A Campaign for Local Food (part 3) - The Recipes!

Local Foods - Lavosch and Pinto Bean Dip are in the middle of the photo.

In a previous post I wrote about the local foods menu we helped to create for a campaign event.  The bulk of the ingredients, except for some spices and salt, came from Kansas.  And we are happy to say, the food was excellent!  I've asked my chef (that would be hubby) to share the recipes with readers, and he kindly obliged.  However, the man often doesn't really follow recipes, but cooks using his taste buds.  As he always says, "If you're not tasting, you're not cooking."  So, here goes...what he "thinks" he did...

Lavosch Crackers and Pinto Bean Dip - a great combination!

Lavosch Crackers 

He got this recipe from a restaurant he worked in, they made fresh crackers.  We started with fresh milled wheat, but you can purchase Hudson Mill flour, which is a local product, if you don't own a mill.

1 cup flour (freshly milled hard red winter wheat)
2 eggs
1 cup buttermilk
1 Tbsp brown mustard seed
1/2 tsp fresh cracked black pepper
1 tsp salt
2 oz. melted butter

Combine all ingredients except flour, mix well.  Add flour and mix until combined.  Do not overmix.  The dough will be very wet.  Scrape dough out of bowl, wrap in plastic wrap and place in fridge overnight to rest.  Remove dough from fridge and let come to room temperature.  Divide into 4-6 pieces.  Preheat oven to 425 degrees.  On a heavily floured surface roll dough to a thin sheet (hint:  when mustard seeds start to crack under the rolling pin, you are at an appropriate thickness).  Place dough on baking sheet, brush with oil, sprinkle with salt/pepper then cut with pizza cutter into desired shape.  Bake for 10-15 minutes until golden brown.

Pinto Bean Dip (This is really good - even if it doesn't sound like it!)

1# pinto beans
1/2 c. white wine
2 Tbsp. heavy cream
salt and pepper to taste
1/2 Tbsp. ground cumin
1 tsp. granulated garlic
1/2 tsp. onion powder
1/8 tsp. smoked paprika
1/4 tsp. white pepper

Soak 1# dried pinto beans overnight, cook until tender (al dente).  Place all ingredients in a blender, blend thoroughly.  Pour mixture into a sieve or strainer and force through with spatula to remove skins.  Taste and reseason as needed.  Add more wine if thinner consistency desired.  Refrigerate overnight to let flavors mellow and for the mixture to firm.