Category Archives: Soups

Bread-making can be intimating — there’s no doubt. Worries about yeast failing to rise or bread coming out of the oven too hard have confronted even the most confident of cooks. The secret is easing your way in. 

Rather than stumbling over more complicated fare, try an easy grissini bread stick as your first attempt at home baked bread. This bread recipe can be used as a base for any variety: add your favorite spices or grated cheese, and you’ll already be on your way to mastering the art of baking breadsticks. I spiced mine up with hot pepper flakes and loads of fresh ground pepper, the perfect complements to my simple, summery corn soup. 

Recipe: Rina Oh

Corn Soup with Spiced Olive Oil Grissini
Yields 6 servings

Ingredients:
Corn Soup
2 tablespoons extra virgin olive oil
2 leeks, white parts only chopped
1 medium white onion, diced
2 celery stalks, chopped
2 garlic cloves, crushed
6-8 cups water
4 corn ears, kernels removed and core kept aside
2 Idaho potatoes, peeled and roughly chopped
1/2 teaspoon kosher salt
Pepper to taste

Spiced Olive Oil Grissini
1 package of dry active yeast (about 11 grams)
1/2 cup Luke warm water
Pinch of sugar
2 cups all purpose flour
1 teaspoon salt
1/8 cup extra virgin olive oil
1 teaspoon dry red pepper flakes
Pinch of paprika
1/2 teaspoon kosher salt
Fresh ground pepper

Directions:
Corn Soup
1. In a large saucepot, combine olive oil with onions, leeks, celery and garlic, and cook at a simmer for about ten minutes, or until vegetables are tender.

2. Add water, corn, the leftover core and potatoes. Bring mixture to a boil and reduce heat. Allow soup to cook for about 45 minutes, or until potatoes are very tender. Season to taste with salt and pepper.

3. Remove core and pulse soup in a blender for about a minute in several batches.

Spiced Olive Oil Grissini
1. Combine yeast, water and pinch of sugar. Allow yeast to rise until it doubles in size, or about 30 minutes uncovered in a warm area.

2. Combine teaspoon of salt, flour, olive oil and yeast mixture in a large mixing bowl. Knead gently for about a minute, or until dough forms slightly. Add pepper flakes, paprika and fresh ground pepper, and continue kneading gently for another minute.

3. Place a tablespoon of olive oil inside a clean mixing bowl. Place dough inside and let sit for about an hour covered in a warm area with a towel or plastic wrap.

4. In three or four batches, roll dough into elongated strips and then cut into 5 inch pieces with a pastry cutter or butter knife. Roll strips into braids, and form into desired shapes.

5. Place strips of grissini dough on baking sheets lined with cornmeal. Spray cooking spray lightly over the strips, and sprinkle with kosher salt. (You can add more spices to top the crust with more flavor!)

6. Bake in oven at 350 degrees for about 10-15 minutes until golden brown.

Rina Oh is an artist, writer and chef and a Meatless Monday advocate. For the last year these Meatless Mondays recipes have appeared on Food2.com, a website that is owned and operated by Scripps Networks. These posts are copyrighted material and any photographs, illustrations or written material are forbidden to be used or reposted anywhere without permission. For more information on Meatless Monday, please visit meatlessmonday.com