Oh, hello. You might be wondering where I’ve been. The answer to that is mostly working and in Broadway theaters, but what else is new?
The pertinent information is really that my oven died. Well, she started dying in October, then actually died two days before Christmas—the worst possible timing. She was brought back to life by a new heating element in January, then died again (!) when the little computer that makes her work went kaput one morning while I was making French Onion Scones—more on those soon.
Rest assured, she lives once again. As do I, and I am here to bake and blog another day. Because, as a friend and I recently discussed, I really don’t know who I am if I’m not baking. Even if I’m not posting, I’m still baking. This unlikely hobby-turned-job of mine is so tightly wrapped into who I am that it’s kind of incredible. I know it sounds cheesy, but it’s true.
And anyway, cheesiness is on brand for today’s recipe: Cheesy Pizza Crackers. They’re savory, spicy (if that’s your deal), and with both mozzarella and Parmesan, they’re definitely cheesy. Beyond that, these crackers are flavored with garlic powder, oregano and red pepper flakes, and bound with tomato paste. They’re crispy and crunchy and reminiscent of everything good at your favorite pizzeria.
I recommend eating them by the handful.
Cheesy Pizza Crackers
makes lots
1 3/4 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1/4-1/2 teaspoon red pepper flakes (optional, to taste)
3/4 teaspoon Kosher or sea salt
8 ounces whole milk low-moisture mozzarella (not fresh!), grated by hand (not pre-shredded!)
1/4 cup finely grated parmesan
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 teaspoons tomato paste
1/3 cup cold water
flaky salt, for finishing
Place oven racks in the central positions. Preheat oven to 400F. Line two sheet pans with parchment paper.
In a food processor, combine flour, sugar, garlic powder, dried oregano, red pepper flakes, salt, grated mozzarella, parmesan, butter and tomato paste. Process until combined, with no large pieces of cheese or butter. Add water and process until dough starts to gather into a ball.
Flour your hands, a surface, and a rolling pin. Turn the dough onto the surface and give it a couple of kneads to combine. If you do not want to make crackers immediately, wrap the dough in plastic and refrigerate it for up to 3 days. When you’re ready to bake, you may roll it out cold or at room temperature.
Divide it in half. Loosely cover one half with plastic wrap or a clean kitchen towel. Roll the remaining half of the dough out to 1/8-inch thickness. Use a large, sharp chef’s knife (or bench scraper) to cut it into 1-inch squares. Carefully transfer squares to the baking sheets. Poke each square with a toothpick or other object to let steam out. Sprinkle with flaky salt.
Bake crackers 16-17 minutes, rotating the pans at the 10 minute mark for even browning. Let crackers cool on the pans. They will fully crisp up as they cool. Repeat rolling and baking with remaining dough and scraps.
Crackers will keep in an airtight container at room temperature for at least a week.
Note:
If you do not want to make crackers immediately, wrap the dough in plastic and refrigerate it for up to 3 days. When you’re ready to bake, you may roll it out cold or at room temperature.
As far back as I can remember, I’ve always 
I’ve been making Pesto Mozzarella Grilled Cheeses for dinner on every Oscar Night since 2005. Why? Because:
Let’s talk ingredients. First things first: get the good sandwich bread. I mean, whatever you have will absolutely work, but might I suggest sourdough? Or something crusty and chewy with an open structure so that some of the cheese melts through to the pan and gets crispy? Can you tell I’ve thought about this a lot???
Next up, Basil Pesto. It’s spread on both slices of bread involved in this grilled cheese and is the thing that makes it pop! The pesto pictured is my 
You can’t have a grilled cheese without cheese! I use a mix of equal parts fresh mozzarella and 
Though most grilled cheeses are made with butter, I choose to use olive oil here to keep with the pesto flavor profile. I brush a little on both sides of my assembled sandwich before cooking.
And speaking of cooking, as with my favorite classic 
I almost always serve these up with a green salad with cara cara oranges, red onion and balsamic vinaigrette (more “sophisticated” college food), but you do whatever makes you happy. I mean, the Oscars tend to be volatile enough that this sandwich may be the only thing that goes your way come Sunday night. But oh, what a win.
Over the past couple of years, I’ve learned that a shocking number of people I know and love don’t know how to make one of the simplest recipes in the wide world: Grilled Cheese. It’s not because they’re incapable in the kitchen—it’s just that nobody ever taught them how to make it so that the bread cooks and the cheese melts at similar rates, and the butter doesn’t blacken and smoke up the house.
Luckily (maybe?), they’re friends with me, a person who will make them a grilled cheese in the moment and then spend four months dwelling on the (non-)event until the middle of January when she decides to write a blog post about the whole (inconsequential) thing. And that’s how we got here. Luckily. Maybe.
I make Grilled Cheese for dinner at least once a week because a) it’s easy and I don’t have to think about it too hard, and b) I always have sandwich bread, butter and some sort of melting cheese (usually extra sharp cheddar). It only takes a couple of minutes to butter two pieces of bread and layer cheese in the middle. You’ll notice I don’t use sliced cheese here—that’s simply because I prefer to buy the brick and slice it myself. Do whatever works for you, with the exception of pre-shredded cheese because it’s coated in an anti-caking agent that prevents proper melting. You do not want to impede proper melting on a Grilled Cheese!
As far as cooking goes, I think it’s a pretty human thing to want to cook crispy foods over the highest heat for a couple of minutes, but when it comes to Grilled Cheese (and so many other things), it’s best to ignore that thought, turn down the flame and take your time. Whereas 3-4 minutes over high will yield cold cheese between burnt slices of bread, 7-8 over medium-low will give you perfect melted cheese and buttery, golden edges every time. Those extra four minutes make all the difference in the world.
Boom! That’s all you need to know to make a basic Grilled Cheese. You can change up the cheese and bread depending on your mood, but as long as you butter the outsides of the bread instead of melting butter in the skillet and cook things low and slow, you will always have perfect Grilled Cheese.
And what’s Grilled Cheese without Tomato Soup? This combination is a classic for a reason—the tang of tomato pairs perfectly with the rich, cheesy, crispy sandwich, making for a simple, satisfying meal.
As with Grilled Cheese, my go-to Tomato Soup recipe is easy as can be. Whole peeled tomatoes are crushed by hand, then simmered in vegetable stock with carrots, onion, garlic, tomato paste and spices before being puréed until velvety smooth. Easy peasy.
Two things to note:
So there you have it—one of the simplest meals in the world, explained. Maybe you knew all this or maybe you didn’t. Either way, I hope you treat yourself this weekend. I know we could all use some comfort. No “maybe” about it.
e2 bakes brooklyn 