your own doughnuts, for instance. Or perhaps frying up a batch of zucchini chips. The other night when John was out of town I decided to make my own cheddar crackers and eat them for dinner. I wasn't craving cheddar crackers, exactly, but I was dying to try the recipe.
From Tartine by Elisabeth Prueitt and Chad Robertson
3/4 cup (105 g) flour
1 tsp salt
1/4 tsp cayenne pepper
1/2 tsp black pepper
2 1/3 cups (225 g) sharp cheddar cheese, grated
1/4 cup (55 g) unsalted butter, at room temperature
2/3 cup (70 g) chopped walnuts
Mix together flour, salt, cayenne pepper, and black pepper in a small bowl. In a stand mixer fitted with a paddle attachment, mix the softened butter and shredded cheese until just combined. Add in the flour mixture and beat on low speed until incorporated. Scrape down the sides of the bowl. Add in the walnuts and mix on low speed until the dough turns from pebbles into a stiff combined mixture. Remove the dough from the bowl and place on parchment paper, wax paper, or plastic wrap. Shape into a log about 1 inch in diameter and wrap well. Freeze until hard, about two hours. Preheat the oven to 400 degrees. Cut the dough into 1/8 inch-thick slices and bake on parchment paper one inch apart for 8-10 minutes. Make sure the crackers are browned before removing from the oven. Allow crackers to cool on a wire rack and store in an airtight container for up to two weeks.