The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Cilantro, Garlic, Oil, Onion, Parsley, Pepper, Pomegranate, Pork, Potato, Salt, Spices
Description:
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.
From Lima with Love: Silky Octopus in a Garlicky Black Olive Cream (Pulpo al Olivo)
Ingredients:
Instructions:
1. Cook the Octopus
Bring a large pot of unsalted water to a rolling boil with 1 bay leaf and a whole garlic clove. Holding the octopus by the head, dip the tentacles into the boiling water for 10 seconds and pull them out; repeat this process three times to tenderize the meat and prevent the skin from splitting. Fully submerge the octopus in the water, reduce the heat to a simmer, and cook for 40-50 minutes, or until the octopus is tender when pierced with a fork. Once cooked, remove the octopus from the water and let it cool completely. Once cool, slice the tentacles into thin rounds, about 1/4-inch thick.
2. Make the Garlic & Olive Sauce
While the octopus cools, prepare the sauce. In a blender or food processor, combine the pitted Botija olives, mayonnaise, 1-2 cloves of minced garlic, fresh lime juice, and olive oil. Blend until you have a smooth, creamy, purple-hued sauce. Season with salt and pepper to taste. If the sauce is too thick, you can add a tablespoon of water or a little more olive oil to reach a desired consistency.
3. Assemble and Serve
Arrange the sliced octopus on a platter or in individual serving dishes. Generously spoon the garlicky black olive sauce over the octopus slices. Garnish with a sprinkle of fresh parsley if desired. Serve immediately with soda crackers or slices of crusty bread on the side for scooping up the sauce.
Discover a beloved appetizer from Peru, born from the fusion of Japanese and Peruvian (Nikkei) cuisines. This dish features tenderly cooked octopus bathed in a rich, garlicky cream sauce made from distinctive Botija olives. It's an elegant, no-fuss starter that brings a unique taste of Lima's culinary scene to your table.
From the High Andes: A Hearty Garlic, Tuber & Jerky Stew (Olluquito con Charqui)
Ingredients:
Instructions:
1. Prepare the Meats and Veggies
If your charqui is very hard, soak it in warm water for at least an hour, then shred it. Thoroughly wash the ollucos, and slice them into thin julienne strips.
2. Make the Aderezo
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 8 minutes. Add the minced garlic, ají panca paste, ají amarillo paste, cumin, and black pepper. Cook for about 5 minutes, stirring frequently, until the mixture is fragrant and the liquid has evaporated.
3. Cook the Stew
Add the shredded charqui to the pot and cook for a few minutes to let it absorb the flavors of the aderezo. If using, add the diced potato, followed by the julienned ollucos and 2 cups of water or broth. Stir everything together well.
4. Simmer to Perfection
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the ollucos are tender but still have a slight bite. The olluco will release its own water, creating a flavorful broth.
5. Final Touches
Once the olluco is cooked, taste and adjust the seasoning with salt. Remember that charqui can be salty, so be cautious with adding extra salt. Stir in the chopped parsley or cilantro. Let it rest for a few minutes off the heat.
6. Serve
Serve the Olluquito con Charqui hot, accompanied by a generous portion of fluffy white rice.
Journey to the heart of the Peruvian Andes with Olluquito con Charqui, a rustic and savory stew beloved for generations. This dish showcases the unique, golden olluco tuber and savory charqui (dried meat), all brought together by a rich, garlicky aderezo base. It's a simple, soulful meal that offers a delicious glimpse into Peru's ancient culinary heritage.
