garlic knot recipie:
2 tablespoons olive oil plus additional for greasing pan
2 lb frozen pizza dough, thawed
1 garlic clove
1/2 teaspoon salt
1 tablespoon finely chopped fresh flat-leaf parsley
1 oz Parmigiano-Reggiano, finely grated (1/2 cup)
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Lightly oil 2 large (17- by 13-inch) baking sheets.
Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.)
Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide). Cover strips with a clean kitchen towel.
Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels.
Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.
While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
Cooks' Note: Knots can be baked, but not coated, 2 hours ahead. Reheat knots on a large baking sheet in a preheated 350°F oven until hot, 3 to 5 minutes, then toss with garlic oil and sprinkle with parsley and cheese.
Makes about 5 dozen knots.
Gourmet
July 2006
Lillian Chou
I cut it in half because really, i am not going to eat 5 dozen garlic knots - they also ended up yelding far less than projected. Also, I don't know why they say to put them in a 400 degree oven for 20 min, but i put them in for maybe 15 and some of the bottoms were a little burnt so look after them.
Lemongrass chicken -
2 tablespoons peanut oil
1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 medium onion, sliced
4 garlic cloves, minced
1/3 cup minced lemongrass*
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup chicken stock or canned low-salt chicken broth
2 tablespoons spicy oyster sauce*
Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
*Available at Asian markets and in some supermarkets.
Makes 4 to 6 servings.
Bon Appétit
September 2000
Le Colonial, West Hollywood, CA
i haven't changed a thing in this one - they say to serve them with green beans but um...i don't like green beans and thus i shall not be eating chicken with them.
