The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
All-Purpose Flour, Dried Yeast, Fresh Herbs, Fresh Yeast, Garlic, Granulated Sugar, Grated Hard Cheese, Lukewarm Water, Melted Butter, Salt
Description:
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.
From the Lone Star State: Classic Texas Garlic Toast
Ingredients:
Instructions:
1. Prepare the Garlic Butter
In a small bowl, combine the softened butter, minced garlic paste, chopped parsley, garlic powder, salt, and black pepper. Mix with a fork or spatula until all the ingredients are thoroughly combined into a smooth spread.
2. Slice and Butter the Bread
If you have an unsliced loaf, cut it into 1-inch thick slices. Using a pastry brush or knife, generously spread the garlic butter mixture on both sides of each slice of bread.
3. Baking Method
Preheat your oven to 375°F (190°C). Arrange the buttered bread slices in a single layer on a baking sheet. Bake for 10-15 minutes, flipping the slices halfway through, until both sides are golden brown and crispy at the edges.
4. Griddle/Stovetop Method
Heat a large skillet or griddle over medium heat. Place the buttered bread on the hot surface and cook for 2-3 minutes per side, until each side is toasted to a perfect golden brown.
5. Serve
Whether baked or griddled, serve the Texas Toast immediately while it's hot and fragrant.
Get ready for a taste of classic American comfort food with this simple yet irresistible Texas Garlic Toast. Known for its signature thick, fluffy slices and a generous slathering of garlic butter, this recipe is a garlic lover's dream. It's the perfect crispy, buttery companion to everything from a hearty steak to a bowl of chili, and it proves that sometimes the simplest recipes are the most satisfying.
From the Fields of Piura: A Rustic Peruvian Garlic & Yuca Mash (Majado de Yuca)
Ingredients:
Comfort Food, Garlic, Gluten-Free, Peru, Pork, Rustic, Side Dish, Spicy, Starter, Yuca
Instructions:
1. Cook the Yuca
Place the peeled and chunked yuca in a large pot with enough salted water to cover it. Boil for about 15-25 minutes, or until it is tender when pierced with a fork but not falling apart. Once cooked, drain the yuca, let it cool slightly, and remove the tough, woody core from the center of each piece.
2. Prepare the Pork
While the yuca is boiling, season the pork pieces with salt and pepper. In a large skillet over medium-high heat, fry the pork until the fat has rendered and the pieces are golden and crispy, almost like chicharrón. Remove the pork from the skillet and set aside, leaving the rendered fat in the pan.
3. Make the Garlic Sofrito
In the same skillet with the pork fat, heat a little more oil if needed. Sauté the diced red onion, minced garlic, and chopped ají amarillo until the onion is soft and translucent.
4. Combine Flavors
Stir the ají amarillo paste into the skillet and cook for another minute until fragrant. Add the cooked pork back to the skillet. Pour in the chicha de jora (or white wine), and season with a pinch of salt, pepper, and cumin. Let it simmer for a few minutes until the liquid has slightly reduced.
5. Mash and Mix
Coarsely mash the cooked yuca with a fork or potato masher, leaving some texture. Add the mashed yuca to the skillet with the pork and sofrito. Stir everything together until well combined. Fold in the fresh cilantro and green onions.
6. Serve
Serve the Majado de Yuca warm, either as a hearty starter or a side dish.
A hearty, garlicky mash that swaps potatoes for tender yuca. This dish is a flagship of the cuisine from northern Peru, especially the Piura region. It’s a delicious and rustic alternative to mashed potatoes, where boiled yuca is coarsely mashed and blended with a savory, garlicky stir-fry of pork and Peruvian chilies for a truly comforting garlic-forward experience.
