Text 32355, 118 rader
Skriven 2015-10-24 22:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Garlic knots
====================
-=> Quoting Dale Shipp to Ruth Haffly <=-

 DS> I had never even heard of garlic knots ...
 DS> I'm wondering how wide spread they are?

They are said to have originated in NYC or nearby New Jersey but
they have spread out and entered Canada, although most places here
serve straight garlic bread sticks or "fingers". But they are
essentially the same thing except for the shape.

I found this at www.simply recipes.com:

Hank Shaw ...

When I was a kid growing up in New Jersey, one of my absolute
favorite after-school treats would be to walk over to Ferraro's, dig
through my pockets for loose change and buy some garlic knots -
garlicky, buttery rolls made from stray bits of pizza dough. At 25
cents apiece, I could buy a lotta knots with a little change.

Garlic knots are a pizzeria favorite, and in New Jersey, their
presence was a sign that the pizza joint you just walked into was
legit. Making knots is a thrifty way to use scraps of dough and the
leftover garlic-butter-parsley sauce most pizzerias would use for
their white pizzas or garlic bread.
                                     
Over the years I've seen people make gigantic garlic knots the size
of croissants, but that seems weird to me. The knots of my youth
could fit into the palm of your hand with ease. Eating eight of them
at a sitting was no trouble at all.

What are they like? Crusty on the outside, light as air within.
Chewy, and almost sour - most garlic knots I remember were made with
old pizza dough that was already thinking about fermenting. The
garlic-soaked butter (some places used olive oil) got all over your
hands; I'd smell like Ferraro's for hours after eating them, and if
I didn't finish my supper that night my mom would know why.

A big basket of garlic knots is a great party treat, and is pretty
easy to make if you use premade pizza dough. Be warned: Make twice
as many as you think you'll need. You'll find yourself reaching for
another without thinking, and so will your guests. And if you have a
New Jersey native in the house, make a triple batch.

--MM  

Garlic Knots

Dough
3/4 cup warm water (105F-115F)
1 package (2 teaspoons) of active dry yeast
1 3/4 cups bread flour
1 Tbsp olive oil
1 teaspoon salt
1 teaspoon sugar
Garlic-Butter Coating:
5 Tbsp unsalted butter
4 cloves garlic, minced
1/4 cup parsley, minced
1 teaspoon salt

It is perfectly OK to use store-bought pizza dough here. One
14-ounce package of pizza dough will approximate this recipe.

Sprinkle the yeast on top of the warm water and let it sit for 5
minutes. Stir to combine and let sit for another 5-10 minutes, until
it begins to froth a bit.

In a large bowl, whisk together the flour, salt and sugar. Make a
well in the center of the flour and pour in the olive oil, then the
yeast-water mixture. Mix this together to form a soft dough and
knead for 5-10 minutes. Shape the dough into a ball and lightly coat
with olive oil. Put it in a large bowl, top the bowl with plastic
wrap and set it at room temperature to rise.

When the dough has doubled in size, anywhere from 90 minutes to
several hours, cut it in half. Set out a large baking sheet and line
it with a silpat or parchment paper. Take one half of the dough and
cut it in half. Working with one piece at a time, flatten into a
rough rectangle about 5 inches long 1/2 inch thick.

Using a sharp knife, slice the dough into strips of about 1 inch
wide by 5 inches long. Cut these strips in half. Take one piece and
work it into a snake, then tie it in a knot. The dough will be
sticky along the cut edges, so dust these with flour before you tie
the knot. Set each knot down on the baking sheet and repeat with the
remaining dough. Remember that the dough will rise, so leave some
space between each knot.

Once all the knots are tied, paint them with a little olive oil.
Loosely cover them with plastic wrap and let them rise again until
doubled in size, anywhere from 90 minutes to three hours or so.
Toward the end of this rising period, preheat the oven to 400ø.

Uncover the knots and bake in the oven 12-15 minutes, or until
nicely browned on top.

Meanwhile, melt the butter in a small pot and cook the garlic gently
in it just long enough to take off that raw garlic edge, about 1-2
minutes over medium-low heat. Add the salt and parsley and stir to
combine. Turn off the heat.

When the knots are done, take out of the oven and let cool for 5
minutes. Paint with the garlic-butter-parsley mixture and serve.
These are best warm, but are good at room temperature too.

Posted by Hank Shaw to www.simplyrecipes.com

---


YK Jim


... I don't know how to cook without garlic powder, except to add garlic.

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