The Garlic Table:
Recipes for Every Craving
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Wholesome Recipes with
a Garlic Punch
Ingredients:
Bay Leaves, Black Pepper, Cloves, Cumin, Garlic Cloves, Lime Juice, Mexican Oregano, Olive Oil, Orange Juice, Pork Loin, Salt, Thyme, White Wine
Description:
Discover a traditional Mexican celebration dish! This showstopping garlic-studded roast pork loin is surprisingly simple to make and delivers a tender, juicy result with incredible, deeply infused garlic flavor in every slice.
From the Tuscan Countryside: Aromatic Garlic & Rosemary Pork Loin (Arista di Maiale al Forno)
Ingredients:
Instructions:
1. Prepare the Aromatics
Finely chop the garlic cloves and the needles from the rosemary sprig.
2. Prep the Pork
Pat the pork loin dry. If it's not already tied, use kitchen twine to tie the roast at intervals. This helps it maintain a uniform shape for even cooking.
3. Season the Roast
Rub the entire surface of the pork loin with a generous amount of salt and freshly ground black pepper. In a roasting pan large enough to hold the pork and potatoes, drizzle the olive oil over the loin and massage it into the meat. Finally, press the chopped garlic and rosemary mixture all over the surface of the pork.
4. First Roast
Preheat your oven to 350°F (180°C). Place the roasting pan in the oven and cook the pork for about 30-40 minutes.
5. Add Potatoes
While the pork is cooking, place your potato wedges in a bowl of cold water to prevent them from browning. After the initial roasting time, remove the pan from the oven. Drain the potatoes well and arrange them around the pork loin in the pan. Drizzle the potatoes with a little more olive oil and season with salt and pepper. Pour the white wine over the roast.
6. Final Roast
Return the pan to the oven and continue to cook for another 40-50 minutes, or until the pork is cooked through and the potatoes are golden and tender. A meat thermometer should register 145°F (63°C) in the thickest part of the loin.
7. Rest and Serve
Once cooked, remove the roast from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result. Slice the pork and serve immediately with the roasted potatoes and the pan juices.
Discover a timeless Italian classic straight from the heart of Tuscany. This Garlic & Rosemary Pork Loin, known as *Arista di Maiale*, is the ultimate comfort food showstopper. Simple ingredients like garlic and rosemary come together to create a succulent, aromatic roast that's both impressive and surprisingly easy to prepare.
A Slovakian Snack Staple: Fluffy Garlic & Cheese Flatbread (Cesnakový Posúch)
Ingredients:
Instructions:
1. Stir In The Sugar
In a small bowl, crumble the fresh yeast into the lukewarm water and stir in the sugar. Let it sit for 5-10 minutes until it becomes frothy. If using dried yeast, follow the same step.
2. Combine The Flour And Salt
In a large bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture. Begin to mix, gradually incorporating the flour from the sides. Add the 3 tablespoons of melted butter and knead everything together for about 5-7 minutes until you have a smooth, elastic dough that doesn't stick to the bowl.
3. Cover The Bowl With A Clean Kitchen Towel
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot for about 30-45 minutes, or until the dough has doubled in size.
4. Preheat Your Oven To 350
Preheat your oven to 350°F (180°C). Gently punch down the risen dough and transfer it to a floured surface. You can either roll it out to fit a large baking sheet or divide it into smaller portions to make individual flatbreads. Place the shaped dough onto a baking sheet lined with parchment paper.
5. Mix The 3 Tablespoons Of Melted Butter
In a small bowl, mix the 3 tablespoons of melted butter with the pressed garlic and a pinch of salt. Brush this garlic butter generously all over the surface of the dough.
6. Bake For 20-25 Minutes
Sprinkle the grated cheese and chopped fresh herbs evenly over the top. Bake for 20-25 minutes, or until the flatbread is golden brown and the cheese is bubbly and melted.
7. Cool Slightly Before Slicing
Let it cool slightly before slicing. It's delicious served warm on its own, or as a side to soups and stews.
A fluffy, cheesy, garlicky flatbread that’s impossible to resist.
A Taste of Saigon: Sizzling “Shaking Beef” with Garlic (Bò Lúc Lắc)
Ingredients:
Beef, Comfort Food, Garlic, Main Course, One-Pan, Quick, Savory, Stir-Fry, Vietnamese, Weeknight Meal
Instructions:
1. Marinate the Beef
In a medium bowl, combine the beef cubes with the minced garlic and all the marinade ingredients (oyster sauce, soy sauce, sugar, fish sauce, and black pepper). Mix thoroughly to ensure every piece is coated. Let it marinate at room temperature for at least 30 minutes or in the refrigerator for up to an hour.
2. Prepare the Vegetables
While the beef is marinating, arrange the watercress or lettuce and sliced tomatoes on a large serving platter.
3. Sear the Beef
Heat a large wok or heavy-bottomed skillet over high heat until it is smoking hot. Add the oil, then carefully add the beef in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Let the beef sear for 1-2 minutes without moving to get a good crust. Then, shake the pan or stir to sear all sides, about another 1-2 minutes for medium-rare. Remove the beef from the wok and set it aside.
4. Sauté the Vegetables
In the same wok, add the onion and bell peppers. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
5. Combine and Finish
Return the seared beef to the wok with the vegetables. Add the butter and toss everything together continuously until the butter has melted and created a glossy sauce that coats the beef and vegetables. This should only take about a minute.
6. Serve Immediately
Spoon the hot shaking beef and vegetables onto the bed of watercress and tomatoes. The heat from the beef will slightly wilt the greens. Serve immediately with fresh jasmine rice and lime wedges on the side.
Get ready for a Vietnamese classic that brings the sizzle of a Saigon street stall right to your kitchen. "Bò Lúc Lắc," or Shaking Beef, is a flavor-packed, one-pan wonder where tender beef cubes are seared in a wok with copious amounts of garlic. It’s a quick, savory, and deeply satisfying dish perfect for any night of the week.
From Transylvania’s Kitchen: A Deceptively Rich Creamy Garlic Soup (Supă Cremă de Usturoi)
Ingredients:
Instructions:
1. Sauté the Aromatics
In a medium-sized pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the chopped garlic and cook for another 1-2 minutes until fragrant, being careful not to let it brown.
2. Make the Roux
Sprinkle the flour over the onions and garlic and stir continuously for about a minute until it forms a paste and turns a light golden color.
3. Create the Soup Base
Gradually pour in the broth, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes to allow the flavors to meld.
4. Temper the Cream
In a separate bowl, whisk together the sour cream and the egg yolks until smooth. Very slowly, ladle about a cup of the hot soup into the sour cream mixture, whisking constantly. This tempering process prevents the eggs and cream from curdling.
5. Finish the Soup
Pour the tempered cream mixture back into the pot of soup. Stir well and heat gently for a few minutes, but do not let it boil.
6. Season and Serve
Remove the soup from the heat. Stir in the vinegar, and season with salt, pepper, and a pinch of nutmeg if using. Ladle the hot soup into bowls, top with croutons, a generous sprinkle of grated cheese, and fresh herbs. Serve immediately.
Discover a beloved Romanian secret: a velvety, rich soup that tastes uncannily like the famous tripe soup (ciorbă de burtă) but is made without any tripe! This creamy garlic soup from the heart of Transylvania is pure comfort in a bowl, perfect for garlic lovers seeking a surprisingly sophisticated and soul-warming dish that's quick to prepare and deeply satisfying.
From the Heart of the Andes: A Rich & Savory Peruvian Lamb Stew (Seco de Cordero)
Ingredients:
Andean, Comfort Food, Garlic, Hearty, Lamb, Main Course, One-Pot, Peru, Spicy, Stew
Instructions:
1. Prepare the Cilantro Base
In a blender, combine the cilantro with just enough water or broth to create a smooth, vibrant green purée. Set aside.
2. Sear the Lamb
Pat the lamb pieces dry and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until browned on all sides. Remove the lamb from the pot and set it aside.
3. Build the Flavor Base
In the same pot, reduce the heat to medium and add the chopped red onion. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic, ají amarillo paste, ají panca paste, and ground cumin. Cook for another 2 minutes, stirring constantly, until fragrant.
4. Combine and Simmer
Pour in the beer or chicha de jora to deglaze the pot, scraping up any browned bits from the bottom. Return the seared lamb to the pot along with the cilantro purée and the beef broth. Stir everything together, bring to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the lamb is tender.
5. Add Vegetables
Add the quartered potatoes to the stew, ensuring they are submerged in the liquid. Continue to cook, covered, for another 20-30 minutes, or until the potatoes are fork-tender. Stir in the green peas during the last 5 minutes of cooking.
6. Serve
Adjust seasoning with salt and pepper if needed. Serve the Seco de Cordero hot, traditionally accompanied by a side of white rice and creamy canary beans.
A cilantro and garlic-forward stew that will transport you to the mountains of Peru.
From Peru’s Pantry: A Hearty & Healthy Garlic “Sangrecita”
Ingredients:
Instructions:
1. Cook the Blood
If starting with raw blood, bring a pot of water to a boil with a few mint sprigs. Carefully add the blood and cook for about 15 minutes until it coagulates and firms up. Once cooked, remove it from the water, let it cool slightly, and then chop it into small, fine pieces.
2. Sauté the Aromatics
Heat a generous amount of vegetable oil in a large skillet or wok over medium heat. Add the chopped red onion and the white parts of the spring onion, and cook until soft and translucent. Add the minced garlic, chopped ají amarillo, and ají panca paste (if using). Cook for another few minutes until fragrant, being careful not to burn the garlic.
3. Combine and Season
Add the chopped, cooked blood to the skillet. Stir well to combine it with the aromatic base. Season with salt, pepper, and cumin. Continue to sauté, stirring regularly, for about 5-7 minutes to allow the flavors to meld together.
4. Finish with Fresh Herbs
Turn off the heat and fold in the chopped cilantro, parsley, mint, and the green parts of the spring onion. This will keep their flavor fresh and vibrant.
5. Serve
Serve the Sangrecita hot, traditionally accompanied by fried yuca, sweet potato, or crusty bread to soak up all the delicious flavors.
Discover Sangrecita, a traditional and budget-friendly powerhouse from Peru, packed with flavor and iron. This humble dish features chicken blood sautéed with generous amounts of garlic, onion, and fresh herbs, creating a savory and satisfying meal perfect for any time of day.
