Sunday, March 27, 2016

Rosemary and Olive Grissini #SundaySupper

I have a confession.

I almost never watch movies. In particular, I never willingly watch romantic comedies, especially if they're in the theatres. For my $15 (not counting concessions), I'll take James Bond, Tim Burton or Star Wars way before settling in for 2+ hours of boy-meets-girl / boy-loses-girl / boy-gets-girl semi-storylines. Even then, I'm hard pressed to focus that long on anything (I can barely watch a half hour TV show) so most of the time I skip the theatres entirely and catch up on the Coles Notes version while waiting for it to come out on the free On Demand cable channels.

That said, I'm still excited for this week's #SundaySupper theme - My Big Fat Greek Wedding 2 - because I love Greek food, and definitely love partying Greek style! Our group is combining Hellenic inspired dishes to create a feast of Olympic proportions - whether its to remember and join the re-union celebration of Toula and Ian or simply revel in the rich, healthy flavours of the Mediterranean.

Black Olive and Rosemary Grissini

My contribution to the dinner feast is this recipe for grissini - skinny, crunchy breadsticks that are perfect for an appetizer, snack or accompaniment to a simple Mediterranean meal. They are incredibly easy to put together, and are packed with the bright, vibrant flavour of fresh rosemary and the briny richness of both Kalamata and sun-dried olives, which mingle with the slight nuttiness of the whole wheat flour to make a satisfying, well-keeping snack that not only stands up on its own but pairs beautifully with dips like baba ghanoush or hummus. For cocktail or dinner parties where they're being used as pre-meal nibbles, a grating of fresh Parmesan on top before baking adds an extra "gourmet" twist - but even without that extra garnish I dare you to try stopping at one. If you're anything like my coworker - who claims he's not a "bread guy" in general - you'll find yourself missing more than a few before the end of the day due to "quality control" checks!

This #SundaySupper event is hosted by Nichole Crews from Casa de Crews. Thanks Nichole!

Greek Appetizers:

Greek Soups:

Greek Breakfast:

Greek Main Dishes:

Greek Side Dishes:

Greek Desserts:

Greek Beverages:

Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Rosemary and Olive Grissini 
Makes ~84
2 cups white bread (or all purpose) flour
1 ½ cups whole wheat bread flour
2 ¼ tsp instant yeast
1 tsp fine salt
1 tsp garlic powder
1 cup warm water
⅓ cup pitted Kalamata olives (or a mix of Kalamata and sun-dried black) in oil, pureed with 2 tbsp of the oil
¼ cup fresh rosemary leaves
  1. In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
  2. Knead to form an elastic dough (about 7-10 minutes).
  3. Cover and let rise 1 hour.
  4. Deflate dough, knead briefly, and let rest 10 minutes.
  5. Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
  6. Line 4 baking sheets with parchment paper and set aside.
  7. Roll the rested dough out into a rectangle about 20x12”.
  8. Cut in half crosswise, then into ¼” strips lengthwise.
  9. Lightly roll each strip to round the edges and place on the parchment lined sheets.
  10. Cover and let rest for 20 minutes.
  11. Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
  12. Immediately transfer to a cooling rack and cool completely.
Amount Per Serving
Calories: 21.4
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 32.3 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.4 g
Protein: 0.6 g