8 oz grated cheddar cheese (or other cheese, blue cheese works great!)
4 tbsp unsalted butter, room temp
1 tsp salt
1 cup flour
2 tbsp ice water
Preheat oven to 350F
Mix cheese, butter and salt, it will be chunky. Add the flour. Add Ice water 1 tbsp at a time. Chill for 30 minutes. Roll out to 1/8 of an inch thick and cut into desired cracker shapes. Bake on parchement for 13 minutes.
For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 table
4 large egg yolks 1/4 cup sugar 2 1/2 cups heavy whipping cream 8oz semisweet baking chocolate, chopped Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick an
1/2 cup olive oil 3 tablespoons honey 1/4 cup apple cider vinegar 1 1/2 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon Salt 1/2 teaspoon ground pepper 1 pound Roma tomatoes seeded and diced