• Trader Faux Rosemary Raisin Crisps
    Appetizers,  Crackers,  Snacks,  Technique,  Techniques & Ingredients

    Trader Faux Rosemary Raisin Crisps, Plus Math Recipephanies

    Imagine the Snack Fairy tapping her wand on a piece of plain melba toast. Pecans, seeds, raisins, fragrant rosemary, and a kiss of honey appear, transforming it into an object of desire: Trader Joe’s Rosemary Raisin Crisps. Leave it to a Canadian to reverse engineer a recipephany for a similar cracker called Lesley Stowe’s Raincoast Crisps. Her blog, “Dinner with Julie,” shows how it is twice baked, like biscotti, but easier. You stir up tiny eggless quick breads, bake and freeze them, and then thinly slice the frozen bread and bake fresh crackers on demand. The crisps shrink to about 70 percent of their original size, perfect for spreading cheese (see Mock Boursin recipe…

  • Ingredient,  Recipes,  Snacks

    Sweet and salty Kettle Corn, with no extra calories

    Fats, sugars and salt. They comprise the snack food hat trick, and, frankly, are what we crave in food. When made with enough oil, popcorn with salt nails two out of three. Caramel added to the popcorn solves the sweetness issue, but then you’ve got Cracker Jack, a real sugar-shock inducer. So when I discovered Kettle Corn, with its light sugary glaze, I decided to make it at home. It was disappointing. The recipe called for adding sugar to the popcorn and oil, and the sugar just caramelized and burned. So then I had a brainstorm. Why not just sprinkle sucralose (aka Spenda) on top of the freshly popped kernels to make it sweet?…

  • Appetizers,  Middle Eastern,  Recipes,  Snacks,  Vegan,  Vegetarian

    Grandma Annie’s Romanian Eggplant Dip

    Ever since my mother served up eggplant as “French fries” slathered in ketchup, I’ve been a sucker for its tasty squishiness. I’ve enjoyed it in Italian, French, Indian, Greek, Middle Eastern, Asian and African dishes. But Romanian? I never knew Romania has its own traditional eggplant dip (called salată de vinete or vinetta), which I learned about from Julie Schecter and her sister Laurie, two people whose values and lifestyles I most admire. Julie has generously shared their heirloom recipephany, which has few ingredients yet a strict method that caramelizes the pulp and concentrates its delicate taste. How it got here Grandma Annie emigrated in the early 1900s from Iasy, Romania. Still a teenager,…