Parmesan Thyme Crackers

Appetizers and Starters, Recipes

Of all the dishes and items that I’ve been wanting to make at home rather than purchase from a store (pasta and croissants, for example), crackers just never seemed to cross my mind. Not that I reach for those bright red boxes of Cheez-Its very often anyway, but once I saw these homemade crackers on Dinner of Herbs, I decided that I would give it a go. Plus, they would be the perfect addition to the picnic I was packing for a girls’ night out at the Hollywood Bowl. As it turned out, they were easy to make while seeming deceptively impressive to friends and guests.

Parmesan Thyme Crackers

Parmesan Thyme Crackers

Instead of wheat crackers, however, I ended up using this Smitten Kitchen recipe for the basic dough ratios and took off from there. Parmesan and thyme sounded like a great classic combination for those starting out, and they certainly blow those neon orange assembly-line squares out of the water! But soon, I’ll try my luck at some more daring flavor combinations – perhaps parmesan, parsley, and truffle salt, like a deconstructed order of truffle frites. Oh, I can feel the wheels turning…

Ingredients:

Ingredients:

1 cup all-purpose flour

1/2 cup grated parmesan

4 tablespoons unsalted butter

1/2 teaspoon salt, plus extra for sprinkling

1-2 teaspoons dried thyme

1/4 cup cream (I watered down heavy whipping cream and it worked fine; you can use half & half as well)

(adapted from Smitten Kitchen and Mark Bittman of the NY Times)

Step 1: Pulse

Step 1: Pulse

Step 1: Preheat the oven to 400 degrees F. In a food processor, pulse together the flour, parmesan, butter, salt, and thyme. Continue pulsing until the butter has been broken down and the mixture resembles finely crushed breadcrumbs.

Step 2: The Well

Step 2: The Well

Step 2: Cover your work area with a large sheet of parchment paper. Turn out the contents of the food processor and make a well in the center. Add the cream.

Step 3: The Dough

Step 3: The Dough

Step 3: Knead gently to distribute the cream. There should be just enough moisture that it comes together like a dough. If it is still crumbly, add more cream or water, 1 tablespoon at a time.

Step 4: Roll

Step 4: Roll

Step 4: Roll the dough into a thin sheet, no thicker than 1/4 inch. If the dough starts to stick to the rolling pin, lightly dust with flour.

Step 5: Cut

Step 5: Cut

Step 5: Using a pizza cutter or pastry wheel, cut the rolled-out dough into square pieces, approximately 1 to 1.5-inches. Don’t worry about the rough edges – you can either ball up the scraps, re-roll, and re-cut, or just bake them as is. Imperfect crackers are still delicious crackers.

Step 6: Arrange

Step 6: Arrange

Step 6: Arrange the crackers about an inch apart on a baking sheet lined with parchment paper. They will rise and puff up a bit while baking.

Step 7: Dock

Step 7: Dock

Step 7: Using the tines of a fork, gently dock each cracker a few times to prevent them from puffing up into pillows.

Step 8: Bake

Step 8: Bake

Step 8: Sprinkle with a bit of salt (I used Himalayan pink salt). Bake in the 400 degree oven for about 12 minutes. I rotated the pans halfway through (swapping the trays that were on the top and bottom racks and turning them 180 degrees before returning to the oven) to promote even baking.

Step 9: Cool

Step 9: Cool

Step 9: Let the baked crackers cool on a wire rack. You can serve them warm, but if you plan to store them for later, wait until they are completely cooled and transfer them to an airtight container.

Step 10: Enjoy!

Step 10: Enjoy!

Step 10: Bon appetit! These homemade crackers are more dense and crumbly than the store-bought kind, and they are packed full of flavor. Great on their own for snacking or as accompaniments to a charcuterie board at your next wine & cheese party. Try it – you’ll never go back to buying those cardboard boxes again. Yields about 40 crackers.

nomnomcat print button

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our-growing-edge-badgeThis post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. I, for one, am glad to have tried making homemade crackers, and you can bet that I’ve since left that aisle of the grocery store and will never look back. In fact, I’ve already made this recipe twice in the past few weeks!

This month is hosted by Marija at Palachinka.

Cheers!

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LA WineFest 2013 – Hollywood, CA

Food Adventures, Los Angeles

We were super excited to find out that we had won Gourmet Pigs‘ giveaway of a pair of tickets to this past weekend’s LA WineFest at the historic Raleigh Studios in Hollywood. We love food events and this was an awesome opportunity; we otherwise would have had to dole out $60+ a head for admission, although with the wine and beer freely flowing and part of the proceeds going to benefit a good cause, we could see how it could still be very worth it.

Including a souvenir wine glass!

Including a souvenir wine glass!

With an impressive exhibitors list of over 500 local and international wineries, breweries, spirit-makers, and food vendors, this 8th annual event drew visitors from all over LA to partake in the festivities while also supporting the 2013 official charity Food Forward. Now that’s a pretty good way to spend a weekend in LA, if you ask me!

There were just too many vendors to name, and because of the crowds, we were not able to visit every single table. But we did sample a lot of them and here are just a few of our favorites.

Fancifull Artisanal Cheeses and Salami

Fancifull Artisanal Cheeses and Salami

When you think of wine pairings, the first thing that probably comes to mind is cheese. We spotted a huge crowd that had gathered round and decided to check out Fancifull – a gourmet foods and gift baskets vendor.

Wally and Terry August of Fancifull

Wally and Terry August of Fancifull

Wally takes great pride in his cheeses, all made with farmstead dairy. Sheep’s milk, goat’s milk, and plenty of cow’s milk cheeses… My favorites were a tossup between the Beecher’s Flagship (cheddar-like cow’s milk cheese from Seattle) and the Jeff’s Select Gouda from Caves of Faribault, which had a gorgeous bright orange hue.

Stella Artois Biergarten

Stella Artois Biergarten

Stella Artois was very obviously one of the larger sponsors of LA WineFest, and the lines for the biergarten dominated a majority of the main event floor. Good thing the friendly staff meandered through the lines and poured tasters of Cidre, an apple cider newest on their product line. With so little time and so much to see, we left our place in line and continued wandering.

Vibrant Rioja

Vibrant Rioja

From several feet away, Martin’s keen eye spotted a very familiar bottle – a Rioja from Vibrant Rioja that we have often seen on the shelves at Trader Joes. A mid-tier, very smooth Spanish wine, Martin has aged the 2003 and 2004 vintage until recently, a good 8 or 9 years, before drinking. This 2006 vintage was also deliciously smooth and we may be picking up a few bottles to add to our library.

Garlic Expressions Salad Dressing

Garlic Expressions Salad Dressing

A delicious vinaigrette that features pickled whole garlic cloves as the prize at the bottom of every bottle, Garlic Expressions was a fun and flavorful vendor. As the presenter noted, the dressing could be used on salads, as a marinade, or even for dipping with bread.

San Antonio Winery / Maddelena

San Antonio Winery / Maddelena

Of course, the local San Antonio Winery had come out to showcase their Maddelena label. Martin has yet to visit their tasting room, but I have been tagging along with my parents since I was a kid. As the winery was (and still very much is) as family business, I remember Santos pouring me glasses of their blood orange sparkling soda while my parents tasted the “adult stuff.” Ahh, memories. I sampled the riesling and was very pleased with it; sweet but not cloyingly so. I’ll have to ask my dad to grab a bottle for me next time.

A bit of bubbly - Champagne Devaux

A bit of bubbly – Champagne Devaux

Among the wine and beer were also vendors of bubbly – this one is actually from France. Luckily we happened to stop by right as he was opening a new bottle. He told us a story of this gentleman who opened a bottle of champagne simply by rubbing the bottle’s neck to create vibrations and then with only a champagne flute, was able to pop the cork right off! The brut was a bit dry for my taste; I overheard other patrons asking about his rosé, which was apparently very popular and he had run out of it.

More bubbly - J. Hamilton Wines

More bubbly – J. Hamilton Wines

A very local winery just out of Westlake Village, J. Hamilton Wines offers a few limited varietals, custom blends, and a handful of sparkling wines including a private cuvée that I had to try. A crisp, refreshing brut.

Gourmet Balsamic Blends

Gourmet Balsamic Blends

We love olive oil and balsamic vinegar tasting. We briefly frequented the Gourmet Balsamic Blends booth where I tried the “margarita” – a few drops of pomegranate balsamic vinegar complemented by lime-infused olive oil. Yum!

Lobsta Truck - check out their adorable tip jars!

Lobsta Truck – check out their adorable tip jars!

Now we really needed to get some real food into our stomachs, so we continued to seek out Lobsta Truck, possibly one of our favorite food trucks in LA. The line was long but we joined the queue, knowing the wait would be worth it. To pass the time, we admired their super cute tip jars — “Help us get to Vegas!” and “Help us get home from Vegas!”

Lobsta Truck Menu

Lobsta Truck Menu

This is only part of their menu but it covers the most important things you need to know — 1) they offer lobster rolls Connecticut-style (with drawn butter) and 2) they have lobster bisque to which you can add extra meat!

Lobsta Roll with Butter!

Lobsta Roll with Butter!

I know – it’s pretty dinky. But the split-top buns are always toasted to a golden crisp and stuffed full of lobster meat glistening with hot butter. When we visited New Hampshire and Boston recently, we were surprised to find that the Maine-style (a lobster salad of sorts dressed in mayo) is much more common. Personally, I’m a huge fan of the Connecticut-style and the one from Lobsta Truck is definitely worth the $12.

Live Music

Live Music

An outdoor festival is not complete without live entertainment, and we managed to snag seats right next to the band, playing lively music we could sway to while enjoying our lobster rolls.

The Chocolate Traveler - Tabasco Chocolate

The Chocolate Traveler – Tabasco Chocolate

I had seen and sampled The Chocolate Traveler at Taste of Beverly Hills a few years ago, and I recognized their adorable round tins packed with wedges of silky dark chocolate. This time they had a new variety – tabasco flavored! I thought they were delicious and captured the vinegary, peppery flavor of tabasco quite well. Martin felt quite a kick to his taste buds though.

Champignon - Cambozola Black Label

Champignon – Cambozola Black Label

More cheese! I’m not a huge fan of blue cheeses, but this triple-cream Cambozola Black Label was really wonderful. It was creamy and had a pleasantly nutty flavor. Martin mentioned that it was reminiscent of the cheeses we had at Cowgirl Creamery in Petaluma.

Hot's Kitchen Menu

Hot’s Kitchen Menu

Still a bit hungry, we followed the sights and smells leading us to the cardboard trays of fries. Turns out, they originated from Hot’s Kitchen and they were not just any fries — they were Belgian truffle fries. Sign us up!

Tossing in the truffle oil

Tossing in the truffle oil

Their simple but crowd-pleasing menu of burgers, fries, and tacos meant that there was a bit of a wait but the trade-off was made-to-order noms. Here’s one of their team members tossing a fresh-out-of-the-oil batch of fries liberally with truffle oil.

Belgian Truffle Fries - shaved parmesan, maitake aioli

Belgian Truffle Fries – shaved parmesan, maitake aioli

Doesn’t that look amazing? Being Belgian-style fries, the potato sticks had a great balance of crispy exterior to fluffy, soft insides. The aroma of truffle oil wafted up to our noses as we ate, and the shaved parmesan added just enough saltiness. I liked the maitake aioli but Martin found the texture a bit chunky for his preference.

Iced Coffee

Iced Coffee

Our last stop for the day was at Grande Avenue Coffee. Martin selected the iced coffee, which remarkably resembled Vietnamese-style ca phe sua da! It was so good and the perfect beverage for the warm, summer-in-LA day.

Crimsonberry Iced Tea

Crimsonberry Iced Tea

I decided to go with the crimsonberry iced tea – a blend of elderflower, rose hips, cranberry, and other goodies that add so much flavor to the iced tea that not a granule of sugar was needed. Super refreshing!

We had a fantastic time at LA WineFest and are already looking forward to next year’s 9th Annual event. Hope you will mark your calendars too – if you haven’t checked it out yet, you’re missing out!

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Check out LA WineFest: lawinefest.com

The Historic Raleigh Studios
5300 Melrose Avenue
Hollywood, CA 90038

See their Yelp reviews here!