Free-Form Tart Shells, made from Flaky Pastry Dough (4 7-inch or 2 10-inch shells)
2 ounces bacon (2 slices), finely diced
2 pounds yellow onions (3 large or 4 medium), sliced
1 teaspoon sugar
1/2 teaspoon salt
2 to 3 teaspoons balsamic vinegar
2 tablespoons finely chopped fresh herbs (sage, thyme, rosemary, marjoram, savory, or combination)
Freshly ground black pepper
1/4 cup heavy cream
1 large egg
In a large (4-quart) saucepan, cook the bacon over medium heat until almost crisp. Add the onions, sugar, and salt, and cook, stirring often, until the onions are cooked down by two-thirds, about 10 minutes. Add 2 teaspoons vinegar, reduce the heat to medium-low, and continue to cook until the onions are an even golden brown and softened to a marmalade consistency, 15 to 30 minutes depending on the onions. Stir often and scrape up any brown bits clinging to the bottom of the pan. The onions need almost constant stirring near the end to prevent them from sticking and burning. Stir in the chopped fresh herbs, allow the mixture to cool slightly, then taste and season with black pepper and additional salt if needed. Another teaspoon of vinegar can be added if the onions seem overly sweet. (The onions can be caramelized up to 2 days ahead and stored, covered, in the refrigerator.)
Heat the oven to 350 F. Stir the cream and egg into the caramelized onions until thoroughly combined. Divide the filling among the tart shells and spread it evenly with the back of a spoon. Bake in the upper third of the oven until the filling is set, about 15 minutes for 7-inch tarts or 20 to 25 minutes for 10-inch tarts. The filling should still be soft but not runny. Let tarts cool slightly, then ptransfer the tarts to a cutting board using a large spatula. Cut each into 8 or 12 wedges with a sharp chef's knife. Serve warm or at room temperature.
Makes 4 7-inch or 2 10-inch tarts.
From The Herbfarm Cookbook by Jerry Traunfeld
Note: To make without bacon, use 3 tablespoons of extra-virgin olive oil to caramelize the onions.
Wednesday, October 18, 2017
Free-Form Tart Shells
Flaky Pastry Dough
Egg wash made with 1 egg yolk and 2 teaspoons water
Turn the pastry dough out onto a lightly floured board and divide it into quarters for small, 7-inch tart shells or in half for large 10-inch tart shells. Shape 1 piece into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes. Rotate the dough 1/4 turn each time you roll to be sure it is not sticking, and use additional flour as necessary.
When the round is larger that 9 inches for a small tart or 12 inches for a large tart, and about 1/8-inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife. Remove the plate or bowl.
To form the edges, begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, forming a twisted rope pattern.
Roll out the remaining dough and crimp the edges in the same manner.
Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork. Refrigerate the pastry for at least 30 minutes or up to 24 hours.
Heat the oven to 375 F. Brush the rims of the tarts with egg wash. Bake the tart shells, one sheet at a time, for 15 minutes, then reduce the heat to 350 F and continue to bake until they are an even golden brown, 8 to 12 minutes longer. Lift up a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down on the center of the pastry with the back of a large spoon. Let cool on the baking sheet.
Makes 4 7-inch or 2 10-inch tart shells.
From The Herbfarm Cookbook, by Jerry Traunfeld
Notes:
Unbaked shells can be frozen on the parchment-lined baking sheets and, when they are frozen, stack them inside freezer bags. Bake the shells without defrosting them first.
Shells can be baked up to 24 hours in advance. Store the shells in large resealable plastic bags or in a large, flat, airtight container until ready to fill. If the tarts have a filling that does not require further baking, refresh the shells by putting them in a 350 F oven for 5 minutes, then allow them to cool again; this will ensure crispness. Always fill the tart shells as close to serving time as possible.
Egg wash made with 1 egg yolk and 2 teaspoons water
Turn the pastry dough out onto a lightly floured board and divide it into quarters for small, 7-inch tart shells or in half for large 10-inch tart shells. Shape 1 piece into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes. Rotate the dough 1/4 turn each time you roll to be sure it is not sticking, and use additional flour as necessary.
When the round is larger that 9 inches for a small tart or 12 inches for a large tart, and about 1/8-inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife. Remove the plate or bowl.
To form the edges, begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, forming a twisted rope pattern.
Roll out the remaining dough and crimp the edges in the same manner.
Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork. Refrigerate the pastry for at least 30 minutes or up to 24 hours.
Heat the oven to 375 F. Brush the rims of the tarts with egg wash. Bake the tart shells, one sheet at a time, for 15 minutes, then reduce the heat to 350 F and continue to bake until they are an even golden brown, 8 to 12 minutes longer. Lift up a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down on the center of the pastry with the back of a large spoon. Let cool on the baking sheet.
Makes 4 7-inch or 2 10-inch tart shells.
From The Herbfarm Cookbook, by Jerry Traunfeld
Notes:
Unbaked shells can be frozen on the parchment-lined baking sheets and, when they are frozen, stack them inside freezer bags. Bake the shells without defrosting them first.
Shells can be baked up to 24 hours in advance. Store the shells in large resealable plastic bags or in a large, flat, airtight container until ready to fill. If the tarts have a filling that does not require further baking, refresh the shells by putting them in a 350 F oven for 5 minutes, then allow them to cool again; this will ensure crispness. Always fill the tart shells as close to serving time as possible.
Flaky Pastry Dough
2 cups (9 ounces) all-purpose flour
2 sticks (8 ounces) unsalted butter, chilled and cut into 1/2-inch cubes
1/2 teaspoon salt
6 to 8 tablespoons ice water
Place the flour, butter, and salt in a food processor fitted with the steel blade. Pulse about 24 times, then open the machine and lift a handful of the crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture; however, do not process it too much, to the consistency of cornmeal.
When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Stir with fingers quickly and briefly, until the liquid is incorporated. Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together. If needed, add water a few more teaspoonfuls at a time, until you can squeeze it into a ball that will not crumble when broken apart.
If your kitchen is cool and ingredients were cold, the dough should be able to be rolled out now. If too warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.
To make tart shells, follow instructions for Free-Form Tart Shells.
Makes enough dough for 4 7-inch or 2 10-inch tart shells.
From The Herbfarm Cookbook by Jerry Traunfeld
Note: To make the amount of dough for a double-crust 9-inch pie, make the dough using 1 1/2 cups (6 3/4 ounces) flour, 1 1/2 sticks (6 ounces) unsalted butter, 3/8 teaspoon salt, and 5 to 6 tablespoons ice water.
2 sticks (8 ounces) unsalted butter, chilled and cut into 1/2-inch cubes
1/2 teaspoon salt
6 to 8 tablespoons ice water
Place the flour, butter, and salt in a food processor fitted with the steel blade. Pulse about 24 times, then open the machine and lift a handful of the crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture; however, do not process it too much, to the consistency of cornmeal.
When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Stir with fingers quickly and briefly, until the liquid is incorporated. Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together. If needed, add water a few more teaspoonfuls at a time, until you can squeeze it into a ball that will not crumble when broken apart.
If your kitchen is cool and ingredients were cold, the dough should be able to be rolled out now. If too warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.
To make tart shells, follow instructions for Free-Form Tart Shells.
Makes enough dough for 4 7-inch or 2 10-inch tart shells.
From The Herbfarm Cookbook by Jerry Traunfeld
Note: To make the amount of dough for a double-crust 9-inch pie, make the dough using 1 1/2 cups (6 3/4 ounces) flour, 1 1/2 sticks (6 ounces) unsalted butter, 3/8 teaspoon salt, and 5 to 6 tablespoons ice water.
Black Bean Soup with Apple
8 cups water
1 pound dried black (turtle) beans (about 2 cups)
6 ounces smoked bacon (6 slices), very finely chopped
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 ribs celery, finely chopped
7 cups unsalted chicken stock
1/2 teaspoon dried red pepper flakes or cayenne powder
2 teaspoons ground allspice
1 teaspoon ground ginger
5 fresh (or 3 dried) bay leaves
2 large tart apples, peeled, cored, and cut into 1/4-inch dice
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 teaspoons sherry vinegar or apple cider vinegar
2 tablespoons pure maple syrup or dark brown sugar
Optional garnishes: chopped chives or green onions, and/or shredded sharp Cheddar cheese
Early in the day or a day ahead:
Bring the water to a boil in a large (6- to 8-quart) soup pot. Pour in the beans, remove the pan from the heat, and let the beans soak for 1 hour at room temperature or overnight in the refrigerator. Drain the beans in a colander and rinse them thoroughly with cold water.
Rinse and dry the soup pot and place it over medium heat. Add the bacon and cook, stirring often, until it renders most of its fat but is not quite crisp. Tilt the pot and use a large spoon to remove some of the fat if needed, leaving about 1/4 cup behind. Add the onion, garlic, and celery; cook, stirring often, until they are softened, about 5 minutes. Add the beans, chicken stock, pepper flakes or cayenne, allspice, ginger, and bay leaves, and bring the mixture to a boil. Reduce the heat, cover, and gently simmer until the beans are very soft, about 1 1/2 to 2 hours.
Stir in the diced apples, thyme, rosemary, salt, black pepper, vinegar, and syrup or sugar. Simmer the soup until the apples are very soft but still hold their shape, about 15 minutes. Remove the bay leaves. Taste and add more salt or vinegar if needed. For a creamier texture, partially mash the beans with a potato masher or handheld immersion blender.
Serve with chives or green onions, and/or sharp Cheddar cheese.
Serves 8.
From The Herbfarm Cookbook by Jerry Traunfeld, with minor changes
Note: For a vegetarian version, substitute 1/4 cup olive oil for bacon and use vegetable stock instead of chicken stock.
1 pound dried black (turtle) beans (about 2 cups)
6 ounces smoked bacon (6 slices), very finely chopped
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 ribs celery, finely chopped
7 cups unsalted chicken stock
1/2 teaspoon dried red pepper flakes or cayenne powder
2 teaspoons ground allspice
1 teaspoon ground ginger
5 fresh (or 3 dried) bay leaves
2 large tart apples, peeled, cored, and cut into 1/4-inch dice
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 teaspoons sherry vinegar or apple cider vinegar
2 tablespoons pure maple syrup or dark brown sugar
Optional garnishes: chopped chives or green onions, and/or shredded sharp Cheddar cheese
Early in the day or a day ahead:
Bring the water to a boil in a large (6- to 8-quart) soup pot. Pour in the beans, remove the pan from the heat, and let the beans soak for 1 hour at room temperature or overnight in the refrigerator. Drain the beans in a colander and rinse them thoroughly with cold water.
Rinse and dry the soup pot and place it over medium heat. Add the bacon and cook, stirring often, until it renders most of its fat but is not quite crisp. Tilt the pot and use a large spoon to remove some of the fat if needed, leaving about 1/4 cup behind. Add the onion, garlic, and celery; cook, stirring often, until they are softened, about 5 minutes. Add the beans, chicken stock, pepper flakes or cayenne, allspice, ginger, and bay leaves, and bring the mixture to a boil. Reduce the heat, cover, and gently simmer until the beans are very soft, about 1 1/2 to 2 hours.
Stir in the diced apples, thyme, rosemary, salt, black pepper, vinegar, and syrup or sugar. Simmer the soup until the apples are very soft but still hold their shape, about 15 minutes. Remove the bay leaves. Taste and add more salt or vinegar if needed. For a creamier texture, partially mash the beans with a potato masher or handheld immersion blender.
Serve with chives or green onions, and/or sharp Cheddar cheese.
Serves 8.
From The Herbfarm Cookbook by Jerry Traunfeld, with minor changes
Note: For a vegetarian version, substitute 1/4 cup olive oil for bacon and use vegetable stock instead of chicken stock.
Wednesday, October 11, 2017
Cinnamon-Apple Twist Bread
Dough:
3 1/4 cups unbleached all-purpose flour
1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant
mashed potatoes (unflavored)
3 tablespoons granulated sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons soft butter
1 teaspoon vanilla extract
1 large egg
1 cup + 2 tablespoons room-temperature or lukewarm milk
Filling:
1 cup peeled, grated apple (about 1 large apple, or 1 to 2
smaller apples)
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon cinnamon
Glaze:
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 to 2 tablespoons water OR 2 to 4 tablespoons heavy cream
To make the dough: Whisk together all of the dry
ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy
dough forms. If your schedule permits, let the dough rest for 30 minutes; this
resting period allows the flour to absorb the liquid fully, making it easier to
knead.
Knead the dough — by hand, using a mixer, or in a bread
machine set on the dough cycle — until it's smooth and soft, though still
slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the
bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to
2 hours. The amount of time this takes will depend on the temperature of your
kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the
bread gets from a longer, cooler (about 70°F) rise. If you're using a bread
machine set on the dough cycle, simply allow it to complete its cycle.
While the dough is rising, make the filling. Toss the grated apple with the lemon juice in
a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add
to the pan, stirring to combine. Cook over low heat, stirring frequently, until
the apple starts to release its juice. Increase the heat to medium, and bring
to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes;
drawing a spatula across the bottom of the pan should leave a track that
doesn't readily fill in. Remove from the heat, and set aside to cool to room
temperature; if you want to hasten the process, place in the refrigerator.
To assemble the loaf: Gently deflate the risen dough and
turn it out onto a lightly floured or greased work surface. Divide the dough in
half. Roll the first half into a 10" x 12" rectangle. Spread half the
filling over the rolled-out dough, leaving a 1/2" margin clear of filling
along all sides.
Starting with a long side, roll the dough into a log,
sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the
log in half lengthwise. Place the half-logs, filled side up, side by side on a
well-greased or parchment-lined baking sheet. Keeping the filling side up,
twist or "braid" the two logs together, working from the center to
each end. Pinch the ends together. Repeat with the second piece of dough. Cover
the twists lightly, and set them aside to rise for 1 to 2 hours; they should be
puffy but not doubled in bulk.
To bake the bread: Bake the loaves in a preheated 350°F oven
for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20
minutes and tent with aluminum foil if they're browning too quickly. When the
loaves are fully baked, a digital thermometer inserted into a loaf (be sure to
position the thermometer in the bread, not the filling) should register about 190°F.
Remove the bread from the oven and allow it to cool for about 1 hour before
glazing and serving.
To make the glaze: Mix together all of the glaze
ingredients. Drizzle over the loaves once they're cool.
Store leftover bread, loosely covered, at room temperature
for several days; freeze for longer storage. If you know ahead of time you're
going to freeze one or both of the loaves, don't glaze; wrap completely cooled,
unglazed bread tightly in plastic, and freeze for up to a month. When ready to
serve, remove from the freezer, unwrap, cover loosely with plastic, and let
thaw at room temperature. Glaze and serve.
Makes 2 loaves.
From King Arthur Flour
Notes:
If you don't have potato flour or flakes, substitute 3/4 cup
(about 6 ounces) unseasoned mashed potatoes, adding them to the dry ingredients
along with the milk. Reduce the milk to 2/3 cup, adding additional flour or
milk as needed to create a smooth, soft dough.
Want to prepare this loaf ahead, then bake it the next day?
Make the bread up to the point where it's shaped and on a pan. Cover the loaves
with lightly greased plastic wrap, and refrigerate overnight (about 12 hours).
Next morning, remove the loaves from the fridge, and let them come to room
temperature and rise a bit (still covered); this will take 1 to 2 hours,
depending on the warmth of your kitchen. Bake and finish as directed.
To make apple swirl rolls: Follow the directions above to
the point where you've rolled the dough into a log. Repeat with the remaining
piece of dough, then cut each log into 1" slices. Place the slices cut
side up in well-greased or parchment-lined pans, placing them close together
(though not touching) for soft-sided rolls, or about 2" apart for crustier
rolls. Allow the rolls to rise until they're puffy. Bake as directed, reducing
the baking time to 18 to 20 minutes. Drizzle with glaze.
Tuesday, October 10, 2017
Herbed Olive Oil Crackers
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoons finely chopped rosemary
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/4 cup thinly slivered fresh sage leaves
1/2 teaspoon kosher salt
Heat the oven to 425 F. Stir together the flours, 3/4 teaspoon salt, and rosemary in a medium mixing bowl. Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal. Stir in the milk and water to form a medium-stiff dough. If it is too dry to come together easily, add more water 1 tablespoon at a time.
Cut parchment paper to size to line a large baking sheet, about 16 x 12. Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper. With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform. Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed. Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the slivered sage leaves and the 1/2 teaspoon kosher salt.
Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes. Slice the crackers onto a wire rack. If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.
Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp. Store in an airtight container for up to 1 week.
Makes 24 crackers.
From The Herbfarm Cookbook by Jerry Traunfeld, with changes
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoons finely chopped rosemary
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/4 cup thinly slivered fresh sage leaves
1/2 teaspoon kosher salt
Heat the oven to 425 F. Stir together the flours, 3/4 teaspoon salt, and rosemary in a medium mixing bowl. Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal. Stir in the milk and water to form a medium-stiff dough. If it is too dry to come together easily, add more water 1 tablespoon at a time.
Cut parchment paper to size to line a large baking sheet, about 16 x 12. Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper. With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform. Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed. Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the slivered sage leaves and the 1/2 teaspoon kosher salt.
Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes. Slice the crackers onto a wire rack. If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.
Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp. Store in an airtight container for up to 1 week.
Makes 24 crackers.
From The Herbfarm Cookbook by Jerry Traunfeld, with changes
Black Pepper and Olive Oil Crackers
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoon slightly coarse ground black pepper
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/2 teaspoon kosher salt
Heat the oven to 425 F. Stir together the flours, 3/4 teaspoon salt, and black pepper in a medium mixing bowl. Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal. Stir in the milk and water to form a medium-stiff dough. If it is too dry to come together easily, add more water 1 tablespoon at a time.
Cut parchment paper to size to line a large baking sheet, about 16 x 12. Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper. With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform. Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed. Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the 1/2 teaspoon kosher salt, as well as additional ground black pepper if desired.
Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes. Slice the crackers onto a wire rack. If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.
Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp. Store in an airtight container for up to 1 week.
Makes 24 crackers.
From The Herbfarm Cookbook by Jerry Traunfeld, with changes
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoon slightly coarse ground black pepper
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/2 teaspoon kosher salt
Heat the oven to 425 F. Stir together the flours, 3/4 teaspoon salt, and black pepper in a medium mixing bowl. Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal. Stir in the milk and water to form a medium-stiff dough. If it is too dry to come together easily, add more water 1 tablespoon at a time.
Cut parchment paper to size to line a large baking sheet, about 16 x 12. Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper. With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform. Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed. Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the 1/2 teaspoon kosher salt, as well as additional ground black pepper if desired.
Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes. Slice the crackers onto a wire rack. If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.
Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp. Store in an airtight container for up to 1 week.
Makes 24 crackers.
From The Herbfarm Cookbook by Jerry Traunfeld, with changes
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