Oyster Stew, Buttery Crackers and Side Salad

Ingredients

• 2 cup All-Purpose Flour (240g)
• 2 tsp Granulated Sugar
• 1 tsp Baking Powder
• 0.75 tsp Fine Sea Salt (For the dough)
• 0.5 cup Unsalted Butter (113g, cold and cut into small cubes)
• 4 tbsp Whole Milk (60ml, very cold)
• 1 tsp Flaky Sea Salt (For sprinkling)

Instructions

1. 1

   Prepare the Dough

   • In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Pulse 2-3 times to combine.
   • Add the cold, cubed butter to the flour mixture. Pulse 8-10 times, or until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • With the processor on low, slowly drizzle in the cold milk. Process just until the dough begins to clump together. Do not overmix.
2. 2

   Chill the Dough

   • Turn the dough out onto a clean surface, gather it into a ball, and flatten it into a 1-inch thick disk. Avoid kneading.
   • Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This step is crucial for flaky crackers.
3. 3

   Preheat and Prepare

   • Position racks in the upper and lower thirds of your oven and preheat to 400°F (200°C).
   • Line two large baking sheets with parchment paper.
4. 4

   Roll and Cut Crackers

   • Lightly flour a work surface and a rolling pin. Unwrap the chilled dough and roll it out as thinly as possible, aiming for about 1/16-inch thickness. Work quickly to keep the dough cold.
   • Using a 1.5-inch round cookie cutter or a sharp knife, cut out the crackers. Arrange them about 1/2-inch apart on the prepared baking sheets.
   • Gather and re-roll the scraps once to cut more crackers.
   • Using a fork or a skewer, prick each cracker 2-3 times in the center. This prevents them from puffing up into bubbles while baking.
5. 5

   Bake the Crackers

   • Bake for 12-15 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time.
   • The crackers are done when they are firm to the touch and golden brown around the edges. Watch them carefully in the last few minutes as they can burn quickly.
6. 6

   Finish and Cool

   • Immediately after removing the crackers from the oven, brush them lightly with the melted butter.
   • Sprinkle evenly with the flaky sea salt.
   • Let the crackers cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will become crispier as they cool.

Ingredients

• 1 large head Romaine Lettuce (Washed, dried, and chopped)
• 1 cup Cherry Tomatoes (Halved)
• 1 medium Cucumber (Peeled and sliced)
• 1 medium Carrot (Shredded)
• 0.25 small Red Onion (Thinly sliced)
• 1 cup Croutons (Use your favorite store-bought or homemade)
• 0.5 cup Ranch Dressing (Or more, to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
   • Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
   • Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
   • Add all prepared vegetables to the bowl with the lettuce.
2. 2

   Combine the Salad Base (2 minutes)

   • Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
   • Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3. 3

   Dress and Serve (3 minutes)

   • Just before you are ready to serve, add the croutons to the salad bowl.
   • Drizzle the ranch dressing over the salad.
   • Toss gently until all ingredients are lightly and evenly coated.
   • Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.