Lobster And Finnan Haddie Chowder With Vermont Common Crackers Recipes

Steps:

• In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
• Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.

Steps:

• Place the flour and salt in a food processor and process for 10 seconds to mix thoroughly. With the motor running, add the water in a steady stream, then process for 10 seconds longer. The dough should have formed into one large ball; if not, feel the dough: If it feels very sticky, add 3 to 4 tablespoons more flour and process briefly until a ball forms. If the dough feels dry and floury, start the processor again, add 2 to 3 tabespoons more water, and process until a ball of dough forms.
• Once you have a ball of dough, process for 1 minute more, no longer. Turn the dough out onto a lightly floured surface and knead for 30 seconds or so. Cover with plastic wrap and let rest for 30 minutes.
• Preheat the oven to 500 degrees, and place two racks near the center of the oven.
• Divide the dough into 8 pieces. Work with one piece at a time, leaving the other pieces covered. On a lightly floured surface, with lightly floured hands, flatten a piece of dough with your palms. Then roll it out to a very thin rectangle or round, as even a thinness as possible to ensure even cooking. Gently lift the dough from your rollling surface and place it on a large baking sheet or pizza pan. Sprinkle on one of the optional toppings or leave plain. Using a knife or a pizza cutter, cut through the dough to make rectangular crackers. (Don't worry if they are not all exactly the same size. Variations in size and flavor will make your crackers interesting.) Spray the dough lightly with water and place on the upper oven rack.
• Begin rolling out the next piece of dough, keeping an eye on the crackers already baking. (Crackers brown from underneath.) Check on them 2 1/2 to 3 minutes after they go in. As soon as the thinnest patches of the dough have started to brown, take them out. If necessary, continue baking, checking every 30 seconds, but it is better to take the crackers out a little early than too late.
• You will soon get a feel for timing and degree of doneness. Variables that affect timing are the heat of your oven and how thin you managed to roll out your dough. When they come out of the oven, some of the crackers will be crisp, while others will need a little time in the air to crisp up. Transfer to a large bowl, breaking up any incompletely separated crackers. Roll out the remaining dough, season, and bake. When completely cool, crackers can be stored in a well-sealed plastic bag or cookie tins for up to a month.

Steps:

• Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling, optional
• Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, 1/2 teaspoon salt, cheese, and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
• Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
• Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Steps:

• Preheat the oven to 350 degrees F.
• Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.

Steps:

• Pulse 4 cups flour and next 3 ingredients in a food processor. Add butter; pulse until coarse meal forms. Add 1 cup cream. Pulse until stiff dough forms. Gather into a ball; flatten into a disk. Wrap in plastic; chill dough for 30 minutes.
• Preheat oven to 400°F. Line a baking sheet with parchment. Roll out dough on a lightly floured surface to 3/8" thick. Using the biscuit cutter, cut out rounds; place on prepared sheet. Gather dough; repeat until dough is used up. Brush rounds with cream.
• Bake crackers until golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Steps:

• Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
• [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
• Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
• With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .