Rosemary Parmesan Shortbread, Cream Cheese Grilled Cheese Sandwich and Proper Care of Your Llama's Teeth

I’m proud to be a child of the seventies.  Stuff was weird then and when you take the time to look back on it, you really appreciate the oddness.  Case in point, would be this video.  I actually remember watching this for the first time at my grandmother’s house when we were on vacation.  She lived on a farm in Tennessee.  She walked through the living room on her way to do something farmer’s wife-like and scoffed at the television and said, “Typical New Yorkers walking down the street with something like that.  Stay away from those people.” Let me apologize before you watch it….this dumbass song will get stuck in your head.  Sorry.

Often when I cook, I think about two things: 1. “what goes good with wine;” and 2. “is it time to take my llama back to the dentist.”  These two recipes go with wine and llamas like crack goes with a crackhead.  So good.

Rosemary Parmesan Shortbread (Claire Robinson’s 5 Ingredient Fix on Food TV)

Ingredients

2 cups all-purpose flour

1 cup confectioners’ sugar

2 teaspoons finely chopped fresh rosemary leaves

½ teaspoon salt

½ cup finely grated parmesan

1 cup (2 sticks) unsalted butter, at room temperature

1 teaspoon water, if needed

Preparation

Put the flour, sugar, rosemary, salt and parmesan into the bowl of a food processor (I just old skool style stirred it) and pulse until combined (that sounds dirty).  Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands (that sounds dirty, too).  If not, add the water and pulse until combined.

Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it.  Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet.  Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 ½ inches in diameter.  Chill in the refrigerator until firm, about one hour.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper or silicone baking mats.  Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart.  Bake until the edges are just beginning to brown, 12 to 14 minutes. 

Cream Cheese Grilled Cheese Sandwich (from GRILLEDSHANE all things grilled cheese)

Ingredients

Cream cheese with Thyme and Chives

Heirloom Tomatoes

Seeduction Bread (from Whole Foods)

Preparation

Make it like you would any other grilled cheese…DUH!