As the summer season progresses, I sometimes run out of creative ideas and begin asking the crew what they want me to make. Pretty much anything is on the table as long as I can make it on the woodstove and without electricity (meaning something with a lot of whisking is off the table). Not too many years ago, we had a crew member of Italian decent who was from New York, and he asked me to make garlic knots. I’d never heard of them, being from the Midwest and having lived in Maine the better part of my life.
He was flabbergasted. So I looked them up and fashioned my own recipe. And aren’t they just little bits of heaven? There’s always more to learn.
3/4 tablespoon dry active yeast
1 teaspoon table salt
2 1/2 cups all-purpose flour
1 cup warm water
1 tablespoon extra virgin olive oil
2 tablespoons salted butter
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic; about 2 cloves
1/2 teaspoon coarse sea salt
several grinds of fresh black pepper
1/2 ounce grated Romano cheese; 1/4 cup lightly packed
Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add the reserved water if needed. Knead for 5 to 10 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover, and set aside in a warm, draft-free place to rise for 1 hour or until doubled.
Preheat oven to 400°F. Place a pan filled with stones in the bottom of the oven or alternately, prepare a squirt bottle of water. Turn the dough out onto a floured surface. Divide the dough into 4 equal pieces. Roll the dough into 4 long logs and cut each log into 5 equal lengths, making a total of 20 small logs. Roll each piece again briefly and then tie into a loose knot. Arrange evenly on a baking sheet, cover, and allow to rise again until doubled. Place the pan in the oven, add water to the stones in the pan (or squirt the oven with water), and quickly close the oven door. Bake for 20 minutes or until an internal-read thermometer registers 190°F.
Meanwhile, combine the butter, oil, garlic, salt, and pepper in a small bowl and set aside. Transfer the hot knots to a large bowl, toss with the butter mixture, and sprinkle with Romano. Serve warm.
Makes 20 garlic knots