30 May 2009
24 May 2009
As I've mentioned before, with all my travel for work this year, my time to cook, and take photos with my new camera, has been limited. When I have been cooking at home, its mostly been simple things like the pasta above. We have started a vegetable patch that grows more exciting with each day and can hardly wait to harvest and cook from our garden. I enjoy nothing more than to be able to unwind in the garden and kitchen or at least thumb through cookbooks and plan what to try next.
Friday, I came across a blog I hadn't visited before and found a recipe I wanted to try. I have seen the raincoast crisps at the market many times and they always interest me, yet I hadn't tried them. After reading the author's recipe and seeing the active preparation was quick, I gave them a shot. While they cooled, E and I took an after-dinner walk to enjoy the beautiful weather we've been having.
This first pass was a trial to make sure that I liked them and now I know they're great!. Next time I'll make a full batch, (the recipe below is for half), and store a couple loaves in the freezer to bake as needed. I love the ultimate flexbility of the recipe, from changing the flours to the add ins, and can't wait to try other combinations. I really think you should try this recipe and make it your own. I'm curious to know what you'd stir into the mix and would love to hear your recommendations!
Thank you to everyone who has visited this site and I hope you'll return to see what's going on in my kitchen and let me know you're cooking as well.
Raisin & Rosemary Crisps
Adapted from dinner with Julie
These are great as a snack on their own and also delicious with cheese or spreads. I'm thinking they'd make a fine base for some chicken or tuna salad canapes.
1 cups flour
2 tablespoons rye flour
1 tablespoon chopped fresh rosemary
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
3 tablespoons brown sugar
1 tablespoon honey
1/2 cup golden raisins
1/4 cup pepitas, toasted
Preheat oven to 350° F.
In a large bowl, stir together the flours, rosemary, baking soda and salt
Add the buttermilk, brown sugar and honey and stir a few strokes
Add the raisins and peptias and stir just until blended
Pour the batter into two mini loaf pans that have been buttered and floured
Bake for about 25 minutes, until golden and springy to the touch
Remove from the pans and cool on a wire rack
Once cool, place the loaves in the freezer for about 30 minutes
Slice the loaves thinly as possible
Place the slices in a single layer on a cooling rack on top of a half sheet pan
Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10-15 minutes, until crisp and deep golden