Sesame Sunflower Wafers


Sesame Sunflower Wafers

Sesame and crunch animate these sensational little snacking wafers. Packed with whole grains and nuts and low on oil, they’re also downright healthy. Which is just another way of saying, “pairs well with a nice, rich cheese.”

I’m not going to lie, it’s more work to bake your own crackers than it is to buy them at the store. Make them just once at home, though, and you’re likely to find the time from now on. After you get the hang of it, you’ll be able to go from zero to cracker in about 90 minutes.

Consider this recipe yet another template onto which you can project your personal tastes. Try different seeds like poppy or caraway. Substitute the whole wheat flour with rye. And imagine the things you can do with spices or some garlic powder.

This recipe yield about 150 2-inch wafers.

Sesame Sunflower Wafers
140g all-purpose flour
140g whole wheat flour
7g baking powder
8g salt
45g raw sunflower seeds
40g toasted sesame seeds
18g sunflower oil
185g water

Weigh flours, salt, and baking powder into the work bowl of a food processor. Weigh seeds into a small bowl and set aside. Weigh water and oil into a third bowl, preferably with a spout, and set aside.

Pulse flour three or four times to mix in the salt and baking powder. Add seeds and pulse briefly three or four times to just break the sunflower seeds up a bit. Add the water and oil all at once and process until dough forms a ball.

Carefully scrape the dough out of the work bowl onto a very lightly floured board. Knead three or four times until smooth and then wrap in plastic. Chill dough in the fridge for 20 minutes.

Preheat oven to 400º and place racks in the upper and lower third.

Divide dough into six pieces. Working with one at a time and keeping the others covered, roll dough out to 1/16th-inch and cut with a 2-inch biscuit cutter. Use additional flour for rolling only if absolutely necessary as it will both degrade the texture and flavor and make re-rolling the scrap difficult.

Space 1-inch apart on parchment-lined cookie sheets. Bake for eight minutes, then swap cookie sheets top to bottom, turning them 180º as you do so. Bake for another eight minutes or until crisp with golden edges.

Since there will be more crackers than can be accommodated by two sheets, I stage the second batch onto parchment sheets and slide them onto the pans. It’s okay that the pans are hot for the second batch.

Cool completely on wire racks before storing in an airtight container.

Green Bean Salad with Crunchy Garlic Dressing


Green Beans with Crunchy Garlic Dressing (July 27, 2016)

After Kewpie mayonnaise and the films of Studio Ghibli, my favorite thing to come out of Japan is S&B Crunchy Garlic Topping. It’s a blend of crisp-fried garlic and mild chilis in sesame oil meant as a condiment for ramen. Much like Old Bay Seasoning, there’s nothing it can’t improve

Here I use S&B Crunchy Garlic Topping to give classic French green bean salad a Japanese kick. Like the original, the keys to success are to cook the beans until tender, dress them while still warm, and enjoy at room temperature.

If you have the time, these are even better made a day ahead. Pop into the refrigerator as soon as they’re done but give them about thirty minutes on the counter before serving.

This recipe yields enough for four.

Green Bean Salad with Crunchy Garlic Dressing
1 lb green beans, trimmed
2 tbsp tahini
1 ts molasses
2 tbsp dark soy sauce
1 heaping tsp S&B Crunchy Garlic Topping*
1 tbsp sake
1 tsp sesame oil
2 tsp peanut oil
toasted sesame seeds for garnish

Bring at least two quarts of water to a rolling boil over high heat with a heaping teaspoon of salt. Add the trimmed green beans and cover until water returns to the boil. Once boiling, cook the beans until tender but not soft. This will take as little as a minute for small beans and up to seven minutes for larger ones, so check often. Drain and rinse for a minute under cold water. Allow to stand in a colander while you prepare the dressing.

S&B Crunchy Garlic Topping (July 27, 2016)In a bowl large enough to toss the beans, add all of the remaining ingredients except for the sesame seeds. Whisk until smooth, then add the drained beans. Toss gently to coat all of the beans completely.

Cover with plastic wrap and allow to stand on the counter for thirty minutes, tossing every ten minutes or so, before serving. Garnish with sesame seeds.

* Easily located at any Japanese grocery or on the interwebs. Yes, the brand matters. Yes, it’s full of MSG. No, MSG will not kill you.