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Parmesan-Paprika "Biscuits"

It occurred to me this morning, that cooking really is magical. It is creative like any art form. You start out and you have nothing, except some ingredients in the pantry or fridge. You grab a few things, and stir or mix them together, sometimes cook or bake them, and magically you have a new creation. It is really amazing. You can see, smell, taste and touch the magic. Sometimes you can even hear it sizzle or pop.

A woodworker takes a piece of wood, and turns a bunch of lumber (that I would see no future in), and soon he has a chair or desk. A painter is inspired by something (nature, people, objects, colors, etc. and soon from nothing but a piece of paper or a blank canvas, there is a magical expression of their creativity. A musician takes a few notes or chords, combines them in a new way, and there is new music. Another wonder.

I wanted to cook something. I remembered a recipe I read recently in Taste Italia for parmesan-paprika biscuits (crackers).

1/2 c. flour
1/2 c. parmigiano, grated
2 t. mustard
2 t. paprika
1 stick (8 oz.) unsalted butter, cut into small pieces
salt and pepper to taste

Combine all ingredients in a mixer or food processor. Form into a ball of dough. Chill for 1 hour. Roll out on floured surface and cut with a biscuit cutter. I used a ravioli cutter. Bake at 400 for 7-8 minutes.

Parm%20cookie%20dough.jpg

Parm%20crackers%20baked.jpg

They magically became a delicious appetizer for my book club meeting. Great with a glass of wine or prosecco.

Parm%20cracker%20stack.jpg

Comments (7)

sandrac:

Those look wonderful. And I agree, cooking is a bit like alchemy, turning something ordinary into gold!

Sheena:

Those look WAY too good. Really lethal to have in the house for those of us with zero willpower.

Sheena

Yummy and easy, I'll have to give them a try.

I have a stupid question, do you use Dry Mustard or yellow out of a bottle?

The possible problem with cooks who also paint, like you and me, is mixing up the ingredients... have you read "Rancid Pansies"? Do.

I used wet mustard out of the bottle.

Sweet paprika : )

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