Spaghetti Alla Gricia

It has been thirty days since I have had a diet soda. Or rather almost a month since I removed the diet soda IV from my arm. Considering this beverage has been my primary form of morning, noon, and night liquid intake for decades, it is nothing short of a miracle I have had enough willpower to end this addiction. Weaning myself from this diet soda addiction was not an option (been there, done that). Cold turkey was the only painful choice. Needing an alternative source of hydration, I had no other choice than to turn to water. Over the course of the past several weeks my consumption of water has surpassed the amount of water passing my lips in a very, very long time. If I told you I drank more water in the last 30 days than I had since I was 18 years old you might think this a bit of an exaggeration, rather than a claim much closer to the truth. Just remember truth is almost always stranger than fiction. Had I not decided to fingers crossed finally eliminate diet soda from my life I may have never discovered the deliciousness and thirst quenching qualities of water. Who knew water could be so satisfying? Well certainly I didn't. Not surprisingly I have begun to develop an affinity for some of the European waters, although I am not ready to declare a commitment to any of the English, Swedish, French, or Italian waters I have been trying just yet. No reason to hurry or even make this decision as there is a lot of water drinking catching up to do. Besides I was a 'will drink only one kind of diet soda snob' for decades, so this time around I will forego becoming one of those 'will drink only one kind of water snobs'.

Speaking of water, we have heard over and over again never to throw away the (salted) pasta water before finishing a pasta dish. This Spaghetti Alla Gricia proved this to be true and was a perfect example of the sauciness value pasta water has to finishing off a pasta dish.

As much as I had promised myself to stop buying new cookbooks (another addiction), I was weak in the knees when I came across two new recently published Italian cookbooks: Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City and Florentine: The True Cuisine of Florence. In the event that I never get to either of these two cities, I can vicariously experience them both through the recipes, stories, and photographs in these two books. More than simply great inspirational cookbooks, they are gastronomic guides and visual tours of Rome and Florence.

Without going into a long story as to why I decided to first make a pasta dish from Tasting Rome, I will share my 'think I have died and gone to heaven' experience making and eating Spaghetti Alla Gricia, a dish somewhat like a carbonara. Only this one is made with guanciale instead of pancetta or bacon, Pecorino Romano instead of Parmigiano-Reggiano, and white wine instead of eggs.

So what exactly is guanciale? Whole cured pork jowl and one of the key elements of the cucina romana. The rendered fat from guanciale adds both flavor and thickness to many of the classic pasta dishes like Carbonara and this Gricia. 

I thought if water from Italy could be imported to the states, then guanciale should too. And the good news: it is! You may have to seek out a grocery store with an extensive array of Italian foods, but it can be found. Note: Substituting guanciale with unsmoked pancetta or bacon will not yield the same or texture to a pasta dish as guanciale is quite a bit fattier.

Pecorino Romano is a hard, salty sheep's milk cheese, a staple in the diet in ancient Rome. Cheese labeled as 'Romano' is not the same as Pecorino Romano (so buyer beware). Freshly grated and pre-packaged grated cheeses are two different animals, ones performing and tasting differently. For the purest flavor and the best consistency in sauces (or any dish calling for grated cheese) always, always grate your own cheese.

Spaghetti Alla Gricia is the kind of dish you don't have to wait for the weekend to make. It all comes together in well under an hour, making it perfect for a mid-week dinner or a last minute dinner party. Paired with a simple salad and wine, it is a dish destined to make you feel as if you brought Rome home.

The rendered fat from the guanciale, white wine, and some of the reserved pasta water not only helps to create the sauce but it also continues to cook the al dente spaghetti. I was a little reluctant to cook the spaghetti to very al dente (approximately 6 minutes of cooking time) as I worried I would end up with an inedible dish. Turns out I worried needlessly as the spaghetti cooks to the perfect consistency after added to and cooked over medium-high heat with the 'sauce'.

The original recipe called for the use of only 1 cup of grated pecorino romano cheese. I ended up using almost 1 1/4 cups. While I loved the lightness, taste and texture of this dish using that amount of cheese, the next time I make Spaghetti Alla Gricia I will more than likely increase it to at least 1 3/4 cups to create an even creamier coating of cheese/sauce on the spaghetti. Depending on how that works I may end landing on an amount somewhere in the middle. If it is your first time making it, begin with 1 1/4 cups, taste it and then decide if you want to add more grated cheese before plating it.

If I tell you I inhaled a bowl of this Spaghetti Alla Gricia it might give you the wrong impression of my table manners. Well I actually took three very quick bites but then decided I should slow down, sit back, and savor the absolute deliciousness of this pasta dish. If it were possible for a dish to allow you to time travel to another time and place, this Spaghetti Alla Gricia would open that portal. And maybe someday when I finally travel to Italy, I can consume as much wine, pasta, and of course, water as possible. Until such time, I can at least begin working my way through these two cookbooks.

Recipe

Spaghetti Alla Gricia (slight adaption to the Spaghetti Alla Gricia recipe in Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill)

Ingredients

1 pound spaghetti (recommend using a premium brand Italian pasta)
1 teaspoon extra-virgin olive oil
7 ounces Guanciale, cut into 1 1/2" x 1/2" inch strips
1/2 cup white wine (recommend a Pinot Grigio)
1 3/4 cups Pecorino Romano, freshly grated (plus more for serving) Notes: (1) A 6-7 ounce block of Pecorino Romano will yield the amount of grated cheese needed and (2) Original recipe called for 1 cup of grated cheese, so depending on taste, use anywhere from 1 to 1 3/4 cups of grated cheese.
Freshly ground black pepper

Directions
1. Bring a large pot of water to a rolling boil over high heat, salting the water. Add the pasta and cook until very al dente or partially raw (approximately 6 minutes). Drain reserving the cooking water. Note: The pasta will continue to cook when it is added to the liquid in the skillet.
2. Heat the olive oil in a large skillet over low-medium heat. When oil begins to shimmer add the guanciale, stirring until golden brown (approximately 8 minutes). 
3. Add white wine and cook until the alcohol dissipates (about 1 minute).
4. Add a small ladle of the pasta cooking water and bring to a simmer. 
5. Add pasta and another small ladle of the pasta cooking water. Cook over medium-high heat, stirring vigorously, until a thick sauce forms (add more water if necessary to achieve the desired consistency).
6. Remove the skillet from the heat, and add 1 1/2 cups of the grated Pecorino Romano. Mix thorough and season to taste with salt and pepper.
7. Transfer to a large platter or plate in individual pasta bowls. Sprinkle each portion with additional  1/4 cup grated Pecorino Romano and pepper to taste. Serve immediately with additional Pecorino Romano. 

Important Notes:
1. Keep pasta water heated as warm or cooled pasta water will create clumps in the cheese instead of creating a creamy sauce.
2. Do not use already grated Pecorino Romano cheese. Buy a block of cheese and freshly grate. There is a night and day difference between the two.
3. Can add a sunny side up fried egg to each individual portion for a more traditional carbonara.
4. Only use a white wine you would be willing to serve and drink. 
5. Freshly ground pepper is the only spice you need as the rendered fat from the guanciale, the Pecorino Romano, and the salted pasta water give the dish enough of a salty finish. 

Sheep on farms in Northern Wisconsin and in Little Compton, Rhode Island.

Roasted Almond Chocolate Bars

Sometimes I am a little late to the party. Well, sort of. Almost a year ago I bought the "The Girl on the Train" by Paula Hawkins. It was one of several books I brought up to Pentwater (MI) during a short three day stay with my sister and her family during the week following the Fourth of July holiday. Only I never got around to reading it. Looking at the growing stack of books on and surrounding my nightstand, I decided this book had waited it's turn long enough. After reading just the first few pages I wondered how it was I waited so long. Serendipitously I learned the film version of the book was due for an early fall release as I was two-thirds of the way into it. For those of you who, like me, may have put off or started but stopped reading this well-written, intense, suspenseful, Hitchcockian-like psychological thriller, all I will say is "you have five months to finish it before the film opens in October."Because why let your heart race just once? 

More than likely you are going to need some chocolate or wine (or something stronger) to settle your mind and heart down during as well as after reading this book. Consider this my way of subtly influencing you to indulge yourself in a bit of chocolate. All in the spirit of your best interests, of course. However, not any chocolate or chocolate bar will do. This would be one of those times you don't want to settle for anything less than homemade. Because you need or rather you deserve a really, really good bar of chocolate. Like, for example, these Roasted Almond Chocolate Bars. Did I tell you yet they are lightly sprinkled with sea salt?

The bars can be made with either milk or dark chocolate. These were made using both milk and white chocolates. The quality of your chocolate matters so choose a really good one.

If there is one baking or candy bar making technique you should never ever skip, it is roasting your nuts. Beyond improving the intensity of their flavor, roasted nuts stay crispier whether they are coated in chocolate, mixed in with a batter, sprinkled on the sides of a cake, or used in a savory dish. And the best part? Their magical transformation takes place in less than 10 minutes in a 350 degree (F) preheated oven. As an added benefit, the aroma in your kitchen will be temporarily intoxicating. On a side note, I store my 'unroasted' nuts in the refrigerator to lengthen their lifespan as they can easily go rancid sitting in the cabinet.

There are a number of different methods for melting chocolate: In a double-boiler, in the microwave, or in a water bath. The key in any of the methods using water is to ensure it doesn't get into the chocolate as water will cause chocolate to seize. Resulting in ruined grainy mess. Chopping your chocolate aids with the melting process as you don't want the chocolate to spend any more time over the heat than necessary. Tempering chocolate is key to creating a smooth texture as well as ensuring the finished chocolate will have a kind of glossy look to them. To achieve this look, reserve about 1/4 of the chopped chocolate. Add it to the melted chocolate, stirring continuously (but gently) until it completely melts.

As soon as all of the chocolate is melted, stir in the coarsely chopped roasted almonds and spread into your prepared pan. Tempered chocolate begins to solidify quickly so it's important you aren't distracted by anyone during this phase of making the Roasted Almond Chocolate Bars.

The first time I tasted chocolate lightly sprinkled with sea salt I knew it would be hard to go back to eating chocolate without it. Sea salt and chocolate were meant to be together. Sort of like wine with cheese, garlic in a red sauce, dijon mustard in a vinaigrette. You get the picture.  

These Roasted Almond Chocolate Bars don't have to be bars. They can be cut into smaller squares or broken up into pieces of bark. Whatever final form these bars take really doesn't matter. It only matters that you make them, sooner rather than later. Your friends and heart will thank you. And it's quite possible you may never buy one of those an off the shelf begins with an "H" chocolate-almond candy bars again.

Recipe

Roasted Almond Chocolate Bars

Ingredients

1 pound milk chocolate (or 1 pound of dark chocolate), coarsely chopped
2 ounces of white chocolate, chopped
1 1/4 cups whole almonds, toasted and coarsely chopped
Sea salt for sprinkling

Directions
1. Line a 9"x12" baking pan with parchment paper. Set aside.
2. Melt 3/4 of the chopped chocolates (total weight of both chocolates) using your preferred melting method. Remove from heat and stir in remaining chopped chocolates, stirring until fully melted and smooth.
3. Immediately stir in coarsely chopped almonds.
4. Pour mixture into prepared pan. Allow to set for 5 minutes. Place pan the refrigerator for 5-10 minutes, or until chocolate is set enough to cut into desire shapes. Note: If chocolate is still to 'wet' your cuts will not be clean. 
5. Return pan of cut chocolate to the refrigerator until chocolate is fully set. Approximately 15-20 minutes. Remove from refrigerator and break into pieces.
6. Serve immediately. Store Roasted Almond Chocolate Bars in a sealed container in a cool location for up to 10 days.

Suggestions:
1. For a chocolate presence on your cheese platters, use dark chocolate and cut into small squares or triangles.
2. Substitute roasted macadamia nuts or cashews for the almonds.
3. If using dark chocolate, consider using coarsely broken salted pretzels (using the small rings or pretzel shapes) when making the bars.
4. Use a high quality milk or dark chocolate (i.e., ones that can be used in candy making). Note: The chocolate sold at some of the craft stores is generally not high quality chocolate.

Sculptures in the Dallas Arboretum, Dallas, Texas

Coconut Cake with Cream Cheese Frosting

One of life's universal truths: Shopping at the grocery store when you are hungry, borderline hangry, is tantamount to committing a crime in the presence of hundreds of eyewitnesses. To further advance a guilty verdict we avoid going through self-checkout to conceal our identity, instead choosing to wait in what seems like the longest, slowest moving line ever to pay for all of those things magically appearing in our cart. In an effort to avoid everyone's eye contact (or stares depending on one's level of guilt) we put on our sunglasses and immerse ourselves in the magazines lining the check-out aisle. Rather than choosing any of the tabloid magazines (another kind of crime), we pick up a food magazine. Subtly trying to convince everyone around us we are highly sophisticated 'foodies' gathering the ingredients for a really large dinner party. Yet more than likely our behavior is simply validating their unspoken first impressions. Our attempt at remaining incognito fails the moment several cans of Pringles (the person who shall remain nameless's guilty pleasure) are detected in the cart.

It was during one of those hangry shopping excursions when I picked up a copy of a special issue of Bake From Scratch: Cakes 2016. If there was one thing I really didn't need, it was another food magazine. Any restraint I had (which wasn't much to begin with) went out the window as soon as I saw the recipe for an Old-Fashioned Coconut Cake. Other than most things made with chocolate or caramel, coconut is another one of my guilty pleasures. The magazine went into the cart.

Instead of shredded, desiccated coconut, the cake's coconut flavor comes from both coconut extract and coconut milk. On a recent cooking show I had learned chilling a can of full-fat coconut milk overnight in the refrigerator helps to separate the flavorful coconut milk from the coconut water. As much as I don't like to take too many risks with making a recipe for the first time, I knew this was going to be the recipe to test out that culinary suggestion. Spoiler Alert: It worked!

The cake's tender, delicate crumb comes from both the use of cake flour and whipped egg whites. Like most cakes, this one begins with beating the butter and sugar until fluffy followed by adding the egg yolks (one at a time). Before alternating adding the dry ingredients and the solid cup of coconut milk, the vanilla and coconut extract are blended in. At this point the batter will be very thick. Folding in the stiff peaked egg whites will help to lighten it slightly.

If you are having a large informal gathering or need something to bring to a potluck, make this cake in a 9"x12" cake pan. But if there is an occasion you are celebrating or if you just happen to love the irresistible look of a layer cake, make it in two 9" cake pans. Note: To ensure even cake layers as well as an even baking time, weigh your batter filled cake pans. In a preheated 350 degree (F) oven, the 9" cake pans bake in 30-35 minutes. Baking time for a 9" x 12" pan is similar.

This time when making the cream cheese frosting I used one pound of room temperature cream cheese, one cup of room temperature unsalted butter, one and a half pounds of sifted confectionary sugar, a teaspoon of vanilla, and last but not least, a pinch of sea salt. Whipped until fluffy and creamy, there was more than enough frosting to generously frost a two layer naked cake. I had thought about adding some coconut extract and/or solid coconut milk to the frosting, but I wanted the coconut flavor of the cake to shine through. The creamy (un-coconut enhanced) cream cheese frosting was a perfect compliment to the moist coconut flavored cake. Make this cake and the coconut lovers in your life will fall deeply, hopelessly in love with you.

The finishing touch to this Coconut Cake with Cream Cheese Frosting is the topping of large toasted coconut chips. They bake to perfection after 8-10 minutes in a preheated 325 degree (F) oven.

If there was any cake to bring out your inner Southern Belle persona, it would be this one. While not necessarily the quintessential Southern cake smothered in shredded coconut, this one has all of the South's grandeur, drama, charm, and elegance.

As a long time fan and worshipper of all of Ina Garten's recipes, I am now secretly wishing for a Coconut Cake throw down with her. Compared to her incredibly delicious Coconut Cupcakes with Cream Cheese Frosting, I am betting even she would swoon over this Coconut Cake with Cream Cheese Frosting. A throw down with Ina Garten is probably one of those wishes not likely to be granted, but I am one to not easily let go of a wish.

Recipe
Coconut Cake with Cream Cheese Frosting (adaptation of the Old-Fashioned Coconut Sheet Cake recipe shared in Bake From Scratch: Cakes 2016, Special Issue)
Serves 8-12 depending on how you cut it

Ingredients
Cake
1 cup (230 grams) unsalted butter, room temperature
1 1/2 cups (278 grams) sugar
4 large eggs, room temperature, separated
1 teaspoon coconut extract
1 teaspoon vanilla
3 cups (384 grams) cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup canned full fat coconut milk (see Important Takeaway note below)

Frosting
1 cup unsalted butter, room temperature
1 pound cream cheese, room temperature
1 1/2 pounds confectionary sugar, sifted
1 teaspoon vanilla
Pinch of sea salt
1 1/2 cups coconut flakes, toasted (325 degrees (F) for 8-10 minutes spread out evenly on a baking sheet)

Directions
Cake
1. Preheat oven to 350 degrees (F). Prepare either two 9" cake pans or a 9"x12" cake pan with spray and parchment paper. Set aside.
2. In a standing mixer fitted with a paddle attachment beat the butter and sugar at medium speed until fluffy (3-4 minutes).
3. Add egg yolks one at a time, beating well after each addition.
4. Add vanilla and coconut extract, beating to combine.
5. In a medium bowl, whisk together the cake flour, baking soda, baking powder, and kosher salt.
6. Gradually add the flour mixture to the batter, alternating with the solid, chilled coconut milk (begin and end with the flour mixture) beating until combined after each addition.
7. In a separate bowl, beat egg whites at high speed just until stiff peaks form. Fold egg whites into the batter.
8. Pour batter into the prepared pans. Bake for 30-35 minutes or until a wooden pick inserted in the cneter of the cake comes out clean. Allow to cool completely on a wire rack.

Frosting
1. In a standing mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth and fluffy.
2. Beat in vanilla and sea salt.
3. Initially on low speed but gradually adding to medium speed, beat in sifted confectionary sugar.

Assembly
1. Slice domed tops of the cake layers to create two even flat layers.
2. Place one layer on a cake stand of platter. Spread icing over of the bottom layer.
3. Top with second layer. Spread icing over top and sides of the cake. Note: If creating a naked cake, scrape icing along sides of cake to desired look.
4. Top with toasted coconut. 
5. Store cake in the refrigerator until ready to serve. Allow to sit at room temperature for 30 minutes before serving.

Important Takeaway: Chill a can of full fat coconut milk (not cream of coconut) overnight in the refrigerator. Place can in a bowl using a can opener to open both ends. Allow coconut water to drain out. Use only the coconut milk solid. I used a can of the Organic Coconut Milk from Whole Foods.

Monet-like images from the Magnolia Plantation and Gardens in Charleston, SC.

 

Rosemary Cheddar Crackers

Lately I have been struggling between listening to my body and trying to keep pace with my running peers some twenty years plus my junior. Needless to say I spent part of the weekend beating myself up for going out too fast for a group long run (something one of my friends keeps reminding not to do). As a result I ended up running only seven of the planned eight miles. No matter what anyone said to me, I wouldn't allow myself to take much joy in running the seven miles. In my world it was a 'run falling short of the goal' or in other words, a glass half-empty run. Whether or not it is realistic to think my running pace can someday get back to the one from fifteen years ago or not, it continues to be one of my goals. No one ever said I set the bar too low for myself. But therein lies one of my conundrums. Being able to celebrate small victories along the way without getting distracted by relatively minor setbacks in order to remain focused on the larger goals of increasing both my running endurance and pace. Of all of the lessons I had learned during the first 'latent adult athlete' phase of my life was that 'running is just as much of a head game as it is a test of one's physical stamina'. While I haven't exhausted every strategy to permanently embed that mantra into my head, I can't help but wonder if there is some symbol I could get tattooed on my body to remind me of it. However, for the moment, it's probably best I keep that thought in the 'needs further consideration' category. I will keep you posted.

What needed absolutely no reflection time was making the decision to bake up a batch of these Rosemary Cheddar Crackers. The recipe (originally appearing in The Cheesemongers Kitchen cookbook) had been adapted by a contributing chef at Marcel's, one of my favorite local culinary stores. Ironically, I only just recently wondered what I was going to do with a half pound block of five year old aged sharp white cheddar cheese (it's expiration date was looming) sitting in the refrigerator. As it turned out, baking some rosemary and aleppo spiced cheddar crackers seemed to be in this cheese's destiny.

If there is one thing able to send a cheese plate/platter over the top it would be homemade crackers. And these Rosemary Cheddar Crackers elevate the simplest of cheese platters to the highest level possible. When you think of those memorable cheese plates you have had a wine bar, well now you can think of the ones you will be creating with these crackers. I have made homemade crackers before, but none of them came anywhere near to the taste of these.

One of the keys to their incredible depth of flavor is the type of cheddar cheese used. The more aged white sharp cheddar, the deeper, nuttier, peppier flavor of the cracker. Fortunately I had a 5 year aged sharp white cheddar to use in my first (but absolutely not last) attempt at making these Rosemary Cheddar Crackers. However, if you can find a high quality aged cheddar (at least 18 months old) use it (Note: The chef who shared the recipe recommended Montgomery's Farmhouse English Cheddar, an eighteen month old cheese, said it contributed to the cracker's rave reviews). So there is no need to spend time hunting down aged cheddars old enough to enter kindergarten. Unless, of course, you want to.

This dough is destined to make you feel like a dough-making goddess. Next to Amy's Shortbread Cookies, never have I worked with an easier dough. But before I talk about the dough, let me digress just a bit and talk about the herbs and spices in these crackers. If there was ever yet another reason to put fresh rosemary plants on your spring planting list, these crackers would be one of them. The cost of the small packages of herbs in the grocery store are enough to (almost) send me over the edge. But whether or not you have a garden, please, please buy a package of fresh rosemary leaves (as the taste of the crackers will send you over the edge in the best of ways) and not use dried rosemary leaves. Promise me, okay? 

The original and inspiration recipes recommended using crushed red chillies. However I used crushed Aleppo pepper instead. More than likely I was still distracted from my seven mile run when I was making these crackers so I used a full teaspoon of kosher salt instead of the recommend 1/4 teaspoon of salt. I realized this apparent 'mistake' after I put the flour, chopped rosemary, crushed Aleppo pepper, and kosher salt into the food processor. Only it turned out not to be a mistake at all. Would I reduce the amount of kosher salt next time? Probably not, unless I am using a sharp white cheddar 18-24 months old. 

Once the dry ingredients are quickly pulsed in the food processor, the grated cheese and cubes of butter are added and processed until the mixture resembles a coarse meal. Ice cold water, one tablespoon at a time (3-4 T total), is added until the dough comes together in a ball. In almost a blink of an eye you have your cracker dough! The dough ball is flattened into a disk, wrapped in plastic wrap, and chilled for at least an hour in the refrigerator (I can attest to the hour wait time as being enough). The dough easily rolls out (to about an 1/8 inch thickness) on a lightly floured surface. After cutting them into whatever shape strikes your fancy, place on a parchment paper lined baking sheet. If you don't have any small cookie cutters, not to worry. Use a fluted edge pastry knife or knife to cut into your shape of choice. Because these Rosemary Cheddar Crackers have such an intensely delicious cheesy-spicy flavor I wouldn't recommend making these crackers any larger than 1/2 to 5/8 inches in diameter. However, if bigger is better in your world, your baking time will need to be adjusted upward.

The dough cut-outs are baked in a preheated 350 degree (F) oven. This size of cracker baked somewhere between 15-20 minutes. Allowing them to cool on the baking sheet ensured they turned even crispier. 

I don't like putting more than one baking sheet in the oven at a time so I baked them in batches (without incident). While the crackers don't spread when baking, they raise up slightly and take on a beautiful golden brown color. They are pure cracker perfection! If not serving them immediately, store in a tightly sealed container or cellophane bag tied tightly with a ribbon or string. They are supposed to last up to a week if stored properly, but if you are serving them at a cocktail party or small gathering of 8-10 people you will be lucky to have a couple of leftover crackers. Their cheesiness and spiciness make them incredibly addictive. Consider this a warning to yourself when you are making them (I think I inhaled four of them between baking batches).

So here's the thing. If you cut them into 1/2 inch sized shapes you should get a yield of about 180 crackers. And because they are small this yields about 1 1/2 cups of crackers. I know it doesn't sound like a lot of crackers (for the time and effort). But trust me when I say they are more than worth time and effort. If served as part of a cheese/fruit platter for a small gathering, you will have more than enough. Unless of course, you have a couple of friends who eat everything by the handfuls. 

I feel this blog posting should come with a warning: These homemade Rosemary Cheddar Crackers will permanently spoil you. You will never want to buy store bought crackers again. Or at least any other rosemary cheddar ones. 

Recipe
Rosemary Cheddar Crackers (an adaption of the Red Chili and Cheddar Diamonds recipe in The Cheesemongers Kitchen cookbook and inspired by Susan Argiris blogpost on Marche, a sister store to Marcel's)

Ingredients
1 cup all-purpose flour
1 teaspoon kosher salt (could reduce to 1/2 teaspoon)
1 teaspoon Aleppo pepper or crushed red chilies (Notes: If possible, crush Aleppo pepper flakes using a mortar and pestle.)
2 generous teaspoons finely chopped rosemary leaves
4 Tablespoons unsalted butter, chilled and cut into cubes
8 ounces aged sharp white cheddar, grated (used a 5 year aged cheddar and would recommend not using any cheddar less than 2 years old)
3-4 Tablespoons ice cold water

Directions
1. Place flour, salt, Aleppo pepper and rosemary in food processor. Pulse to combine.
2. Add butter and cheese, processing until mixture resembles coarse meal.
3. Add ice cold water 1 Tablespoon at a time. Pulsing until mixture comes together in a ball.
4. Flatten ball into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat oven to 350 degrees (F). Line 2 baking sheets with parchment paper.
6. Lightly flour the surface used for rolling out the dough. Roll out to approximately 1/8" thickness. 7. 7. Cut dough into desired 1/2" shapes (using cookie cutters, fluted pasta cutter, knife, etc.)
8. Place pieces on parchment paper lined baking sheets, ensuring pieces of cut dough are not touching.
9. Bake for 15-20 minutes or until a deep golden brown. Allow to cool on baking sheets. (Note: Baking time may vary based on the size of crackers. Larger crackers will take longer to bake.)
10. Transfer to a bowl and serve. Or store in a sealed container for up to 1 week.

April sunrise at the Isle of Palms, South Carolina.