Whole-Grain Garlic Knots
- Preparation Time15 mins
- Cooking Time30 mins
For the dough
Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired.
Position oven racks in the upper and lower third of the oven and preheat to 200°C.
Line two baking sheets with parchment.
Generously sprinkle flour on a work surface. Roll the pizza dough out into a 12-inch square, using more flour as needed to prevent sticking. Cut the dough into quarters, then cut each quarter into 4 strips.
Carefully tie each strip into a knot and arrange on the prepared baking sheets about 2 inches apart. Wrap loosely with plastic wrap and let sit at room temperature until slightly puffed, about 30 minutes.
Bake the knots until golden brown on the bottom and lightly golden on the top, 20 to 25 minutes, rotating the baking sheets as needed.
Meanwhile, put the butter, garlic and 1/2 teaspoon of salt in a small saucepan over medium heat. Once the butter is melted and beginning to bubble, cook the garlic, swirling the pan, until it is soft and fragrant but not brown, about 3 minutes. Remove from the heat and stir in the parsley.
Brush the garlic butter on the warm knots and sprinkle each with Parmesan. Eat warm or at room temperature. Garlic knots can be baked, cooled and frozen for up to 1 month.
Per serving (2 knots): Calories: 180; Fat: 8 g (Saturated: 3 g); Cholesterol: 10 mg; Sodium: 270 mg; Carbohydrate: 24 g; Protein: 6 g; Fiber: 4 g; Sugar: 0 g
Steamed vegetables with ginger miso dressing
Seared Tuna with Lemon-Wasabi Dressing and Hot Mustard Wonton Chips
Griddled Salmon Steak with Hoisin BBQ Sauce
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Gok Wan's Easy Asian
Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Girl Meets Farm
Cookbook author and food blogger, Molly Yeh, makes delicious dishes inspired by her Jewish and Chinese heritage in her farmhouse kitchen in the Midwest.
Gordon Ramsay's Ultimate Home Cooking
Chef Gordon Ramsay is on a mission to prove it is possible to cook spectacular dishes at home. He shares his favourite easy recipes for breakfast, lunch and dinner, with the help of his beautiful family.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Man Fire Food
Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire.
Yum And Yummer
Eddie Jackson tracks down the yummiest dishes and cuisines around the world. From luxurious dinner and dessert to an epic midnight snack, Eddie shares the ins and outs of what makes these meals spectacular.
John Torode's Middle East
Chef John Torode sets out on a culinary journey of the Middle East to discover how so many communities have thrived there. He samples familiar favourites and new flavours that inspire him to create exciting dishes of his own.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Tom Kerridge Barbecues
Chef Tom Kerridge has a passion for outdoor cooking. He showcases his favourite classic recipes and stunning new inventions, all inspired by the delights of summer. Plus, he shares his top tips on how to put a twist on traditional BBQs.
Gok Cooks Chinese
Gok Wan celebrates the beauty and diversity of Chinese food by offering a modern take on the dishes he grew up on. He demonstrates how to make some of his favourite recipes that are quick, easy-to-make and full of flavour.
Giada De Laurentiis puts a West Coast spin on an East Coast tradition. Her menu includes Summer Succotash, Grilled Seafood Salad and, for dessert, Frozen S'mores.
Italian Surf 'n' Turf
Giada and her weekend guests grill on the beach to celebrate summer. Dishes include Grilled Skirt Steak, Grilled Halibut, and Spicy Melon Salad.
Giada sets up a party around her pool. The perfect outdoor menu includes Caesar Pasta Salad, Grilled Beans with Parmesan, Taco Burgers, and ice cream.
Giada De Laurentiis prepares and Italian happy hour. Her menu includes Spicy Sausage and Broccoli Panini, Crab and Potato Frittata, and Rose Spritz.
Giada and her daughter prepare a decadent brunch. Dishes include Berries with Spiced Cream, a Peach and Bacon Frittata, and Lemon Ricotta Pancakes.
Summer Sunday Supper
Giada is hosting a family Sunday supper at her California beach house. The menu includes Peel and Eat Pepper Shrimp, Brick Oven Chicken and Pizzas.
Farmers Market Lunch
Giada heads to a market to pick up fresh ingredients for an alfresco lunch. Her menu includes Grilled Kale Salad, Cherry Balsamic Chicken and Strawberry Cake.
Manhattan & Brooklyn
James rides through the streets of Brooklyn in a food truck that sells tasty oatmeal cookies. Then, he demonstrates how to make an instant strawberry gateau.
In Pennsylvania, James visits an Amish community to learn about shoofly pie. Plus, he makes banoffee pie and a treacle cake with a secret ingredient.
James is in Virginia to learn the secrets of an all-American classic, the apple pie. Then, he heads to the kitchen to make his own apple crumble cake.
In Maryland, James heads to a farm to pick fruit for one of the freshest peach cakes in the state. Plus, he puts his own twist on a decadent coffee and rum cake.
Washington DC & Maryland
In Washington, James learns how to make the perfect cupcake. Plus, he finds out about a cake so delicious that it has become the official dessert of Maryland.
Philadelphia & Brooklyn
James is in Philadelphia to meet three brothers who are known for their legendary butter cake. Plus, he demonstrates how to make a delicious fig and butter cake.
In Philadelphia, James meets a family who have run a bakery since 1930. Then, he returns to the kitchen to cook his grandmother’s recipe for lemon curd butterfly cakes.
In New York, James tracks down a historic fine dining restaurant that is the spiritual home of the baked Alaska. Plus, he makes a spiced ginger banoffee cheesecake.
At a local cooking class James makes a New England classic, chocolate chip cookie. Plus, he makes a spiced oatmeal and treacle cake.
In Massachusetts, James finds out why the Boston cream pie is the official state dessert. Later, he makes a sumptuous chocolate and coffee cake and a chocolate brownie.
James goes on a tour of trendy Brooklyn before munching on a modern American classic: whoopie pie. He makes a passion fruit version and meets baking legend, Cake Man Raven.
James heads up the east coast to the New England town of Salem. He visits an artisan bakery famed for its bread pudding and in the kitchen, he revives the secret to a donut.