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| Garlic Knots |
Pizza guy: "Garlic nuts? Nuts?! No, we don't have those."
Me, to the then-boyfriend: "Apparently, we aren't gonna get garlic knots down here."
That was me about two years ago. Da and the stepmother had driven the 700+ miles for their first visit to our tiny rented house. The husband and I (just a boyfriend and a girlfriend, back then) had only been living south of the Mason-DIxon for a couple of months at that point and were still settling in.
The then-boyfriend: "He's never heard of garlic knots?!"
You can only imagine the husband's disappointment when he realized his beloved knots weren't going to be so easy to come by in our new state. We were so used to ordering pies and garlic knots it never occurred to us that this may not be the norm everywhere. But he has adjusted - we've adjusted. A couple of years, another dog and a new house later, his parents are now visiting. And we no longer need to argue over who has to call the pizza place and ask - with crossed fingers - whether they make garlic knots.
1 cup whole-wheat flour
1 cup all-purpose flour
1 package yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra virgin olive oil
garlicky herb butter:
4 tablespoons salted butter
2 garlic cloves, minced
a dash of salt
1/2 tablespoon Italian seasoning
1 tablespoon Parmesan cheese, grated
Prepare the pizza dough and allow it to rise on the counter for about 30 minutes. Pinch of pieces of dough and roll into small snakes. Tie the dough into knots and place on a lightly greased baking sheet. (A quick spray will do.)
Preheat the oven to 400 degrees F while the knots are rising.
In a small saucepan, melt the butter and garlic until fragrant. Turn the burner off and allow the butter to remain warm.
Sprinkle the knots with a dash of salt and bake for about 20 minutes or until lightly brown. (Be careful not to let the knots bake too long and harden.)
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| Baking Garlic Knots |
Put the baked knots in a bowl and cover with the warm garlicky butter. Sprinkle the herbs and cheese on top; serve warm.
Makes 24 knots
Makes 24 knots
... and? How did they come out?
ReplyDeleteNo knots. Who woulda thunk it, eh?
They were pretty good - but not spectacular. I need to work on getting them to be a little softer. They weren't as dough-y as I thought they should be. But when you can't find 'em anywhere else, I guess you don't have much of a choice!
ReplyDeletethese garlic knots look fantastic. i love garlic!! and can never get enough of it!! thanks for stopping by my site =)
ReplyDelete