02/10/14

New favorite thing – homemade sesame crackers

Homemade Sesame Crackers

This might be my new favorite thing!

Made these homemade sesame crackers yesterday with my daughter, and they are SO good! Spread with a little cream cheese and some fresh chopped green onion.

The thinner you can roll them, the crispier they’ll be. You can do a big, round, “communal” cracker, for a cool presentation, as well.

Also, I looked at those strips of raw dough and couldn’t help myself…boiled in a bit of salted water, they make a very different, but really delicious pasta. Now I just gotta figure out a recipe for that!

Enjoy!

-Chef Perry
Hautemealz.com

PS – My 6y/o daughter Gracie insisted on buying that kitchen timer for me because “it looks just like you, Daddy!” :)

Sesame Crackers
1 1⁄2 cups flour
3/4 cup sesame seeds, toasted
1⁄2 tsp garlic powder
1⁄2 tsp baking powder
1⁄2 tsp salt
3 tbsp butter, softened
1⁄2 cup milk
2 tbsp extra-virgin olive oil
1 tsp coarse salt

Preheat oven to 350°.

Combine flour, sesame seeds, garlic powder, salt, and baking powder in a bowl.

Work butter into flour mixture until mixture resembles cornmeal. Gradually add milk, stirring until a crumbly dough forms (dough will be on the dry side but moist enough to hold together).

Shape dough into a ball, wrap in plastic wrap, and transfer to the refrigerator to let relax for 10–15 minutes.

Divide dough in half. Roll first piece on a lightly floured surface to a 1⁄8″-thick rectangle, about 10″× 12″. Brush dough with half the oil and sprinkle with half the salt. Cut dough into rectangles.

Transfer dough rectangles to a parchment paper–lined baking sheet about 1⁄2″ apart and set aside.

Repeat process with remaining dough, oil, and salt. Bake crackers until golden brown, about 30 minutes, rotating pans halfway through baking time.

Let cook (to crisp) and serve.

03/21/13

National French Bread Day!

Pain de campagne (“country bread” in French), is typically a large round loaf (“miche”) made from either natural leavening or bakers yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.

For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.

Communal Oven

A centuries-old communal oven in France

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11/12/12

Hautemealz University

Okay, so we’ve always said that hautemealz.com is ideal for busy folks who don’t have time to plan and organize healthy dinners each night of the week.

But…what about folks who just want to learn how to cook nutritious, delicious meals, but don’t want to commit the time and budget to culinary school, or out-of-the-home cooking classes.

Is hautemealz.com a menu plan, or an ongoing cooking class?

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