The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Ají Amarillo Paste, Ají Panca Paste, Black Pepper, Canary Beans, Carrot, Cilantro, Cumin, Dark Beer, Duck, Garlic, Loche Squash, Peas, Red Onion, Salt, Vegetable Oil, White Rice
Description:
A rich, cilantro-laced stew that gives duck a whole new garlicky dimension.
A Soothing Staple: India’s Comforting Garlic Rasam (Poondu Rasam)
Ingredients:
Instructions:
1. Grind the Spice Paste
In a blender, combine 3 of the garlic cloves, ¼ cup of the cilantro, the black peppercorns, and 1 teaspoon of the cumin seeds. Add a tablespoon of water and grind to a smooth paste.
2. Prepare the Rasam Base
In a saucepan, mix the tamarind paste with 1 ½ cups of water to create tamarind water. Bring this mixture to a slow boil over a medium flame and cook for 5-7 minutes, allowing the raw smell of the tamarind to dissipate.
3. Combine and Simmer
Add the ground garlic and spice paste to the simmering tamarind water. Let this boil for another 5-7 minutes until the raw garlic aroma has cooked off. Stir in the remaining chopped cilantro and let it simmer for an additional 2-3 minutes.
4. Temper the Soup
In a small separate pan, heat the ghee or oil. Once hot, add the mustard seeds. When they begin to splutter, add the remaining cumin seeds, the dried red chili, and the curry leaves (if using). Finely chop the remaining 2 cloves of garlic and add them to the pan, sautéing for just a minute until fragrant.
5. Finish and Serve
Pour the hot tempering mixture into the rasam. Immediately cover the saucepan with a lid to trap the aromas and allow the flavors to infuse for a few minutes before serving. This soup is best enjoyed hot, either on its own or poured over steamed rice.
A fragrant, peppery broth that warms from the inside out.
From Andalusia’s Sun: A Refreshing White Garlic & Almond Soup (Ajoblanco)
Ingredients:
Instructions:
1. Soak the Bread
In a small bowl, cover the torn bread pieces with cold water and let them soak for about 10 minutes until completely soft.
2. Make the Almond-Garlic Paste
In a powerful blender or food processor, combine the raw almonds, garlic cloves, and salt. Blend until you have a smooth, thick paste.
3. Combine
Squeeze the excess water from the soaked bread and add it to the blender with the almond-garlic paste. Add the sherry vinegar. Blend again until everything is well incorporated.
4. Emulsify
With the blender running on a low speed, slowly drizzle in the extra virgin olive oil. This will create a creamy, emulsified texture, similar to making mayonnaise.
5. Add Water
Gradually pour in the ice-cold water while the blender is on a low setting. Add water until you reach your desired consistency—some prefer it thicker like a cream, others thinner like a soup.
6. Chill
Taste and adjust the salt and vinegar if needed. Transfer the soup to a glass container and chill in the refrigerator for at least 2 hours, or until it's very cold.
7. Serve
Ladle the chilled Ajoblanco into bowls. Garnish with halved sweet grapes and a final drizzle of high-quality extra virgin olive oil before serving.
Forget everything you know about hot garlic soups! From the heart of Andalusia, Spain, comes Ajoblanco, a refreshing, no-cook chilled soup that is one of the country's oldest gazpachos. This elegant, creamy blend of almonds and potent garlic is surprisingly easy to make and offers a delicious escape for any garlic lover looking for a unique summer starter.
A Slovakian Savory Delight: The Ultimate Yeasted Garlic Cake (Cesnakový Kysnutý Koláč)
Ingredients:
Instructions:
1. Make The Starter By Crumbling The Fresh Yeast
First, make the starter by crumbling the fresh yeast into a little lukewarm milk with a pinch of sugar. Let it sit for about 10-15 minutes until it becomes frothy.
2. Combine The Flour
In a large bowl, combine the flour, salt, and caraway seeds. Grate the cooled, peeled potatoes into the flour mixture. Add the activated yeast starter and the remaining milk. Knead everything together to form a soft, pliable dough. If the dough is too stiff, add a little more milk; if it’s too sticky, add a bit more flour.
3. Cover The Bowl With A Cloth And Let
Cover the bowl with a cloth and let the dough rise in a warm place for about an hour, or until doubled in size.
4. Prepare The Garlic Topping By Crushing All The Cloves
While the dough is rising, prepare the garlic topping by crushing all the cloves from the head of garlic and mixing them thoroughly with the oil and a good pinch of salt.
5. Preheat Your Oven To 355
Preheat your oven to 355°F (180°C.)
6. Press The Risen Dough Evenly Onto A Baking Sheet
Press the risen dough evenly onto a baking sheet lined with parchment paper.
7. Brush The Top Generously With About A Third
Brush the top generously with about a third of the garlic-oil mixture and sprinkle with more caraway seeds.
8. Bake For 25-30 Minutes
Bake for 25-30 minutes.
9. Remove The Cake From The Oven Two More Times
During the baking process, remove the cake from the oven two more times and brush it with the remaining garlic oil. This ensures a deeply aromatic and flavorful crust.
10. Brown And Cooked Through
The cake is done when it’s golden brown and cooked through. Let it cool slightly before slicing. It’s delicious served warm with soups or simply on its own with a glass of wine or beer.
Discover a beloved classic from the heart of Slovakia with this recipe for Cesnakový Kysnutý Koláč. Imagine a soft, pillowy, oven-baked savory cake, enriched with potato for moisture, and lavishly brushed multiple times with a potent garlic and oil mixture. It's the ultimate garlicky comfort food.
A Plaza Classic: San Luis Potosí’s Famous Garlic Fried Chicken (Pollo de Plaza)
Ingredients:
Instructions:
1. Prepare the Chiles
Lightly toast the de-stemmed and de-seeded guajillo and puya chiles on a dry skillet (comal) over medium heat for about 30-60 seconds per side, until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft and pliable.
2. Make the Mojo de Ajo Marinade
Drain the rehydrated chiles and place them in a blender. Add the garlic cloves, onion, apple cider vinegar, water, oregano, cumin seeds, and cloves. Blend until you have a completely smooth, thick sauce. Season generously with salt and pepper.
3. Marinate the Chicken
Place the chicken pieces in a large, non-reactive bowl. Pour the mojo de ajo marinade over the chicken, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor.
4. Cook the Potatoes
While the chicken marinates, melt the lard or heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the potato wedges and fry, turning occasionally, for about 15-20 minutes until they are golden brown and cooked through. Use a slotted spoon to remove the potatoes from the skillet, leaving the flavorful lard behind. Set the potatoes aside and keep warm.
5. Fry the Chicken
Scrape most of the excess marinade off the chicken pieces (this prevents the sauce from burning in the hot lard). Carefully place the chicken pieces, skin-side down, into the same skillet with the hot lard. Fry for 10-12 minutes per side, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). You may need to do this in batches to avoid overcrowding the pan.
6. Serve
Arrange the crispy fried chicken and garlic potatoes on a large platter. Garnish with fresh cilantro if desired, and serve immediately with lime wedges on the side for squeezing over the top.
Discover a taste of San Luis Potosí's vibrant street food scene with this incredible garlic-drenched fried chicken. "Pollo de Plaza" is famous for its powerful mojo de ajo (garlic sauce) marinade, made with a fragrant blend of chiles and spices, which infuses every bite with flavor. Served with potatoes fried in the same glorious garlic lard, this is a must-try recipe for any serious garlic enthusiast.
Mexico’s Hearty Embrace: Slow-Cooked Garlic & Chile Beef Shank (Chamberete en Adobo)
Ingredients:
Instructions:
1. Cook the Beef
Place the beef shanks in a large pot or Dutch oven with the chopped onion, 2 cloves of garlic, one bay leaf, and a pinch of salt. Cover with about 6 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2 to 2.5 hours, or until the meat is very tender and starting to fall from the bone. Skim any foam from the surface during the first few minutes of cooking. Once cooked, remove the meat from the broth and set aside. Strain the broth and reserve it.
2. Prepare the Adobo Sauce
While the beef is cooking, toast the guajillo and ancho/pasilla chiles on a dry skillet (comal) over medium heat for 30-60 seconds per side until fragrant. Be careful not to burn them, as this will make the sauce bitter. Place the toasted chiles in a bowl and cover them with 2 cups of hot water from the reserved beef broth. Let them soak for about 20 minutes until they are soft and pliable.
3. Blend the Sauce
Transfer the soaked chiles to a blender. Add the remaining 4 cloves of garlic, the Mexican oregano, marjoram, and about 1 cup of the chile-soaking liquid or reserved beef broth. Blend until completely smooth.
4. Fry the Sauce
Heat the oil or lard in a clean pot or Dutch oven over medium-high heat. Strain the blended chile sauce through a fine-mesh sieve directly into the hot pot. This step is crucial for a smooth, refined sauce. Be prepared for some splattering.
5. Combine and Simmer
Cook the sauce, stirring constantly, for about 5-7 minutes until it darkens in color and thickens slightly. Add the cooked beef shanks to the sauce, along with 2-3 cups of the reserved beef broth, the remaining bay leaf, and the optional avocado leaves. Season with salt and pepper to taste.
6. Final Simmer
Bring the stew to a gentle simmer. Cover the pot and let it cook for at least 20-30 minutes, allowing the meat to absorb the rich flavors of the adobo sauce. The sauce should be thick enough to coat the meat beautifully.
7. Serve
Serve the Chamberete en Adobo hot in bowls, making sure to ladle plenty of the delicious sauce over the meat. Accompany with warm corn tortillas, white rice, and a garnish of fresh, finely chopped onion and cilantro with lime wedges on the side.
A rich, fall-off-the-bone stew where tender beef meets a deep, garlicky chile sauce.
Slovakia’s Potent Delight: A No-Cook Garlic & Cheese Spread (Cesnaková Nátierka)
Ingredients:
Instructions:
1. Combine the Ingredients
In a medium bowl, combine the softened butter, processed cheese, grated hard cheese, sour cream, and the star of the show, the pressed garlic.
2. Mix to Perfection
Using a fork or a hand mixer, blend all the ingredients until you have a smooth, cohesive spread. Don't be afraid to give it a good whip to make it creamier.
3. Season and Rest
Season with salt and freshly ground black pepper to your liking and stir again. For the best flavor, cover the bowl and let the spread rest in the refrigerator for at least 30 minutes. This allows the sharp garlic flavor to meld beautifully with the creamy cheese.
4. Serve
The spread is traditionally served on small open-faced sandwiches (jednohubky) or slathered on slices of fresh bread or toast. It's an ideal snack for gatherings, best enjoyed with a cold beer or a glass of wine.
Discover Slovakia's favorite party starter, a powerfully pungent and creamy garlic and cheese spread known as Cesnaková Nátierka. This no-cook recipe is incredibly easy to whip up and is perfect for lovers of bold, unapologetic garlic flavor. Serve it on toast, crackers, or with fresh vegetables for an instant crowd-pleaser.
