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 United
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 Ina
Garten 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. (Olives
would go well with them, too.)
Parmesan and Herb Crackers
Adapted from Barefoot
Contessa Back to Basics by Ina
Garten
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 in Ina
Friday. Some do not post every month, but their
blogs are worth checking out
none the less!
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
I have never mDe these. Yours look perfect. I may give these a try for a little gathering. Don't you love Ina Fridays?
ReplyDeleteLinda @ Tumbleweed Contessa
Mmmm! When SB and I lived in Germany, there were many afternoons when we would stop for a plate of olives, cheese, breads, wine and various vegetables and pickles ... ploughman's lunch German-style. Since we've moved back state-side, we still have this spread frequently ... usually when I have hit the skids in the kitchen and need a break, but still want good food. An excellent post, dearie!
ReplyDeleteI love Ina, and I love this kind of cracker...my husband and I can make a meal of these with cheese and a little wine.
ReplyDeleteHow did I miss these? I want to add these to my baked goods. They must be tasty.
ReplyDeleteThese look great Linda! I like a ploughman's lunch too :)
ReplyDeleteWe lived in Germany where it was a favorite, too. We sometimes had a simple version for breakfast in German hotels. Still love eating like this--particularly lovely for picnics. Happy Wednesday, Linda! (I'm a bit late catching up.)
ReplyDelete