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.
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 Salad (Horiatiki Salata) by Angels Home Sweet Homestead
Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
Kalamata Phyllo Cigars with Whipped Feta by Pook’s Pantry
Make Your Own Marinated Feta by And She Cooks
Rosemary and Olive Grissini by What Smells So Good?
Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
Spanakopita Bites by My Imperfect Kitchen
Spanakopita Triangles by From Gate to Plate
Tiropitas ( Cheese Bourekas ) by Moore or Less Cooking
Tyropitas by The Freshman Cook
Greek Soups:
Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
Quick and Easy Avgolemono Soup by Confessions of a Cooking Diva
Shrimp Avgolemono by Monica’s Table
Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
Greek Breakfast:
Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
Chicken Greek Salad Flatbread by Family Foodie
Greek Chirashi Sushi by NinjaBaker
Greek Quinoa Casserole by Jane’s Adventures in Dinner
Greek Quesadilla by Brunch-n-Bites
Greek Meatball Salad by Magnolia Days
Grilled Chicken Gyros with Homemade Pita Bread by The Crumby Cupcake
Gyro Meatballs with Lemon Rice by Casa de Crews
Kotopita (Greek Chicken Pie) by Curious Cuisiniere
Moussaka (Greek eggplant casserole) by Nik Snacks
Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
Greek-style rice salad by Pine Needles In My Salad
Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
Homemade Tzatziki Sauce by Cosmopolitan Cornbread
Spanakorizo by Feeding Big and More
Greek Desserts:
Chocolate Baclava by The Chef Next Door
Greek Lemon Cake by That Skinny Chick Can Bake
Greek Olive Oil Bundt Cake by Shockingly Delicious
Greek Spice Cake by Our Good Life
Greek Walnut Cake by Pies and Plots
Greek Wedding Cookies – Kourabiethes by La Bella Vita Cucina
Loukoumades by The TipToe Fairy
Loukoumades (Greek honey fritters) by The Redhead Baker
Greek Beverages:
Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
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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
In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
Knead to form an elastic dough (about 7-10 minutes).
Cover and let rise 1 hour.
Deflate dough, knead briefly, and let rest 10 minutes.
Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
Line 4 baking sheets with parchment paper and set aside.
Roll the rested dough out into a rectangle about 20x12”.
Cut in half crosswise, then into ¼” strips lengthwise.
Lightly roll each strip to round the edges and place on the parchment lined sheets.
Cover and let rest for 20 minutes.
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.
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
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