There are three really big crackers
These crackers are pretty easy to make, taste great and are perfect for dipping or eating by the handful.
I used sesame and poppy seeds, but all sorts of spices and flavors could be used as a topping. Make sure to roll the dough out as thin and evenly as possible. The rolled out dough can be cooked as a solid sheet and broken into pieces after baking or cut into shapes before cooking. The wheat flour adds a nice nutty flavor but using all white flour will create a lighter cracker.
- 2 1/4 tsp yeast
- 1 1/4 cups warm water
- 3 cups unbleached white flour
- 1 cup whole wheat flour
- 1/4 cup olive oil
- 2 tbsp sorghum
- Sea salt
- Sesame seeds
- Poppy seeds
Combine yeast with 1/4 cup water in a large mixing bowl and let stand 5 minutes to start. Add flours, olive oil, sorghum, 2 tsp salt and remaining water. Using a hook mix on medium low speed until a rough dough forms. Continue to knead for 10 minutes or until dough is smooth and springs back when pushed with a finger. If too sticky add flour, too dry add water. Cut dough into thirds and let rest for 15 minutes. Preheat oven to 325. Grease three baking sheets well. Roll each third of dough into a 1/8″ thick sheet and drape it over edge of baking sheet. Spray with a light mist of water and sprinkle lightly with seeds and seas salt. Bake for 45 minutes, alternating the position of the trays in the oven every 20 minutes. Crackers are done when brown and crispy. Let cool on wire racks before breaking into pieces.
A good start
The extremely cold and way overstayed winter is finally over. This weekend I finished planting the spring garden and saving or removing all the plants damaged from the winter weather.
Last year I tried planting fava beans along with the garlic and carrots to see if it could survive over winter. Since this winter was much colder and longer than normal they did not. I do not know if they would have survived if we had a “normal” winter but from now on I will just plant the seeds in late February along with the spinach and arugula, which is what I did this year. The winter also knocked out some of the carrots, and the garlic is much shorter this year than years previous, so I will have to see how they do as things warm up.
I will have to prune again
The biggest loss over winter was half of my rosemary bush. At this point I am not sure if the rosemary plant will survive or not, but after some severe pruning I have some hope it will spring back. As a back up I planted a new one. I also lost an oregano and sage plant, which I have also replaced. Fingers crossed we do not have an overly hot, long and nasty summer to follow.
Of course the mint is back in force, soon it will be time for mojitos
Add some beer and you are good to go
Since we are so close to Louisiana, every spring means crawfish season is open. Nothing is more traditional than a good old fashioned crawfish boil. So boil up a big pot of water, break out the old bay and get ready to party. Just be warned, most people need about 3 lbs each of crawfish to get full so buy in bulk. Anything left over can be used for many other tasty recipes like this and this. Who knows, there may be a new use later this week.
Or you could swing by a roadside stand and pick it up already cooked.
Here’s another elegant dinner that features chicken as its star.
Upside-Down Chicken Florentine
All tucked in under some cheese
Scalloped Potatoes with Rosemary
How is that potato levitating
Poached Pears with Chocolate and Wine Sauce
Those pears are kissing where are the censors
Posted in Chicken, Dessert, Dinner, Food, Sides
Tagged baking, fruit, poaching, potato, poultry, roudups, side dishes
The custard makes this
The recipe for this fantastic cake came from The Kitchen McCabe blog.
The only change I made was to add one teaspoon ground cinnamon to the sugar in the cake. Well and I used cream instead of milk, cut the vanilla and added a teaspoon of fresh ground nutmeg and two tablespoons Irish whiskey to the custard. Oh and I used sweet apples instead of tart ones.
Otherwise this is exactly the same as this one.
Like a whiskey sour and a great sangria all in one, this classic drink makes you want to dash off to the Big Apple. OK, actually it just makes us wish the next season of Boardwalk Empire would come around sooner. The characters in that prohibition-era show always order the best drinks.
New York Sour
- 2 oz rye or bourbon
- 1 oz lemon juice
- 1 tsp simple syrup
- 1/2 oz red wine
Mix the liquor, juice and simple syrup in a shaker filled with ice. Strain into a tumbler. Pour the wine over the back of a spoon onto the cocktail to float.