Monday, August 22, 2011

Romano Basil Flower Crackers

romano basil flower crackers recipe from cherryteacakes.com
Happy Monday! and for me, Happy Inspection Day! ......okay, so it's a scary kinda day and I'm just trying to make it feel celebratory. I'm nervous about a professional person walking around my soon-to-be house and telling me everything that's wrong with it. It's good to know, but still less than exciting. Since we're paying him to find flaws, I am doubtful he'll throw in compliments for free. The house is only 86 years old. Psht. What could be wrong with it? Um, everything. The house itself seems incredibly stable and compared to some of the rat traps I toured it's amazing....but the real question is: when in the last 86 years was the electricity, plumbing, roofing, etc, brought up to date? Yesterday I heard that depending on the updates the house might not be able to run a blowdryer. If it can run a fridge can't it run a blowdryer? All these answers and more are coming in just a few hours.

My house related stress eating put me into a sugar coma. I did so much baking this weekend that by the time Saturday night rolled around, I wanted nothing to do with sugar anymore. I loved my parmesan rosemary crackers from last week, so I decided to try again. This time using romano and basil flower buds. Romano is a significantly stronger cheese. Translation: don't add salt. Don't get me wrong, my sugar coma had me one step away from buying a salt-lick, kicking back in my snuggy, and watching a tv show marathon, but for the rest of you who aren't drowning their sorrows in chocolate truffles, you'll most likely be very happy with me for adapting the recipe from my original and incredibly bold attempt.

If you have a basil plantation like me with my 17 basil plants, you have more basil buds than you know what to do with (or how to keep up with pinching). If you're an urban cook with no basil, you're most likely cursing the skies right now. Sorry, but you can't have it all. Oh, snap! I live in DC and have 17 basil plants....yes, you can have it all. Google urban gardening and get on that! DC even has a seed swap and a seedling swap! I'm going next year. I traded seedlings this year and it was fun. Very excited....hmmmm, I feel like I was saying something relevant to the recipe before this.....oh right! You can add basil buds in place of basil in any recipe, and they taste the same as regular basil. The ones I used for these crackers had been vacuum packed and frozen for food storage. Nifty right?

Okay, time to get ready for house inspections! Wish me luck!

Romano Basil Flower Crackers 

1 1/4 cups finely grated Romano cheese or Parmesan Romano blend
3/4 cup all-purpose flour
1 tablespoon basil buds
1/4 cup cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water

Combine all ingredients into a food processor. Pulse until it forms a coarse meal.

On a work surface, knead the dough until it is just combined. Form into a log about one inch in diameter. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice.

Preheat the oven to 375°F. Cut the dough into rather thin slices, arrange the slices 1 inch apart on wax paper. Cover with a second sheet of wax paper. Using a rolling pin, roll each piece until very thin.

Carefully move to parchment-lined baking sheets, and bake them in batches in the middle of the oven for 8 minutes, or until they are golden around the edges. Remove from heat and allow to cool long enough to be flipped over carefully.

Put the trays back in to the oven for another 5-7 minutes. Allow to cool slightly. Transfer the crackers carefully with a spatula to a rack, let them cool fully.

15 comments:

  1. Good luck on the inspection! These crackers are right up my alley! Crackers are next on my list to try.

    ReplyDelete
  2. These look delicious! I really wish I could grow my own basil in my stupid apartment! Hope everything goes well with your inspection!

    ReplyDelete
  3. Wow, how very interesting! Looks great!

    ReplyDelete
  4. Good luck with your inspection! That really can be nerve wracking! These crackers look so good! Thin, Crispy, and full of flavor!

    ReplyDelete
  5. These sound so good. I make something similar but never add herbs, the basil sounds so good with the cheese!

    ReplyDelete
  6. Looks really delicious...why not with basil, parmesan and flour?!
    Good luck with house inspection.

    ReplyDelete
  7. Best of luck! I'm sure it will turn out well. Just like these gorgeous crackers!

    ReplyDelete
  8. Those cheese crackers sound delicious! Thanks for giving us the recipe...

    ReplyDelete
  9. Just bought myself a basil plant today. These sound amazing! Can't wait to start pinching those buds.

    ReplyDelete
  10. I loves basil & lucky for me there lots basil grow here in Indonesia - so there always fresh basil in the market with cheap price :)
    But, I never know that basil buds can be an ingredients for a crackers!
    Tq for the recipe & love the photo and the crackers too! ;)

    ReplyDelete
  11. These sound so good! And once people find out that you make homemade crackers, they are impressed beyond belief. Why is that? Nice job!

    ReplyDelete
  12. Oh I love it!...thank you so very much, the family I cook for will love these at their cocktail parties...

    ReplyDelete
  13. Ooo! They look so crispy and delightful!

    ReplyDelete
  14. I have a ton of basil too. Going to try this when I have a kitchen again.

    ReplyDelete
  15. Love the idea of having a basil plantation. Even without one, and lacking basil flowers I'm hoping these could work with regular basil leaves?

    ReplyDelete

After you leave your comment be sure to subscribe to Cherry Tea Cakes posts! or follow on twitter!

Related Posts with Thumbnails