JUDI'S RECIPES - WEEK 16 - SEPTEMBER 22, 2020

SEPTEMBER 22, 2020

Hi Everyone!

Summer’s over and the harvest continues.

Today we are getting garlic. If you are new to Carnegie Hill CSA, you may not have heard about Stoneledge garlic. I don’t know if it’s the soil or the tender care by our farmers (probably both), but it is superb.

So today, I’m posting a recipe you may have thought about making the last time you dined at a pizzeria: garlic knots! They are easy to make and so delicious! This recipe makes 24 knots.

GARLIC KNOTS

1 lb prepared pizza dough, at room temperature (You can buy this at any supermarket or pizzeria)

All-purpose flour (for dusting)

5 cloves of garlic, finely chopped

garlic powder (for dusting

2 TBS olive oil, plus more for brushing

¼ cup (½ stick) unsalted butter

2 TBS finely chopped parsley

Kosher salt

Divide the dough into 4 pieces, cover with plastic wrap, and let it rise 1–1½ hours. Line 2 rimmed baking sheets with parchment paper.

Working with 1 piece at a time and keeping remaining pieces covered, roll the dough on a lightly floured surface to a 6×4″ rectangle. Cut the dough into six 4×1″ strips. Sprinkle the dough all over with garlic powder, then flour. Roll 1 length of dough on your work surface with your hands to make a cylinder (it will look like a worm). Tie it into a single knot. The ends should just pass through the center without more than a 1″ overhang, so the dough will rise properly and not look like a bow. Transfer the knot to the prepared sheet. Repeat with the remaining dough. Brush the knots with oil, lightly cover with plastic, and let it rise in a warm spot until puffed, 1–1½ hours.

Preheat the oven to 400°. Bake the knots for 13 to 15 minutes, until golden brown.

While the knots are baking, melt the butter in a small saucepan over medium heat. Add the chopped garlic and cook, stirring, until just softened, about 2 minutes. Remove from the heat and stir in the parsley and the remaining 2 Tbsp. of oil. Generously season with salt. Transfer the butter mixture to a large bowl, add the warm knots, and gently toss until coated.

Try to keep from devouring them in the space of a few minutes. They are so good!

HELPFUL HINT: To get the garlic “fragrance” off your hands, just press your hand against something made of stainless steel.

ANOTHER HELPFUL HINT: Eat an apple the next morning. It will clean your breath!

I hope you enjoy this treat!

Have a delicious week.

Best,

Judi