When I’m not making the dinner desserts, or random birthday cakes, or setting up banquet items, more than likely you’ll see me slaving away with my favorite robot making mignardises. The little tray of sweets we put down for free with every check is arguably one of the best feebies in the city. The abundant array of truffles, chocolate candies, caramels, and pate fruit is so great it became the third course on our popular Power Lunch. I’m so busy with these that Chef and Arturo can both be found helping me out polishing or filling molds. Most of the recipes I use for these come from my new favorite cookbook Chocolates and Confections by Peter Grewling. This book is loaded with recipes and valuble techniques. Buy it. Read it. Know it. Another thing I can be seen doing lately is making crackers. That’s right faithful readers, crackers. One of the easiest recipes I posses is also one of the tastiest. Lavash crackers simply contain flour, garlic powder, water and olive oil. They are rolled really thin and brushed with a little more water, to hold on the salt, seeds, cheese or other desired flavoring. At the Vail Cascade, I made six full sheet pans of these everyday. They are crunchy and delicious, and really easy to make. Since I started making them at Ten-01, I have gotten a great response, with many customers asking for more. Seriously, you should try making them, here’s the recipe:
Lavash Crackers
1 1/4 lb. all purpose flour
3/4 oz. garlic powder
1 1/2 cups water
1/4 cup olive oil
1. Place all ingredients in the bowl of a stand mixer and work with the dough hook on low speed
2. Beat up the dough for about 8 minutes, until it looks smooth
3. Chill for 30 minutes before rolling out on a well floured surface
4. Roll the dough paper thin and transfer to a well greased cookie sheet
5. Slice the cracker lengthwise to create several smaller crackers
6. Brush with water and sprinkle with salt and desired other topping
7. Bake in a 325 degree oven until golden brown, about 10 minutes. Serve with cheese or butter
