As I type, there is a quintet of kitchen pots doing double duty as drip catchers in my family room. I wouldn’t mind so much a drip…drip…drip, a slow harmony but last night’s rain has produced a fast, furious drum beat, a constant downpour in my home. My husband has just discovered that the roofers stacked the roofing material in one spot, in such a way that the rain funneled directly through the most vulnerable part of the roof. So far, no serious damage has been done–artwork, electronics, and wood flooring (and don’t forget, my cookbooks!) are still intact but the day is young. Keeping my fingers crossed.
At least I have some good things to share from my kitchen. You might remember the Sea Salt and Pepper Crackers I made earlier this year. After that successful first attempt at making crackers, I was determined to have another go with a different flavor combination. My friend Roxana at A Little Bit of Everything actually beat me to it and created her own variations out of the base recipe with much success. Her cinnamon-sugar combination is on my list to try but my heart has been set on a cheese-herb duo since that first time.
These were just as simple to prepare as the salt and pepper crackers. In my excitement to pop the finished product in my mouth, I forgot to add the chopped rosemary in the food processor. Instead, and I think this worked out better, I sprinkled the chopped herbs on the dough as I kneaded it. The finished crackers were fragrant from the fresh rosemary. I was conservative with the grated Parmigiano but you can taste it as a secondary note after the rosemary. Again, these were such fun to make (and even better to eat); wine o’clock arrived early in my home that day.
* Original Recipe here with my adjustments below:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 cup grated Parmigian0-Reggiano
- 1 tablespoon chopped rosemary, plus more for sprinkling before baking
- 2/3 cup milk
- 2 tablespoons chilled butter, cut into small pieces