Line caught while on a summery cottage expedition, this rainbow trout was a gift from a friend who knows my love of food. I couldn’t help but create something with it to share with another.

There’s something about fish that always seems to remind me of the same flavours; lemon, fresh herbs and smoke. I love grilling fish but lately, I’ve been itching to try tea smoking and this was the perfect fillet to do it. Simply done with a wok and a round cooling rack, I combined the smoking ingredients of green tea, rice and sugar on aluminum foil, propped the fish over top of the rack, salt and peppered then sealed everything in with more foil.

During the ten or so minutes it took for the fillet, I picked a fennel bulb and a big handful of parsley from the garden. The fennel, was thinly sliced and sautéd in a dribble of olive oil. When it was tender, the fish was done, so I plated the fennel along with the parsley and some slices of preserved lemon, topping it all with some flaked trout and reserved fennel fronds.

Fast and elegant, yet simple enough for a picnic.
From friend to friend this fish made quite a few people happy.

Between redesigns and volunteering I was beginning to think I wouldn’t get the chance to create this month’s Daring Baker challenge. As I searched for time and innovation, I was left with nothing. No rum, no raisin, not even a cooking apple in the house to play into this month’s strudel recipe even uncreatively and by the book. Not until I found myself here on posting day, on my way to a rainy field trip with my son’s nursery school to a farm, did I feel inspired.

We braved the teaming rain, three year old tempers, got our knickers wet and fingers pruned, yet still, not a true complaint could be heard. Perhaps it was the fuzzy, yellow, hours old chicks or the just born, floppy eared darling of a bunny kit or maybe even the honey tasting that did it for some. For me? It was a farmer brave enough to tackle the thickest mud in a downpour to reveal the field of glowing green spears of mid-spring.

Fields of asparagus. Dedicated dirt.
The plots of soil, as we were told by that old farmer, were zealous in their commitment to grow nothing other than the fantastic feathery ferns for upward of 20 years to come.

Of course a spear in my house is lucky to last more than just a day, and so went the wonder of what to do in a Daring challenge.

The dough was surprisingly and delightfully easy to handle and stretch and those tender green stalks, well, they were just barely sautéd for flavour before rolling them along with fresh ricotta to create a tasty meal to celebrate a memorable day.
…And as luck would have it, I saved just a little room on the end to roll up dessert.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

ASPARAGUS + FRESH RICOTTA STRUDEL

Strudel Dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Asparagus+Ricotta Filling

Bunch of Asparagus, about 20-22 pencil width spears
Zest of one Lemon
1 Clove Garlic, finely minced
1 Tablespoon Olive Oil
3 Tablespoons Butter, divided
Pinch of salt+pepper
3/4 Cup Fresh Ricotta
1/4 Cup Freshly Grated Parmesan

Preheat the oven to 400ºF.
Rinse the asparagus well and snap the ends where they naturally break.
Heat the oil in a large sauté pan over medium high heat and add the garlic, being careful not to burn it.
Add the asparagus, lemon zest, 1 tablespoon of the butter, salt (I used an Alderwood smoked variety, but you can use what’s on hand) and freshly ground pepper.
Sauté for about 3 minutes or until the asparagus is bright green.
Remove from the heat.
Melt the remaining 2 tablespoons of butter and carefully brush over the stretched dough.
Meanwhile, combine the two cheeses, and equally divide into four portions to evenly spoon onto the widest side of the dough leaving a few inches between each portion.
Top the cheese with about five spears of the asparagus, then evenly and tightly roll the dough up and around, repeating so there is about 4 rotation layers of dough.
Use a pizza cutter to cut between each piece to create four individual servings.
Place the strudels, seam side down on to a parchment lined baking sheet and bake for approximately 30 minutes in the top 3/4 of the oven until golden and crisp.
Cool slightly and serve.

Aren’t we lucky? Mmmmm. Lasagne for a Daring Bakers Challenge??
Um, thank you!!

I’ve made lasagne, I’ve even made pasta before but, as all of the Daring Bakers challenges, I try to follow the recipe given.

…And  I did, until I got to the ragu. The veal and pork is out in this house, but still wanting to keep close-ish to the recipe, I chose lamb. While it’s not somthing that typically finds it’s way into my possession either, I still knew that with these challenges, I usually end up cooking it for others. Combined with a little rosemary, I thought  it would be a sure hit.

The pasta, I tried to keep as close to the original as possible. My first drawback was the suggested counter space required. Since that is certainly lacking in my kitchen, I surrendered to my stand mixer. I’ve since read most of us Daring Bakers added a little more moisture, I was relieved  to know I wasn’t the only one, as it took four eggs for my dough to come together.

Rested and ready, I divided and conquered, the dough that is. Remember that small counter? We’ll, I had to go old school with a rolling pin, so the smaller the dough the better. Either way, I was glad I did. I couldn’t imagine any more dough to work with at a time. Rolling out my divided pinches, kept me in charge and my dough manageable and thin. As it was, it made more than enough for two lasagnas and a batch of farfalle scraps with a spoon of the béchamel for lunch.

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

For more lasagne dishes, check out Daring Bakers Blogroll. Then, go see the brand new web site: The Daring Kitchen!

Lasagne of Emilia-Romagna
Serves 8-10

Spinach Egg Pasta (Pasta Verde)
• 2 jumbo eggs (I needed 4)
• 6 ounces (170g) Frozen chopped spinach, thawed and squeezed of excess liquid
• 3 ½ cups unbleached all purpose flour

Béchamel Sauce
• 4 Tablespoons butter
• 4 Tablespoons unbleached all purpose flour
• 2 2/3 cups milk
• Salt and freshly ground pepper, to taste
• Freshly grated nutmeg, to taste

Ragu
• 1 tablespoon olive oil
• 1 large onion, finely diced
• 1 carrot, peeled & finely diced
• 1 stalk celery, finely diced
• 500g ground lamb
• 3 x 400g cans chopped tomatoes
• 2/3 cup dry red wine
• 2 teaspoons finely chopped rosemary
• 1 1/2 Cups chicken broth
• 2 cups Milk

To make the ragu, heat 1 tablespoon of olive oil in a large sauté pan.
Add the onion, carrot and celery and fry, stirring, until slightly browned.
Add the ground lamb and continue to cook until mince is well browned. Transfer to a large saucepan.
Set the saucepan over the heat, add the wine and reduce by half.
Pouring 1/2 Cup at a time, add the stock, cooking slowly, until evaporated. Stir in the last 1/2 Cup of stock, along with the milk, reduce the heat to a low simmer (otherwise the milk could curdle). Cover and cook for about an hour, stirring regularly.
Next add the tomatoes and rosemary. Turn the heat to low and simmer for 2-3 hours.
To make the pasta, add 3 cups of the flour to your stand mixer. Add the eggs (start with the initial two) and spinach to a food processor to finely combine. Add the spinach mixture to the flour and with the dough attachment, mix on low to combine. You will probably need to stop once and a while to feel how the dough is coming together. If it’s dry, add the next egg, wet, some of the remaining flour. Once it has formed into a ball and is manageable, transfer it to a barely floured work surface to knead for a minute or two until the dough becomes smooth, satiny and very elastic. Cover it tightly or wrap it in plastic to let it relax for 30 minutes – 3 hrs (although I ended up not getting to mine until after about 12hrs and it was o.k.)
Divide the dough in quarters, and re-wrap the rest to prevent it from drying out. With a rolling pin, roll the dough into a rectangular shape.  Continue rolling and slightly dusting the dough as you occasionally flip it over. Once ready, the dough will be quite thin and the rectangle about 10″x15″ (approx). Trim the edges to make an even rectangle and slice into about 4″ wide strips.
Repeat with remaining dough, and either use immediately or dry at room temperature and store in a sealed container or plastic bag for 1 day.

To make the béchamel sauce, melt the butter in a medium sized saucepan over medium heat. Sift in the flour and whisk until smooth, stirring without stopping for at least one minute. Whisk in the milk a little at a time. Bring to a slow simmer, and stir for 3-4 minutes or until the sauce thickens. Season with salt, pepper and a hint of nutmeg.

To assemble the lasagne, have all ingredients on hand. Including 1 Cup of shredded parmigano cheese (I also mixed it with mozzarella).
Preheat the oven to 180ºC (350ºF).
Boil the pasta in batches until barely al dente. Remove and lightly oil if layering more of the cooked pasta on top before using.
In a glass 9×12 or other suitable lasagne pan, layer the ingredients repeating in this order – béchamel, pasta sheets, ragu, shredded cheese.
For the middle layer, I added thinly sliced crimini mushrooms over the ragu, then finished with a layer of pasta, béchamel and remaining cheese.
Cover the baking dish with foil, taking care not to let it touch the top of the lasagne. Bake for 40 minutes or until almost heated through. Remove the foil and bake for another 10 minutes to lightly brown the cheese. When cooked, turn the oven off and let the lasagne rest inside for a further 10 minutes, then serve.
This is not a solid lasagne but one that slips a bit when cut and served.

Actually, I’m not all that bad.

I feel quite great really. For the first few days on the other hand, I was hungry.
All. Of. The Time.

I’m getting over it, but when it’s already tough to figure out what to eat, snacking is even worse.  When I stopped to consider what I’d usually nibble on, I realized that, pretty much, everything was off limits. I even went for my morning granola. No go, it has dried fruit.

It came down to two things. The always good hummus with carrots was one, but then I was back on the granola. So to satisfy both the salty and the sweet cravings, I drizzled it with warm maple syrup and a drop of oil before baking and salted it on the way out. Flax, sunflower seeds, pepitas, oats and almonds.
A little birdy, but it sure hit the spot.

It’s not like finding something to eat has ever been a problem before. However, I’m finding it out now, more than ever since starting the Detox of ‘09 that it’s just far too easy just to reach for a bag of pasta or a potato when setting in on the evening rush to the dinner table.

In the nights leading up to do the detox, I was seriously up at night, drawing blanks on what to make for dinner – and for me, yes me, this is hard. I’m a risotto and hash type of girl. I can whip it up with the best of them and there I laid, completely in the dark about what to make for a simple meal.

My late night insomnia helped a bit, I suppose. Readied with pen in hand, I still came up empty so I ventured into the kitchen. Since wheat’s off the menu, I couldn’t start a bread dough for breakfast or some other crazy idea for dinner, so I cleaned instead.

This cleansing business might actually be very good.

As I tossed out old macaroni and cheese and cleaned the last of the gingerbread from the cookie jar, I felt compelled to get shopping. Sure my cupboards were bare, but inspiration began on what to fill them with again.

Having a list of restrictions leaves one thinking *constantly* on what is left. With that, I left for the grocery store and a blank canvas, or so to speak. Passing the items I wasn’t allowed, I was determined to fill my basket with what was. In some cases that included staples but most often I found myself reaching for some items I have probably walked by time and time again.

Have I really become so predictable?

Suddenly what I’d been dreading became a muse for creativity. Restrictions were guideposts reminding me why I enjoyed cooking in the first place. In an instant, these new combinations and curiosities were replacing the not knowing what to cook moments in the past, which now seemed purely out of boredom.

Even now, in the dead of winter, food is exciting again.

Really? This was the question posted after I ordered them in a restaurant a scant while back.
Although it made me think back. I was assured by my memory that brussels sprouts were indeed the only vegetable that left me sitting at a darkened dinner table at the age of about 7ish, to contemplate reviving the circulation in my lower extremities. It was the brussels sprout that sat cold as I outwitted and outlasted my father’s patients. It was an entire stalk of brussels sprouts that I, later that year in my third grade class, brought in as a mystery object to stump my fellow peanut gallery during a presentation.

Why would I order them then? On my birthday no less?
Mostly because they were actually on the menu. I mean, who the hell would put one of the most despised, spherical vegetables on the planet onto their dinner menu?

What can I say? I’m a daredevil. That and they had bacon in them, so they had to be good, right?

Finely shredded, bacon-y delicious with a sprinkle of crushed, red chilies and lemon zest. They really were good. I ate them all, I wanted more, in fact, they were about the best part of my meal! Needless to say I’ve made them again, of course, not being a big bacon eater going to the butcher to grab three slices of bacon raised a little eyebrow, but that why we shop at the butcher, so you can get exactly what you want – and get it organic…

BRUSSELS SPROUTS WITH BACON

1 pound Brussels sprouts, trimmed and shredded
3 Slices Bacon, please, please make it organic
Pinch of chili flakes
Zest of half a lemon
salt and freshly ground pepper to taste

In a large sauté pan, cook bacon over medium-high heat until crisp.
Remove and rest on a paper, reserving 2 tablespoons of the bacon grease in the pan.
To the pan, add the shredded brussels sprouts and cook over medium heat until softened and steaming.
Meanwhile, roughly chop the bacon into small pieces.
Remove the brussels sprouts from the heat and stir in chili flakes and zest then season with salt and pepper to taste.
Serve hot.

One can never tire of pizza.

As weekly addicts, Thursday is our pizza night. For at least the past few years we have yet to miss a day.
We’ve ordered in and done the store bought frozen but we’ve always ended up returning to my own dough.

Not only is making your own just better, it’s fun. Lay out the ingredients and it makes for a party and, in this case it was a fabulous way to use up some Thanksgiving leftovers.

I’ve heard of about a million things that people have put on pizzas from Cheetos to dessert, but this, I have not, nor tried.

Canadian Thanksgiving is the second Monday in October leaving my third day of leftovers perfect for pizza.

Besides the fact that this dough is an overnight affair, it’s well worth the wait time. The dough is crispy with the perfect amount of yeastiness and is oh so forgiving when a uncommitted tosser like me, throws it up in the air.

A nice change from the hot sandwiches and pot pies we could have just had in our future, I topped our weekly za with the four local cheddar smatterings of our cheese platter, butternut squash, spinach and of course, turkey. (Just to complete, I dotted cranberry sauce for serving.)
I must say, this was one of the tastiest leftover dinners we’ve endured.

Hosted by Rosa, she dedicated this month’s challenge to Sher, of What Did You Eat?, a blogger and fellow Daring Baker, who passed away last July.
As I celebrated this tradition with my family, be certain, I had plenty to be thankful for.

Recipe:

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pan to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or pan.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

You think I’m kidding? Too far fetched?
I’m not, it isn’t and it’s not all that new either.

The first time we spied Buddah Dog a bit back, in the little town of Picton, On. Although Picton is small, it’s up and coming with well classed wineries, inns fabulous farms and food.
Of course Buddhists are vegetarian, but we’re guessing the name comes from being as close to zen as a hot dog can get – and I suppose, for some, it was about time hot dogs made their journey.

All of the food is locally grown and produced by local artisans and organic as possible. Resisting the temptation to go on and on, sounding like an ad but the secret is in the sauce.

All the good stuff certainly starts it, but it’s the seasonal flavourings that make it. Sure they have ketchup, but they make it and about 3 varieties on any given day. (Our day? Tomato Basil Balsamic, Smokey and Cherry Ketchup.)

Very nice, seeing I’d ventured over to their Toronto location, kids in tote for a “real” hot dog day.
My last dog? A creamy artisan maple chevre with a balsamic peach reduction. $2.

So, here we are already in (the end of) September! After baking our hearts (and butts out of our bathing suits), the Daring Baker cake reign has ended with something not only vegan, gluten-free but super low fat as well!!
Perfect, because I can let you know what else I’ve been making – preserves and lots of them. Hardly a fresh thing can come into my kitchen with out leaving in a jar.

Being September, my latest finds at the market were glorious figs and purple peppers. The figs were met with lavender sugar and some caramelized sweet onion with rosemary and the peppers became the classic sweet – spicy jelly, only of a more spectacular hue.

This month’s challenge was chosen by Natalie and Shellyfish. The lavash crackers were quick fun and versatile; cut them into strips or break off pieces as you go. We were given suggestions for great flavor toppings of various spices or seeds which I thought was a great option for one of my halves of dough. Rosemary + Sea Salt and crushed pumpkin seeds down the middle – see versatile.
Just look at some of the other Daring Bakers dips and toppings.

This will definately on my “will bake again” list.

LAVASH CRACKERS
The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread
Peter Reinhart.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

or

2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

or

4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.

5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

One of the healthiest foods on Earth. Preserved.