Since I started making fresh cream crackers, I have made many variations on the basic cream cracker. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with black pepper and thyme.
Karl’s Salt and Pepper Sesame Crackers
Filed under bread, Side Dishes
Since I started making fresh cream crackers, I have made many variations on the basic recipe. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with Italian spices—oregano and basil—with Parmesan and Romano cheeses.
Karl’s Italian Crackers
Filed under bread, Side Dishes
I’m making big plate chicken, and while this is a Central Asian dish, I decided to make challah as my starch. I thought that the soft bread would be good for daughter Miriam, because TMJ is so bad lately. Wife Jan said, “It’s my birthday and I want crackers.” To please them both, I used the same dough to make some of each.
Karl’s Saffron Challah Dinner Rolls
Karl’s Saffron Challah Crackers
Filed under bread
Jan was visiting her graduate friends in Santa Barbara last weekend. She brought me back some chili salt. She suggested that using it to top corn meal crackers would be something to do.
Karl’s Corn Crackers with Chili Pepper Salt
and (on right) Flor de Sel
Filed under bread, California Fusion, Side Dishes, Vegetarian
To go with the red lentil soup I was making for Jan’s friend, Jan asked me to make crackers. Her friend is allergic to dairy, so I could not make my usual butter crackers. I decided to change the spicing of my water crackers to match the soup by adding cumin.
Karl’s Cumin Water Crackers
Filed under bread, California Fusion, Side Dishes, Vegan, Vegetarian
It is just Jan and me for a Saturday night. Eilene is off at a party, so Jan asked for something with mushrooms, like mushroom soup—something Eilene does not like. Soup calls for a salad and crackers.
Karl’s Sichuan Pepper Crackers
Filed under bread, California Fusion, Side Dishes, Vegetarian
This is hardly a recipe, but it is a traditional family meal in California. Crab season was late this year, but it has finally become safe to eat the Dungeness crab. I bought three for five people.
Karl’s Cracked Crab and Crackers
Filed under Main Dishes, Seafood
My wife and I generally do not celebrate Valentine’s Day. Our first date was on February second, and that is the day we mark as ours—at the time, groundhogs were the furthest thing from our minds. This year, however, Jan took a fancy to a deli dinner with heart shaped crackers. Anything for my wife.
Karl’s Rosemary Valentine Crackers
with Brie and Fig Jam
Filed under bread, California Fusion, Side Dishes, Vegetarian
I am making corn chowder for Jan’s birthday dinner. Chowder calls for oyster crackers. I adapted some techniques from Serious Eats.
Karl’s Sichuan Pepper Oyster Crackers
Filed under bread, California Fusion, Side Dishes, Vegetarian
Since I started making fresh cream crackers, I have made many variations on the basic cream cracker. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with black pepper and thyme.
Karl’s Pepper Thyme Crackers
Filed under bread, Side Dishes, Vegetarian
karllueck
Miriam
Jabberwocky Stew 