I have always been a fan of the ploughman’s lunch, which is a plate of cheese, bread, and various other simple goodies served at many British pubs. I enjoyed it on my first trip to the
Kingdom and have made my own version at home
in the years that followed. It is a basic but delicious way to enjoy a meal.
Ever since The Picky Eater passed away, I've found myself eating ploughman’s style for supper. Often I meet a friend or family member for lunch at a restaurant, so this light supper is perfect for a summer evening. I try out different cheese from the lovely cheese counter at my favorite grocery store, and I add veggies and bread from the farmer’s market. If I don’t have a nice bread on hand, I’ll use crackers.
When I saw this cracker recipe while looking for an
appetizer for Ina
Friday, I knew it would be perfect for my new way of eating. I’d never made
crackers before and had to stop myself from
comparing the dough to cookies since, even though this recipe is reminiscent of
shortbread cookies, the dough is a bit dryer and wants to crumble.
These crackers are delicious served by themselves. They would make a great snack to share with friends enjoying a glass of wine or a cup of tea. The crackers also taste wonderful with veggies and cheese for a simple meal. (
would go well with them, too.)
Parmesan and Herb Crackers
Adapted from Barefoot Contessa Back to Basics by
1 stick unsalted butter, softened
4 ounces grated Parmigiano Reggiano Parmesan cheese
1/4 teaspoon dried thyme
1/8 teaspoon dried ground rosemary
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 to 1 1/4 cups all-purpose flour
In the bowl of a stand mixer with a paddle attachment, beat the softened butter until creamy, about 1 minute. Turn the mixer to low, and then add the cheese, thyme, rosemary, salt, and pepper. Mix to combine. Keeping the mixer on low, add the flour until the mixture becomes crumbly. To check the consistency, stop the mixer, take a handful of the mix and squeeze. If it holds together without being too crumbly, great! If not, add a teaspoon of water and try again.
Pour the dough onto the counter and form into a 9-inch log. Wrap in plastic and chill in the refrigerator for at least 30 minutes or up to 4 days. (The log may also be frozen for up to 6 months to use at a later date. Just thaw in the refrigerator before baking.)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Take the log from the refrigerator and cut into 24 slices approximately 1/4-inch thick. Place the slices on the baking sheet. (They can be close together since the crackers will not spread out while baking.) Bake for 22 minutes, turning the baking sheet halfway through, until the crackers are lightly golden brown. Serve at room temperature and store in an air-tight container.
Here are a few of my fellow bloggers who participate inblogs are worth checking out none the less!
Friday. Some do not post every month, but their
Alyce @ More Time at the Table
Ansh @ Spice Roots
Bhavna @ Just a Girl From AAmchi Mumbai..
Chaya @ Bizzy Bakes
Mireya @ My Healthy Eating Habits
Roz @ La Bella Vita Cucina