Going Crackers

Posted: June 9, 2010 | Author: Bakezilla | Filed under: Bakezilla | 1 Comment »

Sometimes I wonder if I’ve gone crackers. I mean, don’t we all? Well, I don’t have an answer to that question, but I did make some crackers and an eggplant spread to go with them recently. Making food probably helps keep me sane, so I make crackers and not go crackers.

Herbed Whole-Wheat Flatbread:
Ingredients:
a cup of warm water
one packet active dry yeast
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
4 tbs olive oil
Coarse salt
1 tsp sugar
1 egg
Fresh herbs (your choice)

1. Place water in a mixing bowl and sprinkle yeast in. Allow to stand for about 5 minutes. Stir in flours, oil, 2 tsp salt, sugar. Stir until it forms a dough.
2. Turn the dough out onto a floured surface, knead 2-3 minutes. Lightly oil a large bowl, put the dough in it, cover it, and allow the dough to rise for an hour. While you’re waiting, chop up some fresh herbs in any combination you’d like, I used oregano and rosemary for mine. You’ll need about 3/4 of a cup total.
3. Preheat the oven to 350. In a small bowl, mix the egg with a tablespoon of water and set aside. Put parchment on a baking sheet. Divide the dough into 16 equal pieces. Roll out the pieces into long, thin crackers and put them on the sheet (do this as quickly as possible, the dough continues to rise). Brush the crackers with the egg wash, and sprinkle on some salt (not too much! a pinch will do), and herbs onto the crackers.
4. Bake about 20 minutes, allow to cool.

Caponata (Italian Eggplant Spread)
This is a tasty, healthy spread to top your crackers.
Ingredients:
2 medium eggplants
2 tbs red wine or cider vinegar
1 tbs sugar
1 cup chopped cilantro
2/3 cup chopped roasted red peppers (jarred = okay)
1/4 cup rinsed capers

1. Preheat the oven to 350. Cut the eggplants in half and put them on a parchment lined baking sheet. Roast for 45 minutes – 1 hour, allowing them to get soft and their bitter juices to leak out. Let cool until you can touch them without hurting yourself.
2. Scoop the flesh out of the eggplants, throw away the skins. Add vinegar, sugar, a dash of salt and pepper and stir. Allow to cool.
3. Put in the remaining ingredients. Place the caponata in the fridge for at least an hour.

This spread will stay for several days in the fridge, and can be eaten cold or room temperature.