Thursday, March 26, 2015

"SHARK'S TEETH"


It's been awhile since I've shared a recipe, so thought I'd share this one in honor of our annual trip down south.

The recipe is derived from a "Cheese Coin Recipe" from The South The Beautiful Cookbook.

I've made them several times, and they always get gobbled up in no time.  The original recipe just calls for cayenne to be added.  I've experimented with different herbs, and here's what I came up with.  There's a lot of butter, so a friend described them, as a savory shortbread.  Since I can never manage to roll perfect logs to enable the coin shape, my oldest daughter came up with the name, Shark's Teeth.  Since sharks have a lot of teeth, (presumably different shapes) that I have no intention of encountering; thought it was a fun name, and so it stuck.

Here we go...
Shark's Teeth 
Makes about 120 crackers.  Easiest done in a food processor or a mixer.


You'll need:
-8 oz of finely grated Parmesan cheese (I've used Reggiano, and I've used Kraft. Both great, just different flavor.)
-8 oz of sharp Cheddar cheese- shredded fine. (Again, I've used a pack of store brand, sharp Cheddar, and I've used aged sharp cheddar.)
-1 cup (2 sticks) of butter at room temperature.  If you use unsalted butter add 1 teaspoon of salt to the recipe.
-3 1/4-3 1/2 cups of all purpose unbleached flour
-3/4 teaspoon of cayenne1 teaspoon of garlic powder
-1 teaspoon of dried oregano
-1 teaspoon of dried basil

Combine the cheeses with the butter, and process or mix till thoroughly combined.  Next add flour gradually (1/2 cup at a time) at slow speed till you've added about 2 1/2 cups of the flour and all the spices/herbs.

Move dough to lightly floured board, and knead in the remaining flour, till all is thoroughly mixed.  Next, divide dough into 3 or 4 portions.  Roll into logs, and wrap with plastic wrap or parchment.  Refrigerate for at least 2 hours; more I think is better.  

When ready to bake, preheat oven to 350.  Different ovens heat differently, not to mention the age of your oven.  I have a fairly new, gas oven.  The original recipe called for 375, but that browned the crackers too much for my taste.  Thus, 350.

Remove logs, (or just one) from refrigerator.  Slice dough with sharp knife, into slightly thinner than 1/4" coins; or whatever shape.

Bake at 350 for 10 minutes, then increase temperature to 375 and bake for 2-5 minutes more.
Remove from pan and allow to cool on wire racks.  This is where they're crisp up a bit.  More like cookie crispness than a cracker.  The thinner the dough, and the low and slow baking helps get them a nice shortbread crisp.

These are great by themselves or as a base for thicker dips, such as a crab dip or spinach artichoke dip.
Enjoy!