My friend and fellow food blogger Erika Kerekes (In Erika’s Kitchen) makes some truly elegant, unusual, and compelling dishes. In addition she, like me, loves to peruse the aisles of Trader Joe’s for simple dinner ideas that she can throw together after a hard day’s work. This is one of her most direct, easiest side dishes, especially popular with growing boys and teens. Erika is really terrific cook (and one of the best humans I know) – and these easy garlic knots are hardly her signature dish. They, however, are often “Inside the Kaganoff Kitchen,” which is in fact the name of this blog.
- 1 bag prepared pizza dough (we use Trader Joe’s house brand, either plain or herb)
- 8 cloves garlic, finely chopped
- ¼ cup olive oil
- ½ stick butter
- ½ cup grated Parmesan or Romano cheese
- ¼ cup Italian flat leaf parsley, chopped
Preheat oven to 400 degrees.
On a lightly floured surface such as your kitchen counter or a large wooden board, roll out the pizza dough to 1/3 inch thick. Cut into strips about 1×4 inches. Tie each strip in a knot and place on a baking sheet. Bake the knots until they start to brown, about 10-15 minutes depending on the size of the knots. Do not, and I repeat, do not over-bake or they will be hard and will break your teeth necessitating costly dental work and use of pain relievers.
While the knots are baking, heat garlic, oil and butter in a small saucepan over medium-low heat. Simmer a few minutes (my definition of “a few” is about 5. Do not let the garlic brown.
When the knots come out of the oven, tip them into a bowl. Pour the garlic mixture, cheese and parsley over the knots and toss. Eat immediately, all at once, without sharing with anyone.