Get flash to fully experience Pearltrees
Our tour of Brazil continues.
There is nothing better than eating a fresh garlic knot straight from the oven.
When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven.
Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons) 1 clove garlic, minced Kosher salt and ground black pepper Juice of 2 lemons 1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp 1/2 cup grape tomatoes, halved 1 cup freshly cooked or canned white beans, such as cannellini 1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice 1/4 cup fresh dill, chopped 1 pound large shrimp, peeled and deveined Cooking Directions: Place shallots and garlic in mixing bowl.
When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds.
I blindly made this bread for a dinner that I had been looking forward to for a long time. To be honest, I made this wrap-style bread myself (instead of buying it) because there isn’t a good bakery close to me and I didn’t want to eat cardboardy, stale pitas for dinner. My hopes weren’t very high for this bread – it was more like a means to an end. But all of that changed. When I tasted it.
Mention potatoes on pizza and you’ll get one of two responses. From the folks who’ve tried it, you can expect an enthusiastic thumbs up. From everyonce else: a resounding “huh?”
This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends.