Garlic Knots

                                                                 Garlic Knots

Every cook needs a recipe for a delicious bread that requires a minimal effort resulting in a roll that she is proud to serve. Using favorite frozen dough or pizza dough recipe, this is it!

Pizza Dough: The base for your garlic knots can be homemade or store-bought. I am using my mom’s pizza dough recipe, substituting the all-purpose flour with bread flour.
  
Olive Oil: Use high-quality extra virgin olive oil to coat the knots and give them a rich, savory flavor. For a richer taste, you can use melted butter or a mix of butter and olive oil.

Garlic: Provides the signature garlic flavor. Fresh garlic is best for its strong, pungent taste. When in season, you can replace with garlic scape pesto. You can substitute with garlic powder, but fresh garlic offers the best flavor. 

Parsley: Fresh parsley adds a bright, herbaceous flavor and a pop of color. You can use frozen parsley. I do not recommend dried parsley as it lacks the fresh taste of the herb.

Salt: Sea salt or kosher salt can be used in the same quantity. A little goes a long way, as we are also using salty cheeses as a garnish.

Grated Cheese: For a sharp, salty garnish, use Parmigiano-Reggiano or Pecorino Romano cheese. If possible, use freshly grated. 

Dry Oregano: Adds a touch of earthy, slightly bitter flavor.
Butter (for the cast iron pan): Prevents sticking while creating a crispy bottom with a buttery flavor. You can substitute it with olive oil. 

I often prepare a batch of these savory knots while stashing the remaining dough in the freezer for impromptu garlic knot emergencies. Just in case you are wondering, yes, this is actually a thing in my meal preparation.

After the bread has risen,  knead.  Flour the surface and roll in a rectangle shape.  Cut in equal sized strips. Wrap each strip forming a knot.  Place on a parchment lined baking sheet.

When risen, bake at 425* till lightly golden.  Remove from the oven, cool a few minutes and brush with the Herb Oil allowing the oil to add flavor.  Rest to cool.

Caramelized Red Pepper Spaghetti

 Caramelized Red Pepper Pasta

Cooking the peppers low and slow intensifies their flavor and inherent natural sweetness to very special effect.  

Ingredients:

2 tablespoons pine nuts

3 tablespoons extra virgin live oil

2 red bell peppers, deseeded and thinly sliced

5 1/4 oz. spaghetti

lg. pan of salted boiling water salted

2 cloves garlic, thinly sliced

Pinch chili flakes

1/4 cup picked basil leaves, more for garnish or to serve

4 tablespoons grated cheese

Directions:

Toast the pine nuts in a non-stick skillet of a medium heat 4-5 minutes.  shaking regularly until golden.  Set aside on a small plate.  Heat the oil in the same skillet over a medium-low heat and add the sliced peppers,  then lower the heat and fry gently for 25 to 30 minutes, stirring regularly until very soft.  When the peppers have about 5 minutes to go, cook the spaghetti in a large pan of salted water for 10 minutes.

NOTE:  Never add salt to cold water but wait for it to come to a boil.  It will pit your pan.

Add to the skillet the sliced garlic, chili flakes and basil to the peppers and cook for 3-4 minutes until the garlic is golden.  Transfer the cooked spaghetti to the red pepper pan along with a little of the cooking water if needed.  Add the toasted pine nuts and grated cheese, tossing together.  Divide between 2 bowls and top with freshly ground black pepper and extra basil to serve.