The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Eggs, Garlic, Olive Oil, Salt Cod, Vegetables
Description:
Discover the ultimate Provençal garlic experience from the Garlic Shop! Le Grand Aïoli is a vibrant, shareable feast of fresh vegetables and seafood, all centered around a potently delicious, homemade garlic aioli.
Mumbai’s Fiery Secret: Dry Garlic Chutney (Lasun Chutney)
Ingredients:
Instructions:
1. Roast the Ingredients
In a small, heavy pan over a low-medium flame, dry roast the garlic cloves until they develop a few light brown spots, which should take a couple of minutes. Remove them and set aside on a plate. In the same pan, dry roast the peanuts, stirring frequently until they are lightly browned and crunchy. Add these to the plate with the garlic. Finally, add the grated dry coconut to the hot pan, turn off the heat, and stir until it turns a light golden brown from the residual heat. Add the sesame seeds and roast for another 20-30 seconds until they begin to change color. Transfer everything to the plate and allow all the roasted ingredients to cool down completely.
2. Grind the Chutney
Once cooled, transfer the roasted garlic, peanuts, coconut, and sesame seeds to a small blender or grinder jar. Add the Kashmiri red chilli powder and salt. Pulse the grinder in short bursts of 4-5 seconds at a time, stopping to check the texture. Grinding continuously can release oils and make the chutney paste-like. Continue pulsing until you achieve a coarse, crumbly powder.
3. Store
Check the seasoning and add more salt if needed. Transfer the dry garlic chutney to an airtight glass jar. It can be stored in the refrigerator for several weeks.
Discover the secret to Mumbai's legendary Vada Pav! This fiery, aromatic dry garlic chutney, known as Lasun Chutney, is a punchy blend of roasted garlic, coconut, and peanuts. It's the perfect condiment to elevate snacks and meals with an unforgettable kick.
California Dreamin’: Creamy Roasted Garlic Soup
Ingredients:
Instructions:
1. Roast the Garlic
Preheat your oven to 350°F (175°C). Cut the top quarter-inch off the heads of garlic to expose the cloves, place them on a sheet of foil, and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are tender and golden brown, which should take about 45 minutes. Once cooled enough to handle, squeeze the soft, roasted garlic cloves out of their skins and set them aside.
2. Sauté the Aromatics
In a large, heavy-bottomed saucepan or pot, melt the butter over medium-high heat. Add the sliced onions and fresh thyme, and cook, stirring occasionally, until the onions are soft and translucent, about 6 minutes. Add the reserved roasted garlic and the 18 minced raw garlic cloves to the pot and cook for another 2-3 minutes until fragrant.
3. Simmer the Soup
Pour in the broth, stir everything together, and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes to allow the flavors to meld together and the raw garlic to become tender.
4. Blend and Finish
Carefully puree the soup until smooth using an immersion blender directly in the pot, or by transferring it in batches to a stand blender. Return the puréed soup to the saucepan. Stir in the heavy cream and grated Parmesan cheese. Heat the soup gently over low heat, stirring until the cheese is melted and everything is well-combined and hot, but do not let it boil. Season with salt and pepper to your liking.
5. Serve
Ladle the creamy garlic soup into four bowls. If desired, serve each bowl with a fresh lemon wedge to squeeze over the top or with a splash of dry sherry for an extra dimension of flavor. Garnish with extra shaved Parmesan or fresh thyme leaves.
Discover the ultimate comfort food inspired by the garlic capital of the world! This velvety smooth, creamy roasted garlic soup is a true taste of Californian cuisine. We've packed it with mellow, sweet roasted garlic flavor, making it an irresistible dish for any garlic aficionado looking for a sophisticated yet hearty meal that's surprisingly easy to create.
Emerald Isle Eats: A Hearty Garlic Colcannon
Ingredients:
Instructions:
1. Boil the Potatoes
Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Sauté the Greens and Garlic
While the potatoes are boiling, melt half of the butter (4 tbsp) in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the shredded cabbage and chopped kale to the skillet. Sauté for 5-7 minutes, stirring often, until the greens have wilted and softened. Stir in the sliced green onions and cook for another minute, then remove from heat.
3. Mash the Potatoes
Once the potatoes are cooked, drain them well and return them to the pot. Mash them until they are smooth but still have a slightly rustic texture. You can use a hand masher or a ricer for the best results.
4. Combine
Pour the warmed milk and the remaining 4 tablespoons of butter into the mashed potatoes. Stir until creamy and well combined.
5. Mix and Serve
Gently fold the sautéed garlic and greens mixture into the creamy mashed potatoes until everything is evenly incorporated. Season generously with salt and pepper to your taste.
6. Finishing Touches
To serve in the traditional Irish way, spoon the colcannon into warm bowls and make a well in the center of each serving. Add a small knob of butter to the well and let it melt into the potatoes. Enjoy immediately!
Discover a true taste of Ireland with this delightful twist on a classic. Our hearty Garlic Colcannon from the heart of County Cork is the ultimate comfort food for any garlic enthusiast, blending creamy mashed potatoes with fresh greens and a beautiful garlic kick.
Singaporean Peppery Garlic Pork Rib Soup (Bak Kut Teh)
Ingredients:
Instructions:
1. Prepare the Pork
Bring a large pot of water to a boil. Add the pork ribs and blanch for 5-10 minutes to remove impurities. Drain the ribs and rinse them under cold water. This step is crucial for a clear soup.
2. Toast the Spices
In a dry pan over medium-low heat, toast the white and black peppercorns until they become fragrant, about 2-3 minutes. Lightly crack them using a mortar and pestle or the flat side of a knife.
3. Create the Broth
In a large, clean stockpot, add the blanched pork ribs, toasted peppercorns, whole garlic bulbs, cinnamon stick, and star anise. Pour in the 10 cups of water.
4. Simmer
Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Skim off any foam that rises to the surface. Cover the pot, leaving the lid slightly ajar, and simmer for at least 90 minutes, or until the pork is fork-tender.
5. Season and Serve
Season the soup with light soy sauce, fish sauce (if using), and salt to your liking. To serve, ladle the hot soup and ribs into bowls. Accompany with steamed rice, youtiao for dipping, and a small dish of dark soy sauce with chili for the meat.
Discover Singapore's heart-warming secret, a peppery pork rib soup bursting with the bold flavour of whole garlic cloves. This iconic dish from the Garlic Shop is a soul-soothing broth that brings tender meat and aromatic spices together in a perfect garlic-infused harmony.
A Taste of Abidjan: The Ultimate Garlic-Lover’s Grilled Fish
Ingredients:
Instructions:
1. Prepare the Fish
Rinse the fish under cold water and pat it completely dry with paper towels. With a sharp knife, make 3-4 deep diagonal cuts on both sides of the fish. This allows the marinade to penetrate deeply. Squeeze the lime or lemon juice all over the fish, inside and out.
2. Create the Garlic Marinade
In a food processor or blender, combine the crushed garlic, ginger, onion, Scotch bonnet pepper, parsley, oil, and the crushed bouillon cube. Blend until the mixture forms a coarse but well-combined paste. Season generously with salt and pepper.
3. Marinate
Generously rub the garlic paste all over the fish, making sure to push it deep into the cuts and inside the cavity. Place the fish in a large dish, cover, and let it marinate in the refrigerator for at least one hour to absorb all the flavors.
4. Grill to Perfection
Preheat your grill (charcoal is most authentic, but gas or an oven broiler works well too) to medium-high heat. Once hot, place the fish on the grill. Cook for about 7-10 minutes on each side, depending on the thickness of the fish. It’s done when the skin is delightfully charred and the flesh flakes easily with a fork.
5. Serve
This dish is traditionally served hot with *Attiéké* (fermented cassava couscous) or *Alloco* (fried plantains), and a simple side salad of chopped tomatoes and onions. Enjoy the powerful and aromatic flavors of your Ivorian garlic-grilled fish.
Get ready for a trip to the Garlic Shop's favorite spot in Côte d'Ivoire! This recipe features whole grilled fish smothered in a bold, zesty marinade where garlic is the undisputed star, creating a simple yet unforgettable culinary experience.
