Rosie Is In Knots. Bread Knots, That Is.

A little Hawthornelet asked me could I make garlic knots.

Of course!

So I did.

Here's my recipe:

Rosie's Garlic Parmesan Knots

3/4 cup water
1 package yeast
1 tsp sugar
1 TB oil
about 2 cups bread flour
1 tsp kosher salt

Pour water into a medium bowl and sprinkle yeast over surface, then sugar over yeast.  Let it sit until yeast "proofs."  That means the yeast "proves" it's alive by eating the sugar (Yeast is hungry!) and getting bubbly and foamy from producing carbon dioxide and alcohol.

When the yeast is poofy (That's the official culinary term - poofy.), start forking in the flour and salt.  Add in the flour gradually and form the dough into a ball.  Go easy when adding the second cup.  You probably won't need all the flour - just enough to form a soft, pliable ball. Turn dough out onto a lightly floured work surface and knead away for about 5 minutes.   It's simple:  if dough is too wet, sprinkle in more flour;  if dough is too stiff and dry, dampen your hands and keep working it.   Oil a bowl then place the dough in the bowl, turning to coat.  Cover and let rise until doubled.

Turn dough out onto lightly floured surface and roll into an 8 x 10 inch rectangle.  Cut into quarters, then each quarter into 4 1 x 5 inch lengths.  Let rest about 10-15 minutes, then take each strip and tie into a knot.  Place on oiled baking sheet.  Cover and let rise.

In a small saucepan, melt 3 TB unsalted butter with 2 minced garlic cloves.
Brush each knot with the butter and garlic mixture.
If you happen to have some nice "finishing" salts, sprinkle a bit over each knot.  I used Hawaiian Alaea Red Sea Salt and Murray River Gourmet Pink Salt Flakes.
Sprinkle grated Parmesan cheese and oregano over knots.

Bake in a 350° oven for about 16-18 minutes, turning halfway through.  They should be a light golden brown.


Serve with a nice marinara sauce.

For the marinara sauce:
1 TB oil
1-2 TB chopped bell pepper
1-2 TB chopped onion
1 small can tomato paste
water
garlic clove, minced
2 tsp sugar, to taste
1-2 TB oregano, to taste
pinch or so kosher salt, to taste

In a small sauce pan, heat the oil, then add pepper and onion.  Sauté over medium heat for about 2 minutes, then scrape the tomato paste into the pan.  Wash the can out with water 3 times and add to the pan.  Whisk until smooth.  Set heat to low and cook, stirring occasionally.  Add in the garlic, sugar, oregano, and salt.  Cook about 30 minutes.  Taste test!  Adjust seasonings accordingly.

That's the way I fix my dipping sauce, which I also use on pizzas.
Mr. Hawthorne makes his a bit differently.  He doesn't use the chopped pepper and onion and minced garlic.  He uses granulated garlic and onion powder.  Maybe a teaspoon of each.

Just experiment and make a good, flavorful sauce.

For the step-by-steps:

Proof the yeast.  This is "poofy."

Add in the flour.

Add the oil...

...and the salt.

Fork the ingredients...

... and work it into a nice, soft ball.

Place in oiled bowl, cover, and put in warm place.

Let rise until doubled or more.

Place dough on lightly floured work surface.

Roll dough into an 8 x 10 inch rectangle.

Cut into quarters.

Cut quarters into quarters.
Let rest for a bit.

Then twist tie.

Place ties on lightly oiled baking sheet.

And let rise.

Brush with melted butter and garlic mixture.

Sprinkle with a "finishing" salt.
What is a finishing salt, you ask?  Finishing salts are all-natural, un-refined salts, unlike table and kosher salts which go through a refining process, removing distinct natural minerals which contribute to their unique characters.   Salt, like wine, is a product of its environment.  Where and how the salt is harvested will affect its taste, color, and texture.  Finishing salts retain their individual tastes.  As such, they don't go into your food.  They go onto it.  Finishing salts are an enhancement - they add character, voice, and texture - a subtle kick, if you will. 

This is Hawaiian Red Alaea salt.

This is Australian Murray River salt.

Next, give the knots some Parmesan and oregano love.

And bake.

Light golden.

Enjoy!

Spring Rolls In Winter.

I always have shrimp on hand - usually 20-30 pounds in the freezer.

So any shrimp dish is a mere thaw away.

Today, I'm going with shrimp spring rolls.  

It's a light wrap bursting with flavors and textures.

First you need the rice wrappers or skins.

Find them in the Asian section of your market.

Then you need the stuffin's.

I'm using cooked shrimp, sliced.

Along with some soft green leaves - bibb lettuce and spinach.

And cooked sushi rice.  Sushi rice is a short grained, starchy rice that's sticky.  You want the sticky.

For sushi rice, I rinse it first, then cook it in salted water (2 parts water to 1 part rice) for about 20 minutes or until rice is tender.  Drain off any water that the rice didn't absorb, then sprinkle a little rice vinegar over the rice.

Next add any number of julienned vegetables - carrot, cucumber, radish, bok choy, multi-colored peppers, scallions.

You could also use bamboo shoots and/or minced water chestnuts.  Avocado and crab would work, too.

I leave it up to your tastes.

 I also have fresh herbs - basil, mint, and cilantro, all chopped.

And you need dipping sauces.  I have two.

Dipping Sauce #1

1 inch chunk of ginger

1 garlic clove

juice of one lime

2 TB sugar

2 TB rice vinegar

1 TB chili sauce (Gochujang)

Squeeze the ginger through a garlic press to get the juice and pulp.

Press the garlic.

Add the rest of the ingredients, stirring until sugar is dissolved.

Dipping Sauce #2

2 TB cider vinegar

2 TB sugar

juice of one lime

1 TB honey

1 TB toasted peanuts, crushed

2 TB finely diced cucumber

1/2 tsp crushed red pepper

Combine all ingredients, stirring to dissolve sugar.

Now let's roll.

Working with one sheet at a time, set the rice wrapper in lukewarm water for about 20-30 seconds, until just pliable.  Don't leave it in long enough for it to get too soft.  It will stick to itself, become a mess, and you'll have to toss it.

Set the wrapper on your working surface and lay down the leaves.

Then spread a nest of sushi rice along the leaves and place some shrimp slices on the rice.

Next add a few strips of the vegetables.

And sprinkle on some herbs.

Start rolling, tucking in the ends.

If you like, drizzle a bit of soy sauce over the rice.

Try to resist the urge to overfill the wrappers.

Roll up evenly and tightly.

You will get better with practice.

Keep stuffing and rolling until you run out of ingredients.

Then slice the rolls on the diagonal.

Serve with the dipping sauces.

I also had some green beans and snow peas.

I heated sesame oil in a skillet over medium high heat, then put in the beans for a couple of minutes before I added in the peas.  Sprinkle a bit of kosher salt and maybe a half teaspoon of sugar and cook, tossing, until crisp tender.  The sugar helps to blacken the vegetables and give it a nice caramelization.

Enjoy!