Rosemary and Olive Oil Crackers
Adapted from Karen Solomon’s cookbook Jam It, Pickle It, Cure It published by Ten Speed Press
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt, plus more for the cracker tops
1/2 teaspoon freshly ground black pepper, plus more for the cracker tops
1 egg
1/3 cup olive oil
1/4 to 1/2 cup cold water
1 teaspoon dried chopped rosemary, plus more for the cracker tops
In a large bowl or food processor, mix the 2 cups of flour, baking powder, sugar, 1 teaspoon of salt, and pepper. In another bowl lightly beat the egg and the olive oil. Slowly stir the liquid into the dry ingredients in the bowl, or combine in the processor and pulse, until the dough starts to form a course meal. Add the water as needed, 1 tablespoon at a time, until the dough comes together and you can form it into a single ball. Add the chopped rosemary and pulse to combine.
On a lightly floured work surface, cut the dough in half. Shape each piece into a square about 12 inches wide. Wrap each piece in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375ºF. Lightly oil 2 baking sheets and dust with flour (Erin’s Note: I always use Silpats).
Roll out 1 piece of dough, trying to retain its square shape, until it reaches a thickness of 1/8 to 1/4 inch. The desired thickness can vary to your taste; note that the thinner the cracker, the crisper and the more delicate it will be. Lightly prick the dough all over, every half inch or so, with the tines of a fork. Lightly brush the top with water, sprinkle with additional salt, pepper, and chopped rosemary, then give 1 or 2 more gentle rolls with a floured rolling pin to press the toppings into the dough.
Cut the dough into the desired shapes.
Carefully transfer the crackers onto the prepared baking sheets using a scraper or a spatula. Bake for 8 to 20 minutes, until evenly browned. Check the crackers after 8 minutes; their cooking time will vary by size and thickness. Small, snack-size crackers might be ready, whereas larger crackers could require longer. Note that all the crackers might not be done at the same time–those around the edges of the baking sheet might cook more quickly.
Cool the crackers completely, and store in an airtight container up to 1 week or more. These crackers also freeze beautifully for several months. Let them sit at room temperature for 2 hours before use.
Quick Roasted Red Pepper Dip
Yields approximately 1 1/2 cups
1 cup roasted red peppers, drained
2 cloves garlic, minced
4 ounces creamy goat cheese
1/4 cup sour cream or plain yogurt
2 tablespoon lemon juice, and possibly more if the dip is too thick
Salt and Pepper to taste
Blend all of the ingredients in the bowl of your food processor until smooth and creamy. If the dip is too thick add a little more lemon juice until you reach the consistency you desire. Serve with crackers, chips, or vegetables.
Showing posts with label Karen Solomon Recipe. Show all posts
Showing posts with label Karen Solomon Recipe. Show all posts
Saturday, 28 May 2011
Karen Solomon mustard
1 cup dry, ground yellow mustard
1 tsp. salt
1/2 cup red wine vinegar
1/2 cup brown sugar
1/4 cup common olive or vegetable oil (not a full-flavored olive oil)
2 Tbsp. fresh lemon juice
1/2 tsp. minced lemon zest
3 Tbsp. minced ginger
2 Tbsp. of cayenne
1 Tbsp. of wasabi powder
Method
Combine all ingredients in a blender and whirl until thoroughly blended, 1-2 minutes, stopping midway to scrape down the sides. Pour into a jar with the date marked on the lid, and hide it in the pantry behind the stale saltines for two weeks.
Stir well and taste. The mixture should have thickened and lost its bitterness. If not, reshelve, and taste again next week. When this mustard cuts the mustard, refrigerate.
1 tsp. salt
1/2 cup red wine vinegar
1/2 cup brown sugar
1/4 cup common olive or vegetable oil (not a full-flavored olive oil)
2 Tbsp. fresh lemon juice
1/2 tsp. minced lemon zest
3 Tbsp. minced ginger
2 Tbsp. of cayenne
1 Tbsp. of wasabi powder
Method
Combine all ingredients in a blender and whirl until thoroughly blended, 1-2 minutes, stopping midway to scrape down the sides. Pour into a jar with the date marked on the lid, and hide it in the pantry behind the stale saltines for two weeks.
Stir well and taste. The mixture should have thickened and lost its bitterness. If not, reshelve, and taste again next week. When this mustard cuts the mustard, refrigerate.
Karen Solomon Ketchup
1 large yellow onion, peeled and quartered
1 28-oz. can of whole tomatoes
2 Tbsp. vegetable oil
2 tsp. salt
1/3 cup packed brown sugar
1/2 cup champagne vinegar
1 cinnamon stick
1 bay leaf
5 whole cloves
5 cardamom pods, crushed
1 star anise
10 whole black peppercorns
1 tsp. smoked paprika
Salt and pepper to taste
Method
Pour the tomatoes and their juice into the blender. Puree until totally smooth and set aside all but about a quarter cup of the liquid. To the remaining tomato in the blender, add the onion and puree.
In a large Dutch oven (bigger than you think, as this will splatter like a Pollock painting), heat the oil over medium-high heat. Add the onion puree and the salt and stir well, letting the liquid reduce and lightly brown, 8-10 minutes. Add the tomato, sugar, and vinegar, turn the heat to a low simmer, and reduce for about 15 minutes, uncovered, with an occasional stir. Add the cinnamon through the peppercorns, stir well, and reduce 10 minutes more. Stir in the paprika and adjust seasoning.
Let the catsup cool and, if you’re finicky, remove the whole spices. Pour into a jar and chill overnight, or at least six hours.
1 28-oz. can of whole tomatoes
2 Tbsp. vegetable oil
2 tsp. salt
1/3 cup packed brown sugar
1/2 cup champagne vinegar
1 cinnamon stick
1 bay leaf
5 whole cloves
5 cardamom pods, crushed
1 star anise
10 whole black peppercorns
1 tsp. smoked paprika
Salt and pepper to taste
Method
Pour the tomatoes and their juice into the blender. Puree until totally smooth and set aside all but about a quarter cup of the liquid. To the remaining tomato in the blender, add the onion and puree.
In a large Dutch oven (bigger than you think, as this will splatter like a Pollock painting), heat the oil over medium-high heat. Add the onion puree and the salt and stir well, letting the liquid reduce and lightly brown, 8-10 minutes. Add the tomato, sugar, and vinegar, turn the heat to a low simmer, and reduce for about 15 minutes, uncovered, with an occasional stir. Add the cinnamon through the peppercorns, stir well, and reduce 10 minutes more. Stir in the paprika and adjust seasoning.
Let the catsup cool and, if you’re finicky, remove the whole spices. Pour into a jar and chill overnight, or at least six hours.
Karen Solomon Rumkirschen
Ingredients
One jar of cherries in light syrup. They're sometimes called Morello cherries or sour cherries (though they're anything but). Essentially, they're just preserved, pitted cherries in sugar and water. The size of the jar tends to vary with the brand.
Two to three cups of amber or dark rum (anything but white)
Method
Pour out and put aside half the contents of the cherries and their juice. Into your half-full jar (hey, I'm an optimist) pour enough rum to fill the jar 3/4 of the way to the top. Shake well.
Move the jar to the refrigerator and let sit for at least eight hours, and up to a month. The flavors mellow and develop more fully the longer you let it sit.
One jar of cherries in light syrup. They're sometimes called Morello cherries or sour cherries (though they're anything but). Essentially, they're just preserved, pitted cherries in sugar and water. The size of the jar tends to vary with the brand.
Two to three cups of amber or dark rum (anything but white)
Method
Pour out and put aside half the contents of the cherries and their juice. Into your half-full jar (hey, I'm an optimist) pour enough rum to fill the jar 3/4 of the way to the top. Shake well.
Move the jar to the refrigerator and let sit for at least eight hours, and up to a month. The flavors mellow and develop more fully the longer you let it sit.
Karen Solomon garbanzo beans snack
1 15 oz. can of garbanzos (a.k.a. chickpeas or ceci beans), drained, rinsed well, and dried with a paper towel
3 Tbs. olive oil
1 garlic clove, minced or pressed
1 tsp. of the spice(s) of your choice, such as cayenne, cumin, curry powder, or nutritional yeast (optional – but if you're using nutritional yeast, don't add it until after cooking)
Salt and pepper
2 tsp. of fresh lemon juice
Method
Preheat the oven to 400 degrees.
Pour the oil into a shallow baking dish large enough to accommodate all the beans in a single layer. Add the beans, salt and pepper, whatever spice you choose, and the garlic. Stir really well to coat.
Roast the beans for 10 minutes. Stir, and then roast for 10 minutes more.
Remove from the oven, and stir well, scraping up the bottom to make sure nothing sticks. Taste and wonder why you've never eaten these before.
3 Tbs. olive oil
1 garlic clove, minced or pressed
1 tsp. of the spice(s) of your choice, such as cayenne, cumin, curry powder, or nutritional yeast (optional – but if you're using nutritional yeast, don't add it until after cooking)
Salt and pepper
2 tsp. of fresh lemon juice
Method
Preheat the oven to 400 degrees.
Pour the oil into a shallow baking dish large enough to accommodate all the beans in a single layer. Add the beans, salt and pepper, whatever spice you choose, and the garlic. Stir really well to coat.
Roast the beans for 10 minutes. Stir, and then roast for 10 minutes more.
Remove from the oven, and stir well, scraping up the bottom to make sure nothing sticks. Taste and wonder why you've never eaten these before.
Karen Solomon Peanut butter Cupcake
Filling
• 1/3 cups fresh roasted and salted peanuts
• 2 teaspoons honey
• 1 teaspoon neutral vegetable oil, like canola or sunflower
• 2 tablespoons confectioners’ sugar
• ½ teaspoon vanilla extract
• ½ teaspoon kosher salt
Coating
• 2 cups chocolate chips or chopped chocolate
Instructions
To make the peanut butter filling, place the liners in your cupcake pan, and have a holding dish standing by. In a food processor, puree the peanuts for 3 to 4 minutes, until very smooth. Add the honey, oil, sugar, vanilla, and salt and puree until completely combined, scraping down the sides as you work.
Take about 2 teaspoons of the peanut butter mixture into your clean hands, roll into a ball, and flatten into a disk that will fit into the center of the cupcake liner but not touch the sides. Shape the remaining 11 centers. The peanut butter should be evenly distributed.
To prepare the coating, in a microwave-safe bowl heat the chocolate on high for 1 minute, and stir well with a fork to distribute the heat. Heat for 1 minute more, and stir again. Heat for an additional 30 to 60 seconds, stirring thoroughly. The chocolate should be melted and quite satiny, and you should be able to drop it in ribbons from the end of the fork.
To assemble the cups, working quickly, spoon about 2 teaspoons of melted chocolate into the bottom of each liner, being careful to coat the bottom in a complete, thin layer, and to coat the sides about halfway up. Gently drop each of the peanut butter disks into the center of a cup, and give it a gentle tap to secure it in the chocolate (but don’t push it all the way through to the bottom). Cover each center with an additional teaspoon of chocolate, covering the top completely and allowing it to surround the sides of the peanut butter, enclosing it completely. Gently smooth out the tops with the back of the spoon or by giving the pan a gentle shake. Let sit, undisturbed, for at least 4 hours, until the cups harden completely.
How to Store It
Devour immediately, or store up to 2 weeks in an airtight container. Do not refrigerate.
• 1/3 cups fresh roasted and salted peanuts
• 2 teaspoons honey
• 1 teaspoon neutral vegetable oil, like canola or sunflower
• 2 tablespoons confectioners’ sugar
• ½ teaspoon vanilla extract
• ½ teaspoon kosher salt
Coating
• 2 cups chocolate chips or chopped chocolate
Instructions
To make the peanut butter filling, place the liners in your cupcake pan, and have a holding dish standing by. In a food processor, puree the peanuts for 3 to 4 minutes, until very smooth. Add the honey, oil, sugar, vanilla, and salt and puree until completely combined, scraping down the sides as you work.
Take about 2 teaspoons of the peanut butter mixture into your clean hands, roll into a ball, and flatten into a disk that will fit into the center of the cupcake liner but not touch the sides. Shape the remaining 11 centers. The peanut butter should be evenly distributed.
To prepare the coating, in a microwave-safe bowl heat the chocolate on high for 1 minute, and stir well with a fork to distribute the heat. Heat for 1 minute more, and stir again. Heat for an additional 30 to 60 seconds, stirring thoroughly. The chocolate should be melted and quite satiny, and you should be able to drop it in ribbons from the end of the fork.
To assemble the cups, working quickly, spoon about 2 teaspoons of melted chocolate into the bottom of each liner, being careful to coat the bottom in a complete, thin layer, and to coat the sides about halfway up. Gently drop each of the peanut butter disks into the center of a cup, and give it a gentle tap to secure it in the chocolate (but don’t push it all the way through to the bottom). Cover each center with an additional teaspoon of chocolate, covering the top completely and allowing it to surround the sides of the peanut butter, enclosing it completely. Gently smooth out the tops with the back of the spoon or by giving the pan a gentle shake. Let sit, undisturbed, for at least 4 hours, until the cups harden completely.
How to Store It
Devour immediately, or store up to 2 weeks in an airtight container. Do not refrigerate.
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