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Posts Tagged ‘savory shortbread’

Alright. We’re at the end of phase 2 of this series, the fourth savory shortbread recipe and eight of twelve down. Next up we’ll move onto rolled olive oil crackers but for today, we’re using one of my very favorite herb combinations: herbes de provence. It’s a blend of dried herbs considered typical of the Provence region of southeast France and typically includes savory, marjoram, rosemary, thyme, oregano and for some reason only in the United States, lavender. Personally, I like the lavender addition here as it’s such a slight, complimentary flavor and in no way tastes like potpourri or soap as can often happen. Add some salt and pepper and maybe a little lemon zest and you have the best lamb dry rub ever. But I digress.

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So we’re moving onto the next phase of the 12 Days of Crackers. The first four posts were cheese based; a buttery pie dough type of base with cheddar, blue, goat or parmesan cheese mixed in. Did it, done, in the freezer, right? Ok, moving on. Today and for the next four posts, we’ll explore savory shortbread. Buttery, crumbly, just a touch sweet and utterly irresistible. And we’re starting off the bunch with a Mediterranean olive version.

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This recipe started out as crackers. I had quite a bit of cotija cheese left from a prior recipe and given that it’s a bit similar to parmesan, I thought to make a cheese cracker. An ever so slightly sweet, crisp wheat cracker spiked with some heat – a Mexican inspired Wheat Thin of sorts. The thing is, the idea was solid but what came out of the oven? Not so much. Though the friends I hoisted my experiments onto disagreed, I thought they were too crispy, too bland and too blah. They liked them but I didn’t think they were quite right and I wasn’t sure how to fix what I saw as the problem. Which was everything. So I gave up and changed direction. You have to know when to throw in the towel on occasion.

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