The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Ancho Chiles, Avocado Leaves, Bay Leaves, Beef Broth, Beef Shank, Black Pepper, Cilantro, Corn Tortillas, Garlic, Guajillo Chiles, Lard, Lime Wedges, Marjoram, Mexican Oregano, Onion, Salt, Vegetable Oil, Water, White Rice
Description:
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.
From the Heart of India: Aromatic Garlicky Fenugreek Lamb Curry (Lahsuni Methi Gosht)
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat the oil in a large, deep pan or Dutch oven over medium heat. Once hot, add the chopped onions and salt. Cook for 6-8 minutes until the onions soften and turn a light golden brown.
2. Brown the Lamb
Add the grated garlic and ginger to the pan and cook for a couple of minutes until the raw smell disappears. Add the green chilies and the lamb pieces. Stir well to brown the meat on all sides.
3. Spice it Up
Stir in the ground turmeric, cumin, coriander, Kashmiri chili powder, and meat masala powder. Mix everything thoroughly to coat the lamb.
4. Create the Gravy
Add the chopped tomatoes and a splash of water. Cover the pan and let it simmer gently for about 10 minutes.
5. Add Creaminess and Tang
Reduce the heat, and stir in the whisked yogurt and lemon juice until well combined.
6. Incorporate Fenugreek and Simmer
Finally, add the fresh or dried fenugreek leaves and stir them into the curry. Cover the pan and cook on a low heat for about 50 minutes, stirring occasionally, until the lamb is tender and the gravy has thickened.
7. Serve
Serve hot with fresh naan bread or basmati rice to soak up the delicious, garlicky sauce.
Discover a gem of Indian cuisine with this aromatic lamb curry. The unique, nutty flavor of fenugreek (methi) leaves is beautifully balanced with a generous amount of garlic, tender lamb, and a creamy, spicy yogurt-based sauce. A true comfort food, this dish is perfect for garlic lovers seeking an authentic taste of India.
Simple Pan-Fried Trout with Garlic Butter (Pstruh na cesnakovom masle)
Ingredients:
Instructions:
1. Prepare the Fish
Rinse the trout under cold running water and pat them dry inside and out with a paper towel. Squeeze fresh lemon juice inside the cavity of each fish.
2. Make the Garlic-Herb Mix
In a small bowl, mix the pressed garlic with salt. Add the finely chopped parsley, basil, and oregano, and mix well.
3. Stuff the Trout
Fill the cavity of each trout with a portion of the garlic-herb mixture.
4. Pan-Fry the Trout
Lightly dust the stuffed trout with all-purpose flour. In a large non-stick skillet, melt a generous amount of butter over medium heat. Carefully place the trout in the hot pan and fry briefly on both sides until lightly golden.
5. Bake to Finish
Preheat your oven to 400°F (200°C). Transfer the pan-fried trout to a buttered baking dish. In the small bowl with the remaining garlic-herb mixture, add about 40-50g of softened butter and mix to create a paste. Spread this garlic-butter paste over the top of the fish. Bake for about 20 minutes, or until the fish is cooked through and golden on top. For a crispier skin, you can switch to the broiler for the last few minutes, watching carefully to prevent burning.
6. Serve
Serve the delicious garlic trout immediately with boiled potatoes and a fresh vegetable salad. Garnish with a sprinkle of fresh chives and a wedge of lemon.
For a taste of the Slovakian countryside, try this simple yet elegant pan-fried trout. The star of the show, beyond the fresh fish, is a generous amount of garlic infused into rich butter, creating a fragrant sauce that perfectly complements the delicate flavor of the trout.
From Old Castile: A Hearty Spanish Garlic & Ham Soup (Sopa Castellana)
Ingredients:
Instructions:
1. Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and cook for 2-3 minutes until fragrant and lightly golden, being careful not to let it burn. Add the serrano ham cubes and continue to cook for a couple of minutes until they release their flavor.
2. Toast the Bread and Spices
Add the bread slices or cubes to the pot, tossing to coat them in the flavorful oil. Fry until the bread is golden and lightly toasted. Remove the pot from the heat and stir in the smoked paprika, mixing quickly to prevent it from burning.
3. Simmer the Soup
Immediately return the pot to the heat and pour in the broth. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 10-15 minutes, allowing the bread to soften and the flavors to meld. Season with salt if needed, keeping in mind the saltiness of the ham and broth.
4. Add the Eggs
There are two traditional ways to add the eggs. You can crack the eggs directly into the simmering soup, cover the pot, and let them poach for a few minutes until the whites are set but the yolks remain runny. Alternatively, you can lightly beat the eggs in a bowl and slowly drizzle them into the simmering soup while stirring, creating fine egg ribbons, similar to an egg drop soup.
5. Serve
Ladle the hot soup into traditional clay bowls or regular soup bowls. If you poached the eggs whole, carefully place one in each bowl. Serve immediately and enjoy this comforting taste of Spain.
Discover a rustic treasure from the heart of Spain with this Sopa Castellana. This classic garlic soup, brimming with smoky paprika, savory jamón, and crusty bread, is the ultimate comfort food. It's a simple, soulful dish that proves garlic is the star of Spanish peasant cooking.
Andean Roll-Up: A Delicious Garlic & Spinach Stuffed Chicken
Ingredients:
Instructions:
1. Season Both Sides Generously With Salt And Pepper
First, prepare the chicken breasts by butterflying them and pounding them to an even thickness. Season both sides generously with salt and pepper.
2. Combine The Chopped Spinach
In a bowl, combine the chopped spinach, crumbled fresh cheese, minced garlic, chopped red bell pepper, and chopped white onion. Mix well until all the ingredients are fully incorporated.
3. Roll The Chicken Breast Up Tightly To Enclose
Lay a seasoned chicken breast flat and spread a quarter of the spinach and garlic mixture over one side. Carefully roll the chicken breast up tightly to enclose the filling. You can secure the roll with kitchen twine or toothpicks to ensure it holds its shape during cooking.
4. Preheat Your Oven To 350
Preheat your oven to 350°F (180°C). In a small bowl, mix the olive oil and paprika. Brush this mixture over the entire surface of each chicken roll. Place the rolls in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. Let the rolls rest for a few minutes before slicing and serving.
Discover a delightful Peruvian-style dish where tender chicken is rolled with a savory filling of minced garlic and fresh spinach. It's a flavorful, elegant main course that brings the taste of the Andes to your table, with a wonderful garlic kick.
From Naples with Love: Garlicky Stuffed Peppers (Peperoni ‘mbuttunati)
Ingredients:
Instructions:
1. Prepare the Peppers
First, roast the peppers over an open flame or under a broiler until the skin is blackened and blistered. Place them in a bowl and cover with plastic wrap for about 15 minutes; this will make them easier to peel. Once cooled, peel the peppers, then carefully cut them in half lengthwise, removing the seeds and white membranes.
2. Make the Filling
In a large bowl, combine the crumbled stale bread, pitted black olives, rinsed capers, chopped anchovies, minced garlic, grated Parmesan, and fresh parsley. Drizzle generously with olive oil and mix everything together until you have a moist, cohesive filling. Season with a little salt and pepper, keeping in mind the saltiness of the anchovies and capers.
3. Stuff the Peppers
Arrange the pepper halves in a lightly oiled baking dish. Generously fill each pepper half with the breadcrumb mixture, pressing it down gently.
4. Bake to Perfection
Drizzle the stuffed peppers with a little more olive oil and sprinkle the tops with extra Parmesan cheese and a dusting of breadcrumbs. Bake in a preheated oven at 350°F (180°C) for about 20-30 minutes, or until the peppers are tender and the topping is golden brown and crisp.
5. Serve
Let the peppers rest for a few minutes before serving. They are delicious served warm or at room temperature.
Get ready to fall in love with this rustic Italian classic from Naples, where garlic is the heart and soul of the dish. We're talking sweet bell peppers stuffed with a flavor-packed mix of breadcrumbs, anchovies, olives, and capers, then baked to golden perfection. It’s a celebration of simple, powerful flavors and a true testament to garlic's magic.
