rustic earthenware dish. Garnish the top with the quartered hard-boiled eggs and a generous scattering of walnuts. A sprinkle of fresh parsley can be added for color. Serve warm with crusty bread.
Discover Atascaburras, a traditional winter dish from the heart of Spain's La Mancha region. This hearty and nutritious purée combines boiled potatoes, salt cod, and a potent garlic kick, all emulsified with golden olive oil. Perfect for garlic lovers seeking an authentic and comforting Spanish meal that warms from the inside out.
A Rustic Bite from the Caucasus: Garlicky Baked Mushrooms (Soko Ketze)
Ingredients:
Instructions:
1. Prepare the Mushrooms
Gently clean the mushrooms with a damp cloth or soft brush. Carefully remove the stems to create a hollow in each mushroom cap. You can chop the stems finely and add them to the garlic butter if you wish.
2. Make the Garlic Butter
In a small bowl, combine the softened butter, minced garlic, salt, pepper, and optional red pepper flakes. Mix until it forms a smooth paste.
3. Assemble the Dish
Arrange the mushroom caps hollow-side-up in a traditional Georgian *ketsi*, a cast-iron skillet, or a small oven-safe baking dish. Spoon a small amount of the garlic butter into the hollow of each mushroom cap.
4. Bake
Preheat your oven to 400°F (200°C). Place the dish in the oven and bake for 10-15 minutes, or until the butter has melted and the mushrooms have softened slightly.
5. Add Cheese and Finish
Carefully remove the dish from the oven. Top each mushroom generously with the grated Sulguni cheese. Return the dish to the oven and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
6. Serve
Let the mushrooms cool for a minute before serving. Garnish with fresh cilantro or parsley if desired. Serve immediately, straight from the baking dish, while the cheese is still gooey.
A classic starter from Georgia that will thrill any garlic fan. Plump mushrooms are filled with a potent garlic-butter mixture, topped with traditional Sulguni cheese, and baked until bubbling and golden. Simple, rustic, and incredibly delicious.
From Romania’s Pantry: A Hearty Garlic & White Bean Dip (Fasole Bătută)
Ingredients:
Beans, Comfort Food, Dip, Garlic, Gluten-Free, No-Cook, Pantry Meal, Romanian, Rustic, Spread, Starter, Vegan
Instructions:
1. Prepare the Beans
The day before, place the white beans in a large bowl, cover with plenty of water, and let them soak overnight. The next day, drain the beans and transfer them to a large pot. Cover with fresh water, add the whole onion and the bay leaves, and bring to a boil. Reduce the heat and let the beans simmer for 1-2 hours, or until very tender. Skim off any foam that forms on the surface.
2. Blend the Dip
Once cooked, discard the whole onion and bay leaves. Drain the beans, but make sure to reserve about 1-2 cups of the cooking water. Place the cooked beans in a blender or food processor. Add the minced garlic, olive oil, salt, and pepper. Begin to blend, slowly adding some of the reserved cooking water until you achieve a smooth, creamy, and thick consistency, similar to hummus. Be careful not to make it too watery.
3. Caramelize the Onions
While the beans are cooking or cooling, prepare the topping. Heat the sunflower oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt, and cook slowly, stirring occasionally, for 20-30 minutes until they are soft, golden brown, and caramelized. In the last minute of cooking, stir in the paprika and optional tomato paste, cooking for about 30 seconds more until fragrant.
4. Serve
Scoop the bean dip into a serving bowl. Create a small well in the center and generously top it with the warm caramelized onions. Serve the *Fasole Bătută* warm or at room temperature with plenty of crusty bread or toast for dipping.
A rustic, creamy dip where garlic is the star, not just a backup singer. Welcome to the world of *Fasole Bătută*, one of Romania's most beloved traditional dishes. This simple, vegan dip proves that a few humble ingredients can create incredible flavor. Often compared to hummus, this creamy white bean and garlic spread is a staple, perfect as a hearty snack, appetizer, or satisfying light meal. It's a comforting taste of the Romanian kitchen, ready to be scooped up with crusty bread.
A Taste of the Streets: Mexico’s Creamy Garlicky Corn (Esquites)
Ingredients:
Instructions:
1. Prepare the Corn
Stand a corn cob on its end inside a large bowl and carefully use a sharp knife to slice the kernels off the cob from top to bottom. Repeat with the remaining cobs.
2. Sauté the Aromatics
In a large pot or deep skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and optional serrano chile and cook for another minute until fragrant.
3. Cook the Corn
Add the corn kernels to the pot. Cook, stirring occasionally, for 5-7 minutes until the corn is tender and slightly golden. Pour in enough water to just cover the corn, add the bunch of epazote, and season with salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes for all the flavors to meld together.
4. Serve
Remove the epazote bunch. Ladle the hot corn and some of its broth into cups. Let each person customize their own cup by stirring in a generous spoonful of mayonnaise, a sprinkle of cheese, a dash of chile powder, and a squeeze of fresh lime juice. Garnish with fresh cilantro if desired and serve immediately.
A classic street food snack gets a serious garlic upgrade.
Saigon Sizzle: Crispy Butter-Garlic Squid (Mực Chiên Bơ Tỏi)
Ingredients:
Instructions:
1. Prepare the Squid
Pat the cleaned squid rings thoroughly dry with paper towels. This is crucial for a crispy finish. In a bowl, season the squid with salt and pepper.
2. Set up Breading Station
In one shallow dish, lightly beat the two eggs. In a second dish, whisk together the flour and cornstarch.
3. Coat the Squid
Working in batches, dip the squid rings first into the beaten egg, allowing any excess to drip off. Then, dredge them thoroughly in the flour mixture, ensuring each ring is fully coated. Place the coated rings on a wire rack.
4. Fry the Squid
Fill a large, heavy-bottomed pot or wok with about 3 inches of vegetable oil and heat it to 350°F (175°C). Carefully add the squid to the hot oil in small batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a wire rack to drain excess oil.
5. Make the Garlic Butter Sauce
In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden, but not burnt. Stir in the fish sauce and sugar until the sugar dissolves.
6. Combine and Serve
Add the crispy fried squid to the skillet with the garlic butter sauce. Toss everything together quickly to coat the squid evenly. Immediately transfer to a serving platter, garnish with chopped scallions or cilantro, and serve hot.
A street food favorite where crispy squid meets a rich, fragrant butter and garlic sauce.
