{"id":1434,"date":"2011-05-20T08:30:49","date_gmt":"2011-05-20T15:30:49","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=1434"},"modified":"2012-02-02T11:27:17","modified_gmt":"2012-02-02T19:27:17","slug":"cucina-fresca-whole-wheat-cheese-crackers","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-whole-wheat-cheese-crackers\/","title":{"rendered":"Cucina Fresca: Whole Wheat Cheese Crackers"},"content":{"rendered":"<p>Another one of our April recipes was to try our hand at crackers. We saw these: <a href=\"http:\/\/garlicmysoul.com\/blog\/what-are-you-serious\/\">What? Are you serious??<\/a> and decided that we needed to make our own, stat.<\/p>\n<p>First up, we wanted to use whole wheat flour because we&#8217;re nifty like that. We also wanted to try a few cheeses, and maybe add some rosemary?<\/p>\n<p>We did need something to make the shapes, however. We searched high and low for some shape that would work, and the only thing we came across was a heart. It was the smallest cookie cutter we could find and believe me, we looked at <strong>every single one <\/strong>at Sur La Table, and that was all we could find. (And a hippo.) So that&#8217;s what we went with. We also got a pastry cutter for good measure.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0880.jpg?m=1304919000\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">First we measure our cheese. We had calculated we should use 8 ounces of each cheese. Do you know how much 8 ounces of cheese is? A lot. This many, in fact.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0915.jpg?m=1304919023\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Here&#8217;s the 8 ounces of Parmesan cheese. Delicious.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0897.jpg?m=1304919008\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">Do you know how long grating cheese takes? Corelyn showed up 20 minutes into the grating process. That&#8217;s how long. It was intensive.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0943.jpg?m=1304919040\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Ahh, cheese. In all it&#8217;s grated glory. Now, you might ask why I don&#8217;t\/we don&#8217;t just buy it grated? Something about pre-grated cheese freaks me out. I had never bought it until after college, because my parents always had a block. Something about it seems more processed to me, whether or not that&#8217;s true (but I suspect it is.) Anyways, so I always go with a block, and grate myself. That&#8217;s my spiel about cheese.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0959.jpg?m=1304919066\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">To keep it consistent, and a little more scientific, I insisted that we also weighed our flour.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0963.jpg?m=1304919074\" alt=\"\" width=\"425\" height=\"640\" \/><\/p>\n<p style=\"text-align: center;\">It ended up being 16 ounces of flour, or about this much. Just think that you need 2 parts flour to 3 parts cheese.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0966.jpg?m=1304919079\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">We also pulsed some dried rosemary because we decided that probably would make our crackers delicious (SPOILER: we were right.)<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0975.jpg?m=1304919095\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">So we mixed it all together&#8230;and we forgot the salt. Don&#8217;t be like us: salt!! And add some milk, and some water (1\/2 cup of each&#8230;)<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0977.jpg?m=1304919098\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">You end up with a ball of dough. Delicious.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0985.jpg?m=1304919098\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Begin to roll it out, pretty thin.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0014.jpg?m=1304918579\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Then obviously you should start cutting out shapes.<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0007.jpg?m=1304918552\" alt=\"\" width=\"340\" height=\"512\" \/><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0022.jpg?m=1304918596\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0047.jpg?m=1304918687\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Don&#8217;t worry. If you get to a point (like we did) where you just couldn&#8217;t cut any more hearts, then you can switch to the pastry cutter, and make wavy crackers!<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0053.jpg?m=1304918749\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Much faster. Ahh&#8230;<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0068.jpg?m=1304918819\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Woah, mama. This recipe made a lot of crackers&#8230;<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/garlicmysoul.com\/blog\/wp-content\/uploads\/_External_Import\/garlicmysoul.com\/photos\/var\/resizes\/Cucina-Fresca\/2011\/April\/DSC_0061.jpg?m=1304918784\" alt=\"\" width=\"512\" height=\"340\" \/><\/p>\n<p style=\"text-align: center;\">Delicious. These were definitely a work in progress, but so good. Next time, I think we&#8217;ll use a little all-purpose flour, definitely salt them, and make sure the oven is hot enough. This time around the oven was taking F-O-R-E-V-E-R. I am going to say 400 degrees, about 15 minutes, but check &#8217;em. You want to under bake a little because when they come out they&#8217;ll harden, science yadda yadda, and you don&#8217;t want them to break any teeth. Yield is about 2.5 quarts (we measured in ziploc bags&#8230;)<\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p>Another one of our April recipes was to try our hand at crackers. We saw these: What? Are you serious?? and decided that we needed to make our own, stat. First up, we wanted to use whole wheat flour because &hellip; <a href=\"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-whole-wheat-cheese-crackers\/\"><\/p>\n<div class=\"GMS2_ReadMore\">Read More<\/div>\n<p><\/a><\/p>\n","protected":false},"author":4,"featured_media":3017,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[471,897],"tags":[607,37,606,87,605,163,608,518,609],"class_list":["post-1434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-fresca","category-small-bites","tag-asiago","tag-baking-1","tag-cheddar","tag-cheese","tag-crackers","tag-flour","tag-heart","tag-parmesan","tag-whole-wheat-flour"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cucina Fresca: Whole Wheat Cheese Crackers - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/cucina-fresca-whole-wheat-cheese-crackers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cucina Fresca: Whole Wheat Cheese Crackers - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"Another one of our April recipes was to try our hand at crackers. 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