Cornmeal Cayenne Grissini Recipes

Steps:

• Stir together warm water and yeast and let stand until foamy, about 5 minutes.
• Stir together flour, cornmeal, table salt, and cayenne in a large bowl, then stir in yeast mixture and oil just until a dough forms.
• Turn out dough onto an unfloured work surface and knead until smooth and elastic, 8 to 10 minutes.
• Transfer dough to an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour, or until doubled in bulk.
• Preheat oven to 350°F.
• Punch down dough and turn out onto unfloured work surface. Roll 2-teaspoon portions of dough into 10-inch-long sticks and arrange about 3/4inch apart on greased baking sheets.
• Brush sticks lightly with oil and sprinkle with kosher salt.
• Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden, 22 to 25 minutes total. Transfer to racks to cool.

Steps:

• Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
• Stir in remaining ingredients.
• Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
• Cover and let rise about an hour, until doubled in bulk.
• Preheat over to 350°F.
• Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
• Bake about 10 minutes, until lightly browned.

Steps:

• Roast squash:
• Preheat oven to 375°F.
• Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
• Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
• Make soup while squash roast:
• Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
• Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
• Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
• Serve soup in squash bowls.