Tuesday, December 8, 2009

Parmesan Sables (TWD)

I loved that this week's Tuesdays With Dorie recipe for sables provided us with several flavor options. As my baking time this month is devoted to assorted holiday sweets, I was definitely up for making the savory version of this buttery shortbread cookie.
The crumbly yet tender texture of these gems is what makes them so addictive to eat. Technique is key to getting the right texture - no overmixing of the dry ingredients! I sprinkled the formed logs with ground marcona almonds before slicing, then topped each sable with a sprinkling of fleur de sel.
I appreciated how the parmesan cheese flavor was centerstage in these sables. I did yearn for a little cracked pepper and/or herbs to balance out the rich flavor of the butter and cheese (note for next time). These sables were the perfect savory snack to serve along with a nice cabernet sauvignon.

Thanks to Barbara of Bungalow Barbara for a terrific pick this week! You can find the recipe at Barbara's blog or at this NY Times article. The possibilities of this recipe is endless, so make sure to visit the TWD blogroll to see the many delicious versions.
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18 comments:

  1. Isabelle LambertDecember 8, 2009 at 4:46 AM

    ceux au parmesan seront mon prochain essai. Les tiens sont vraiment très beaux :)

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  2. chocolatechicDecember 8, 2009 at 4:48 AM

    I made mine plain, but yours look fabulous.

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  3. JenniferDecember 8, 2009 at 6:59 AM

    These look so good! I want to try this version!

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  4. The Food LibrarianDecember 8, 2009 at 9:16 AM

    Beautiful! I love them. My log is in the refrig (of course, last minute Mary!) Love the savory aspect! - mary

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  5. AnonymousDecember 8, 2009 at 9:24 AM

    Oh, yum! Nice job.

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  6. PamelaDecember 8, 2009 at 11:04 AM

    I was thinking of trying the savory version. Yours look lovely.

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  7. TeannaDecember 8, 2009 at 12:44 PM

    Love those parmesan sables!I am glad that you went with a savory version!

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  8. SusanDecember 8, 2009 at 1:10 PM

    Yum! I may have to try these along side a great salad one night. They look great! I also second the cracked pepper, even though I haven't tried your variation. Cracked pepper makes almost everything better!

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  9. Bungalow BarbaraDecember 8, 2009 at 4:53 PM

    Thank you for baking along with me this week!

    I'm so glad you tried the Parmesan variation, it sounds great! I was thinking of adding cracked black pepper, too. (Great minds think alike, right?)

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  10. Engineer BakerDecember 8, 2009 at 5:28 PM

    I like the almonds on the outside - sound like they'd pair wonderfully with the Parmesan! But I think you're right - herbs would take this up to the next level. Oh well, next time, right?

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  11. BarbaraDecember 9, 2009 at 5:15 AM

    Super idea! I've never had a savory sable- your recipe looks wonderful.

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  12. Ingrid_3BsDecember 9, 2009 at 1:11 PM

    I like your savory take on these and think your idea of adding fresh cracked pepper a terrific one. Hope you let us know how it goes if you do try it!
    ~ingrid

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  13. steph- whisk/spoonDecember 9, 2009 at 1:49 PM

    glad to see someone else made the savory version! they were delicious, and know i wish i'd added the almonds like you did!

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  14. UnknownDecember 9, 2009 at 2:58 PM

    Oooh, I think you're the first person I've visited who made the parmesan version this week. That one is definitely on my list! Your variation sounds (and looks) splendid!

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  15. AnonymousDecember 9, 2009 at 5:00 PM

    These sound like the perfect thing to have with a glass of red wine!

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  16. TeaLadyDecember 15, 2009 at 5:57 AM

    I like that you made the savory. They sound deliclious. I will have to try these. I am a little sweeted out and parmesean sounds perfect.

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  17. betty geekDecember 15, 2009 at 4:38 PM

    Savory? Love it! They look great!

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  18. GigiDecember 31, 2009 at 8:45 PM

    yum! these look sensational. i have always wanted to make these. i am def going to do that very soon!

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