This past Sunday I took part in a pizza making contest at a restaurant up in the Valley called Rosti Tuscan Kitchen. The contestants were all a bunch of food bloggers, so you can imagine the level of competition that was going on. Actually there wasn’t much competition really going on since we all pretty much knew one another. It ended up being quite the friendly good time. Upon leaving our little get together, we each received a container of their fresh pizza dough. Since I had already eaten enough pizza to last me the month, I couldn’t even think of turning the dough into another pizza.
As I was driving home I remembered these amazing garlic knots I used to get at this little hole in the wall place near where I was working. Their aroma was so heady, the people working in the offices next door could smell them and would seductively summon them into my office. Believe it or not, that was actually a good thing because the quantity of garlic knots they would give you was enough to feed an army. I was happy to share. The other good news/bad news that went along with these little doughy garlic rolls was the fact that they were fried before they took a bath in garlic butter. It’s no wonder they were so delicious.
I wasn’t about to fry these garlic knots, although the thought did cross my mind momentarily. I knew I could bake them and get that same incredible flavor. Instead of just using garlic and oil to coat these little dough balls of love, I used a combination of olive oil and butter to achieve a more balanced and richer flavor. Of course, I didn’t focus much on tying these knots up to look all nice and pretty. That’s one of my downfalls. I have to admit that it was very difficult for me to find one that wasn’t quite so phallic looking to photograph. I know what you’re saying to yourself “oh that silly girl, she’s always got her mind in the gutter.” Trust me, it was not intentional and believe me when I tell you that they came out of the oven all puffed up and golden and looked quite pornographic. Clearly sometimes things look like something they’re not.
The only downside to making these little garlic rolls is that Craig wasn’t home when I made them. Leaving me alone with a pile of piping hot garlic rolls is a very bad thing. Because I kept trying not to be around them, I would take part of one and leave the kitchen to do something else. Of course I’d go back and tear off another piece and leave. I am now in the process of cleaning up greasy fingerprints on my computer, the TV remote, the door knob and the dog.
So along the lines of objects looking like things they’re not I thought I would take this opportunity to test and educate you. I’m going to display a series of pictures and you need to guess if they’re sex toys or dog toys. Consider this an educational session because knowing what these things are can either keep you from making an ass of yourself or from someone making an ass out of you. I’ll let you guess for a while and then I’ll come back with the answers.
Row #1 Dog Toy-Dog Toy-Sex Toy
Row #2 Sex Toy-Dog Toy
Row #3 Dog Toy-Sex Toy-Dog Toy
To reveal the answers, highlight the lines with the row numbers.
Makes 8 knots
- 1 Pound Pizza Dough (either store bought or homemade pizza dough)
- 2 Tablespoons Olive Oil (plus more for brushing)
- 2 Tablespoons Unsalted Butter
- 4 Cloves Garlic (minced)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Dried Basil
- 3 Tablespoons Freshly Grated Parmesan Cheese
Preheat oven to 400 degrees Farenheit.
On a lightly floured surface, roll out dough into a 10″ x 6″ rectangle.
Cut 8 strips 6″ long and tie into any shape knot you like. You can also cut the strips down to 3″ in length if you would like smaller knots.
Line a baking sheet with parchment paper and arrange the dough knots with 2″ spacing between each of them.
Lightly brush the tops of the dough with olive oil.
Bake for 15 – 20 minutes. Garlic knots are done when they are lightly browned.
While the garlic knots are baking add the 2 tablespoons of olive oil, butter and minced garlic to a small saute pan. Over medium high heat, melt the butter and begin browning the garlic. Once the butter is melted, turn the heat to low and continue browning the garlic. Stir the contents of the pan frequently so that it doesn’t burn.
When the dough is done, remove the knots from the oven.
Pour the garlic mixture into a deep bowl and add the salt and basil.
Put the garlic knots into the bowl and toss to coat with the garlic mixture.
Add the Parmesan cheese to the bowl and toss to thoroughly coat the garlic knots with the cheese.