Monday, July 18, 2011

Garlic Knots

 Garlic knots. What else is there to say? Yeasty, doughy knots covered in Garlic Butter.
They are sort of time intense, as are most things that use a yeast based dough.

But, they are pretty cheap, since the most extravagant ingredients in garlic knots are fresh parsley and an abundance of garlic. 

The good thing is that you can do other things during the waiting time. They aren't like a dish that you put on to simmer and hav to stir every five minutes. So, I guess in that aspect they aren't all that bad. 

I went to watch the american women's soccer team choke in the world cup final during the first rise of the dough. My heart broke a little, but it's ok. As the boyfriend said, "It's not the real Soccer World Cup anyways."

Oh, by the way, if you have a job that requires you to be in close contact with other people, you might want to wait to make these Garlic knots until the weekend. Or you should make sure there is plenty of minty gum in close proximity to you at all times. Because, let me tell you, these garlic knots are heavy on the garlic. And by "heavy" I mean a whole-bulb-of-garlic-and-garlic-powder kind of heavy. Oh, but they do come with Parsley, which reduces garlic breath if eaten with the garlic. So, that's good.

Oh, and by the way, this garlic knot dough also works as Pizza dough. So, you could double the recipe and make a pizza as well. Or just use the dough for pizza instead of garlic knots. Just saying...

Alright. Get your dough stuff together (dough stuff = olive oil, flour, yeast, salt, honey, warm water). 
Oh, and you'll also want to get a rather large bowl so that you'll have enough room to knead it with your hands. Mix the olive oil, honey, warm water and yeast together until there aren't any yeast clumps left. Let the bowl sit for about 5-10 minutes, until the mixture gets foamy. Like this:
Combine the salt and the flour in a separate bowl and add about half of it to the olive oil and yeast mix. Mix by hand until the flour gets incorporated and the dough becomes smooth. Add more flour but only in tablespoon increments. You may not need all of the flour. I didn't. Ideally you want the dough to hold together but still be kind of sticky. To get there you have to do a lot of this:
And even more of this:
Doing this, will also turn out to be quite convenient:
Once again, try not to look at my granny-looking, chubby fingers/hands. Please. I'd appreciate it. When you have a dough ball that looks like it's done, take it out of the bowl and keep kneading on your countertop or a lightly floured surface. 
Quite demanding that dough ball, isn't it? Looking fine, yet still more kneading...
Ok, enough already. Let's put it away to rise. Oil a wide bowl.
Put the worked dough ball into the bowl. It needs to rest after all this kneading.
Cover the dough ball loosely with plastic wrap. 
Put your bowl in a warm spot. I just took mine outside because it was at least 90 degrees Fahrenheit when I made these. So, I took mine out on the balcony. Look at that! There was a doggy out there laying in the sun. 
If you also happen to have a live in animal friend, you may want to make sure you put the bowl with the dough on a table, away from your animal friend. Just in case you have a trouble maker animal friend. Lastly, before leaving the dough alone, you should put a kitchen towel on top of the bowl. This is so that the dough can take a nap, I think. 

The dough needs to have his alone time for at least an hour and a half. You may also want to take a nap while the dough rises. Or go watch a movie. Or play with your animal friend. Or bake some cookies. Or make some Bourbon Glazed Carrots. Or maybe some Chicken Breast with Bacon and Tomato. Or prepare whatever else you would like to eat with the garlic knots. Because, although delicious they are not supposed to be the only thing you eat for dinner. But who am I to talk. We all know how I feel about dessert for dinner, right? (in case you don't). 

When the dough i finally, finally ready for the next step it will look something like this:
Remove the dough (and the plastic wrap, silly) from the bowl, deflate it (knead it) and put it on a lightly floured surface. Get a rolling pin (a glass bottle work if you don't have a rolling pin), and put flour on the rolling pin as well. 
Roll out the dough!
Keep rolling until the dough is about 18x14 inches. 
In a small bowl combine some dried parsley, garlic powder, salt and pepper. 
Add about a quarter cup of olive oil.
Brush the rolled out dough with the olive oil mix.
Use a pizza cutter to cut the dough in half lengthwise and then in strips from top to bottom about 1 inch wide. (I started cutting before brushing. Oops.)
Tie the strips into knots and place on an oiled baking sheet.
Brush the rest of the oil mix on the dough knots. Sprinkle with sea salt.
Cover the baking sheet with plastic wrap and then with a towel and put in a warm place to rest for another 30 minutes. 
Chop up your garlic, while the knots are resting and rising. 
Chop it up into tiny pieces and put into a small sauce pan with the olive oil and butter. Add some salt and   pepper, garlic powder and let it simmer on low heat for about four to five minutes. Cover with a lid.
Chop up the Parsley and preheat the oven to 375 degrees Fahrenheit. When the dough knots are done rising, pop them in the oven for about 15 to 20 minutes. When they are done, mix the garlic-olive-oil-butter mix with the parsley and toss the garlic knots in this mixture.
And that's it. If you feel so inclined you could add some parmesan or romano cheese. I don't like cheese. So, I didn't do this. Serve them on a pretty plate and maybe with some bourbon glazed carrots. Eat up!

Garlic Knots


- 1 cup warm water

- 1 envelope active dry yeast

- 1 teaspoon of honey

- 1 tablespoon extra virgin olive oil

- 3 cups of all-purpose flour

- 1 teaspoon of salt

- 1 tablespoon of olive oil for the bowl that the dough rises in

Combine the water, yeast, honey, and 1 tablespoon oil, in a large bowl. Let rest until the mix becomes foamy, about 5 to 10 minutes.
Add half of the flour and the salt. Mix by hand until the flour is incorporated and the dough is smooth. Continue adding the flour, 1 tablespoon at a time. Knead the dough after each addition, until the dough is smooth but still slightly sticky. 
You might not need all of the flour. Put the dough onto a lightly floured surface and continue kneading until smooth but still slightly sticky, 3 to 5 minutes.
Oil a large mixing bowl with 1 tablespoon of olive oil. Place the dough in the bowl and turn it around to coat it with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Garlic Knots
- 1/4 cup olive oil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt and pepper
- 1 teaspoon coarse sea salt
- 1/4 cup unsalted butter 
- 1/4 cup of olive oil
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh parsley
- garlic powder
- 1/2 teaspoon salt and pepper

Remove risen dough from the bowl and place on a lightly floured surface. 
Mix 1/4 cup of olive oil, garlic powder, dried parsley and salt and pepper in a small bowl.
Using a lightly floured rolling pin, roll dough out into a large rectangle, about 18 by 14 inches. Brush the dough lightly with the oliv oil mix. 
Cut the dough in half lengthwise and then cut crosswise into strips about 1 inch wide. Tie each strip into a knot, stretching gently if need be. Place on an oiled baking sheet. 
Sprinkle the tops of the knots with sea salt. Cover with plastic wrap and a clean kitchen towel and let the dough knots rise in a warm place for about 30 minutes.
Combine butter, olive oil, chopped up garlic, garlic powder and salt and pepper in a small saucepan over low heat. Cook until the garlic is fragrant and tender, about 4 to 5 minutes. Cover the sauce pan with a lid and turn off heat. 
Bake the garlic knots until golden brown and risen, about 15 to 20 minutes. 
Chop up the fresh parsley.
Transfer the baked garlic knots to a large mixing bowl when bake time is over and toss gently with the warm garlic butter, and parsley. Serve immediately. 

No comments:

Post a Comment