The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Beans, Garlic, Olive Oil, Pepper, Sage, Salt, Tomato
Description:
Discover a rustic classic from Tuscany that garlic lovers will adore. This simple one-pan dish transforms humble white beans into a fragrant, savory meal, slow-simmered with generous amounts of garlic, fresh sage, and rich tomato.
A Colonial Classic: Mexico’s Creamy Almond & Garlic Chicken (Pollo en Almendrado)
Ingredients:
Instructions:
1. Toast the Aromatics
In a dry skillet over medium heat, toast the almonds until they are fragrant and lightly browned, about 3-4 minutes. Remove from the skillet and set aside. In the same skillet, toast the guajillo chiles, chile de árbol, cinnamon stick, and cloves for about 30-60 seconds per side until fragrant, being careful not to burn them.
2. Prepare the Vegetables
In the same skillet, add a tablespoon of oil. Add the tomatoes, onion, and garlic cloves and cook, turning occasionally, until they are softened and lightly charred, about 8-10 minutes.
3. Sear the Chicken
While the vegetables cook, season the chicken pieces generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of oil over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides. Remove the chicken from the pot and set it aside.
4. Create the Sauce
Transfer the toasted chiles to a bowl and cover with hot water to rehydrate them for about 15 minutes. Once softened, drain the chiles and place them in a blender. Add the toasted almonds, the charred tomatoes, onion, garlic, the piece of bread or tortilla, cumin, and 1 cup of the chicken broth. Blend until the mixture is completely smooth. If it's too thick, add a little more broth.
5. Combine and Simmer
Pour the blended almond sauce into the pot where you seared the chicken. Cook the sauce over medium heat, stirring constantly, for about 5 minutes until it darkens and thickens slightly. Return the seared chicken and any accumulated juices to the pot. Add the remaining cup of chicken broth, bring to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, or until the chicken is cooked through and tender.
6. Serve
Serve the chicken hot, bathed in the rich almond sauce. Garnish with toasted sliced almonds and fresh cilantro. It is traditionally served with white rice.
Discover a taste of colonial Mexico with this elegant Pollo en Almendrado. Tender chicken is bathed in a luxurious, creamy sauce of toasted almonds, fragrant spices, and a generous amount of garlic for a truly memorable main course.
San Francisco’s Legendary Roasted Garlic Dungeness Crab
Ingredients:
Instructions:
1. Prepare the Crab
If not already done by your fishmonger, clean the crabs. Break the legs apart from the body and cut each body into quarters. Lightly crack the shells on the legs and body pieces with the back of a heavy knife or a nutcracker to allow the sauce to penetrate. Do not remove the meat from the shell.
2. Melt Butter and Oil
Preheat your oven to a high temperature, around 475-500°F (245-260°C). Place the butter and olive oil in a very large, heavy-bottomed roasting pan or ovenproof skillet.
3. Heat the Pan
Place the pan in the preheating oven for a few minutes until the butter is melted and the pan is very hot.
4. Combine and Roast
Carefully remove the hot pan from the oven. Add the crab pieces and toss them thoroughly to coat with the hot butter and oil. Sprinkle the minced garlic, salt, and pepper over the crab and toss everything together again until well combined.
5. First Roast
Place the pan back in the oven and roast for 6-7 minutes.
6. Toss and Finish Roasting
Remove the pan from the oven, toss the crab well to ensure even cooking and browning of the garlic, and return to the oven. Roast for another 6-8 minutes, or until the crab is heated through and the garlic is fragrant and light golden brown.
7. Serve
Remove the pan from the oven. Drizzle with the fresh lemon juice and sprinkle with the chopped parsley, giving it one final toss. Serve immediately directly from the hot pan, with plenty of sourdough bread to soak up every last drop of the incredible garlic sauce.
A West Coast classic where sweet crab meets a tidal wave of glorious garlic. Straight from San Francisco's Fisherman's Wharf, this legendary dish is a garlic lover's dream. Sweet Dungeness crab is roasted in an indulgent, aromatic garlic-butter sauce you'll want to mop up with plenty of crusty sourdough bread. This recipe brings the authentic taste of those famous, secret-recipe garlic crabs right to your kitchen.
Basilicata’s Crunch: Fiery Garlic & Crispy Pepper Spaghetti
Ingredients:
Instructions:
1. Bring A Large Pot Of Salted Water
Bring a large pot of salted water to a boil for the pasta.
2. Heat Half Of The Olive Oil In A Large
While the water is heating, prepare the crispy peppers. Gently wipe the peperoni cruschi with a dry cloth. Heat half of the olive oil in a large frying pan over medium-low heat. Add the whole peppers and fry for just a few seconds on each side until they puff up and become crisp. Be very careful not to burn them, as they will turn bitter. Remove them from the pan and set them on a paper towel to cool. Once cooled, gently crush them with your hands, discarding the stalks and seeds.
3. Add The Remaining Olive Oil
In the same pan with the flavourful oil, add the remaining olive oil. Sauté the sliced garlic and chopped chili over low heat until the garlic is fragrant and lightly golden. Add the breadcrumbs to the pan and toast them in the garlic-infused oil until they are golden and crunchy. Remove from the heat.
4. Cook The Spaghetti According To Package Directions
Cook the spaghetti according to package directions until ‘al dente’. Just before draining, reserve a cup of the starchy pasta water.
5. Add It Directly To The Frying Pan
Drain the spaghetti and add it directly to the frying pan with the toasted breadcrumbs. Add the crushed peperoni cruschi and the chopped parsley. Toss everything together over low heat, adding a splash of the reserved pasta water to create a light, cohesive sauce that coats the pasta.
6. Garnished With A Little Extra Fresh Parsley
Serve immediately, garnished with a little extra fresh parsley and a final drizzle of olive oil if desired.
Discover a twist on a beloved classic from Basilicata! This simple yet flavour-packed dish combines spaghetti with garlic-infused oil, fiery chili, and the unique, crunchy texture of 'peperoni cruschi' (crispy peppers), all brought together with toasted breadcrumbs for an unforgettable bite. It's a celebration of rustic Italian cooking where garlic truly shines.
A Weeknight Wonder: Slovakia’s Creamy Garlic Chicken Sauté (Kuracie Soté na Cesnaku)
Ingredients:
Instructions:
1. Prepare the Chicken
Wash and pat dry the chicken breasts, then slice them into thin strips. Season them generously with salt and pepper. In a shallow dish, mix the flour and Parmesan, then dredge the chicken strips in the mixture, shaking off any excess.
2. Sauté the Chicken
Heat the oil and butter in a large skillet or pan over medium-high heat. Once hot, add the chicken strips and sauté until they are golden brown and cooked through, which should take about 4-5 minutes per side. Remove the chicken from the pan and set it aside.
3. Build the Sauce
In the same pan, reduce the heat to medium and add the finely chopped onion and crushed garlic. Cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.
4. Create the Creamy Base
Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits. Let the broth simmer for about 5 minutes, or until it has reduced by about half. Lower the heat and stir in the milk and heavy cream. Bring the sauce to a gentle simmer and let it cook for 3 minutes.
5. Finish and Serve
Stir in the grated Parmesan cheese and cook for another 2-3 minutes, or until the cheese has melted and the sauce has thickened. Return the cooked chicken to the pan and let it simmer in the sauce for about 3 more minutes to allow the flavors to meld. Garnish with fresh parsley and serve immediately with your choice of rice, pasta, or potatoes.
A quick, creamy, and garlicky chicken dish that’s a guaranteed family pleaser.
Big Easy Flavor: New Orleans BBQ Garlic Shrimp
Ingredients:
Instructions:
1. Create the Sauce Base
In a large, heavy-bottomed skillet (cast iron is great) over medium-high heat, combine the Worcestershire sauce, beer, minced garlic, lemon juice, Creole seasoning, black pepper, rosemary, hot sauce, and bay leaf. Bring the mixture to a boil.
2. Cook the Shrimp
Add the shrimp to the boiling sauce in a single layer. Cook for 2-4 minutes, stirring or shaking the pan occasionally, just until the shrimp turn pink and begin to curl. Be careful not to overcook them.
3. Emulsify the Butter
Reduce the heat to low and begin adding the cold butter cubes, a few at a time. Stir or whisk continuously until all the butter has melted and the sauce becomes creamy and emulsified. This process is key to the sauce’s signature texture.
4. Serve Immediately
Remove the skillet from the heat and discard the bay leaf. Pour the shrimp and all of the glorious sauce into a large shallow bowl. Serve immediately with plenty of crusty French bread for dipping.
Dive into a New Orleans classic that's all about the sauce! This iconic BBQ shrimp recipe isn't grilled, but simmered in a rich, buttery, and seriously garlicky sauce with Creole spices and a hint of beer, perfect for sopping up. It's a messy, hands-on dish that embodies the spirit of the Big Easy.
From a Slovak Garden: Garlic-Stuffed Eggplant in Tomato Basil Sauce
Ingredients:
Comfort Food, Eggplant, Garlic, Gluten-Free, Main Course, One-Pot, Rustic, Slovak, Vegan, Vegetarian
Instructions:
1. Prepare the Eggplant
Wash the eggplants thoroughly. Partially peel them in stripes for a decorative look. Make a deep incision in the lower, wider part of each eggplant and push one or two cloves of garlic as deep as you can into the opening.
2. Sear the Eggplant
Rub the eggplants with olive oil. Heat a large, wide pan over medium-high heat and sear the eggplants on all sides until they are nicely browned.
3. Simmer in Sauce
In a bowl, dilute the tomato paste with 2 cups of water. Pour this mixture over the seared eggplants in the pan. Season with salt, black pepper, and add the fresh basil leaves.
4. Cook
Bring the sauce to a simmer, then reduce the heat to low. Cover the pan and let it gently cook for 20-30 minutes, depending on the size of the eggplants, turning them occasionally until they are tender.
5. Serve
Serve the garlic-stuffed eggplants hot, traditionally accompanied by creamy mashed potatoes to soak up the delicious sauce.
Discover a wonderfully simple and flavorful vegetarian dish from Slovakia. This recipe features whole eggplants stuffed with garlic cloves, pan-seared to a golden-brown, and then gently simmered in a fragrant tomato-basil sauce. It's a celebration of garlic's robust flavor, creating a surprisingly hearty and rustic meal that's perfect for any occasion.
