Lavosch Crackers and Pinto Bean Dip - a great combination!
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)
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.