The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Eggs, Garlic, Olive Oil, Parsley, Potatoes, Salt, Salt Cod, Walnuts
Description:
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.
A Coastal Classic: Mexico’s Steamed Fish with Garlic & Lime (Pescado Empapelado al Mojo de Ajo)
Ingredients:
Instructions:
1. Prepare the Garlic Sauce (Mojo de Ajo)
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped garlic and salt, and fry while stirring constantly for about 15 minutes, or until the garlic is fragrant and lightly golden. Be careful not to let it burn. Remove from the heat, stir in the fresh lime juice, and set aside.
2. Assemble the Packets
Lay out four large rectangular sheets of aluminum foil. Lightly grease the center of each sheet with a bit of olive oil. Place one fish fillet in the center of each foil sheet.
3. Season and Top
Season the fillets with salt and pepper. Spoon the prepared garlic sauce evenly over the four fillets. Arrange three slices of tomato over each fillet, followed by a few slices of jalapeño (if using), a sprinkle of green onions, and a few cilantro leaves.
4. Wrap the Fish
To create a sealed packet, carefully fold the long sides of the foil up to meet in the middle, and crimp them together. Then, fold and crimp the ends to ensure the packet is completely sealed.
5. Cook the Fish
Place the foil packets on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20 minutes, or until the fish is cooked through and flaky. Alternatively, you can place the packets on a hot comal or grill over medium heat for a similar amount of time.
6. Serve
Carefully open the packets, as hot steam will escape. Serve immediately, either in the foil or plated, accompanied by white rice or a fresh green salad.
Indulge in a light, healthy, and incredibly flavorful dish straight from the coasts of Mexico. This recipe for *Pescado Empapelado al Mojo de Ajo* involves steaming delicate fish fillets in a foil packet with a vibrant, garlicky sauce. The "empapelado" (paper-wrapped) method locks in moisture and infuses the fish with the zesty flavors of garlic, lime, and herbs, making it a simple yet elegant meal for any garlic aficionado.
A Taste of the Old World: Mexico’s Fragrant Maguey-Wrapped Pork Loin (Lomo de Cerdo en Penca de Maguey)
Ingredients:
Instructions:
1. Prepare the Marinade
Place the dried chiles in a pot with enough water to cover and bring to a boil for two minutes. Transfer the softened chiles to a blender along with the garlic, vinegar, marjoram, bay leaf, black pepper, and chicken bouillon powder. Blend until smooth, then strain the sauce to remove any solids.
2. Marinate the Pork
Using a fork, pierce the pork loin lightly all over. Pour the chile marinade over the pork, ensuring it’s fully coated. Allow it to marinate in the refrigerator, ideally overnight, to absorb all the flavors.
3. Wrap and Bake
Preheat your oven to 390°F (200°C). In a casserole dish or baking pan, lay down one or two of the maguey leaves to form a base. Place the marinated pork loin on top. Cover the pork completely with the remaining maguey leaves.
4. Cook
Bake for approximately one hour, or until the pork is tender and cooked through.
5. Serve
Present the cooked pork loin on a platter, resting on its maguey leaf bed. It pairs wonderfully with refried beans or potatoes sautéed with onion and tomato.
Discover a truly unique main course from the heart of Mexico, perfect for lovers of rustic cuisine and deep, garlicky flavors. This traditional method of wrapping a chile-and-garlic-marinated pork loin in maguey (agave) leaves before slow-roasting creates an incredibly tender and aromatic dish. It's a celebration of authentic Mexican flavors that will transport your taste buds.
