I thought it would be nice to make some Parmesan Crisps, from Ina Garten, for my part of a potluck event, annual stitchers' picnic. And since they're not just anybody, I pushed out the boat and got the real Parmigiano Reggiana, to make the best.
So here are the workings: fresh picked thyme from my front yard, growing very nicely after the long winter and longer spring, undaunted, fresh ground black pepper, bit of flour, bit of kosher salt, block of cheese ready to grate.
And here's the aromatic result
Let's hope I don't have to bring any home. I have a feeling I will be bringing an empty plate, though.
On the mend, more or less, cautiously eating a bite, and taking really short walks to remind my legs how to work, and today I managed a little recipe for something I've been meaning to make for ages, usual story.
These are parmesan crisps, from Ina Garten, and since I happened to have a block of parmesan, about the right amount, and the thyme is all back in leaf, that and black pepper, kosher salt, and a tablespoon of ap flour was all that was needed. I'm still as weak as a kitten, in fact a kitten could paw wrestle me and win at this point, so I had to rest a time or two in the grating of the cheese, but we got there.
Pretty simple, and as you see, the darker baking sheet made a crisper finish than the lighter one, but still all good. I was able to take just a crumb to taste, not up to fat food yet, and can attest that they are good. A little snack with wine, or in my case possibly to save in the freezer for a future teatime guest. I like to offer something savory as well as a bit of cake. I have a feeling that you need to make quite a few of these to have enough!
So that satisfied my inner cook.
