The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bonito, Dashi Stock, Garlic, Ginger, Lemon Juice, Onion, Rice Vinegar, Scallions, Shiso, Soy Sauce, Yuzu Juice
Description:
An authentic taste of Japan, this spectacular seared bonito from Kochi is a garlic lover's dream. A smoky exterior, rare center, and a heap of fresh garlic make this an unforgettable dish.
A Roman Classic: Garlic and Herb Braised Artichokes
Ingredients:
Instructions:
1. Prepare the Artichokes
Fill a large bowl with cold water and the juice of half a lemon. This will prevent the artichokes from browning. Snap off the tough, dark outer leaves of each artichoke until you reach the paler, more tender inner leaves. Using a sharp knife, cut off the top inch of the artichoke cone. Pare the tough outer layer from the stem, but leave the stem attached.
2. Remove the Choke
Carefully spread the leaves apart and, using a spoon, scoop out the fuzzy inner choke. As each artichoke is cleaned, immediately place it in the lemon water.
3. Make the Stuffing
In a small bowl, combine the minced garlic, chopped parsley, and mint. Mix in ¼ cup of the olive oil and season with salt and pepper.
4. Stuff the Artichokes
Remove the artichokes from the water and pat them dry. Gently spread the leaves and press the garlic and herb mixture deep into the center and between the leaves of each artichoke.
5. Braise to Perfection
Arrange the stuffed artichokes snugly in a deep pot, stem-side up. Pour the white wine, water, and the remaining ¼ cup of olive oil into the pot. Bring the liquid to a simmer over medium heat, then reduce the heat to low, cover the pot, and let the artichokes braise for 30-40 minutes. They are done when the base is tender enough to be easily pierced with a fork.
6. Serve
For a richer sauce, you can remove the lid for the last 10 minutes of cooking to allow some of the liquid to evaporate. Serve the artichokes warm, drizzled with their own cooking juices.
An authentic taste of the Eternal City, perfect for garlic lovers. This traditional starter from Rome features tender artichokes braised to perfection with a fragrant, garlic-infused blend of fresh herbs.
From Dublin Pubs to Your Table: Guinness & Garlic Mussels
Ingredients:
Instructions:
1. Prepare the Mussels
Before you begin, scrub the mussels under cold running water to remove any debris. Pull off the fibrous "beard" from each mussel. Give them a final rinse. Discard any mussels that are cracked or remain open after being tapped firmly.
2. Sauté the Aromatics
Place a large stockpot or Dutch oven over medium heat. When the pot is hot, add the butter, minced shallot, and minced garlic.
3. Combine and Steam
Add the cleaned mussels to the pot along with the minced thyme, Guinness stout, and half-and-half.
4. Cook
Stir the contents once or twice, then cover the pot. Cook for 6 to 8 minutes, or until the mussels have opened. Be sure to discard any mussels that do not open during the cooking process.
5. Serve
To serve, divide the mussels among four shallow bowls. Ladle the delicious Guinness and garlic broth over them. Sprinkle generously with fresh parsley and serve immediately with lemon wedges and plenty of crusty bread to soak up every last drop of the sauce.
A true taste of Ireland from the garlic-lovers at Garlic Shop! This recipe brings together fresh, succulent mussels and a rich, savory broth made from Guinness stout and a generous helping of garlic. It's a quick, impressive dish, perfect for a starter or a light, flavorful meal.
A Ligurian Legend: Rustic Stockfish & Garlic Mash (Brandacujun)
Ingredients:
Instructions:
1. Prepare the Fish and Potatoes
Place the soaked stockfish and peeled, chunked potatoes into a large pot. Cover them with cold water and bring to a boil. Cook for about 30-40 minutes over medium-high heat, until the potatoes are tender and the fish begins to flake. Skim any foam that forms on the surface.
2. Clean the Fish
Once cooked, drain the potatoes and stockfish. When the fish is cool enough to handle, carefully remove the skin and all the bones. Break the fish flesh into pieces with your hands. Mash the cooked potatoes roughly with a fork.
3. The ‘Brandare’
In the same pot, combine the flaked stockfish, mashed potatoes, minced garlic, chopped parsley, lemon juice, and a generous amount of olive oil. Season with salt and pepper.
4. Shake the Pot
Now for the fun part, from which the dish gets its name. Put the lid on the pot securely. Grip the handles firmly (using pot holders!) and shake the pot vigorously up and down and in a circular motion. This traditional “brandare” method emulsifies the oil and breaks down the ingredients into a rustic, creamy mash. Do this for a couple of minutes until everything is well combined but still has some texture.
5. Serve
Serve the Brandacujun warm, spread on toasted bread or croutons. Garnish with a drizzle of extra virgin olive oil, a few Taggiasca olives, and some toasted pine nuts if desired.
Discover Brandacujun, a rustic and flavorful dish straight from the heart of Liguria, Italy. This classic "surf and turf" mash combines humble potatoes with savory stockfish, all brought to life by the magic of garlic and rich olive oil. It's a uniquely satisfying starter that tells a story of sailors and seaside villages in every bite.
From Georgia to Japan: The Ultimate Creamy Garlic Chicken (Shkmeruli)
Ingredients:
Instructions:
1. Prepare the Chicken and Sweet Potato
Pat the chicken pieces dry with a paper towel and season generously with salt and pepper. Place the sweet potato chunks in a bowl of water to prevent browning while you prepare the other ingredients.
2. Sear the Chicken
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set it aside.
3. Sauté the Aromatics
Reduce the heat to medium. In the same skillet, melt the butter. If using, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Create the Creamy Sauce
Pour the milk and heavy cream into the skillet, stirring to combine with the garlic. Scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes to thicken slightly.
5. Combine and Simmer
Drain the sweet potatoes and add them to the sauce. Return the seared chicken to the skillet. Reduce the heat to low, cover, and let everything simmer for 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
6. Add Cheese and Serve
Uncover the skillet and sprinkle the shredded cheese over the top. You can either cover the pan again for a minute to melt the cheese or place the skillet under a broiler for a minute or two until the cheese is bubbly and slightly browned.
7. Garnish and Enjoy
Garnish with fresh parsley and serve immediately. This dish is fantastic with crusty bread or rice to soak up every last drop of the glorious garlic sauce.
Straight from the mountains of Georgia and into the heart of Japanese comfort food, Shkmeruli is a dream come true for garlic lovers. This adopted dish features tender chicken simmered in a ridiculously creamy garlic sauce, often with the addition of sweet potatoes and cheese for a uniquely Japanese take. It's a simple, soul-warming main course that shows how a love for garlic can unite culinary worlds.
Nonna’s Secret: Italian Garlic-Stuffed Roast Chicken
Ingredients:
Instructions:
1. Prepare the Chicken
First, clean the chicken and pat it dry with paper towels. If you have a gas stove, you can quickly pass the chicken over a flame to singe off any remaining pinfeathers.
2. Stuff the Cavity
Take the peeled garlic cloves and the bread cubes and place them inside the chicken’s cavity, alternating between them. Use a few fresh sage leaves to plug the opening.
3. Butter the Chicken
Generously massage the entire chicken with the softened butter. With your fingers, carefully separate the skin from the breast meat and tuck small pieces of the remaining butter underneath. This step ensures the meat stays incredibly moist.
4. Season Generously
Season the chicken liberally with a good handful of salt and a fresh grinding of black pepper, making sure to rub it all over the skin.
5. Roast to Perfection
Place the chicken in a roasting pan and bake in a preheated oven at 390°F (200°C) for the first 5 minutes. Then, reduce the temperature to 355°F (180°C) and continue roasting for another 55 minutes, or until the juices run clear.
6. Rest and Serve
Once cooked, let the chicken rest for a few minutes. Baste it with the delicious cooking juices that have collected in the pan before carving. Serve hot with roasted potatoes or a fresh salad.
Discover a treasured Italian grandmother's secret for the most aromatic roast chicken. This dish features a whole chicken, its cavity stuffed with garlic and bread to capture every drop of flavour, roasted to crispy-skinned, buttery perfection. It's a simple, heart-warming garlic feast that will change how you cook roast chicken forever.
A Sardinian Classic: Skate in Zesty Garlic ‘Agliata’ Sauce
Ingredients:
Instructions:
1. Prepare the Fish
Start by patting the skate wings dry. Season the flour with a little salt and dredge each piece of fish, shaking off any excess.
2. Fry the Fish
Heat a generous amount of olive oil in a large frying pan over medium-high heat. Once hot, carefully place the floured skate pieces in the pan. Fry until golden brown and cooked through, then remove and set them on a plate lined with paper towels to drain. Arrange the fried fish in a shallow serving dish.
3. Start the Agliata Sauce
In a separate saucepan, heat the 4 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped garlic and chili (if using) and sauté gently until the garlic is fragrant and lightly golden.
4. Build the Sauce
Add the chopped sun-dried tomatoes to the pan and cook for another minute. Pour in the tomato passata, stir well, and let the sauce simmer for about 10 minutes, stirring occasionally.
5. Finish the Sauce
Pour the white wine vinegar into the sauce. Continue to cook until the sauce has thickened to a nice, dense consistency. Season with salt to your liking.
6. Combine and Rest
Let the agliata sauce cool down slightly. Once it's warm, pour it evenly over the fried skate pieces. Sprinkle with fresh, chopped parsley. For the best flavour, allow the dish to rest for at least a few hours, or even overnight in the refrigerator, to let the flavours meld together.
7. Serve
The dish can be served slightly warm or at room temperature.
Discover a taste of coastal Sardinia with this incredible garlic-lover's main course. "Razza in Agliata" is a traditional dish where tender, fried skate wing is smothered in a vibrant 'agliata' sauce. This zesty, pungent condiment, with ancient Roman roots, combines the punch of garlic with sun-dried tomatoes and vinegar, creating a flavour that's as bold as it is unforgettable. It’s a true celebration of simple ingredients and the power of garlic.
