I’ve been wanting to try making my own crackers for a while now, and I found some time today to try making them. I followed the Easy Cheese Crackers recipe from 100 Days of Real Food, making just minor modifications.
The first change was that I added in a few tablespoons of dried green onions into the food processor while I was making the dough. Then, after I had cut them into slices, I sprinkled about a quarter of them with smoked paprika and another quarter with dried parsley. I though it might be interesting to see how much the spices change the taste of the crackers.
These crackers have a strong cheese flavor, especially since I used very sharp cheese. I really liked them but TM didn’t. I guess the remainder will be going into my lunches. With all that flavor, you don’t need to top them with anything.
I wasn’t really sure why I was making cheese crackers today, but I ended up serving a few of them for dinner tonight with Shrimp and Garlic Spaghetti. I used this recipe as a starting point, but I did make a few modifications (don’t I always?). It was a good sauce on the spaghetti, but I would make a little less spaghetti next time, just to make sure their was enough garlic sauce flavor in the dish.
Shrimp and Garlic Spaghetti
3 tablespoons butter
1/3 cup white wine (I used Reisling)
4 tablespoons Feta cheese
several cloves garlic, minced
2 teaspoon dried parsley
Dash of red pepper flakes
Salt and pepper to taste
1 lb shrimp, peeled and deveined
- Cook the spaghetti in salted water. It takes about seven minutes to cook.
- In a saucepan, melt butter over medium low head. Add wine, garlic, parsley, salt, pepper and red pepper flakes. Simmer over low head for 3-5 minutes, stirring often.
- Increase heat t medium high and add shrimp. Cook for 3-4 minutes until shrimp begin to turn pink.
- Divide pasta into portions, top with shrimp and sauce and Feta cheese.