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Gaining a Testimony of the Do's of the Word of Wisdom

Olive Oil Crackers

So I started grad school this fall, and things have been a-changin’ around here. Suddenly I’m reading mountains of literary theory instead of a several cookbooks at a time with a side of delicious novel. While it seems like the book trade off is hardly worth it- I am really happy. I’ve wanted to get back to school for sometime, and that sometime is finally here. So with new responsibilities and a much wackier weekday schedule, I’ve been shuffling how mid-week food around here looks like. I am doing fewer big meals and a lot more ready-to-eat items that I’ve made ahead and tossed into the fridge or freezer. I’m also big on snacks. I’ve found that everyone is much happier if I have something to munch on already set out prior to dinner or ready to pack out the door, and especially to school. (Since my class is 3! hours long, during  dinner time.) Enter these crackers. I’ve been making them every week for the last month. We are hooked. I’ve varied the toppings numerous ways from lemon zest and sesame seeds to sumac with thyme, peccorino and parmesean cheese to nothing but sea salt and pepper. We have loved them all with ricotta cheese and fruit butter, hummus, almond butter, pumpkin soup or roasted tomatoes. I’m finding plenty of occasions to serve them. They were the darling of the dinner table at a family dinner following my son’s baptism this week. Meet your new all-occasion cracker.   If you have struggled rolling out crackers in the past, then start again here. Because this dough is kneaded it develops lots of elasticity, making it oh-so-easy to roll out perfect crackers every time.

Olive Oil Crackers

2 cups whole wheat flour

2 cups semolina flour (amaranth flour is also great here)

2/3 cup olive oil

1 1/3 cup water

2 t. sea salt

Combine all ingredients in the bowl of a mixer or a large bowl if kneading by hand. Knead 8-10 minutes until dough is can be stretched thin enough to let light through without tearing. Let the dough rest in a covered bowl for one hour. Preheat the oven to 400 degrees. Roll out crackers, top if desired, and roll lightly to adhere toppings. Cut the crackers to desired sizes and then pop them in the oven for 10-15 minutes until lightly golden brown. When crackers have cooled, store them in an airtight container for up to 3 weeks. If they last that long.

 

One Comment

  1. Yum. I have been missing your recipes – but so glad you are enjoying school!