crack(er) up !

From rise of the sourdough preacher

Rise of the Sourdough Preacher

You’ve done the bread , now raise the bar , with a rolling pin convert your bread style dough to crunchy crackers, flavor full and texture unlike the store bought variety.

A loosey followed recipe ….

(I used the full amout of flour as one type vs the recommended 270 grams pastry flour/250 strong bread flour)

• 420 grams all purpose flour
• 250 grams of water

(get the scale out!)

• 30 grams shortening (lard )
• 10 grams salt
• 2 grams yeast
• 3 grams fresh grated tumeric ( I added zaatar)
• 1 gram grated ginger
• black pepper to taste

 

 

Mix the flour and water and yeast as you would for dough

and add the spices and shortening .let proof for about a half an hour.

Rolling them under parchment

now come the real work roll out sheet pan them, and cut the crackers….

By the way, dock the dough with a fork or better yet if you have a rolling dough docker now is the time to use it. (pricing them out as I don’t have one.) Semolina on the tray give a nice finish.

bake them up at about 425 farenheit, shift the pans as necessary (as you know your oven) for an even bake. 4 to 5 minutes , I used another tray and flipped them onto it for an easy turn. bake 4 to 5 minutes more , you’ll watch these for an even crispy bake.

During the Holidays I made this recipe more than once…..

My crackers at the top left corner, elbowing in on the cracker turf….

Holiday give aways…

The crunchy style is not like the store-bought variety and the taste is similar to a Ritz but with a bit of a pop of spice. Super crunchy, those with dental issues might be forewarned.

Going to repeat the recipe with an addition of semolina and or corn type flours additions.

(I like parenthesis)

dough head again

Once the repetition of making bead dough becomes commonplace, it’s hard to not use the dough for other forms other than bread. So many types of snacks on the market, flatbread types of bread and bread sticks formed from freshly mixed dough, are my go to snack if time permits, for card nights or other gatherings.

This mix used a small amount of whole wheat added to the white flour, and salt. I contemplated adding various seeds to the mix but I had prepared dips to accompany the bread sticks. (the dips did not make it to the card game location).

Two batches of white/whole wheat rising with white/cornmeal mix for chips resting.

The morning sun streams through the kitchen window as the bread sticks are rolled

corn chips, easily made in a tortilla press, and baked in a 400 degree oven

Flaky bread sticks dipped in butter and then rolled in toasted hemp seeds for a taste test

At the game ! The chips made an excellent scoop for the torpedo meat, made by Diane, and the bow tie salad, a home brew stout to celebrate the fall season, don’t forget the candy corn for the table!

 

 

Crafting Corn Chips

Tortillas or otherwise know by other names are usually used for tacos that have been fried and crisp like a corn chips. There can be many other versions. One of the gifts I received this past Christmas was a tortilla press. Previously, a DIY version I  from  made from wood, did not survive as the hinge of the handle broke under the pressure.  Most of the times I resorted to a rolling pin when making tortillas, or what I commonly refer to as corn chips. The difference between using a rolling pin and the press is like night and day. It makes the task easier and faster. It is a pricey item but the quality is such  that it will never need replacement. If I knew of the advantage of making tortillas with a press, I would have acquired one much earlier.

The actual recipe for corn chips (tortillas)  varies  lending itself to crafting however you like your tortillas. Flour is the main ingredient and can be all forms of white, corn, etc.  So far, finely milled corn flour, masa, gives the best results. Add water and that’s the basic recipe. One advantage when DIY corn chips is that the amount of salt added if needed can controlled to give a flavor that’s less salty and more corn flavor than a typical bag of purchased chips. White flour and water also makes a quick wrap for many meals.

Here’s one recipe as an example.

Using the press

It’s that quick.

How you cook your tortillas can vary also.

Baked in the oven.

Cheese, onion and garlic with red pepper.

Some variations I made

cooked on the griddle

Wraps  with chicken  and cheese fillings.

Not having posted in a while, less frequently than in the past, I’m researching recipes that would be different from former postings. Small  incremental changes over a period of time in my diet are a goal to complete.  NO WAY ! will I blog about healthy eating habits, exercise, and weight control, there are more than enough postings online to confuse you about food, vitamins, additives, beverages etc.

Eat Well !

Just your basic scone

Recipe to follow…….

Cooking/baking  doesn’t always follow a schedule, stores maybe closed when one starts a recipe so substitutions are inevitable. Take for instance currants, raisins are an acceptable substitute.

With a new cookbook in the house , looking for a new scone recipe, America’s Test Kitchen had 3 , as usual I read the three and picked the closest one to the ingredients I had in the pantry.

Cream Scones

2 cups flour

3 tablespoons sugar, I used unrefined cane sugar

1 tablespoon baking powder  (Yes more than a usual amount for a lighter crumb)

1/2 teaspoon salt

about 3 tablespoons butter AND 2 tablespoons lard ( for flakiness and flavor, the ATK version uses all butter)

Chopped raisins, vs. the currents

1 cup heavy cream

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Oven at 425 degrees Fahrenheit

mix the dry ingredients,  if without a food processor, by hand in a bowl, cut chilled butter and lard into small pieces and work in with fingers, like a pie crust recipe.  Add the raisins to the mixture and then add the cream, mix by hand or with a spatula till the mix comes together. Form up on a surface and then cut into wedges, or desired shapes, working the dough as little as possible.

Place on an un-greased baking sheet and bake 12-15 minutes till the tops are browned to your liking.

Possibly not as savory as expected with the butter and lard blend but subjectively more to my liking as the lard gives it a pie crust flavor and scones are usually served with a jam or marmalade.

The measured amount of baking soda gives the scones a fluffy crumb.

 

 

 

 

 

 

 

 

cherry berry pie

Baking pies not  a typical mid summer recipe, maybe if your up late at night or have a cooler day in the forecast.

Adapted from Step by Step, Good Housekeeping, making a cooked fruit pie filling. (Not canned !)

Roll out your favorite double crust recipe, here we have these zippered circular bags (2 sizes, one for the bottom crust and a smaller one for the top), that you put the chilled dough in and then roll it, you could use plastic wrap as an alternative.

Let’s see… about 2 lbs. of cherries, (frozen) and 1 lb. of hand picked raspberries from the garden. I weighed out the cherries and let them thaw in the fridge overnight.

The frozen cherries were a blend of dark cherries and light sweet cherries, 3 lb bag , Wymans.

Drain the fruit and reserve 1 cup of the liquid, as it turned out, I only got about one cup from the drained fruit, the cherries were previously defrosted and the raspberries were recently hand picked.

 

Combine about 3/4 cup sugar, sweetened to your preference, and 1/3 cup cornstarch, with a dash of salt,  I would have upped the cornstarch as I like the pie sauce thick.

Stir and bring the mix slowly to a boil and simmer several minutes to incorporate the cornstarch. Remove from heat, Now your supposed to add additional sugar (skipped),and  butter to the sauce with the drained berry mixture.

Having the prepared pasty ready fill the pie, your supposed to cut the remaining dough and lattice it on top, no I didn’t do that.

As a traditional pie, I topped it with the remaining full crust, brushed with cream.

Vents were cut in the top…..

….and bake this bad boy at 375 degrees for 25 minutes with some type of and edge guard on the crust. We have one of those aluminum rings, remove and bake for an additional 25 minutes or till brown and bubbly. Not something you typically do on a hot summer day…

Cool it off… the filling was still a bit runny for my liking so the pie was refrigerated and it firmed it up when at fridge temperature.

Some like it a bit on the tart side , I’ll agree,  so a side of vanilla chocolate swirl ice cream goes on the side , or atop if you wish…

One of the few times I’ve had homemade ice cream to accompany a slice of pie… That’s another post…