Cooking journal
Alright, so, since I seem to be having trouble keeping up with my journal, I'm going to try, at the very least, to keep a diary of what I've been cooking and how.
-1 package orzo
-5 cups chicken stock
-3 cups water
-2 Tbsp oregano
-1 palmful salt
-2 bay leaves
Bring Stock, water, salt and oregano to a boil together in a medium stockpot. Add orzo and bay leaves. Simmer, stirring often, until orzo is fully cooked. Should seem like orzo has a light sauce when finished.
(needed some other flavor. Tomato, or cheese.)
8 oz sharp cheddar cheese, shredded
4 Tbsp unsealed butter, cut into small pieces
3/4 tsp salt
1/2 tsp mustard powder
1 cup flour
2 Tbsp cold water
Salt for topping
Pulse Cheese, butter, salt, mustard and flour in a food processor until the mixture reaches the consistency of breadcrumbs. Add water and pulse until dough starts to come together. Form dough into ball and wrap in Saran wrap. Refrigerate for at least 20 minutes. Divide into 2 and roll each portion out on parchment paper to less than 1/8". (as think as you can.) cut into small squares with pizza or pastry cutter. Arrange on parchment-lined baking sheets and poke hole in the center of each with a broken toothpick. Salt lightly. Bake at 350 F for appx. 15 minutes, or until crispy. Let cool.
(Made a double batch using seaside cheddar from Whole Foods. Thinness is important for crispness. Meredith suggest something with herbs. Maybe Parmesan or Swiss. Asiago would also be good.)
We'll see if I can keep this up, but it's something I've been thinking about for a bit. Here's hoping.
-1 package orzo
-5 cups chicken stock
-3 cups water
-2 Tbsp oregano
-1 palmful salt
-2 bay leaves
Bring Stock, water, salt and oregano to a boil together in a medium stockpot. Add orzo and bay leaves. Simmer, stirring often, until orzo is fully cooked. Should seem like orzo has a light sauce when finished.
(needed some other flavor. Tomato, or cheese.)
8 oz sharp cheddar cheese, shredded
4 Tbsp unsealed butter, cut into small pieces
3/4 tsp salt
1/2 tsp mustard powder
1 cup flour
2 Tbsp cold water
Salt for topping
Pulse Cheese, butter, salt, mustard and flour in a food processor until the mixture reaches the consistency of breadcrumbs. Add water and pulse until dough starts to come together. Form dough into ball and wrap in Saran wrap. Refrigerate for at least 20 minutes. Divide into 2 and roll each portion out on parchment paper to less than 1/8". (as think as you can.) cut into small squares with pizza or pastry cutter. Arrange on parchment-lined baking sheets and poke hole in the center of each with a broken toothpick. Salt lightly. Bake at 350 F for appx. 15 minutes, or until crispy. Let cool.
(Made a double batch using seaside cheddar from Whole Foods. Thinness is important for crispness. Meredith suggest something with herbs. Maybe Parmesan or Swiss. Asiago would also be good.)
We'll see if I can keep this up, but it's something I've been thinking about for a bit. Here's hoping.