Garlic Knots

Before Chicago, I lived in Brooklyn. And beginning with that post-college Midwest-->East Coast migration, I developed a taste for cliches. Mostly: pizza and bagels.

When I moved here, I missed pizza and bagels, though I eventually came to find some not-too-bad substitutes. But one thing I've never seen in Chicago is garlic knots.

I didn't know I even cared about garlic knots until they weren't anywhere. Until I wanted to eat them and think of how I would meet my (now) husband for lunch at the pizza place across the street from his work. And that one time when we were sitting in the car and Suite: Judy Blue Eyes came on the radio. It was sunny and we were young. So, you know, garlic knots have something to do with all that.

Before making these, it had been at least five years since I ate garlic knots. So perhaps these are a terrible approximation. Like the time I asked my brother to try some fake-chicken that I was sure tasted like real chicken and he assured me the opposite. In any case, these are now a stand-in for my memory of New York pizzeria garlic knots. And they are pretty good.

Pizza Crust
2 tablespoons olive oil
2 tablespoons butter
5 cloves garlic, minced
coarse salt
fresh chopped parsley

Preheat your oven to its hottest non-broil setting.

Most of my pizza crust recipes make two pizzas. So, when the dough is ready, cut it in half and set the other half aside.

Roll the remaining dough into a long rectangle, about 14"x8". Then, cut the dough into strips, about 1"x4" (so, cut the dough in half lengthwise, then cut crosswise into strips).

Tie each strip into a loose knot and set it on a non-stick baking sheet. When all knots are tied, cover the baking sheet with a cloth and set aside.

Meanwhile, melt the butter with the olive oil in a small pan. Add the garlic and just barely cook it. (I like a pronounced garlic flavor here, if you want a milder flavor, cook until the garlic begins to brown). Pour this mixture into the bottom of a large mixing bowl.

Remove the towel and bake the knots until they begin to brown, about 10 minutes. When they are ready, remove them from the oven and toss them in the garlic butter. Place them on a serving dish and sprinkle with salt and parsley.