The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Black Pepper, Cashew Nuts, Lemon, Olive Oil, Parmesan Cheese, Salt, Wild Garlic
Description:
A burst of spring in a jar.
Crispy Cheese Tequeños with a Garlicky Avocado Dip
Ingredients:
Comfort Food, Fried, Garlic, Party Food, Peru, Quick, Snack, Starter, Vegetarian
Instructions:
1. Make the Garlicky Avocado Dip
In a medium bowl, mash the avocados with a fork until you reach your desired consistency. Add the minced garlic, mayonnaise, lime juice, and chopped cilantro. Mix until well combined and creamy. Season with salt and pepper to taste, then set aside.
2. Assemble the Tequeños
Place a wonton wrapper on a clean, flat surface. Lightly brush the edges with the beaten egg.
3. Fill and Roll
Place a stick of cheese near one edge of the wrapper. Tightly roll the wrapper around the cheese, like a small spring roll. Press the edges to seal firmly, ensuring the cheese is completely enclosed. Repeat with the remaining wrappers and cheese.
4. Fry the Tequeños
In a large skillet or deep pot, heat the vegetable oil over medium-high heat to about 350°F (175°C). Carefully place a few tequeños into the hot oil, being sure not to overcrowd the pan.
5. Cook to Golden Perfection
Fry for about 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
6. Drain and Serve
Remove the cooked tequeños with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot, alongside the cool and creamy garlicky avocado dip.
Dive into one of Peru's most beloved snacks! These crispy, cheese-filled wonton sticks are ridiculously easy to make and impossible to resist. Paired with a vibrant, creamy avocado and garlic dip, it's the perfect starter for any party or a satisfying anytime treat. A true garlic-lover's delight from the heart of Lima.
A Georgian Family Feast: Sizzling Pork & Potato with Garlic (Ojakuri)
Ingredients:
Instructions:
1. Prepare the Potatoes
In a large bowl, toss the potato chunks with 2 tablespoons of oil, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until golden brown and tender. Alternatively, you can fry them in a large skillet until crispy and cooked through, then set aside.
2. Sear the Pork
While the potatoes are cooking, heat the remaining 1 tablespoon of oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the pork cubes generously with salt, pepper, and the ground coriander. Sear the pork on all sides until a deep golden-brown crust forms, which should take about 10-15 minutes.
3. Sauté the Aromatics
Reduce the heat to medium-low. Add the sliced onions to the skillet with the pork, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onions soften and become translucent, about 8-10 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Combine and Finish
Return the cooked potatoes to the skillet with the pork and onions. Gently toss everything together to combine. Let it cook for another 3-5 minutes, allowing the flavors to meld.
5. Serve
Transfer the Ojakuri to a large serving platter, traditionally a clay pan called a *ketsi*. Garnish generously with fresh cilantro, parsley, pomegranate seeds, and slices of raw red onion, if desired. Serve immediately.
Discover Ojakuri, a rustic and beloved Georgian dish perfect for sharing. Tender pork and crispy potatoes are pan-fried to perfection with a generous amount of garlic and fresh herbs, creating a simple yet incredibly flavorful one-pan feast from the heart of the Caucasus. This dish, whose name translates to "family meal," is a true representation of Georgian comfort food and hospitality.
Peruvian Garlic & Potato Soup (Sopa de Ajo y Papa)
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and the aji amarillo paste, and cook for another 2 minutes until fragrant, being careful not to burn the garlic.
2. Simmer the Soup
Add the cubed potatoes and the broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cook, partially covered, for 20-25 minutes, or until the potatoes are very tender.
3. Create the Creaminess
Using a potato masher or the back of a large spoon, gently mash about half of the potatoes directly in the pot. This will thicken the soup and give it a creamy consistency while leaving some chunks for texture.
4. Finish with Flair
Stir in the evaporated milk and chopped cilantro. Let it simmer for another 5 minutes to allow the flavors to meld. Remove from the heat and stir in the fresh lime juice. Season generously with salt and pepper to your liking.
5. Serve
Ladle the hot soup into bowls. Garnish with a sprinkle of crumbled queso fresco and an extra sprig of cilantro. Serve immediately, with crusty bread on the side for dipping.
A soup that whispers tales of the mountains.
From the Spanish Meseta: Rustic & Savory Garlic Pork Ribs (Costillas al Ajillo)
Ingredients:
Instructions:
1. Season the Ribs
Pat the pork ribs dry and season them generously on all sides with salt and freshly ground black pepper.
2. Brown the Ribs
In a large, wide pan or skillet, add a few tablespoons of olive oil and heat over high heat. Once hot, add the ribs to the pan. Cook, turning occasionally, until they are nicely browned on all sides.
3. Sauté the Garlic
Add the whole, peeled garlic cloves and the thyme sprig to the pan with the ribs. Reduce the heat to medium and continue to cook, stirring, until the ribs are golden brown and the garlic cloves have started to color.
4. Deglaze the Pan
Pour the white wine into the pan. Increase the heat to high and scrape up any browned bits from the bottom of the pan. Allow the wine to bubble and reduce for a few minutes.
5. Simmer
Add the water, bring to a simmer, then reduce the heat to medium-low. Cover the pan and let the ribs cook for about 40 minutes, or until the meat is tender and cooked through. If the sauce reduces too much during cooking, you can add a little more water.
6. Serve
Once the meat is tender and the sauce has thickened slightly, remove from the heat. Garnish generously with fresh chopped parsley and serve immediately. These ribs are delicious served with a simple salad or fried potatoes.
Tender pork ribs, browned to perfection and swimming in a savory, garlic-infused white wine sauce. This classic Spanish dish, "Costillas al Ajillo," is a testament to the power of simple, high-quality ingredients. A beloved staple across Spain, this recipe transforms humble pork ribs into a mouth-watering feast, perfect for garlic lovers. The ribs are first browned to create a rich, flavorful crust, then simmered with an abundance of garlic cloves and a splash of white wine, creating a succulent texture and a sauce that begs to be soaked up with crusty bread. It's a rustic, comforting main course that brings the heart of Spanish home-cooking to your table.
Slovakia’s Rustic Garlic Flatbread (Cesnakový Osúch)
Ingredients:
Baking, Bread, Comfort Food, Garlic, Rustic, Slovak, Snack, Starter, Vegetarian
Instructions:
1. Make the Dough
In a small bowl, dissolve the sugar and fresh yeast in the 200ml of lukewarm water. [3] Let it sit for a few minutes until it starts to foam. In a large bowl, combine the flour, salt, and caraway seeds. [3] Pour in the yeast mixture and the 2 tbsp of oil. [3] Mix and knead with your hands until you form a smooth, elastic, and non-sticky dough. [3], First Rise: Place the dough in a bowl, sprinkle with a little flour, cover with a cloth, and let it rise in a warm place for about an hour, or until it has doubled in size. [3], Shape and Second Rise: Line a baking sheet with parchment paper or grease it with oil. [3] Place the risen dough on the sheet and use your hands to spread and flatten it out to a thickness of about 1.5-2cm. [3] Let it rest and rise again for about 20 minutes. [7], Prepare the Topping & Bake: Preheat your oven to 180°C (350°F). In a small bowl, mix together the 2 tbsp of oil, 2 tbsp of water, and the crushed garlic. [3] Brush this mixture generously over the surface of the dough. Bake for about 30-35 minutes, or until the flatbread is golden brown. [3], Finishing Touch: Once you remove the flatbread from the oven, you can brush it lightly with a little cold water for a softer crust. [3] Transfer it to a wire rack to cool slightly before serving. It is delicious on its own or as a side for a hearty soup. [3.]
From the heart of Slovakia, this rustic garlic flatbread, or 'Osúch,' is the perfect savory snack or accompaniment to your favorite soup. A simple yeasted dough is lavishly topped with garlic for a wonderfully fragrant and comforting bake.
A Shepherd’s Secret: Slovakia’s Baked Bryndza with Garlic & Spring Onion (Zapekaná Bryndza s Cesnakom)
Ingredients:
Baked, Cheese, Comfort Food, Dip, Garlic, Quick, Rustic, Slovak, Starter, Vegetarian
Instructions:
1. Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). In a medium bowl, combine the Bryndza, minced garlic, sour cream, most of the sliced spring onions (reserving some for garnish), and the caraway seeds. Mix everything together until it’s well combined.
2. Bake
Transfer the cheese mixture into a small ovenproof dish or skillet. Smooth the top and sprinkle with a pinch of sweet paprika and a crack of black pepper. Place the dish in the preheated oven and bake for 10-15 minutes, or until the mixture is hot, bubbling, and slightly golden on top.
3. Garnish and Serve
Carefully remove the dish from the oven. Garnish with the remaining sliced spring onions and fresh chives. Serve immediately while hot and gooey, with plenty of crusty bread, toast, or fresh vegetable sticks for dipping.
A hot, cheesy, garlicky hug in a bowl.
