The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Butter, Chicken, Cilantro, Dill, Egg, Flour, Garlic, Onion, Vinegar
Description:
A silky, satisfying soup where garlic and herbs meet a rich, egg-thickened chicken broth. This celebrated Georgian soup, known as Chikhirtma, is a masterclass in creating complex flavor from simple ingredients. Often hailed as a comforting cure-all, it features a velvety broth, tender chicken, and a bright, garlicky finish, making it an unforgettable taste of the Caucasus.
Mexico’s Smoky Delight: Creamy Chipotle Garlic Chicken
Ingredients:
Instructions:
1. Poach the Chicken and Tomatoes
In a medium saucepan, combine the chicken breasts, one half of the onion, the whole garlic cloves, bay leaves, 1 teaspoon of salt, and 3 cups of water. Bring the mixture to a boil, then lower the heat to a medium-low, cover, and let it simmer for 10 minutes. Add the whole plum tomatoes to the pot, cover again, and cook for another 10 minutes until the tomatoes are soft and their skins begin to break.
2. Create the Sauce
Remove the cooked chicken breasts and set them aside to cool. Using a slotted spoon, transfer the cooked tomatoes, onion half, and garlic from the saucepan to a blender. Add ½ cup of the chicken cooking liquid, the chipotle chiles, adobo sauce, the remaining ¼ teaspoon of salt, and black pepper. Blend until the sauce is completely smooth.
3. Prepare the Chicken and Onion
Once the chicken is cool enough to handle, shred it using two forks or your hands. Thinly slice the remaining half of the raw onion.
4. Bring it all Together
Heat the vegetable oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the sliced onions and cook for 3-4 minutes until they soften. Stir in the shredded chicken and the blended chipotle-tomato sauce. Mix everything well, reduce the heat to medium, and let it simmer for about 10 minutes, allowing the sauce to thicken and darken in color.
5. Finish and Serve
Reduce the heat to low and slowly stir in the Mexican crema or heavy cream until it’s fully incorporated. Continue to cook on medium-low for another 10 minutes, stirring occasionally, until the sauce has thickened further. Serve hot with rice, beans, or as a filling for tacos or tortas, garnished with fresh cilantro if desired.
Discover a modern Mexican classic that brings together smoky chipotle peppers, a generous amount of garlic, and luscious cream for an unforgettable chicken dish. This recipe is perfect for a quick weeknight meal but special enough for company, offering a beautiful balance of spicy, smoky, and savory flavors that the whole family will love.
A Taste of the Islands: Hearty Mauritian Sausage Rougaille
Ingredients:
Instructions:
1. Prepare the Sausages
Prick the sausages with a fork. In a large pan or Dutch oven, heat the olive oil over medium-high heat. Add the sausages and brown them on all sides. Once browned, remove them from the pan and set aside. You can slice them into bite-sized pieces if you prefer.
2. Sauté the Aromatics
In the same pan, reduce the heat to medium and sauté the chopped onion until soft and translucent, about 3-4 minutes. Add the crushed garlic, grated ginger, thyme, and curry leaves (if using). Cook for another minute until fragrant.
3. Build the Sauce
Pour the chopped tomatoes into the pan. Add the whole or sliced chili, if using. Stir everything together, scraping up any browned bits from the bottom of the pan.
4. Simmer
Return the browned sausages to the pan. Season with salt and pepper, give it a good stir, and bring the sauce to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for about 20 minutes, allowing the flavors to meld and the sauce to thicken.
5. Serve
Once the sauce has thickened and the sausages are cooked through, remove the pan from the heat. Stir in the fresh, chopped coriander or parsley. Serve hot with fluffy white rice or crusty bread to soak up the delicious sauce.
Straight from the vibrant kitchens of Mauritius, this Sausage Rougaille is the ultimate comfort food. It's a simple, one-pan wonder featuring savory sausages simmered in a flavour-packed sauce of ripe tomatoes, fresh thyme, and a generous amount of garlic. Perfect for a cozy family dinner, this dish brings a delicious touch of island sunshine to your table and is a must-try for any garlic enthusiast.
A Taste of Jalisco: Beef in its Own Garlicky Juices (Carne en su Jugo)
Ingredients:
Beef, Comfort Food, Garlic, Jalisco, Main Course, Mexican, One-Pot, Rustic, Spicy, Stew
Instructions:
1. Heat
In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until it becomes crispy. Use a slotted spoon to remove the bacon, setting it aside on a paper-towel-lined plate, but leave the rendered fat in the pot.
2. Season The Beef Strips With Salt And Pepper
Season the beef strips with salt and pepper, then add them to the pot with the bacon fat. Cook the beef until it has released its juices but is not yet browned.
3. Prepare The Salsa By Blending The Tomatillos
While the beef is cooking, prepare the salsa by blending the tomatillos, 1/2 onion, garlic cloves, serrano chiles, and cilantro with about a cup of the beef broth until smooth.
4. Pour The Tomatillo-Garlic Salsa Over The Meat
Pour the tomatillo-garlic salsa over the meat in the pot, then stir in the remaining beef broth and half of the crispy bacon.
5. Bring The Mixture To A Simmer
Bring the mixture to a simmer, then reduce the heat, cover, and let it cook for about 20-30 minutes, or until the meat is tender.
6. Stir In The Cooked Pinto Beans And Their Broth
Stir in the cooked pinto beans and their broth, and let it all heat through for another 5-10 minutes.
7. Garnish Generously With The Remaining Crispy Bacon
To serve, ladle the Carne en su Jugo into bowls, and garnish generously with the remaining crispy bacon, fresh chopped onion, cilantro, and sliced radishes. Serve immediately with warm corn tortillas and lime wedges on the side.
Discover the heart of Mexican comfort food with Carne en su Jugo, a beloved garlic-infused stew from Jalisco. This one-pot wonder features tender beef cooked in its own juices, blended with a vibrant tomatillo and garlic salsa, and studded with crispy bacon. It's a rustic, soulful dish that brings the authentic flavors of a Guadalajara kitchen right to your table.
From Puglia’s Fields: Garlicky Braised Turnip Tops (Cime di Rapa Stufate)
Ingredients:
Garlic, Gluten-Free, Italian, One-Pan, Pugliese, Rustic, Side Dish, Turnip Greens, Vegan, Vegetarian, Winter Warmer
Instructions:
1. Clean the Greens
The most crucial step is to properly clean the turnip tops. Discard any tough, woody stems and yellowed leaves. You want to keep the tender leaves and the florets (“cimette”). Wash them thoroughly under cold running water and let them drain in a colander.
2. Sauté the Aromatics
Pour the olive oil into a large, wide pan over medium heat. Add the whole, peeled garlic cloves, the bay leaves, and the chili pepper. Let them sizzle gently for a couple of minutes until the oil is fragrant.
3. Braise the Greens
Add the damp turnip tops to the pan. They will be voluminous, but they will wilt down significantly. Sprinkle with salt. Stir everything together, cover the pan with a lid, and let the greens cook (or “stufare”) over low heat for about 20-30 minutes. The water clinging to the leaves should be enough to steam them, but if the pan becomes too dry, you can add a small splash of hot water.
4. Finishing Touches
Once the greens are tender and have absorbed the flavors, remove the garlic cloves and bay leaves.
5. Serve
Serve the braised turnip tops hot as a side dish or as a topping for toasted, rustic bread drizzled with a little fresh olive oil.
Discover a beloved, garlic-infused classic from Puglia. This recipe for braised turnip tops, known as "Cime di Rapa Stufate," is a simple, rustic, and incredibly flavorful side dish. Its beautiful bitterness is perfectly balanced by sweet garlic and a hint of chili heat.
A Taste of Modern Japan: Umami-Rich Black Garlic & Mushroom Rice (Kuro Ninniku Kinoko Gohan)
Ingredients:
Black Garlic, Comfort Food, Gluten-Free, Japanese, Mushrooms, One-Pot, Rice, Umami, Vegan, Vegetarian
Instructions:
1. Prepare the Rice
Gently wash the rice in a circular motion with cold water until the water runs mostly clear. Drain the rice well and place it in your rice cooker bowl. Let the rice soak in 2 cups of fresh water for at least 30 minutes. After soaking, drain the rice completely.
2. Season the Rice
Pour the kombu dashi, soy sauce, sake, and mirin over the drained rice in the rice cooker bowl. Stir gently to combine the liquids with the rice.
3. Add Toppings
Scatter the roughly chopped black garlic, shimeji mushrooms, and sliced shiitake mushrooms evenly over the top of the rice. Crucially, do not mix the ingredients into the rice; this ensures the rice cooks evenly. Drizzle with sesame oil if using.
4. Cook
Place the bowl in the rice cooker and start the regular white rice cooking cycle.
5. Steam and Fluff
Once the cooking cycle is complete, let the rice steam with the lid on for an additional 10 minutes. After steaming, open the lid and use a rice paddle to gently fluff the rice, folding the ingredients from the bottom to the top until everything is well combined.
6. Serve
Serve hot in individual bowls, garnished generously with freshly chopped scallions and a sprinkle of toasted sesame seeds.
Discover a comforting taste of modern Japanese home cooking! This one-pot black garlic and mushroom rice (Kuro Ninniku Kinoko Gohan) is a garlic lover's dream, packed with the deep, sweet umami of fermented black garlic. It's an easy, elegant, and deeply savory dish perfect for any night of the week.
Mexico’s Humble Hero: Hearty Garlic & Pasilla Chile Soup (Sopa de Ajo)
Ingredients:
Instructions:
1. Toast the Chile and Bread
In a dry, hot skillet over medium heat, toast the dried pasilla chile for about 30-60 seconds per side until fragrant. Be careful not to burn it. Remove the chile and set it aside. In the same skillet, or in a large pot, add the olive oil. Once warm, add the bread cubes and toast them, stirring frequently, until golden brown and crispy. Remove the croutons and set aside.
2. Sauté the Garlic
In the same pot, add a little more olive oil if needed. Add the sliced garlic and cook over medium-low heat, stirring constantly, until fragrant and lightly golden. Do not let it brown or it will become bitter.
3. Simmer the Soup
Crumble the toasted pasilla chile into the pot with the garlic. Pour in the chicken or vegetable broth. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook for at least 20 minutes to allow the flavors to meld together beautifully. Season with salt and pepper to taste.
4. Poach the Eggs
You can poach the eggs directly in the simmering soup. Gently crack each egg into a small bowl and carefully slide it into the pot. Let them cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Alternatively, you can whisk the eggs in a bowl and slowly drizzle them into the simmering soup while stirring to create delicate egg ribbons.
5. Serve
To serve, place a generous amount of the toasted bread croutons at the bottom of each bowl. Carefully ladle the hot soup and a poached egg into each bowl. Garnish with fresh cilantro or parsley if desired and serve immediately.
Discover Mexico's answer to a cold day with this rustic and robust garlic soup. Featuring toasted bread, smoky pasilla chile, and a perfectly poached egg, this economical one-pot wonder from the heart of rural Mexico is the ultimate garlic-infused comfort food.
