Crackers are my new friend. I love to make them, love to eat them, and love to share the simplicity of it all with you.
The first cracker I made was inspired by an episode of Barefoot Contessa, Blue Cheese Walnut, and they were insanely good. Especially good with wine. I drank a light Prosecco and nibbled on these crackers until my belly hurt.
Won’t be making this particular treat again for awhile, at least until I have a visitor that likes rich treats as much as moi.
The second round was a Honey Wheat Cracker adapted from Eat Make Read. The simplicity of this cracker was nice and comforting after the complicated blue cheese walnut idea.
This week I made Parmesan Cream Crackers, a natural stand out. Somewhere between the pungency of blue cheese and the subtle honey wheat, lies an undeniably satisfying Parmesan Cream Cracker. Mark Bittman, of the New York Times and BITTEN, has a version you can play with and adjust to your liking.
For instance, swap out the Parmesan for Roquefort, just kidding. That would put us right back where we started, bellyache and all.
Parmesan Cream Crackers,
adapted from New York Times
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Yield: About 4 servings.
And thank you Mr. Bittman.
