My favorite recipes are those that intertwine the idea of sweet and savory. When I mentioned to a friend that my next still life painting was titled Mound of Butter (1875-85) she suggested I make shortbread. Updating the typical sweet cookie recipe into a savory biscuit makes the perfect base for a roasted tomato or a slice of spicy chorizo. A baking note: the shortbread should be nearly white when fully baked, overcooking will result in a very dry biscuit. It can also be formed into one of three traditional shapes; fingers, rounds, or a Petticoat Tail (a large circle cut into pointed segments).
Antoine Vollon was a Realist painter who was influenced by Jean-Siméon Chardin and best known for his still life paintings and kitchen genre scenes. Painted at the same time Impressionism gained momentum in Paris, Mound of Butter (1875-85) is composed of expressive brushwork that gives the still object a sense of fluidity. The oily paint was applied in thick impasto strokes creating the impression that the canvas was covered with butter itself. The scale of the mound is complicated by the inclusion of the two eggs at the bottom of the canvas. The dairy portion appears to be commercial rather than domestic reflecting the fact that butter began to be produced commercially in the late 19th century.
Parmesan Mustard Shortbread
1 3/4 cups flour
3/4 cup Parmesan cheese, (plus extra to top the shortbread)
1/4 teaspoon salt
pinch of cayenne pepper
1 cup chilled unsalted butter, cubed
1 tablespoon seeded mustard
To serve: roasted tomatoes, chorizo, or prosciutto
Preheat the oven to 350°F/180°C and line a tray with parchment paper.
Mix flour, 3/4 cup parmesan cheese, salt, and cayenne pepper in a bowl. Add the cubed butter and mustard and begin to rub the butter into the flour mixture. Continue working the butter and flour until the dough comes together and clumps like wet sand.
Roll 1 tablespoon worth of dough into a ball and flatten with the palm of the hand. Line the flattened shortbread on the baking tray, top with a bit more parmesan cheese and slide into the oven. Cook for 10 minutes (be careful not to over cook or the shortbread will become very dry). Best served with roasted tomatoes or smoked meat (with a bit more mustard added to the top).
26 comments
Kirstin says:
Feb 3, 2010
This sounds like an intense combination of flavors! I guess if it was inspired from butter, it must be good though!
Rosa says:
Feb 3, 2010
That is something I could eat on a daily basis! Those shortbread cookies look fantastic!
Cheers,
Rosa
deana says:
Feb 3, 2010
That painting is to die for… butter never looked so voluptuous before… the technique is really brilliant… great recipe too!
hungry dog says:
Feb 3, 2010
What an interesting idea!I often enjoy the mix of sweet and savory too. I’ve made parmesan rosemary crackers which remind me a little of this recipe, tough without the nice bite from the cayenne.
shaz says:
Feb 4, 2010
Love the idea of parmesan shortbread, sounds perfect with chorizo! That’s such a cool photo of the roasted tomato.
Jaime says:
Feb 4, 2010
This sounds very delicious and easy! :)
Heavenly Housewife says:
Feb 4, 2010
I adore shortbread, I love it that you made it savoury.
*kisses* HH
Joanne says:
Feb 4, 2010
I’m a total sweet/savory fan as well. There’s something about combining the two in one bite that brings you just a little bit closer to perfection.
These shortbreads sound delicious! I would love them alongside a nice soup or salad.
Siri says:
Feb 4, 2010
These look amazing! Love your blog :)
Julie says:
Feb 5, 2010
Your flavor combinations are truly inspired.
my spatula says:
Feb 5, 2010
we didn’t have enough time to hit the national gallery of art during our trip to d.c., which made me sad. but your post has made me happy. you’ve interpreted mound of butter perfectly.
Katie @ Cozydelicious says:
Feb 5, 2010
These look wonderful! I think I’ll make them for superbowl sunday – mix in something a little more sophisticated with my usual junk food!
Belle@OohLook says:
Feb 5, 2010
Mmm, I love savoury biscuits. Looks like this is another mustardy recipe I’m going to copy off you (like those palmiers!).
Sophie says:
Feb 5, 2010
Georgous, tasty cookies!
Savoury,…mmmmm!
Kajal - Aapplemint says:
Feb 6, 2010
I love the theme of your blog. So unique and so beautiful, both art and food !
Jamie says:
Feb 6, 2010
Looks great! I cannot wait to try them.
Christy says:
Feb 6, 2010
what a joy to discover your food blog! it is perfect! will be a regular reader fer sure. :)
Aimee says:
Feb 7, 2010
Indeed, this painting makes me as hungry as the shortbread. Genius, as per usual, on your part.
Mae says:
Feb 9, 2010
I love the simple idea of savory shortbreads. Great pic, too :)
Kitchen Butterfly says:
Feb 9, 2010
Genius………….pure, unadulterated genius!
Go Organic This Christmas | Its All About Christmas says:
Feb 9, 2010
[…] Vollon's Parmesan Mustard Shortbread »Feasting on Art […]
Jeanne @ Cooksister! says:
Feb 10, 2010
Mound of Butter – what’s not to love abotu a painting with that title?? And I am a huge fan of savoury shortbread – definitely want to try this one.
michael says:
Feb 10, 2010
This is such an inventive place. I love it. Great recipe.
leela says:
Feb 12, 2010
wow — these look sublime…
you’d love the macaron i just had this evening, chocolate with basil creme filling. sorta pesto-y. but quite nice.
erin says:
Feb 13, 2010
Yay! I love untraditional recipes! These sound great!
barbara says:
Apr 12, 2010
It is a wonderful painting. I like the idea of parmesan shortbread.