Not long ago, I bought a couple of cheeses (Red Leicester & Welsh Mature Cheddar) from "Jim's British Market", a British supermarket situated in neighboring France (Saint Genis-Pouilly). As it is not a delicacy we can eat on a weekly basis, we wanted to enjoy those yummy cheeses with a good glass of wine and the appropriate accompaniment...
I also had two wonderful jellies - Green Jalapeño Jelly From Texas, USA & Vin Santo Jelly from Italy - that I wanted to serve together with some good semi-hard gourmet cheese, it was the perfect opportunity to bake savory lush crackers. So, knowing that my "The King Arthur Flour Baker's Companion: The All-Purpose Baking Companion" contains many great cracker/biscuit ideas, it was without surprise that I found what I was looking for. As expected, the baked goods I made were very successful and turned out right; KAF's recipes are always a safe bet,Considering the fact that pepper and Porto go very well with Cheddar-style cheeses, it was self-evident that KAF's sophisticated "Italian Wine Biscuits" ("Biscotti Di Vino" in Italian) would be the perfect pairing. Needless to say that we were delighted by their wonderful taste and pleasant texture.Those dense and bready "Italian Wine Biscuits" are a bit like a cross between crackers (not as hard and flat, though) and scones (not as soft and fluffy either). They are crisp, semisweet biscuits which have a addictive, yet non overpowering peppery fragrance, subtle flavors of red wine and a delicate touch of salt. Terrific!
~ Italian Wine Biscuits ~
Recipe by The King Arthur Flour.Yields about 32 biscuits.Ingredients:
2 1/2 Cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour2 Tsp Coarsely ground black pepper4 to 6 Tbs (1 3/4 to 2 1/2 ounces) Sugar, to taste1 Tsp Sea salt2 Tsp Baking powder1/2 Cup + 2 Tbs (5 ounces) Good dry red wine, such as Cabernet Sauvignon (non-alcoholic is fine)1/4 Cup (1 3/4 ounces) Vegetable oil
Method:
1. In a medium-sized mixing bowl, combine the flour, pepper, sugar, salt and baking powder.
2. In a separate bowl, whisk together the wine and vegetable oil.
3. Add the liquid ingredients to the dry ingredients and mix well till the mixture is smooth, about 1 minute (see remarks).4. Place the dough in plastic wrap and refrigerate it for at least 1 hour, or overnight.
5. Break off a piece of dough about the size of a walnut (about 3/4 oun ce), and roll it into a ball. Poke a hole in the middle of the ball to make a small "bagel-shaped" biscuit.
6. Place it on a lightly greased or parchment-lined baking sheet. Repeat with the remaining dough.
7. Bake the biscuits in a preheated 180° C (350° F) oven for 35 to 40 minutes, or until they're golden brown (they'll actually look kind of purple; that's OK).8. Remove them from the oven, and cool completely on a wire rack.
Remarks:
The greater amount of sugar will make a biscuit which is just about as sweet as a cookie; the lesser amount will yield a more "savory-type" biscuit.
I added a little more wine to the mixture which turned out to be a bit too dry.
You can also just roll the pastry (1.3cm/0.5 inch) and cut out rounds or squares.Store those biscuits (at room temperature) in airtight containers for 3-4 days.Serving suggestions:Serve with cheese (perfect with Cheddar, Fontina or Pecorino), jalapeño jelly and with wine, grape juice spritzer, lemon-scented club soda or sangria.~~~~~~~~~~~~~~~~~~~~~~
~ Biscuits Italiens Au Vin Rouge ~
Recette par The King Arthur Flour.Pour 32 biscuits.
Ingrédients:
320g Farine blanche2 CC Poivre noir, moulu grossièrement4 à 6 Tbs (60 à 90g) de Sucre, selon goût1 CC de Sel de mer2 CC de Poudre à lever150g/ml Vin rouge sec de qualité (Cabernet Sauvignon/sans alcool convient aussi)53g d'Huile végétale
Méthode:
1. Dans un bol moyen, mélanger ensemble la farine, le poivre, le sucre, le sel et la poudre à lever.
2. Dans un autre bol, battre ensemble le vin avec l'huile.
3. Ajouter le mélange liquide au mélange sec et mélanger vigoureusement pendant 1 minute afin d'obtenir une pâte souple (voir remarques).
4. Emballer la pâte dans un film plastique et mettre au frigo pendant 1 heure ou toute une nuit.
5. Abaisser la pâte (1.3cm épaisseur) et découper des ronds (7cm) avec un emporte-pièce. Vous pouvez aussi découper des biscuits en forme de "bagel".
6. Mettre les biscuits sur la plaque de cuisson recouverte de papier sulfurisé.
7. Cuire les biscuits à 180° C (350° F) dans un four préchauffé pendant 35 to 40 minutes, ou jusqu'à ce que les biscuits soient joliment "dorés".
8. Retirer du four et faire refroidir sur une grille.
Remarques:
Si vous utilisez 90g de sucre, alors vos biscuits seront aussi sucrés que des cookies. Si vous ajoutez très peu de sucre vos biscuits seront plus salés (tels des crackers). a vous de choisir la quantité de sucre désirée.
J'ai dû rajouter un peu de vin car la pâte était un peu sèche.
Ces biscuits se conservent très bien 3 à 4 jours dans une boîte hermétiquement fermée.Idées de présentation:Ces biscuits sont délicieux avec du fromage (parfaits avec du Cheddar, de la Fontina ou du Pecorino) et de la gelée de piment jalapeño ou servis à l'apéritif avec du vin, de la sangria ou des cocktails.
A year has passed since I joined "The Daring Bakers" and I really have to pinch myself to believe that it's true and that it's not just merely a dream. It's incredible how fast time tends to pass when you enjoy something!
Once again, the recipe which was proposed this month had everything to please me. It was savory, bread/yeast-oriented and versatile. September's challenge left us with much freedom and was also very easy to accomplish. Awesomely pleasant and not stressful at all. What more could you ask for, heh?...
Peter Reinhart's crackly "Lavash Crackers" are the absolute starter food and can be served at any occasion. They are not tricky to prepare nor do they keep you in the kitchen for hours. Those little nibblies can be seasoned with a wide array of sprinkles or pastes (seeds, herbs, spices, spice mixes, etc...) and are the perfect accompaniment to any kind of dips, relishes, chutneys, salsas, sauces, terrines, pates, hors d'oeuvres or cheeses.
Those dry biscuits are wonderfully crispy, toasty, highly satisfying, delightfully bready- as well as nutty-tasting, colorful and flavorful. A great and healthy way to start an evening of feasting without busting the calorie count, but without losing the sense of pleasure!
I really want to thank Shellyfish at "Musings From The Fishbowl" (France) - make sure to ckeck her wonderful site - for having chosen that gorgeous recipe and for introducing us to the world of vegan food and alternative eating!
~ Lavash Crackers ~
Recipe by Peter Reinhart "The Bread Baker's Apprentice".
Makes 1 sheet pan of crackers.Ingredients:1 1/2 Cups (6.75 oz/202.5g) Unbleached bread flour1/2 Tsp Salt1/2 Tsp Instant/dried yeast1 Tbs Sugar1 Tbs Vegetable oil1/3 to 1/2 Cup + 2 Tbs (90g/ml to 120g/ml) Water, at room temperatureThe toppings of your choice (I used za'atar)
Method:1. In a mixing bowl, stir together the flour, salt yeast, sugar, oil, and just enough water to bring everything together into a ball.2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed.
3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
4. Cover the bowl with plastic wrap and ferment at room temperature for 90 minutes, or until the dough doubles in size.5. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour.
6. Roll it out with a rolling pin into a paper thin sheet about 38cm by 31cm (15 inches by 12 inches).7. When it is the desired thinness, let the dough relax for 5 minutes.8. Line a sheet pan with baking parchment.
9. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
Remarks:
You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed. The dough should pass the windowpane test (see this link for a discription of this) and register 25° to 27° C (77°to 81° F).
The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.You can also retard the dough overnight in the refrigerator immediately after kneading or mixing.While rolling the dough, you may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes.
Serving suggestions:Serve with the dip(s), cheese(s), pate(s), spread(s) or toppings of your choice (tomatoes, onions, fish, dried meat, etc...).
***************~ Roasted Bell Pepper & Refried Bean Dip ~Recipe by Rosa @ Rosa's Yummy Yums 2008.Yields 1 bowl.
Ingredients:2 Bell peppers, oven roasted (at the highest temperature) until well-roasted/burnt, then peeled5 Tbs Refried beans (vegan/see my recipe)2 Cloves garlic1 Tbs Mushroom-flavored soy1 Tbs Olive oil1 Tsp Red Tabasco sauce1 Tsp Ketchup1/2 Tsp vinegar1/2 Tsp Pimentòn or Hungarian smoked paprika)1/2 Tsp Ground cumin1/2 Tsp Onion powder1/2 Tsp Dried oregano1/2 Tsp Sea saltGround black pepper, to tasteMethod:1. Put all the ingredients in a mixer and blend until it ressembles a homogenous puree.
Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.Chez Anne de "A Foody Froggy In Paris" (France).Chez Isa de "Les gourmandises d'Isa" (Canada).
Chez Vibi de "La Casserole Carrée" (Canada).
For centuries, oat has been cultivated in the Noth of Scotland and it has always represented a healthy source of nourishment for Highlanders. This versatile cereal is very practical as it can be cooked/baked in many ways (bread, porridge, granola, cookies, patties, etc...). It has long been considered a poor people's/farmer's staple, but now, it is gaining unawaited popularity (within the gourmet world/culinary community) and has somehow become a little trendy as more and more food lovers are recognizing it's uncomparable culinary qualities, fascinating nutritional values and special flavor...
"Oatcakes" or "Bannocks" are a humble, yet delicious Scottish culinary speciality that is nearly entirely made of oats. Those tasty crackers nearly replace bread in Scotland (at least, in the past they did...).In a way, they can be compared to the American "Johnnycakes", although the latter is made entirely of corn. In England (North Staffordshire and Derbyshire), there also exists a kind of pancake which shares the same name as those biscuits, but which is more similar to an oatmeal crêpe. "Oatcakes" have always been very popular and appreciated. Even the Romans who invaded Britain adopted this traditional food andbaked them while they were occupying Scotland.
"Oatcakes" are like the Scottish cuisine, substantial and simple, yet delightful. Both are made to brave this country's vivifying air and harsh weather. Those dry and coarse savory "cookies" might, at first, look very ordinary, but, in reality, they are extremely addictive and pleasant as they have a unique flavor that makes them extremely enjoyable. Contrarily to what you might think, "Oatcakes" don't taste at all like "Oat Cookies". With their interesting and refined nutty aroma as well as their characteristic lardy savor, they capture all our attention. Not to mention that their flaky and crisp texture is just simply wonderful!A great cracker that can be eaten with butter or jam and which can be served as a vehicle to meat, fish and cheese!
~ Otacakes ~Recipe taken from "Cuisine De Saison", November 2001 and adapted by Rosa @ Rosa's Yummy YumsMakes about 12 "crackers".Ingredients:150g Oatmeal60g Wholewheat (wholemeal) flour1 Tsp Salt1/2 Tsp Baking powder1 Tsp Light brown sugar60g Lard2-4 Tbs Hot water
Method:1. In a bowl, mix together the oatmeal, flour, salt, baking powder and sugar.2. In a pan, melt the lard.3. Incorporate it the the oatmeal/flour mixture while stirring and cutting well.4. Add as much water as needed in order to get a workable dough that is neither too sticky nor too dry.5. Cut the dough in half and roll each half (on a baking sheet) in order to get two rounds of 0.5cm (0.2 inches) in thickness and 15cm (6 inches) in diameter.6. Let the dough rest for about 15 minutes at room temperature.7. Preheat the oven to 180° C (350° F).8. With a sharp knife, incise the surface of each round in order to obtain 6 equal triangles (I decided to make rectangles instead).9. Bake them in the lower part of the oven for about 15 minutes or until golden and crisp.10. Out of the oven, let them cool on the baking pan for 10 minutes and then put them on a rack so that they cool completely.11. Break each triangle, following the incisions.
Remarks:
Replace the lard by melted butter if you wish.If you don't get a ball of dough which can be manipulated easily, then add a little flour or water, depending on the dryness or stickiness of your dough.You can use white flour instead of wholewheat flour or castor sugar instead of light brown sugar, but it will somehow affect their taste.Serving suggestions:
Those crackers can be eaten with smoked salmon, sour cream, salty butter and cottage cheese ("Crowdie") or with honey hamThey are also delicious with any good cheese (cream cheese, Cheddar, Brie, etc...) or pate.
"Oatcakes" can be served as accompaniment to soups as well as with meat and fish dishes.
****************
~ Otacakes (Palets A l'Avoine) ~Recette tirée de "Cuisine De Saison", novembre 2001 et adaptée par Rosa @ Rosa's Yummy YumsPour environ 12 palets.Ingrédients:150g de Gruau d'avoine60g de Farine complète/bise1 CC de Sel1/2 CC de Poudre à lever1 CC de Sucre brun clair60g de Saindoux2-4 CS d'Eau bouillante
Méthode:1. Dans un grand bol, mélanger le gruau d'avoine, la farine, le sel, la poudre à lever et le sucre.2. Faire fondre le saindoux dans une casserole.3. L'incorporer au mélange précédent en tournant.4. Ajouter l'eau chaude afin d'obtenir une pâte ni trop collante ni trop sèche.5. Partager la pâte en deux et abaisser chaque portion sur du papier sulfurisé en cercle de 0.5cm (0.2 inches) d'épaisseur et 15cm (6 inches) de diamètre.6. Laisser reposer 15 minutes à température ambiante.7. Préchauffer le four à 180° C (350° F).8. Avec un couteau, inciser la surface afin d'obtenir 6 triangles égaux (J'ai fait des rectangles).9. Les faire cuire 15 minutes dans le bas du four, jusqu'à ce qu'ils soient dorés.10. Les sortir et les laisser reposer au moins 10 minutes sur la plaque, puis les poser sur une grille et les faire refroidir.11. Casser les palets é l'aide des incisions.
Remarques:A la place du saindoux, vous pouvez utiliser du beurre fondu.Si vous n'obtenez pas une boule de pâte qui se tient correctement, alors ajoutez un peu de farine (si c'est trop collant) et d'eau (si c'est trop sec).Si vous voulez, vous pouvez remplacer la farine complète par de la farine blanche/fleur et le sucre brun par du sucre cristallisé, mais le goût en sera changé.Idées de présentation:Ces palets se mangent avec du saumon fumé, de la crème fraîche, du beurre salé et du cottage cheese ("Crowdie") ou avec du jambon au miel.Ces biscuits sont aussi délicieux avec du bon fromage (Cheddar, Brie, Cream cheese, etc...) ou du pâté.
Sometimes I get a little fed up of always snacking on sweet stuff, so I decided to make a few crackers that will fulfill my need for savory treats and will give me as much pleasure as cookies...
As I'm a big fan of my "The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook", I sped into my room and got a hold of this incredible "bible" chock-a-block full of marvelous and scrumptious recipes, went through it and found what I was looking for: a recipe for the most wonderful crackers I have ever eaten so far!
Those "Smoky Chili Crackers" are perfect to nosh (see definition) on! Not only are they nice looking with their attractive golden orange color, but they are also wonderfully spicy and pleasantly smoky tasting. Delicious and attractive...
Those crunchy and flavorful crackers will rejoice all the amateurs of good things who love salty foods this is why I really recommend you to try them, especially if you love aperitives as they are very good with wine, cocktails and other kinds of alcoholic or nonalcoholic beverages!
~Smoky Chili Crackers ~Recipe by The King Arthur Flour and adapted by Rosa @ Rosa's Yummy YumsMakes about 6 dozen crackers (I made less).
Ingredients:1 1/2 Cups (188g) Plain white flour
1/2 Cup (72g) Yellow cornmeal1 Tbs Tomato paste1 Tbs Nonfat dry milk powder1 Tsp Ground cumin
1/2 Tsp Baking soda1 Tsp Salt2 Tsps Castor sugar
1/2 Tsp Smoked paprika powder (see infos)1/3 Tsp Chili powder
1/4 Cup (63g) Unsalted butter
1/2 Cup (7.5 tbs or 113g) water
Method:
1. Preheat the oven to 180° C (350° F).
2. In a large bowl, whisk together the flour, cornmeal, dry milk, ground cumin, baking soda, salt, sugar, paprika powder and chili powder.
3. In a small recipient mix together the tomato paste and water.
4. Cut the butter in the flour and rub between the fingers until the mixture is flaky.
5. Add the water mixture in order to make a workable dough.6. Gather the dough into a ball and divide it into two pieces.
7. Working with one piece at a time, roll the dough on a lightly floured surface to 3-4 mm (1/8 inch) thickness.8. With the help of a cookie cutter, cut into 3-4 centimeter (1.2 inches) squares.
9. Place them on a baking tray covered with parchment paper.
10. Bake the crackers for 20 minutes.
11. Remove them from the oven and let cool on the pan.
Remarks:
Instead of 1 tablespoon tomato paste you can use 2 tablespoons tomato powder that you'll firstly have to mix to the dry flour mixture.
You can replace the smoked paprika powder and chili powder by 1/2 teaspoon chipotle powder (see infos).
If you prefer to shortening, then can use it instead of butter.
Store those crackers in an airtight container for up to 5 days.
Serving suggestions:
Serve with guacamole (see recipe), salsa (see recipe), cheddar or chile con queso (see link). You can also eat them alone at any time of the day.
