The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bacon, Beef Broth, Black Pepper, Garlic, Lard, Onion, Rabbit, Red Wine, Salt, Vegetable Broth, Vegetable Oil
Description:
Rediscover a classic from the heart of Slovakia with this roasted rabbit, studded with smoky bacon and pungent garlic, then braised in a rich red wine sauce. It's a true garlic-lover's comfort food, perfect for a hearty family meal and a wonderful alternative to more common meats.
A Taste of the Andes: Creamy Peruvian Squash & Garlic Stew (Locro de Zapallo)
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the minced garlic and the ají amarillo paste and cook for another minute until fragrant.
2. Cook the Squash and Potatoes
Add the squash and potato chunks to the pot, stirring to coat them with the onion mixture. Pour in the vegetable broth or water, season with salt and pepper, and bring to a simmer.
3. Simmer the Stew
Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. The squash and potatoes should be tender and easily mashed with a spoon.
4. Add the Veggies
Stir in the corn, peas, and broad beans (if using). Continue to cook, uncovered, for another 5-8 minutes until all the vegetables are tender and the stew has thickened.
5. Finish with Creaminess
Turn off the heat. Gently stir in the evaporated milk, the cubed queso fresco, and the fresh huacatay or cilantro. Let the stew sit for a few minutes to allow the cheese to soften slightly.
6. Serve
Ladle the hot Locro de Zapallo into bowls. Serve immediately with a side of white rice and top with a fried egg, if desired.
A comforting hug in a bowl, straight from the heart of Peru. This vibrant, hearty squash stew is pure Peruvian comfort food, perfect for any season. The magic starts with a flavourful base of sautéed onion, fiery ají amarillo, and of course, plenty of garlic. This humble yet delicious dish brings together tender squash, potatoes, and corn, all simmered into a creamy, savoury stew that will warm you from the inside out. It's a vegetarian delight that truly showcases the rustic soul of Andean cooking.
Lima’s Favorite Condiment: Creamy Peruvian Garlic Sauce (Crema de Ajo)
Ingredients:
Instructions:
1. Blend the Base
In a blender, combine the egg, garlic cloves, white vinegar, and a pinch of salt and white pepper. Blend on low speed for about 30 seconds until the garlic is finely minced and the mixture is uniform.
2. Emulsify the Sauce
With the blender still running on low, begin to slowly drizzle in the vegetable oil in a thin, steady stream. You will see the mixture begin to thicken and emulsify, turning into a creamy sauce. Continue adding oil until it reaches a consistency similar to a thick mayonnaise.
3. Add Flavor and Adjust
Once the sauce is thick, add the lime juice and dried oregano. If you prefer a richer, slightly thinner sauce, you can also blend in the evaporated milk at this stage.
4. Final Touches
Taste the sauce and adjust the seasoning with more salt, pepper, or a squeeze of lime juice if needed.
5. Rest and Serve
For the best flavor, transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together. The sauce will keep in the refrigerator for up to 5 days.
A creamy, punchy, and utterly addictive garlic sauce, just like you'd find in a classic Lima 'pollería'.
Marrow & Might: Mexico’s Roasted Bone Marrow with Garlic & Herbs (Tuétanos Asados)
Ingredients:
Adventurous, Beef, Garlic, Gluten-Free, Keto, Mexican, Roasted, Snack, Starter
Instructions:
1. Preheat the Grill or Oven
Prepare your grill for medium-high, indirect heat. Alternatively, preheat your oven to 400°F (200°C.)
2. Prepare the Garlic Topping
In a small bowl, mix together the minced garlic, olive oil, chopped parsley, dried oregano, coarse sea salt, and black pepper.
3. Season the Marrow
Place the marrow bones on a baking sheet or directly on the grill grate, marrow-side up. Spoon the garlic and herb mixture evenly over the marrow on each bone.
4. Grill or Roast
Place the bones on the indirect heat side of the grill and cook for 15-25 minutes, or until the marrow is soft, gelatinous, and bubbling. If using an oven, roast for about 20 minutes. The marrow is done when it is soft enough to be easily scooped out.
5. Serve
Carefully remove the bones from the grill or oven. Serve immediately with warm corn tortillas, allowing guests to scoop the rich, garlicky marrow onto them. Garnish with fresh chopped onion, cilantro, and a squeeze of lime juice to taste.
Discover a true Mexican delicacy for the adventurous garlic lover. This recipe transforms humble bone marrow into a rich, buttery, and utterly decadent starter, roasted with heaps of garlic and fresh herbs. Perfect for spreading on warm tortillas, it's a guaranteed showstopper for your next gathering.
A Weeknight Hero: Slovakia’s Creamy Chicken & Mushroom Sauté with Garlic
Ingredients:
Instructions:
1. Prep the Chicken
Cut the chicken breasts into small, bite-sized cubes or thin strips. Season them generously with salt, pepper, and sweet paprika.
2. Sauté the Aromatics and Chicken
In a large skillet over medium-high heat, warm the olive oil. Add the chopped onion and sauté until translucent and golden. Add the seasoned chicken pieces and cook, stirring occasionally, until browned on all sides.
3. Add Mushrooms and Garlic
Add the sliced mushrooms and minced garlic to the skillet with the chicken. Continue to cook for another 5-7 minutes, until the mushrooms have softened and released their liquid.
4. Create the Creamy Sauce
Pour the cooking cream into the skillet and stir everything to combine. Sprinkle in the dried thyme. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for about 5 more minutes, allowing the sauce to thicken slightly and the flavors to meld together.
5. Final Touches and Serving
Taste the sauce and adjust the seasoning with more salt and pepper if needed. Stir in the fresh parsley just before serving. This dish is excellent served hot with rice, potato purée, or pasta.
For lovers of garlic and creamy comfort, this Slovak chicken and mushroom sauté is a dream come true. Tender chicken pieces and earthy mushrooms are bathed in a rich, garlicky cream sauce, creating a simple yet deeply satisfying main course. It's a go-to weeknight dinner in Slovakia, ready in under 30 minutes.
From Historic Castile: A Golden Chicken & Garlic Stew (Pollo en Pepitoria)
Ingredients:
Almond, Chicken, Comfort Food, Garlic, Hearty, Main Course, Rustic, Saffron, Spanish, Stew
Instructions:
1. Prepare the Chicken
Season the chicken pieces generously with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
2. Brown the Chicken
In a large, heavy-bottomed pot or Dutch oven, heat about 4 tablespoons of olive oil over medium-high heat. Working in batches, brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.
3. Sauté Aromatics
Reduce the heat to medium and add the chopped onion to the same pot. Sauté until soft and translucent, about 8-10 minutes.
4. Make the Picada (Flavor Paste)
While the onion is cooking, heat the remaining 2 tablespoons of olive oil in a separate small frying pan. Fry the slice of bread until golden on both sides, then remove. In the same oil, fry the whole garlic cloves and almonds until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn them.
5. Blend the Sauce
Separate the yolks from the hard-boiled eggs; set the whites aside. In a blender or food processor, combine the fried bread, garlic, almonds, and the hard-boiled egg yolks. Add about half of the white wine and blend to a thick, relatively smooth paste.
6. Combine and Simmer
Add the garlic-almond paste to the pot with the sautéed onions and stir for a minute. Pour in the rest of the white wine to deglaze the pot, scraping up any browned bits from the bottom. Return the chicken pieces to the pot.
7. Cook the Stew
Add the chicken broth, bay leaf, and the pinch of saffron threads. Bring to a simmer, then reduce the heat to low, cover, and let it cook gently for 40-50 minutes, or until the chicken is tender and cooked through. The sauce should have thickened nicely.
8. Serve
Finely chop the reserved egg whites. Taste the sauce and adjust for salt and pepper. Serve the chicken hot, ladled with plenty of the golden pepitoria sauce. Garnish with the chopped egg whites and fresh parsley. It is traditionally served with fried bread croutons or potatoes.
Discover a taste of Spanish history with this incredible chicken stew, beloved by royalty and enjoyed for centuries. Hailing from the heart of Spain, Pollo en Pepitoria features tender chicken simmered in a luxurious and fragrant sauce made from fried garlic, ground almonds, saffron, and enriched with egg yolks. It's a comforting, elegant, and deeply flavorful dish from the garlic experts that is perfect for a special family meal.
A Coastal Powerhouse: Peru’s Spicy Seafood-Smothered Fish (Pescado a lo Macho)
Ingredients:
Instructions:
1. Prepare the Fish
Pat the fish fillets completely dry and season generously on both sides with salt and pepper. Place the flour in a shallow dish and dredge each fillet, making sure to coat it evenly. Shake off any excess flour.
2. Fry the Fish
Heat about an inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Carefully place the fillets in the hot oil, ensuring not to overcrowd the pan (work in batches if necessary). Fry for 3-4 minutes per side, until golden brown and cooked through. Transfer the fish to a plate lined with paper towels and keep warm.
3. Sauté the Aromatics
In a separate large pan or pot, heat 2 tablespoons of oil over medium heat. Add the chopped red onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic, ají panca paste, ají amarillo paste, tomato paste, and optional rocoto. Cook for another 3-4 minutes, stirring constantly, until the mixture is fragrant and deep in color.
4. Build the Sauce
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by about half. Add the fish broth, bring to a simmer, and let it cook for 5 minutes for the flavors to meld.
5. Add Seafood and Cream
Reduce the heat to medium-low and stir in the evaporated milk or cream. Add the mixed seafood to the sauce. Cook gently for 3-5 minutes, or until the shrimp are pink, the calamari is tender, and the mussels or clams have opened. Be careful not to overcook the seafood. Discard any shellfish that do not open.
6. Serve
To serve, place a warm fried fish fillet on each plate. Generously ladle the hot, creamy seafood sauce over the top. Garnish with fresh chopped cilantro or parsley and serve immediately with lime wedges on the side, accompanied by white rice and yuca or potatoes.
A showstopper from the Peruvian coast, this dish is for true lovers of bold flavors and, of course, garlic. A crispy fish fillet serves as the base for a rich and vibrant sauce loaded with shrimp, calamari, and mussels, all brought together with Peruvian chiles, wine, and a fragrant garlic kick.
