Remember Home Ec? Well in Southern California, it has been reinvented at the Institute of Domestic Technology. The Institute was founded by author Joseph Shuldiner and their mission is to “reignite the passion of how we make food, the ingredients we source and the farms on which they originate.” Now that’s a statement I can get behind. Instead of merely teaching cooking classes, Shuldiner has taken it upon himself to teach people how to unleash their “inner food crafter.” At the institute, students can take a variety of courses, including: bacon curing, cheese making, and artisanal cracker creation (Institute).
I’d be interested in hearing your thoughts on whether or not you think these types of classes and initiatives are worthwhile. In the meantime, you don’t have to travel to Southern California to learn how to make artisinal crackers. The recipe below is one of my favorites, easy to make and impossible to eat just one!
Gruyere & Rosemary Crackers – (Adapted from The Smitten Kitchen Cookbook)
1.5 cups coarsely grated Gruyere
4 tablespoons unsalted butter
3/4 cup unbleached flour
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon fine sea salt
Method: Preheat oven to 350. Combine all ingredients in food processor until crumbly. Empty onto a piece of plastic wrap and combine into a long cylinder. Wrap with plastic wrap and refrigerate for 25 minutes or until slightly firm. Thinly cut cylinder into thin slices and place on baking sheet layered with parchment paper. Dock each cracker with a fork then lightly brush with water and sprinkle with sea salt to taste. Bake for 10-12 minutes or until edges are lightly browned. Cool and enjoy!
Until Next Week…Plan Well, Pack Well, Live Well,
InstituteOfDomesticTechnology. Institute of Domestic Technology, LLC. 2012. Web. 4 June 2013. <http://instituteofdomestictechnology.com>