Sometimes I like to pretend that I’m a food snob.
But let’s face it– the real reason I like to watch those fancy cooking competitions on Netflix is because the thought of having to prepare a restaurant-quality entrée from 5 mismatched ingredients scares the pants off of me.
But lest you think that real food has to be boring, allow me to present to you From Scratch– a brand new cookbook that features elegant real-food recipes that anyone can cook.
I have a thing for cookbooks anyway, but this one is a masterpiece. It was written by my blogging buddy Shaye, of the Elliott Homestead, and it’s a joy to read– even if you aren’t looking for a recipe.
This 221-page eBook is packed full of gorgeous photos and lots of Shaye’s personal tips and tricks.
And the recipes… Oh the recipes…
- Parmesan Frittata with Rosemary and Greens
- Almond and Lemon Tart
- Honey & Nut Protein Bars
- Traditional Soaked Whole Wheat Bread
- How to Make Sourdough Starter (plus sourdough bread, waffles, and crackers)
- Vanilla Crackers with Almond and Coconut
- Chicken Soup with Coconut & Cilantro
- Pear Tart with Cinnamon and Cream
- Summer Quinoa with Tomato & Goat Cheese
- Spiced and Breaded Chicken Strips
- Pan-Seared Steaks with Red Wine Sauce
- Slow-Cooker Asian Short Ribs
- Cocoa Coconut Truffles
- Sweet Carrot Muffins
- Herb & Cheese Ugly Biscuits
- Honey Sweetened Lemon Curd
- And a whole bunch of others that I don’t have time to type out!
Pssst! Shaye has generously allowed me to share one of the recipes from the book today!
Whole Wheat Crackers with Rosemary and Sea Salt
Taken, with permission, from the From Scratch cookbook.
Instructions: 1. Combine the flour and yogurt. Let the flour mixture sit on the counter for 12-24 hours. 2. After the soaking period, combine the soaked flour mixture, 6 tablespoons of the melted butter, salt, baking powder, and rosemary together in a food processor or mixer. Blend until just combined (you could also use your hands for this). 3. Using a very floured surface, gently roll out the dough into a thin sheet - about 1/8”. 4. Using a cookie cutter, cut the dough into small circles. Once they are cut, place them on a lightly buttered baking sheet, gather up the remaining dough, re-roll, and continue to cut until no more dough ;remains. 5. Brush the cut-out crackers with the remaining melted butter. 6. Bake in a preheated 300 degree oven for 10-15 minutes or until fragrant and golden. Don’t let them burn! If needed, remove golden crackers and continue to bake any thicker ones until done.
- 3 cups whole wheat flour
- 1 ¼ cups plain yogurt
- 1 ½ teaspoon sea salt
- 2 teaspoons baking powder
- 8 tablespoons of melted butter, divided
- 1 teaspoon dried rosemary, optionalWhole Wheat Crackers w/ RosemaryIngredients
- • 3 cups whole wheat flour
- • 1 ¼ cups plain yogurt
- • 1 ½ teaspoon sea salt
- • 2 teaspoons baking powder
- • 8 tablespoons of melted butter, divided
- • 1 teaspoon dried rosemary, optionalInstructions
- Combine flour and yogurt and let soak on counter 12-24 hours
- After soaking, in food processor or mixer combine flour mixture with 6 tablespoons melted butter, salt, baking powder, and rosemary
- Blend until just combined (you could also use your hands for this)
- Using a well floured surface, gently roll out the dough into a ⅛" thin sheet
- Cut the dough into small circles with cookie cutter and place on a lightly buttered baking sheet until all dough has been used
- Brush the cut-out crackers with remaining melted butter
- Bake 10-15 minutes in preheated 300 degree oven until fragrant and golden
- To avoid burning crackers, If needed, remove golden crackers and continue to bake others until done3.4.3177