 Here is another cracker recipe with which to send you off into the weekend! This recipe and the Cornmeal and Chive Cracker recipe from earlier this week contrast each other nicely, and would make a sublime little cracker basket assortment. This cracker is a little more subtle in flavor and more tender in texture than the other, so pairs nicely with soft, less powerful cheeses too. With or without the everything seed mix and this is a perfect, versatile, go-to cracker recipe to have in your bag of tricks.
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or piece of parchment paper that is the same size as your baking sheet. Roll out a portion of the dough right on the paper or silpat. Try to get it as thin and even as you are able, without creating holes, ideally around 1/16th of an inch. Lightly sprinkle with more flour if the rolling pin starts to stick.
, pizza cutter or carefully with a knife, cut crackers in desired shape. Remove excess dough. Brush lightly with water and sprinkle liberally with seed mix.
 In my ongoing quest to eliminate store-bought processed foods from our kitchen and life, this week I tackled crackers. There is a long and growing list food items that I no longer even think of not making myself, and yet almost weekly I think nothing of tossing (overpriced) box after box of these crisp vices in my shopping basket. Growing up in shoreline Connecticut in the 80's "cheeseandcrackers" were a very big deal. Practically their own extracurricular activity. I vividly remember going to our immpeccable cheese shop on Main Street with my grandmother and picking out an appropriate assortment of contrasting cheeses and suitable cracker sidekicks for that weekend's cheese tray. I was always most intrigued by the layer cake-esque Huntsman cheese, consisting of stripes of Double Gloucester and Stilton cheeses. Carrying on in that early-ingrained tradition, we always have a nice piece or two of cheese on hand and a cupboard stocked with cracker choices for insta-entertaining. So with my long history with cheeseandcrackers, I am even more surprised that making my own crackers hadn't come up before (particularly with now making my own cheese from time to time). A remarkably easy project, offering a gazillion flavor possibilities, from as hearty and rustic to delicate and subtle as you want to make them. When picking out a special piece of carefully crafted cheese, you can decide exactly what vehicle will deliver this creamy treasure to your gullet. Doesn't your own cheeseandcrackers ritual deserve at least as much?
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 Sweet, elegant, rosy, and full of the ocean, homemade lobster stock grabs my attention like little else. Having a few quarts of this on hand in my freezer has allowed me, on more than one occasion, to pull a seafood risotto out of thin air for unexpected dinner guests. I'll repeat that--pull seafood risotto out of thin air. Like last week's tutorial on making chicken stock, I think it is incredibly important to make a point to use every part of an animal and take nothing for granted. Particularly with pricy lobsters, not wasting any of their precious flavor or nutrients seems paramount. The shells and body have loads of luscious lobster essence, and tossing that out feels criminal. (more…) | ||||||||||||||||
My mother and grandmother, 1951. Just a year ago today I published my first blog post. There have been a bunch of changes over the year (including the name and url), but I am so thrilled where I have landed and am so excited for all that is ahead. In the past twelve months I've published 35+ original recipes, about 15 DIY tutorials, and am just shy of 80 posts--which included a handful of months I needed to be away from my laptop to get our heirloom vegetable micro farm planted, weeded, and thriving. I have finally managed to set up a Pitchfork Diaries facebook fan page, am no longer intimidated by twitter (@pitchforkdiary), and just this past weekend had an incredibly flattering feature on thekitchn.com. A splendid way to start year number two. Thank you so much for all of your invaluable interest and comments. More delicious days to come. Some of my favorite posts from the last year...
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In honor of last week's National Popcorn Day, I've done some tinkering in the kitchen with flavorings. My favorite project was coming up with different flavored salts. It is outrageous that I haven't done this sooner, and even more outrageous the number of super costly little precious jars of flavored finishing salts that I have sitting in my spice cabinet. The technique is nothing more than combining good quality salt, either kosher or sea salt, and good quality spices, herbs, citrus, or a combination. It is up to you as far as the ratio of salt to flavors, depending on how concentrated you want the flavor and the color, and how strong the ingredient is you are using. On average I used about 1 part flavor to 1 1/2 parts salt. Simply put all ingredients in a spice grinder, coffee grinder, food processor, or mortar and pestle and pulse or grind until well incorporated. Hint: For spices, toast them lightly first to release more of their flavor. Place them in a dry pan over medium heat, swirling frequently for a few minutes until they start to become fragrant. This powdery little flavor bomb is amazing sprinkled over hot fresh popcorn, and as a finish for so many of your dishes. It also looks gorgeous as a pop of color sprinkled around a plate. They'll keep for about a year in an airtight container, making them fantastic gifts. I mean, have you seen what these things cost lately? Here are a few ideas below, but the combinations are endless. Keep a little jar or two on your counter, and you'll find yourself using them on everything. Put a few small dishes on your dinner party table, and let guests play with their food. CURRY SALT I used a brilliant french version of an indian masala, called Vadouvan, from the exquisite Spice House in Chicago. Amazing on popcorn, but also chicken, fish, roasted vegetables (especially cauliflower), or a cold chicken salad. PIMENTON SALT Smokey, sweet, brilliantly colored spanish paprika. It rocked on popcorn. Would also be stunning on fried eggs, roasted potatoes, grilled shrimp, and roasted meats. CHIVE AND SHALLOT SALT I used some high quality freeze dried shallots and chives (again, thank you Spice House), resulting in a savory blend that exploded with the most amazing aroma as it hit the hot popcorn. It was also absurdly good on my poached eggs this morning, and the small batch is almost gone. Mashed potatoes? Yes. Roast Chicken? Yes. Just about anything you want to spruce up with a little savory brightness? Most definitely. Bonus points for drying your own homegrown chives. CITRUS SALT Zest the peel of a lemon, lime, orange, meyer lemon or tangerine. Allow to dry on paper towel, and then combine with salt. Poultry and seafood would be particularly good, as well as roasted peppers. VANILLA SALT Split and scrape a vanilla bean, and combine seeds with salt. Could have interesting results with some delicate fish and lobster, but I'm dreaming more of a stunning salty finish to a dessert, on a scoop of dense gelato, or a crunch on dark chocolate covered caramels. CHINESE FIVE SPICE POWDER SALT Get the best five spice you can, and then bring me the popcorn! ...And the roasted chicken wings, roasted pork, roasted brussels sprouts, and noodles. PORCINI SALT Pulse dried porcini mushrooms in grinder to a fine powder, and then pulse with salt. This earthy, chocolaty, elegant finisher adds a new element to a side of rice, a creamy pasta, eggs, a crostini with oozy cheese, or topping a puree of potato soup. LEMONGRASS AND KAFFIR LIME Dry both slightly, and grind with salt to make a bright, southeast Asian inspired topping. Beautiful in a ramen soup, on grilled fish or chicken, and even as an unexpected finisher to desserts.  | ||||||||||||||||
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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City.
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