A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Tuesday, June 23, 2015

Basic Bread

This is just my basic sandwich bread formula - you can change lots of things - but if you keep to the basic ratios it should turn out fine &; makes 2 9x5 inch loaves.

Stuff I use:

1 large bowl for mixing dough - about 8 qts
1 3 or 4 qt bowl for rising dough
2 9x5 inch loaf pans
small bowl for proofing yeast

1 package yeast

1/2 cup warm water

3 cups milk/buttermilk

1 tablespoon sugar/honey

1 tablespoon salt

2 or 3 tablespoons butter - melted & cooled a bit

some extra butter for greasing pans and bowl

Flour - I use King Arthur Bread flour, but all purpose works too. Notice there's no quantity for flour ...

I'm a bit weird in this regard - I use about 3 to 3.5 cups of liquid for 2 9 x 5 loaves and just add flour until I can't add any more. If you have 5 lbs of flour on hand you'll be fine - the bread probably takes 2.5 to 3 lbs of flour.

Proof yeast, sugar, warm water in a small bowl

This means - put 1/2 cup warm (like for a baby's bottle) water in the small bowl - stir in sweetemer and then yeast. Leave it until you see it bubble or foam or it gives some indication it's alive

add buttermilk to large bowl (you can warm the buttermilk a bit or not, but it rises slower if cold - maybe 3 hours)

Add salt and melted butter, stir together

Add proofed yeast, then add flour and knead

Add the flour a bit at a time, stirring until it is incorporated - until it is too stiff to stir
Sprinkle with more flour and knead (there are videos online to show you how - it's too hard to describe) since the - adding more flour when it gets sticky. When you can't seem to add any more flour and the dough bounces back when you poke it gently - you're done!

Place in buttered bowl, cover and let rise until doubled

 How do you know when it's doubled? If you're letting it rise in a 3 or 4 qt bowl - it should reach the top of the bowl approximately  - and it no longer springs back when poked. This (at about 70 degrees takes about 2 - 2.5 hours. Unless you're living in a jungle or an igloo, room temperature is fine!

You can cover the bowl with anything - I use an old cloth napkin

Divide into two portions and form loaves, place in buttered loaf pans and cover

You can be technical and weigh the dough to make sure they are equal in size or just guess. Knead each half a bit with a bit more flour so it doesn't stick. If the dough gets a bit too elastic - let it rest for 5 minutes before forming loaves. I just flatten the dough and fold it up like a letter until it fits in the pan. 

You can slash the tops of the loaves now or after they are risen

Don't cover the pans with anything like saran wrap as it will stick to the rising bread and make a mess and deflate the dough ... use  a cloth napkin or something similar or an overturned bowl

Let rise again

Until the bread is just at or slightly above the rim of the pans - it usually takes a little less time for the second rise than the first

Bake in preheated oven at 375F for about 40 minutes

That's all I can think of - if you have any questions just ask - I may have left something out ...

You can brush the dough with a beaten egg just before baking to make it shiny (or to make sesame or caraway seeds stick

I usually add about 1 cup whole meal flour - rye, oatmeal or whole wheat

Sunday, June 14, 2015

Chicken Divan Casserole

From The Kitchn - Grandma likes this - mostly I think because of the cream sherry ...

You can change up the cheeses - use cheddar or whatever you've got or change the veggies - add cooked mushrooms, cauliflower or whatever

4 boneless, skinless chicken breasts (approximately 2 pounds)
2 heads of broccoli (approximately 2 1/2 - 3 pounds)
4 tablespoons butter
5 tablespoons flour
2 cups warmed milk
1 cup grated Parmesan, divided
1 cup grated Gruyère/Swiss
3 tablespoons cream sherry
3/4 teaspoon salt
1/4 teaspoon black pepper
Add chicken breasts to a large pot. Add water to cover, season with salt and pepper. Bring to a boil, reduce heat to a simmer, and cover. Simmer until cooked through, and internal temperature has reached 160 °F. Remove chicken from pot, reserving broth. Cool and cut into 1/2-inch cubes or slices. (Feel free to use 4 cups of rotisserie or leftover chicken, if desired.)
Stem broccoli and cut into 1 – 2 inch florets. Bring chicken broth back to a boil and add broccoli (adding water if necessary). Reduce heat to medium-low and cook until broccoli is bright and tender, about 2 – 3 minutes - don't overcook. Strain broccoli and set aside.
Preheat oven to 375°F. Melt butter in a thick sauce pan on medium-low heat. Add flour and whisk until smooth (and flour taste is cooked out), about three minutes. Reduce heat to low. Pour in warmed milk and cook until thickened, approximately three to five minutes. Mix in 1/2 cup of Parmesan and one cup of Gruyère and stir until creamy. Add sherry, salt, and pepper. Remove from heat and set aside.
Butter the bottom and sides of an oblong casserole dish. Layer half of the broccoli and chicken and cover with half of the cheese sauce. Repeat. Sprinkle remaining Parmesan on casserole and bake until bubbly and golden brown, approximately 35 - 40 minutes. Serve with white rice.

Friday, April 03, 2015

Cheesy Chicken with Mushrooms and Spinach and Bacon

This recipe sounded appetizing to me - but since I am kinda low carbing I changed it up a bit.

I left out the rolls and bacon ( just because I didn't have any) and I also cooked all the mushrooms in the sauce. Put some torn up spinach leaves on the plate, topped it with hot sliced chicken breast (which kinda cooked/wilted the spinach) and topped it with the creamy mushroom cheese sauce.

You could probably use other veggies - like red/green pepper strips instead of mushrooms - or whatever - or leave out the veggies altogether ....

The recipe comes from Kitchen Sanctuary, slightly modified.

  • 4 brioche /burger rolls 
  • 2tbsp olive oil or butter
  • 8 medium mushrooms
  • good pinch of salt and pepper
  • 6 rashers of bacon, cut in half widthways
  • 2 cloves garlic, peeled and minced or grated
  • 6tbsp double (full fat) cream
  • 100g/1 cup strong/sharp or not sharp cheddar cheese, grated
  • 1 large handful of baby spinach leaves (about 25g)
  • 2 large, well seasoned, roasted chicken breasts, sliced (skin left on) - I like to roast a whole chicken and use the breasts for this, and then the rest of the meat for soup 
  1. Place two frying pans on a medium-to-high heat. Place 1.5tbsp oil in one.
  2. Once the oil is hot, place the sliced mushrooms, salt and pepper in the pan with oil in, and the  bacon in the other pan. Cook both the mushrooms and the bacon until dark and crispy.
  3. Place the bacon and half of the mushrooms on a warm plate.
  4. Cut your brioche rolls in half and lightly toast the insides under the grill. When toasted, place the rolls cut-side-down in the bacon pan, and allow the rolls to cook a little more in the leftover bacon fat. Take out once the rolls are darker brown and the fat has been absorbed. Place the rolls on plates.
  5. Add the garlic to the remaining mushrooms and cook on a low heat for a minute, then add in the cream and cheese and let the cheese melt.
  6. Divide the spinach between the 4 burger rolls, then top with the fried mushrooms and sliced chicken. Spoon the cheesy mushroom sauce over the chicken and then top with the crispy bacon. Place the top of the burger roll on top and serve.

Saturday, March 07, 2015

Chicken and Wild Rice

I loved this recipe! It's easy and quick to put together - and I think it's sort of a blank slate  - the process is simple - but you can vary everything - just start off with the chicken, rice and broth, after that all flavorings are optional!

The chicken was not over done and but was nicely brown and crispy.

I'm thinking next time (this is only my opinion - you can use whatever you think will work for you) I'll add garlic, more red and green pepper, green peas and sazon goya and ditch the smoked paprika and celery ...

The original recipe is from The Kitchn and I'll be making it again ...

1/2 cup chopped onion, from 1 small onion
1/2 cup sliced fresh mushrooms
1 rib celery, chopped
2 pounds skin-on, bone-in chicken, about 4 pieces (I actually used about 4 lbs - they were 3  massive chicken breasts)
1/2 cup vinaigrette (I just used Seven Seas Italian)
2 cups uncooked long-grain brown rice
2 tablespoons wild rice
1 teaspoon smoked paprika  (I think this was too much - it overwhelmed the flavor - but you might like it)
1/2 teaspoon dried thyme (I used cumin)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
I also added about 1/2 cup green pepper - because I had it :)

Combine the chicken thighs and vinaigrette in a gallon-size freezer bag. Seal and massage the bag to coat the chicken. Let it marinate at least a half hor or overnight.

When ready to cook, preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
Combine the rice mixture, spices and the vegetables in the baking dish. Stir in the broth. Remove the thawed chicken pieces from the marinade and place them atop the rice. Discard the marinade.

Cover the pan with foil and bake for 1 hour. Uncover the pan and bake for an additional 45 minutes to 1 hour, until the rice absorbs most of the liquid and the chicken is cooked through and the juices run clear. 

Thursday, February 26, 2015

James Beard's Sourdough Rye

Here is another rye bread - it is better (chewier and tangier (more tangy?) than the other sourdough I make but  requires more advance planning - but since I've got some sourdough starter already going I'll be making it ..

The recipe comes from Beard On Bread like most of my bread recipes - only slightly adapted

  2 packages active dry yeast

 3 1/4 cups warm water

 6 cups all-purpose  or preferably bread flour

 2 cups rye flour

 2 teaspoons salt

 1 tablespoon caraway seeds

 1 1/2 teaspoons poppy seeds (optional)

 2 tablespoons butter, melted

 3 tablespoons granulated sugar


 1 egg, lightly beaten with 1 tablespoon water

Four days ahead of baking, prepare the “starter.” Combine 1 package of the yeast, 2 cups warm water, and 2 cups all-purpose flour in a non reactive bowl or container. Cover and let stand at room temperature for 1 day. Then refrigerate for at least another 2 days.

The day before preparing the dough, combine 1 cup of starter, the rye flour, and 1 cup warm water in a bowl. Cover with plastic wrap and let stand at room temperature overnight ( about 12 hours). 

The next day stir down the dough and add the second package of yeast, which has already been dissolved in 1/4 cup warm water, salt, caraway seeds, poppy seeds, butter, and sugar.

Then add about 4 cups all-purpose flour, 1 cup at a time, to make a stiff but workable dough. Knead for 10 to 12 minutes, and then shape into a ball. Place the ball in a buttered bowl, turning to coat the dough with the butter. Cover and let rise in a warm, draft-free place until doubled in bulk for about 2 hours.

Punch down and divide the dough in half. Shape into two round loaves and place on a baking sheet covered with foil generously sprinkled with cornmeal. Cover and let rise again until doubled in size, about 1 hour. 

Preheat oven to 375ºF.

Brush with the egg wash, and bake for 30 to 40 minutes, or until lightly browned and the loaves sound hollow when rapped with your knuckles. Cool, covered with towels to prevent the crust from hardening.

Friday, January 09, 2015

James Beard's Cuban Bread

 This is one of the first breads I ever baked about 1975? - from Beard on Bread. I still have the book although it's kinda messed up and floury....

It's still a really good recipe - although it goes stale fast - but you can freeze what you aren't going to use within a day and it only has one rising so it's also fast.

I know it's called Cuban bread - but Beard calls it French-style - not truly French, but just plain old bread - whatever you call it - Italian, French, Cuban ....

I guess you can see from all the posts today - I had meatballs and spaghetti and Italian bread for dinner :)

1 package active dry yeast or 2 1/4 tsp.instant yeast
2 cups lukewarm water
1 TBS salt
1 TBS sugar
6-7 cups flour (Bread flour is best)

Dissolve yeast in the water and add sugar and salt, stirring thoroughly

Add flour, 1 cup at the time , beating with wooden spoon. You can also use dough hook on electric mixer at low speed.

Add enough flour to make a fairly stiff dough

Knead until no longer sticky - adding flour as needed

Shape dough into a ball, place in greased bowl and grease top.

Cover with a towel and let rise in warm place till doubled.

Put dough on lightly floured board and shape into 2 round Italian style loaves or baguettes.

Put on baking sheets sprinkled with cornmeal and allow to rise for 5 minutes.

Slash tops of loaves in 2 or 3 places with knife or scissors.

Brush loaves with water or egg wash and place them in COLD oven.

Set oven temp. at 400 F and place a pan of boiling water on bottom of oven.

Bake loaves until they are crusty and done for about 40 -45 minutes

Easy Pasta Sauce

I need a new sauce - I've tried so many jarred sauces and they just aren't the same as they used to be - or my taste is changing? It doesn't seem to matter what brand I try or how much they cost ... so I need a go to sauce for pasta that I can count on.

I don't know if this is really easy - well it's not as easy as opening a jar of Ragu. I used Muir Glen tomatoes - I've used them a few times, but I don't like the taste - I'm not sure why - they are too sweet? So next time I'll use some other brand ...

I have another recipe - pretty much the same except it has no tomato paste, cooking time is longer and has 2 onion halves which are removed when the sauce is done - I'm going to try that next time. While this recipe is good - and might be better with better tomatoes .. not yet sure it will be my new best sauce.

2/2/15 - I sort of combined the recipes - with less garlic and half an onion

From Serious Eats

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed
  • Generous pinch red pepper flakes
  • 1 teaspoon dried oregano or a few sprigs fresh
  • 3 tablespoon tomato paste
  • 2 (28-ounce) cans whole peeled tomatoes
  • 1 large sprig basil
  • 1/2 onion - left whole
  • Kosher salt or whatever
  • 2 tablespoons unsalted butter (optional)


  1. 1
    In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes. Add oregano (if using fresh add with basil) and continue to cook, stirring, for 1 minute.
  2. 2
    Add tomato paste and cook, stirring, until paste has softened and blended with the oil, about 3 minutes.
  3. 3
    Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain. Using an immersion blender, blend tomatoes until sauce is smooth. (Alternatively, blend tomatoes in a standard blender before adding to pot)
  4. 4
    Add basil and simmer, stirring occasionally, until sauce is reduced slightly and tastes rich, about 30 or up to 60 minutes. Season with salt.
  5. 5
    Discard basil. Stir in butter, if using, until melted. Use sauce right away, or allow to cool to room temperature, transfer to sealed containers and refrigerate for up to 5 days or freeze for up to 6 months.


I'm updating my meatball recipe - because these are really good ... I know Liz and I just talked about how we like rubbery meatballs - but these are really good (did I say they were really good?) - probably because the breadcrumbs are soaked in milk - and because you cook them in the oven - which simplifies things.

I changed a few things - I left out the onions being that I don't like onions in meatballs, and parsley because I didn't have any - would've added some chives except that it is too cold and rainy to go out and cut some ...

From The Kitchn 

1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs (used mostly fresh, a bit of dry)
1 large egg 
1 teaspoon salt
Freshly ground black pepper (about 1/4 - 1/2 tsp, and no - it was not freshly ground)
1/2 cup grated Parmesan cheese (not the cheap stuff in a can)
1/4 cup finely minced Italian parsley (or skip the onion and add some chives)
1 pound ground meat such as beef, pork, or veal, or a mix 
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion (I don't know why it matters if 1/2 cup comes from a small or large onion)
1 clove garlic, finely minced (I grated it)

  1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
  2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
  3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
  4. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
  5. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch (about ping pong ball size or a little smaller) meatballs. Continue shaping until all the meat is used.
  6. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned. (I wouldn't use lean meat and I used that non stick aluminum foil and turned the meatballs after 15 minutes)
  7. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the middle on an instant read thermometer. (They don't get that crunchy crust this way - so I wouldn't do it)

Recipe Notes

  • Doubling this recipe: This recipe can be doubled for larger crowds. (I got about 26 from this recipe as written)
  • Storing Leftover Meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
  • Make-Ahead Meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don't squish together. Cover and refrigerate for up to 1 day.
  • Freezing Uncooked Meatballs: Prepare the meatballs through the shaping step. Arrange them spaced slightly apart on a parchment-lined baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
  • Freezing Cooked Meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.

Tuesday, January 06, 2015

King Cake or Rosca De Reyes

So you all won't forget that January 6th is Epiphany, marking the day when the Magi arrived in Bethlehem ... I decided to make a King Cake from a recipe on mostly.

The recipe blew up a lot more than I thought - I think it would really make 3 rings rather than just two - and a bit more filling in each. The traditional colors are gold, green and purple, but I couldn't find purple - so I dyed a bit of the icing purple ...

  •    2 (1/4 ounce) packages active dry yeast
  •    1/2 cup warm water
  •    1 cup milk, warm
  •    1 cup sugar
  •    1 cup butter, melted and cooled a bit
  •    1 teaspoon salt
  •    6 eggs, beaten 
  •    6 cups flour (may need up to 8 cups)
  •    1 (12 ounce) can solo almond filling or any other flavor
  •    2 dried beans (for the babies)
  •    colored sugar sprinkles

  1. 1
    Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
  2. 2
    In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
  3. 3
    Add the salt, eggs, and yeast mixture and blend thoroughly.
  4. 4
    Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
  5. 5
    Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
  6. 6
    Dough may be made with a standing mixer and dough hook.
  7. 7
    Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
  8. 8
    Cover loosely with plastic wrap and let rise until doubled.
  9. 9
    Punch down the dough and divide in half.
  10. 10
    To prepare rings, divide dough in half and flatten into a long oval.
  11. 11
    Spread 1/2 can of Solo almond filling I would use more) on each oval, place one bean into each oval, and roll each piece into a rope.
  12. 12
    Join ends together leaving large oval hole in the middle.
  13. 13
    Cover and let rise until double, about 1 hour.
  14. 14
    While the bread is rising, preheat oven to 350°F.
  15. 15
    Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
  16. 16
    Remove and let loaves cool on wire racks.
  17. 17
    Icing: Mix all the icing ingredients together until well blended.
  18. 18
    To serve, frost cooled loaves with icing.
  19. 19
    Decorate with different colored sugars or candied fruit.

Cinnamon Filling

cup packed light brown sugar
1 1/2
teaspoons ground cinnamon
tablespoons unsalted butter, softened


cup powdered sugar
tablespoon milk
teaspoon vanilla

Wednesday, December 31, 2014

Coconut Custard Pie

I made this for Grandma - unfortunately the store only had a cheap generic pie crust which was awful - but the filling was really good - like the old coconut custard pies - not coconut cream pies. It was also really easy ...

I'm going to try it out without coconut in a graham cracker crust and see how that is

  • Single Crust Pie Crust
  • 3/4 cup unsweetened coconut milk
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • Instructions

    • HEAT oven to 400°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes. Reduce oven temperature to 350°F.
    • COMBINE coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended. Add coconut. Process for 30 seconds. Pour into partially baked pie crust.
    • BAKE 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours.
    • A deep-dish 9-inch frozen crust can be substituted in this recipe. Allow to thaw at room temperature 10 minutes. Follow directions above to prick with a fork and bake before adding filling.

  • From the Eagle Brand site

Thursday, December 25, 2014

Pepperoni Garlic Knots

I guess these were pretty good - there weren't many left... the recipe is from Serious Eats.

I didn't make them in a cast iron pan - I used a 9x13 pyrex casserole (for a double batch) - just greased the bottom of the pan with some of the garlic/pepperoni mix.

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 ounces pepperoni, cut into 1/4-inch squares
  • Pinch red pepper flakes
  • 6 medium cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons minced fresh chives (optional)
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling
  • Flour for dusting
  • 1 pound homemade or store-bought pizza dough   
  • 1/4 cup grated Pecorino Romano cheese (I just used some more Parmesan) 
  • Homemade or store-bought pizza sauce for serving


  1. 1
    Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.
  2. 2
    On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
  3. 3
    Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. (It seemed there was too much left over after coating the dough) Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
  4. 4
    When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese (just used more parmesan). Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
  5. 5
    Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.