December 19th, 2007
(that’s my little dog, Harley, in the background)
So…a couple weeks ago I did my first experiment with FERMENTING CHEESES. It went pretty well, and it was a lot less complicated that I expected. Still, it does require a lot of prep. So, it’s not something I’m going to be doing everyday. But it definitely helps to have something around when you’re having a craving for something in that vein.
At about that time, my boyfriend started experimenting with making FLAX CRACKERS. Here are some pictures of his walnut flax dough.
I had experimented with making flax crackers a few times before and been largely unhappy with the results. There’s something about just flax crackers that’s kinda…I dunno…too rubbery for me. I had mostly been toying with some of the more simple recipes from ALISSA COHEN’S book. These are really great recipes for starting out and for everyday, gitter dun type use. BUT I wasn’t really connecting with it (despite our matching appellations). Like it or not, we’ve both developed somewhat spoiled palattes (I’ve been working in the restaurant business for much of my adult life, and he is a perpetual, world traveled bachelor who has up until a few weeks ago been MORALLY OPPOSED to eating at home). Anyway, so he went right away for the more gourmet flax recipes in RAW FOOD REAL WORLD. They do this really lovely thing where they start mixing in walnut with their flax dough, and it’s AMAZING. You have to find just the right balance though. For too much walnut gives you a really delicate, brittle, kind of cracker. But just enough walnut really takes the edge off of the rubbery flax thing.
It’s really great when two independent pathways can merge into one beautiful snack. We found a lovely recipe in LIVING CUISINE to make some fancy french cheese (provencal fromage) from my fermentation experiment, and the two were a match made in heaven!
Do you think that’s a sign?