The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Chili Pepper, Flour, Garlic, Green Onion, Olive Oil, Savory, Yeast
Description:
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.
From Teppanyaki Grills to Your Kitchen: Japanese Garlic Fried Rice (ガーリックライス)
Ingredients:
Instructions:
1. Prep the Garlic
Thinly slice half of the garlic cloves and mince the other half. Keep them separate.
2. Make Crispy Garlic Chips
In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the sliced garlic and fry until golden brown and crispy. Be careful not to burn them. Remove the garlic chips with a slotted spoon and set them on a paper towel to drain. Keep the fragrant garlic-infused oil in the pan.
3. Sauté the Aromatics
Add the minced garlic to the same pan and stir-fry for about 30 seconds until fragrant and golden.
4. Fry the Rice
Add the butter to the pan and let it melt. Once melted, add the cooked rice. Use a spatula to break up any clumps and toss the rice to coat it evenly with the garlic butter and oil.
5. Season and Serve
Drizzle the soy sauce over the rice and season with salt and pepper. Continue to toss and stir-fry for another couple of minutes until everything is well combined and the rice is heated through. Stir in the chopped parsley.
6. Garnish and Enjoy
Serve the garlic rice immediately, topped with the crispy garlic chips you made earlier.
A staple of Japanese teppanyaki restaurants, this Garlic Fried Rice (ガーリックライス) is a masterclass in flavor from just a few ingredients. Often served alongside sizzling steaks or grilled seafood, it's so good it can easily be the star of its own meal. This recipe elevates day-old rice into a buttery, garlic-infused dish with crispy garlic chips for texture and a hint of savory soy sauce.
A Taste of the Veld: Namibian Garlic Potjiekos
Ingredients:
Instructions:
1. Brown The Meat In Batches On All Sides
Begin by heating the vegetable oil in a traditional cast-iron pot, known as a “potjie,” over an open fire or stovetop. Brown the meat in batches on all sides, then remove and set it aside.
2. Add The Minced Garlic
In the same pot, sauté the sliced onions until they become golden and soft. Add the minced garlic and cook for another minute until fragrant.
3. Return The Browned Meat To The Pot
Pour the beef broth over the meat and season with paprika, curry powder, salt, and pepper.
4. Cover The Pot With Its Lid
Cover the pot with its lid and allow the potjiekos to simmer gently for approximately 1 to 1.5 hours. It’s crucial to avoid stirring; instead, gently rotate the pot occasionally to ensure even cooking.
5. Stir
Once the meat is about 90% tender, layer the carrots and potatoes on top of the meat. Do not stir.
6. Brown Sugar Into The Milk
In a separate bowl, dissolve the brown sugar into the milk and add the thyme and a bit more curry powder. To prevent curdling, temper the milk mixture by slowly adding a few spoonfuls of the hot broth from the stew into it.
7. Pour The Tempered Milk Mixture Into The Pot
Gently pour the tempered milk mixture into the pot. Allow it to cook on very low heat for another 10 minutes.
8. Remove The Pot From The Heat
Once the vegetables are tender and the meat is fully cooked, remove the pot from the heat. Garnish with fresh parsley and serve hot, directly from the pot.
Gather around the fire for a true taste of Namibian hospitality. This slow-cooked garlic potjiekos, a hearty one-pot wonder from the Garlic Shop, layers tender meat and vegetables, letting the flavours meld into a rich, aromatic stew.
