Saturday, May 1, 2010

Grissini - Got Beer?

I admit it. It was pure laziness on my part. I wanted to try something else, and the Grissini seemed quick and easy. And in fact, they were.

I roasted some garlic by drizzling it in olive oil, then placing a few cloves on a sheet of parchment paper. It was supposed to be at 350 for up to 45 minutes; for Ol' Luke I set it to 325 and gave then about 25 minutes.

Surprise! Luke still got them. I had made extra, with some other plans in mind, but all of the cloves were fried to a crisp except the largest, plumpest ones. I ended up using one fat clove for the bread sticks, and it was plenty!

Here is some grated Asiago cheese:

I am fortunate enough to live fairly close to a cheese factory that exchanges cheeses with other local factories. Fresh cheese, relatively inexpensive, has made me a real snob when it comes to cheese choices. They make a blue cheese that..., I am daydreaming again, and starting to drool on the keyboard. I will talk cheese another time.

The extruded oil stuff in the supermarket, wrapped in plastic and marketed under a name that rhymes with Draft, well, I refuse to eat it.

The dough was very dry, to the point where I got out a stronger pair of reading glasses to see if I had read the home ingredient list correctly. I had. I added extra water and olive oil until I could successfully make a dough. I let it ferment for the required hour, with little or no noticeable difference. I rolled it out, sliced it up with a pizza cutter, and then rolled it with my hands.

Once I had them fairly uniform, I spritzed them with water, and then sprinkled sesame seeds and Kosher salt. Next time I will be more liberal! But they came out pretty good. Warm from the oven, they were just OK, but you know I had to try! Cooled down, they were a lot better. The flavors, especially the garlic, really came through.

I had been enjoying the beautiful spring day by opening the windows, and that made a huge difference in the rise. There was very little during the hour ferment, but the oven spring was nice, in fact, it had me worried! I had these all squeezed in on my little pizza stone. No problem, they were just fine.

I was also concerned with turning them when baking - but the bottoms browned well on the stone, no turning was needed at all. Next time I make them, I will let them get a little browner. They were close, but needed just a little more browning. Ol' Luke has me gun-shy.

Still - it was nice to have bread sticks on hand when the cute little kid next door delivered a May Day gift. She eats bread with such a passion that it makes almost anything look good!

My only real regret is that I did not have any beer on hand! I had to resort to drinking some near-beer, which I use for cooking. Good stuff! Salt, garlic, cheese, olive oil, and crispy bread? How could you go wrong?

Stay Mellow!


  1. Love the pictures and the little foil packet of bread sticks - what a great idea! =)

  2. Thanks, Abby!

    It was the simplest way to carry them to the neighbors. I like to use them as guinea pigs.

    Actually, their feedback is great. I was grilling chicken yesterday for Sister's Caribbean Pizza and I heard the ten year old twins next door fighting over the last Hot Cross Bun. Pretty amusing!

  3. Don't know where mad bakers would be without good neighbours to consume the evidence of obsession :) Really enjoyed this post Steve and the grissini look pretty perky too!