Thursday, December 10, 2009

Pumpkin Seed and Black Sesame Seed Cornmeal and Whole Wheat Cracker Recipe

















Wow, there’s nothing like being honored as a Blog of Note on Blogger to get one back on track with the postings. Sheesh! 6,432 page views in a day and a half! Over 150 new followers! Welcome, everyone; this is exciting. Thank you all for your comments and for your interest, I hope you will find useful recipes here, and enjoy reading about my life and travels.

I am working hard here in Paris, after having been working hard in Vienna, and before that working hard in Montpellier, and will soon head to Brussels, and then Geneva before packing for my Brooklyn home and a little rest. I am dancing in a project for Boris Charmatz, a French choreographer, and having a blast on stage with lots of old friends and colleagues from the Merce Cunningham Dance Company, where we all danced at some point in our lives. My body is achy from intense rehearsals and more shows than I’m used to, but what fun it is to be performing regularly again, and sharing the stage with such amazing talents.

Not only have I been away from my New York City home, but I have also been away from a kitchen of any sort until my arrival at the Citadines Hotel in Montmartre, where I have created a healthy one pot pre-performance meal of pumpkin, lentils, mushrooms, and chard. I like having a kitchen, because I can do familiar things like juice a lemon into my glass of water in the morning, make green tea, spread some olive oil on whole-grain toast for breakfast with a little avocado, or slice of cheese, or hard-boiled egg. There is a phenomenal organic market in Paris where I stocked up on provisions for my humble kitchen, but even these small comforts make an impersonal hotel room more like home.

Yes, I am aware that the picture I posted above looks like one of chocolate chip cookies, and I’m very sorry to disappoint those sweets lovers out there, but you will be happy to know that these pumpkin seed and black sesame seed crackers make a perfect vehicle to scoop up some feta-walnut spread, the subject of the previous post. I made these crackers over a month ago, and somehow managed to lose track of the sites I’ve adapted the recipe from, but as I recall, I combined two recipes and added my own ingredients, too, so let’s just call this an original. Impressive, simple, and inexpensive, after my first cracker attempt I’ll never go back to store-bought.

Pumpkin Seed and Black Sesame Seed Cornmeal and Whole Wheat Cracker Recipe


1 1/2 cups cornmeal
1 1/2 cups whole wheat pastry flour
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup pumpkin seeds (be creative here and add any type of seed or herb, even, that you like)
4 teaspoons black sesame seeds
1/3 cup olive oil

Preheat oven to 350 degrees Fahrenheit

Combine all the dry ingredients and mix well. Add the olive oil and combine. Form the dough into small balls and press onto a lightly oiled baking sheet (or one covered with a silicone silpat), until about 1/8 inch thick, leaving a little space between crackers. Bake until golden brown. Makes about 3 dozen palm-sized crackers.

Alternatively, and for a more free-form and less chocolate chip cookie look, one could press the dough into a thin sheet covering the baking pan, cook until golden, and break them apart once cooled.

Other spreads from A Hungry Bear Won't Dance that would be delicious with these crackers: Almond and Sun Dried Tomato Basil Pesto, Hummus Recipe, Fresh Ricotta and Mint Recipe: a Spread with Purple Garlic and Olive Oil

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