The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bonito, Citrus Juice, Garlic, Ginger, Onion, Rice Vinegar, Scallions, Shiso, Soy Sauce
Description:
A classic dish from Japan that's a knockout for any garlic fanatic. Fresh bonito tuna is quickly seared, leaving the inside tender and raw, then lavishly garnished with pungent garlic slices and a zesty ponzu sauce. A true taste of the sea with a powerful garlic punch.
Dice with Delicious: A Taste of Tokyo’s Izakaya-Style Saikoro Garlic Steak
Ingredients:
Instructions:
1. Prepare the Toppings
Begin by preparing your garnishes. Thinly slice the garlic cloves. Peel and grate the daikon radish, gently squeezing to remove excess liquid. Finely chop the green onion.
2. Fry the Garlic Chips
In a large frying pan over medium heat, add the neutral oil. Once the oil is warm, add the sliced garlic and fry until golden brown and crisp. Be careful not to burn them. Remove the garlic chips with a slotted spoon and set them on a paper towel to drain, leaving the fragrant garlic-infused oil in the pan.
3. Sear the Steak
Trim the steak and cut it into 1 to 1.5-inch cubes (like dice, or "saikoro"). Pat the cubes dry and season them generously with salt and pepper. Turn the heat under the frying pan to high. Once the garlic oil is smoking slightly, carefully place the beef cubes in the pan in a single layer. Sear for about 1 minute per side, until browned and a crust forms.
4. Deglaze and Finish
Pour the sake into the pan to deglaze, shaking the pan to distribute it evenly. For a medium-rare finish, immediately transfer the steak to a serving plate. If you prefer it more cooked, continue to cook for another minute.
5. Serve
To serve, top the hot steak cubes with the crispy fried garlic chips, a mound of the grated daikon, and a sprinkle of chopped green onions. If desired, add a few Korean chili threads for a touch of color. Just before eating, pour the ponzu sauce over the grated daikon.
Straight from the lively gastropubs of Japan, this is Saikoro Steak! Imagine tender, bite-sized cubes of beef, seared to perfection in garlic-infused oil and crowned with crispy garlic chips. It’s a restaurant-quality garlic dish that’s unbelievably easy to make.
Budapest’s Famous Street Food: The Ultimate Garlic Lángos
Ingredients:
Instructions:
1. Combine The Flour
In a large bowl, or the bowl of a stand mixer, combine the flour, salt, and sugar. Add the instant yeast and mix again.
2. Pour In The Lukewarm Milk
If using a stand mixer, use the dough hook attachment to knead on low speed for about 5 minutes until a smooth, slightly sticky dough forms. If mixing by hand, combine the ingredients with a spoon and then knead on a floured surface for 5-7 minutes.
3. Cover The Bowl With A Clean Kitchen Towel
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
4. Mix The Crushed Garlic
While the dough is rising, prepare the garlic sauce. In a small bowl, mix the crushed garlic, olive oil, and a pinch of salt.
5. Stir In A Little Water
For a thinner consistency, you can stir in a little water. Set aside to let the flavors infuse.
6. Turn It Out Onto A Lightly Floured Surface
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 4 equal pieces.
7. Roll Each Piece Into A Ball
Roll each piece into a ball, then use your hands or a rolling pin to stretch and flatten each ball into a disc about 7 inches (17-18 cm) in diameter. The edges can be slightly thicker than the center.
8. Heat About 1-2 Inches Of Frying Oil To 350-365
In a large, deep skillet or pot, heat about 1-2 inches of frying oil to 350-365°F (180-185°C.)
9. Brown
Carefully place one lángos at a time into the hot oil. Fry for about 1-2 minutes per side, until crispy and golden brown.
10. Remove The Cooked Lángos With Tongs And Place It
Remove the cooked lángos with tongs and place it on a wire rack or paper towels to drain excess oil.
11. Generously Brush It With The Prepared Garlic Sauce
While the lángos is still hot, generously brush it with the prepared garlic sauce.
12. Add The Classic Toppings Of Sour Cream And Grated
Serve immediately as is, or add the classic toppings of sour cream and grated cheese for the full Hungarian street food experience.
From the bustling markets of Budapest to your kitchen, this is the ultimate garlic delight from the Garlic Shop! This authentic Hungarian Lángos recipe creates a perfectly crispy, chewy fried bread, lavishly brushed with garlic sauce. It’s a simple, comforting, and utterly addictive taste of Hungary.
Italian Bites: Savory Garlic & Parmesan Biscuits
Ingredients:
Instructions:
1. Prepare the Dough
In a large mixing bowl, combine the flour, salt, and pepper. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.
2. Add Flavor
Stir in the grated Parmesan cheese, minced garlic, and optional fresh herbs.
3. Bind the Dough
Add the beaten egg and mix until a dough starts to form. If the dough feels too dry, add cold water, one tablespoon at a time, until it comes together. Be careful not to overwork the dough.
4. Chill
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will make it easier to roll out.
5. Preheat and Roll
Preheat your oven to 350°F (180°C). Lightly flour a work surface and roll out the chilled dough to about 1/4-inch (1/2 cm) thickness.
6. Cut and Bake
Cut out the biscuits using a round cookie cutter or simply cut them into squares with a knife. Place them on a baking sheet lined with parchment paper.
7. Bake
Bake for 12-15 minutes, or until the edges are golden brown and the biscuits are firm to the touch.
8. Cool and Serve
Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them as a snack, with a dip, or alongside a bowl of soup.
A crumbly, cheesy, garlicky biscuit straight from Italy.
Tuscan Kiss-Proof Garlic Pasta (Pici all’Aglione)
Ingredients:
Instructions:
1. Make the Pici Dough
In a large bowl, combine the flour and salt. Create a well in the center and pour in the warm water and olive oil. Mix with a fork, then use your hands to bring it all together. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic. Cover the dough and let it rest for at least 30 minutes.
2. Form the Pici
Roll out the dough into a thick sheet. Cut the dough into thin strips. Hand-roll each strip on a wooden board to create thick, long spaghetti-like noodles, known as pici. Dust them with a little flour to prevent sticking.
3. Start the ‘Aglione’ Sauce
Peel the Aglione cloves and chop them finely. In a large pan, heat the olive oil over low heat. Add the chopped garlic and cook gently, ensuring it doesn’t brown. The goal is to let it soften and almost dissolve.
4. Build the Flavor
Increase the heat, pour in the white wine, and let the alcohol evaporate completely.
5. Simmer the Sauce
Add the tomato passata and the chili pepper. Season with salt, lower the heat, and let the sauce simmer gently for about 15-20 minutes until it has thickened and the flavors have melded.
6. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fresh pici for about 4-5 minutes, or until they float to the surface and are ‘al dente’.
7. Combine and Serve
Drain the pici, reserving a little pasta water. Transfer the pasta directly into the pan with the Aglione sauce. Toss everything together over high heat for a minute to combine perfectly. Serve immediately, garnished with fresh basil or parsley if desired.
From the sun-drenched hills of Tuscany comes a simple, yet iconic pasta dish. Our garlic shop star is "Aglione," a giant, mild garlic that creates a rich, sweet sauce you won't forget!
Jakarta’s Green Gem: Sizzling Garlic Green Beans (Tumis Buncis Bawang Putih)
Ingredients:
Instructions:
1. Heat The Vegetable Oil In A Wok Or Large
Heat the vegetable oil in a wok or large skillet over medium heat.
2. Sauté The Sliced Shallots And Minced Garlic
Sauté the sliced shallots and minced garlic until fragrant and the garlic begins to turn a light golden color.
3. Add The Green Beans To The Wok
Add the green beans to the wok and stir-fry for 2-3 minutes until they turn bright green and are coated with the garlic and shallots.
4. Add The Oyster Sauce
Pour in the water, then add the oyster sauce, sugar, salt, and white pepper.
5. Stir
Continue to stir-fry for another 3-5 minutes, or until the green beans are tender yet still have a pleasant crunch.
6. Taste And Adjust The Seasoning
Taste and adjust the seasoning if necessary.
7. Serve Immediately As A Warm And Flavorful Side Dish
Serve immediately as a warm and flavorful side dish or starter.
Discover a Jakarta street-food favorite that will transform your view of green beans! This quick and easy stir-fry from the Garlic Shop features crisp beans and an explosion of savory garlic flavor, making it the perfect, vibrant starter for any meal.
From the Hills of Ischia: A Rustic Garlic Rabbit Stew
Ingredients:
Instructions:
1. Prepare the Rabbit
Pat the rabbit pieces dry with a paper towel. Season them generously with salt and pepper. If you like, you can lightly dust the pieces with flour, which will help to create a golden crust and slightly thicken the stew.
2. Searing
In a large, heavy-bottomed pot or Dutch oven, heat a few tablespoons of olive oil over a medium-high heat. Add the rabbit pieces in a single layer (work in batches if necessary) and sear until golden-brown on all sides. Remove the rabbit from the pot and set aside.
3. Build the Aromatic Base
Reduce the heat to medium, add a little more olive oil to the same pot. Place the two halves of the garlic bulb cut-side down, along with the chopped onion, carrot, and celery. Sauté for a few minutes until the vegetables soften and the onion becomes translucent.
4. Deglaze and Simmer
Return the seared rabbit pieces to the pot. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine bubble and reduce by about half.
5. Stewing to Perfection
Add the chopped tomatoes, bay leaves, and rosemary sprig to the pot. Season again lightly with salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 50-60 minutes, or until the rabbit meat is tender and easily pulls away from the bone.
6. Finishing Touches
Once cooked, remove the bay leaf and rosemary sprig. You can squeeze the softened garlic cloves out of their skins and mash them into the sauce for a more intense garlic flavor, or simply leave the halves in for a milder taste. Stir in the fresh chopped parsley just before serving.
7. Serve
Serve the garlic rabbit stew hot, traditionally accompanied by creamy polenta, roasted potatoes, or crusty bread to soak up the delicious, aromatic sauce.
Discover the heart of Italian rustic cooking with our Garlic Rabbit Stew, a tribute to the bold, authentic flavors of the Neapolitan coast. This dish is a true celebration for garlic lovers, where tender rabbit is slowly braised to perfection with an entire bulb of garlic, creating a rich, aromatic, and deeply satisfying main course. It's a simple yet elegant meal that brings the soul of Italy to your table.
