City House and had a liver spread with house made crackers. I asked where I could get them, and the answer is always the same - Tandy (chef and owner) made them. The crackers are so good, and I have been thinking a lot about making my own crackers.
(note, I took a taste right out of the oven from the top left corner)
So a few days ago, I watched a couple other Mark Bittman videos on easy recipes for sweet potatoes and leftovers (like leftover Thanksgiving foods) when I saw the link to a Mark Bittman cracker recipe. I watched the 3 minute video, and knew that I could make crackers too. The video doesn't have the recipe, so I had to look for the cracker recipe on the NYTimes, and here it is. Easy enough recipe, but I had to do a little prep work first, I had to make my own butter. I whipped up some butter yesterday, and I looked around the house for the ingredient I wanted to use. I modified the recipe because of what I had in the house:
1/4 cup whole wheat flour
1/4 tsp salt
few pinches crushed red cayenne
1/2 cup grated parm
4 tbs butter
I had only a small amount of white flour, so I had to use whole wheat to get the proportion of flour to butter to milk right. I followed the directions on the video, and the dough became a ball in the food processor, and I rolled out the dough onto parchment paper to bake at 400F for about 13 minutes when the crackers became golden brown.
These crackers are like a stiffer and thinner savory pastry crust, nice and light. The flavor is really delicious. The butter, the cheese, the sprinkle of salt are a nice combination. These crackers are really simple to make, and after I measured everything out, it really did only take 20 minutes (as Mark Bittman's recipe says) to make crackers.
I really love the treat of crackers and butter. After learning how to make butter (so easy!) and how to make these simple crackers (so easy again!), I can have my one of my favorite treats: crackers with a little butter spread on them.