When I was working full time, we'd spend $5 a week at Costco for the Rosemary Olive Oil Bread. I'd have all kinds of sandwiches with it. Well, I don't have the slightest idea why I didn't figure it out before, but last week when Paul trimmed up the rosemary bush, I decided to try my hand at a rosemary bread recipe.
You can see a picture of the adorable rabbit-cut crackers I made. They were so cute, but they took so long. I figured I would save such energies until Nora really cares about the shape of her food. Meanwhile, I'll just make cheese sticks. And I've updated the recipe slightly, which has made a huge difference to me. Feel free to say otherwise.My big move was to add 1/2 a teaspoon paprika for nice color.
Adjusted Dilled Havarti Cracker Recipe
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3 Tablespoons and 2 teaspoonsunsalted butter
6 oz. (3/4 block from Aldi or 1 1/2 cups coursly grated) Havarti cheese, grated
1 Tablespoon dried dill
1/4 teaspoon herbed salt
1/2 teaspoon paprika
I learned the last time that I don't have to pre-shred the cheese. I just throw it in the processor with the butter. Just cut them into a few cubes. Because I just have a mini food processor, I don't wait for the dough to form a ball, I just get two halves of the batch well mixed and then mold them together myself. I've learned that they cook far better when spread apart instead of in a full sheet like I originally made them.
We--Paul and I--have been on a mission. We'd like to serve Nora crackers with a little less additives and that are a little healthier. Some people might call that "processed" but I hasten to clarify. After all, if I'm using a food processor, it seems like the recipe is rather processed. My goal is to have fewer ingredients, adding more whole wheat flour when possible. And hopefully creating a cheaper product while I'm at it.
Recipe for Dilled Havarti Whole Wheat Crackers
Based on Smitten Kitchen's Cheddar Cracker recipe.
1/2 cup whole wheat flour
1/4 cup all-purpose flour
4 Tablespoons unsalted butter
6 oz. (3/4 block from Aldi or 1 1/2 cups coursly grated) Havarti cheese, grated
1-2 Tablespoons fresh dill
1/8 teaspoon herbed salt
Combine ingredients in a food processor. Run until a ball of dough forms. (The original recipe says 2 minutes. Mine was faster than that in two smaller batches.) If dough feels too soft or difficult to handle, wrap in parchment and freeze about 10 minutes. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut cracker shapes as desired. Bake about 1/2 inches apart on cookie sheet, preferably lined, at 350 for 12-17 minutes. You want the crackers to be slightly browned on the edges.
Our first night eating local started off pleasantly in at a great little restaurant on Orange Ave. in downtown Orlando. Virgin Olive Market used to be on Clay, and I think the change in location surely must have increased its exposure. There was a nice, steady stream of customers during our entire dining experience. Virgin Olive makes the grade in a couple of areas. First, it is a fast, very friendly, and significantly cheaper restaurant than the two restaurants it's sandwiched in between.
Although you can get a wheat pasta for cheaper sometimes, I purchased a box for $1 when it was on sale and thought it was a good idea to try it since we do like pasta a lot. Our first use was with a basic spaghetti sauce. I like to always make a basic spaghetti sauce when I am tasting a new pasta product.
Perhaps this post will talk Paul into getting me a camera for my birthday. I had expected to be done at work before lunch time, but had a surprise patient. At noon I ran out to scavenge for a lunch as I have been sick for a week and my stomach was finally getting its gumption back. All I passed as I drove a couple block radius (too afraid to drive far as I have a bad sense of direction) was a Sobik's Subs. It has been about 4 years since I have been to one and thought I would visit in the spirit of trial for ELAR.
