As I mentioned in the video, there are two types of
“crackers;” the crispy, delicate, flaky, biscuit-style; and the flatbread-style
we’re making here. These are much more like a fried pita chip, than a saltine,
which is perfect for pairing with cheese. There’s nothing worse than trying to
cheese a too-brittle cracker, three drinks in, and having it explode in your hand.
Ingredients for about 48-60 crackers, depending on the size
1 1/2 cups all-purpose flour
1 teaspoon sugar
1 1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 cup cold water
1/2 cup freshly grated Parmigiano-Reggiano
1 tablespoon minced fresh rosemary
- Bake at 400 F. for 12-15 minutes, or until browned and
crisp.
17 comments:
This is perfect! I was just regretting a cracker purchase from last 3 days.
Friend cheese cubes
Thanks for the ideas as always. Do you have a sub for the parm? I was thinking tofu, flax mix, or coconut oil. I want to make these vegan. Thank you!!!
These really look good and I have some fresh rosemary growing also. :-)
Happy Fall and thank you for sharing so much goodness here.
FlowerLady
I've made a similar recipe, but I appreciate the video. A method I figured out is to roll out the dough on a piece of parchment, then slice it into little pieces, then move the whole sheet of parchment onto a cookie sheet and bake it that way. This eliminates the need to handle each individual cracker before baking.
Would you please share the name of the cheese you demoed this with? It looks freakin' amazing.
Would a pasta roller on the widest settings over-work the dough? If not, I'm thinking it would be a good technique for nice, neat squares.
Chef John,
Really enjoy the videos and your wry sense of humor. This is probably a rookie question which applies to your butternut squash soup recipe.
When I' m adding salt to finish what am I tasting for? Do I keep adding until It just starts to taste a little salty or am I trying to enhance other flavors and if I taste salt have I gone too far?
Thank You
Steve
Chef I think you want the title to be "Also Known as" Love your vids btw!
Dear Chef, can you please specify the name of that italian creamy cheese? Looks absolutely delicious.
Thank you!
Ok....Definitely needed cracked black pepper.
Was slightly apprehensive concerning rosemary. Happily proven wrong, again! (wife rolls eyes in the background)
HOWEVER! I used a REDICULOUSLY expensive finishing salt (will not divulge brand as to not receive snarky, condescending remarks).
Yea....this cracker was worthy of a great dip. Well done, Sir!
Would any problems arise from making the dough a day before baking?
I made a couple of batches of these for a party a week ago and they were a HUGE HIT. One batch was rosemary, the other was thyme and fennel seed.
Right now I'm experimenting with different flour mixes and doing a 2:1 wheat:rye flour ratio, and adding rosemary and caraway seeds. I'm expecting good things from them!
I was looking up what Chef John said in the video (letter? letieur?) and it appears the cheese is La Tur cheese from Piedmont Italy. A quick search will bring up some buying options. I know I was curious so I figured I'd include it here for the other people asking!
Grazie mille, Charlie Goddard Jr. 😀
I so appreciate your recipes. One thing, though: I'm not an expert, so my grated cheese volume is not standards. Can you give us the weight or starting amount? Thanks for reading this.
Man... How can i stop from thanking you?
This is my third attempt of this recipe! and it gets better every time!!!
Also adding more ingredients to it helps a lot!... try stuff it with smoked cheese. its heavenly!
Most addicting recipe of yours I tried yet - the more I eat, the hungrier I get. thin ones crispy and thicker ones chewy and juicy. I liked putting popcorn flavouring on mine. This will rank up with your ciabatta bread as a weekly staple in my diet.
I keep learning new things. Just as it's possible to put too much cheese in an omelette, it's possible to put too much rosemary in a cracker. Thank You, Chef John ! Maybe, Someday, I'll learn to follow instructions.
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