Remember how I went to Michigan last month? Well, since I got back from vacation, I have been attempting to be more resourceful than usual with making meals. I pulled out some prunes from my refrigerator (what? You don’t keep dried prunes in your refrigerator?) and stewed them last night to accompany my delicious oatmeal breakfast. While I was stewing prunes, I also raided my freezer for odds and ends to make a vegetable stock which I plan on using for risotto tomorrow night. You see, I’m not only feeding myself, but my dear father, who has decided to make a pit-stop in Bozeman on the tail end of an 11,000 mile motorcycle tour that included Texas and Maine (from Oregon).
We were feeling a mite bit peckish this afternoon. We had managed breakfast (oatmeal) and a light lunch (that consisted entirely of Costco samples), and were not quite ready for dinner yet. I suggested some tuna salad, but had failed to pick up any bread-like substance besides hamburger buns from the Co-op earlier in the day. So I decided to make some crackers.
I remember a recipe from Mark Bittman over a year ago, and had been meaning to try out this simple recipe for homemade crackers- if you think about it it’s almost the easiest thing you could think of to bake. Upon further investigation of the recipe, I also discovered that I had all of the ingredients to make crackers- no surprises, really, except for cream and parmesan cheese.
The crackers took less than 15 minutes to prep and about 10 minutes to bake. They were a perfectly simple vessel for tuna salad, and a little over an hour after the inception of an idea to make crackers, there was no evidence that they were ever there- except for a lingering something-savory-has-recently-been-baked smell. They also have a nice rustic look, which would be an added bonus if you were looking for something easy (and cheap) to impress your dinner guests with. Try it, you won’t be disappointed.
Parmesan Cream Crackers- From The Minimalist Blog
- 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
- Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).
1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour- I used my SilPat, which worked like a dream. Pulse flour, salt, cheese and butter in a food processor until flour and butter are combined. Add cream and let run 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. Transfer sheet of dough to prepared baking sheet. Score lightly with a sharp knife. Sprinkle with salt.
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.