Seed-Topped and Rosemary Crackers Seed-Topped and Rosemary Crackers (Adapted from Fine Cooking) For the dough 1 1/2 cups all-purpose flourscant 1/2 cup whole-wheat flour1 teaspoon salt1/2 cup water3 tablespoons extra-virgin olive oil For the rosemary crackers 1 tablespoon chopped fresh rosemary1/4 teaspoon sea salt For the seed-topped crackers 1 1/2 teaspoons sesame seeds1 teaspoon caraway seeds1 teaspoon poppy seeds1/2 teaspoon saltwater as needed To prepare the dough Preheat oven to 450 degrees. In a large bowl, whisk together flours and salt. To prepare rosemary crackers Into the other half of dough, knead in fresh rosemary - wrap in plastic wrap and allow to rest while you make the seed-topped crackers. To prepare the seed-topped crackers In a small bowl, stir together sesame seeds, caraway seeds, poppy seeds and salt. Unwrap the plain dough and place on a lightly floured surface - divide in half. Using a pastry brush, brush the top of the dough lightly with water, then sprinkle with half of the seed mixture.
žaidimų aikštelė Pierogi Recipe | Cooking Momofuku at home - Momofuku for two - StumbleUpon October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.
graham crackers Let’s say I was an alien, or new here or something — er, not entirely impossible, if you consider that I woke up yesterday with small feet fidgeting way further up my rib cage than I thought anatomically possible, leading me to wonder what I actually know about anatomy, leading to an inadvisable, rash amount of Google Image searching, leading to my eyes popping out of my head and whoa, I’ve digressed mightily — and I asked you to explain to me what is this “graham cracker” flavor that you speak of, could you do it? Because I’ve spent a ridiculous amount of time trying to figure out what it was, and seeing the wide range of graham cracker — they’re something like digestive biscuits, for those of you across the pond — recipes out there, it’s not just me. There was the one I tried a couple years ago with rye flour, which I can assure you, was not the answer. Anyway, I stopped searching the first time I made Nancy Silverton’s graham crackers.
Cooking Issues — The French Culinary Institute's Tech'N Stuff Bl Pizza Braid | Busy Mommy: An Iowa Mom Blog - StumbleUpon A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!) As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. There are so many versions you can make of the pizza braid: Philly cheesesteak, spinach and mushroom, Parmesan chicken- almost anything!
spelt everything crackers Did you know that you can make crackers at home? Crackers that are completely natural, have no funky or suspicious ingredients and also don’t cost more than pennies? And addressing my pet peeve: crackers that are actually firm enough for you to spread cheese and other deliciousness over? I bet you think I am talking crazy [I almost said “crackers” — see how I restrained myself there?] And I hope you’re sitting down for this but the sum of the ingredients are salt, water and flour. Now, I know the first questions I am going to get are a) where do I get spelt flour and b) can I use [insert your flour here] instead? That said, should you be able to find spelt, I really enjoyed what it offered: a surprisingly rich wheat aroma and a touch more flavor than plain white or whole wheat flour. Tune in tomorrow and I’ll tell you about the awesomeness we scooped up with these. Cracker-like things, previously: Crisp Rosemary Flatbread One year ago: Latke, ReduxTwo years ago: Winter Panzanella 1. 2. 3.
Delights and Prejudices How to Make Graham Crackers Home Gear, Pro Gear Some interesting discussion in the comment fields on the subject of “home” mixers versus “pro” mixers. My previous mixer was a Viking and it’s true that people tend to associate that name with professional equipment manufacturing. The company definitely started out doing exclusively that. However a general rule of thumb when it comes to determining whether this-or-that piece of equipment is “home” gear or “pro” gear is this: if you can buy it in a shop it’s home kitchen gear, if you buy it through a commercial dealer or restaurant supply house, it’s professional Read on… Thank You Last night I put up a post telling everyone that my old Viking mixer died, and requested contributions to the tip jar to help defray the cost of a new one. Read on… Whipping Cream This post is the sequel to the number one runaway smash hit: Whipping Egg Whites which appeared in this space a couple of weeks ago. Read on… When Bees Fly the, Er…Coop Read on… They Call it “Honey Laundering” Read on…
Wandering Chopsticks Daring Bakers October Challenge - Crackers Polly want a ___? This month's Daring Bakers challenge was a recipe for crackers... and it was a vegan recipe to boot! Our hosts, Natalie of Gluten A Go Go, and Shel, of Musings From the Fishbowl, dared us to bake the recipe for Lavash Crackers from The Bread Baker's Apprentice , and to create whatever vegan spreads we found interesting. I know that some of you have probably made crackers before, but I've never done that. Lane and I were not disappointed. The salsa recipe, recommended by Natalie and Shel was amazing. So, overall, a very happy challenge for me.... Lavash Cracker Recipe: Makes 1 sheet pan of crackers In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. The Salsa recipe was a Honeydew - Peach Salsa from The Splended Table. In a medium bowl blend the lime juice, garlic, onion and chilies.