The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Egg, Flour, Garlic, Oil, Sake, Salt, Soy Sauce
Description:
A beloved Japanese Izakaya (pub) snack, this recipe transforms pungent garlic cloves into delightful, fluffy, and sweet morsels. The secret is a light tempura batter and a gentle fry, resulting in a surprisingly mellow and addictive treat. Perfect for garlic lovers looking for a new obsession.
A Royal Secret: India’s Unbelievable Garlic Pudding (Lehsun ki Kheer)
Ingredients:
Dessert, Garlic, Gluten-Free, Indian, Royal, Sweet, Unique, Vegetarian
Instructions:
1. Prepare the Garlic
The key to this dish is removing the garlic’s strong smell and flavor. In a pan, add 1 cup of water, 1 tsp of vinegar, and the finely chopped garlic. Bring it to a boil, then lower the flame and cook for 5 minutes. Strain the garlic and discard the water. Repeat this boiling and straining process one more time with fresh water and another tsp of vinegar. For the third boil, use only plain water (no vinegar) and cook for 5 minutes before straining well. After the final strain, transfer the boiled garlic to a bowl and mash it into a paste. This repeated boiling process is crucial to neutralize the garlic’s pungency.
2. Reduce the Milk
In a separate heavy-bottomed pot, bring the 1 liter of milk to a boil over medium flame. Let it simmer, stirring occasionally, until it has reduced by about a quarter.
3. Combine and Cook
Add the mashed garlic paste to the reduced milk and stir continuously on a low flame to prevent lumps. After about 5 minutes, add the crumbled khoya and the green cardamom powder.
4. Thicken the Kheer
Continue to cook the mixture on low flame for 20-25 minutes, stirring continuously until the kheer thickens to a creamy, pudding-like consistency.
5. Sweeten and Finish
Add the sugar and cook for another 7-8 minutes, stirring until it’s fully dissolved.
6. Serve
Turn off the heat and let the kheer cool down completely. This dessert is best served chilled. Transfer to serving bowls and garnish generously with chopped mixed nuts before serving.
Forget everything you think you know about garlic and dessert. From the royal kitchens of Awadh, India, comes a sweet pudding that will challenge your perceptions and delight your taste buds. This unique dish, also known as Benami Kheer (the kheer with no name), cleverly uses garlic, but not as you know it. Through a special process, the garlic's pungency is removed, leaving behind a subtle, nutty flavor that mimics almonds. It's a creamy, surprising, and truly unforgettable dessert experience.
From the Heart of the Caucasus: Aromatic Georgian Garlic Bread (Nivriani Puri)
Ingredients:
Instructions:
1. Activate the Yeast
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes frothy and blooms. This indicates the yeast is active.
2. Prepare the Garlic Butter
While the yeast activates, melt the butter in a small saucepan. Add the finely chopped garlic, chopped green onion, dried savory, and red pepper flakes. Stir to combine and set aside.
3. Mix the Dough
In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and the prepared garlic butter. Mix with a wooden spoon or spatula until a shaggy, cohesive dough forms. The dough should be soft, elastic, and pull away from the sides of the bowl.
4. First Rise
Cover the bowl with a clean cloth or plastic wrap and place it in a warm, draft-free spot to rise for about 1 to 1.5 hours, or until it has doubled in size.
5. Preheat and Shape
Place a Dutch oven with its lid on in your oven and preheat to 450°F (230°C). Once the dough has risen, turn it out onto a lightly floured surface. Gently knead it a few times and form it into a round ball (boule.)
6. Bake the Bread
Carefully remove the hot Dutch oven from the oven. Drizzle about 1 tablespoon of olive oil into the bottom of the pot. Place the dough ball inside. Using a sharp knife, score a cross on top of the dough. Drizzle the remaining 3 tablespoons of olive oil over the top, and sprinkle generously with coarse sea salt and a few more red pepper flakes if desired.
7. Covered and Uncovered Baking
Place the lid back on the Dutch oven and return it to the hot oven. Bake for 30 minutes. Then, reduce the oven temperature to 400°F (200°C), carefully remove the lid, and continue to bake for another 15 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.
8. Cool and Serve
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 20 minutes before slicing. This bread is best enjoyed warm, especially alongside a hearty stew.
Discover Nivriani Puri, a sensational aromatic garlic bread straight from Georgia. This rustic, no-knead-style loaf is baked to perfection in a Dutch oven, creating a wonderfully soft crumb and a crisp, golden crust. Infused with a savory blend of garlic, green onions, and herbs, it's the ultimate comfort bread and the perfect garlicky companion to hearty stews and soups.
A Caucasus Delicacy: Crunchy Georgian Pickled Garlic (Nivris Mtsnili)
Ingredients:
Instructions:
1. Prepare the Garlic
Start by cleaning the young garlic heads thoroughly. Trim the roots, but you can leave a small part of the stem attached.
2. First Brine
Tightly pack the cleaned garlic into a large 3-liter glass jar. Add 3 tablespoons of coarse salt over the garlic. Fill the jar to the top with cold tap water.
3. The “Sunny” Stage
Seal the jar with a plastic lid and place it in a sunny spot for two weeks. This process helps to mellow the garlic’s intense pungency.
4. Second Brine
After exactly two weeks, carefully pour out all the water from the jar.
5. Final Pickle
Add the remaining 3 tablespoons of salt to the jar. Refill it once more with fresh, cold water.
6. Store
Seal the lid tightly and store the jar in a cool, dark place. The pickled garlic is now ready to be enjoyed with your favorite dishes.
Discover the Caucasus' best-kept secret for garlic lovers: Nivris Mtsnili, or Georgian Pickled Garlic. This traditional recipe transforms whole garlic heads into a delightfully crunchy and surprisingly mellow condiment. Using a simple cold-brining method, this pickle is perfect alongside grilled meats, in salads, or as a zesty snack on its own. It's a must-try for any adventurous home cook!
A Taste of the Cornfield: Mexico’s Heartwarming Sopa de Milpa
Ingredients:
Instructions:
1. Sauté the Aromatics
Heat the butter or oil in a medium stockpot over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, about 3-4 minutes.
2. Build the Base
Add the chopped zucchini and corn kernels to the pot. If you're using chile, add it now. Sauté for about 5 minutes, allowing the vegetables to soften slightly.
3. Simmer the Soup
Pour in the chicken or vegetable broth and bring the soup to a simmer. Let it cook for about 10 minutes, or until the zucchini is tender.
4. Add the Final Touches
Gently stir in the cleaned squash blossoms and the sprig of epazote (if using). Cook for just 2-3 more minutes until the flowers have wilted into the soup. Season with salt and pepper to your liking.
5. Serve
Ladle the hot soup into bowls. Garnish generously with the crumbled fresh cheese and serve immediately with warm corn tortillas on the side for dipping.
From the earth to the bowl, a celebration of Mexico's foundational flavors.
From Rome’s Kitchen: A Hearty Garlic, Artichoke & Potato Stew (Carciofi e Patate in Tegame)
Ingredients:
Artichoke, Comfort Food, Garlic, Gluten-Free, Italian, One-Pan, Potato, Rustic, Vegan, Vegetarian, Winter Warmer
Instructions:
1. Prepare the Artichokes
Fill a large bowl with cold water and the juice of one lemon. Clean the artichokes by removing the tough outer leaves, trimming the thorny tops, and peeling the fibrous outer layer of the stems. Cut them into wedges and immediately place them in the acidulated water to prevent browning.
2. Prepare the Potatoes
Peel the potatoes and cut them into wedges of a similar size to the artichoke wedges.
3. Sauté the Aromatics
In a large, heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the crushed garlic cloves and cook until they are fragrant and lightly golden.
4. Combine and Cook
Drain the artichoke and potato wedges and add them to the pan. Sauté for a few minutes, stirring occasionally, until they begin to color slightly at the edges. Season generously with salt and pepper.
5. Braise
Pour in the white wine and let it bubble for a minute to cook off the alcohol. Add the chopped parsley and mint (if using), then add enough water or broth to come about halfway up the vegetables.
6. Simmer
Bring to a simmer, then reduce the heat to low, cover the pan tightly, and let it cook for about 25-30 minutes. The stew is ready when both the artichokes and potatoes are tender enough to be easily pierced with a fork. Check occasionally and add a little more water if the pan seems dry.
7. Serve
Once cooked, taste and adjust the seasoning if necessary. Serve hot, drizzled with a little extra virgin olive oil if desired.
For garlic lovers seeking authentic Italian comfort food, this simple Roman stew is a must-try. Tender artichokes and potatoes are braised with a generous amount of garlic and fresh herbs, creating a dish that's both hearty and full of flavor. It's a perfect vegetarian main or a substantial side that showcases the delicious magic of slow-cooked garlic.
From Piedmont with Love: Sautéed Garlic Mushrooms (Funghi Trifolati)
Ingredients:
Instructions:
1. Prep the Mushrooms
Gently clean the mushrooms by wiping them with a damp cloth or a soft brush to remove any dirt. Avoid rinsing them with water if possible, as they can absorb it and become soggy. Slice them to an even thickness.
2. Sauté the Aromatics
In a large skillet, heat the olive oil over a medium heat. Add the garlic (and chili, if using) and cook for about 1-2 minutes until fragrant and lightly golden. Be careful not to let the garlic burn.
3. Cook the Mushrooms
Turn the heat up to medium-high, add the sliced mushrooms to the pan, and spread them in a single layer. Cook for about 5-7 minutes, stirring occasionally, until they release their natural water. Continue cooking until the liquid has evaporated and the mushrooms begin to sizzle and turn golden brown.
4. Season and Finish
Once the mushrooms are browned, season with salt and freshly ground black pepper. Stir in the finely chopped fresh parsley, cook for another minute to combine the flavors, then remove from the heat.
5. Serve
Serve the Funghi Trifolati hot as a starter with crusty bread to soak up the delicious juices, or as a side dish.
Discover a taste of the Piedmont region with Funghi Trifolati, a delightfully simple and versatile garlic mushroom dish. Ready in under 30 minutes, it's the perfect garlic-forward starter served with crusty bread, a savory side to grilled meats, or a flavorful base for pasta sauces and risottos.
