Crisp Rosemary Flatbread

We've been having quite the cold snap in Asheville - I don't ever remember it being this cold here for this long. When it's cold, the only thing I want is soup. My mom made a lot of soup when I was growing up, so it is definitely a comfort food for me. Since I made a big pot of black-eyed pea soup for lunch today, it seemed the perfect opportunity to make some flatbread that I had been wanting to try out. I first saw it on Smitten Kitchen, and was reminded of it on Tracey's blog just a couple of days ago.

This flatbread is so delicious and easy to make, there is really no need to buy crackers ever again! I mean it. The flatbread is crispy and flaky, and very flavorful from the rosemary. It can hold its own against soup, cheese, hummus and all kinds of other toppings. You could use any herb to flavor it with, so it can pair with any cuisine. You could even use spices - I think cumin would be divine - or sesame seeds, heck, dried figs or other fruits would also be wonderful! It is so easy and comes together so quickly, you can whip it up even at the very last minute, making this recipe a must-have in your arsenal.

Crisp Rosemary Flatbread

adapted from Gourmet, July 2008, via Smitten Kitchen

1 3/4 cups unbleached white flour

2 tablespoons chopped rosemary

1 teaspoon baking powder

1 scant teaspoon salt

1/2 cup water

1/3 cup olive oil

coarse sea salt

Preheat oven to 450, and place a baking sheet - I use a baking stone - on the middle rack. Stir together flour, rosemary, baking powder, and salt in a medium-sized bowl. Add the water and olive oil, and using a wooden spoon or dough whisk, stir to incorporate. When the dough comes together, knead it 4 or 5 times. Divide dough into 3 equal pieces - about 5 oz each - and roll them out one at a time on a piece of parchment. Roll it out into very thin circle (no need to be perfect here), no more than 1/8". Lightly brush top of each round with additional olive oil and sprinkle with coarse salt. Slip the dough parchment and all onto the baking sheet in the oven and bake for 10-12 minutes, until lightly golden brown. Repeat with remaining dough. Flatbread will keep in an airtight container for 2 days at room temperature.

Oh, and I should mention that I did make the chocolate piecrust for SMS, but I won't be able to post it until tomorrow, as once it was made there was no light left to shoot it in!

Cheese Straws

It was several months ago that I first saw these cheese straws on Smitten Kitchen, and after my first bite, I couldn't believe I had waited so long to make them! I knew I would love them - I mean, what's not to love?! I just had no idea I would love them so very much. These were the first cheese straws I've ever had believe it or not, so I have no basis of comparison, but they are amazing.

These cheese straws are incredibly crispy, but not crunchy - a very important distinction. The cheese flavor is very prominent, they are perfectly flaky, and though buttery they are not at all greasy and they are as easy to make as a biscuit!

I made a half batch, because I didn't have enough cheese to make a full one, and I haven't yet decided whether that is a good thing or not. On the one hand, they are so delicious I can't stop eating them. On the other hand, they are so delicious I can't stop eating them! Quite the predicament, I tell you. One thing is sure, these will be making regular appearances in my house from now on.

Cheese Straws

adapted from The Lee Bros. Southern Cookbook, via Smitten Kitchen

1 1/2 cups (about 6 oz) very finely grated extra sharp white cheddar

4 tablespoons unsalted butter, cut into several pieces and softened

3/4 cup unbleached white flour, plus more for dusting

1/2 - 1 teaspoon salt

1 tablespoon milk (or heavy cream or half and half)

Preheat oven to 350. In a large bowl, combine cheese, butter, flour and salt. With your fingers, work the butter in until it is evenly distributed and you have a crumbly mixture. Add the milk, and again using your fingers, rub all of the ingredients together until they form a ball. Turn the dough out onto a lightly floured board and roll it out to about 1/8 of an inch thick. Using a pastry wheel or a sharp knife, cut the dough into strips 1/4" - 1/3" wide. Place them gently on a parchment-lined baking sheet about 1/4" apart. Bake for 15 - 20 minutes, rotating the baking sheet as necessary, until the straws are tinged with golden. Let them cool on the baking sheet for about 5 minutes, then transfer them on the parchment to a cooling rack to cool completely.