Everything But Books
Fun and more fun, but none of it relating to books (because I have another page for that)

September 13, 2012

Cheese straws for every occasion (because who doesn’t love cheese?)

Filed under: Uncategorized — Tags: , , , , , , — jennifer @ 8:57 am

My dad was always cooking.  He could whip up shrimp bisque or Marchand di Vin for sixty people easily, and was always trying to teach me the right wine to go with beef Wellington.  This was lost on me because, as a teenager, all I wanted to eat were normal things like hamburgers and Kraft Macaroni & Cheese out of the box.  My father made his macaroni and cheese from scratch.  It took hours.  He even made the noodles by hand.

Dad died in 2002.  He was only sixty.  But I have his recipe book:  a fat brown binder with the recipes carefully typed out on over-sized index cards.  Here’s one of my favorites:

Dad’s Cheese Straws (yields about 20)

These crisp and mildly spicy twists of puff pastry have been our most popular “nosh” for years.  Arrange a basketful on the bar/table and watch them disappear.

Ingredients:

1 pound Puff Pastry

3/4 cup grated imported Parmesan cheese

Directions:

1.  Roll out puff pastry dough into a rectangle 20 by 24 inches.  Sprinkle half of the Parmesan evenly over the dough and gently press cheese into the dough with rolling pin.

2.  Fold the dough in half crosswise, roll it out again to 20 by 24 inches, & sprinkle on remaining cheese.

3.  Using a sharp thin knife, cut the dough into 1/3-inch strips.  Take each strip by its ends and twist until evenly corkscrewed.  Lay the twists of dough on an ungreased baking sheet, arranged so they are just touching each other; this will prevent shrinking.

4. Set the baking sheet in the middle of a preheated 350 degree oven & bake until the straws are crisp, puffed and brown, 15-20 minutes.

5. Remove from the oven, cool for 5 min., then cut apart with a sharp knife.  Finish cooking the straws on a rack, then store them in an airtight container or plastic bag until serving time.  They will stay fresh for about 1 week.