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Cheese Straws Two Ways - Beginner and Expert

partysugar — Tue, 19 Feb 2008 10:45:51 -0800

If you're planning an Oscar-watching party, be sure to include cheese straws on the menu. An elegant and crowd-pleasing dessert (or appetizer), cheese straws are wonderful for a party because they can be made in advance. I have two recipes here, both are pretty simple. One builds upon a premade dough, while the other uses a homemade version. To take a look at both and choose the one that suits your needs as a hostess, read more.

Beginner Cheese Straws
From Giada De Laurentiis

1/4 cup grated Parmesan
1/3 cup grated Gruyére
1 tsp. chopped fresh rosemary leaves
1 (11-oz.) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optional

Preheat the oven to 350°F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
In a food processor, chop the Parmesan, Gruyere, and rosemary together until coarsely chopped. Set the cheese mixture aside.
Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips.
Working with dough strip one at a time, coat each strip with the cheese mixture, pressing very gently.
Twist each cheese-covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Makes 2 dozen.

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Expert Cheese Straws
From Gourmet magazine

1/4 lb. coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 tsp. salt
Rounded 1/8 tsp. cayenne
1 1/2 tbsp. milk

Preheat oven to 350°F with racks in upper and lower thirds.
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick).
Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.

Makes 2 dozen.

Make ahead: cheese straws can be made 2 days ahead and kept in an airtight container at room temperature.

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Come Party With Me: Halloween Bash - Menu (Savory)

partysugar — Tue, 23 Oct 2007 08:30:14 -0700

Although my Halloween party starts later in the night - at 10 p.m. - I will have food. At larger parties where lots of alcohol may be consumed, it's best to offer guests a few savory nibbles to snack on throughout the night. Don't go gourmet, but keep things simple by serving classic, crowd-pleasing dishes.

I'll be pairing blue tortilla chips with green guacamole and gooey queso fundido. To keep the queso fundido warm, place it in a fondue bowl. Crispy cheese straws made from puff pastry round out the easy, no-fuss menu. For the recipes, read more

Guacamole
From Simply Recipes

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

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Queso Fundido
Modified from Sur La Table

2 fresh poblano chiles
4 ounces (1/2 cup) Mexican chorizo sausage, casing removed if there is one, store bought or homemade
1 medium white onion, sliced
Salt
8 ounces Chihuahua or other Mexican melting cheese such as quesadilla or asadero (lacking Mexican cheese, queso fundido is delicious made with everything from Monterey jack to mild cheddar), shredded (you’ll have about 2 cups)
About a teaspoon or so of crumbled dried oregano, preferably Mexican
tortilla chips for serving

Roasting the poblano chiles. Roast the poblanos on an open flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh-only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into 1/4-inch-wide strips about 2 inches long.
Heat the oven to 350-degrees.
In a medium-size skillet (preferably non-stick), cook the chorizo over medium heat, stirring to break up any clumps, until half-cooked, about 5 minutes. (As the chorizo heats, it should render enough fat to cook the meat; if the mixture seems dry, add a little oil.) Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo done, about 10 minutes. (If the mixture looks very oily, drain.) Stir in the poblano strips, taste and season with salt if you think the mixture needs some. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
Stir the cheese into the warm chorizo mixture. Set in the oven and bake until the cheese is just melted but has not begun to separate or look greasy, about 5 more minutes. Sprinkle with the crumbled oregano and serve without a moment's hesitation, accompanied by the tortillas.

Serves 6.

Make ahead: The chorizo-poblano mixture can be made a day ahead, covered and refrigerated; warm it in your baking vessel before stirring in the cheese and baking.

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Parmesan Cheese Straws
From Martha Stewart

1 3/4 cups finely grated Parmesan cheese
1 package (14 ounces) frozen puff pastry, thawed
2 teaspoons coarse salt

Preheat oven to 425 degrees.
Sprinkle work surface with 1/2 cup cheese. Place chilled puff pastry on work surface and roll out until it is about 1/8 inch thick. Trim to a 14-by-16-inch rectangle. Sprinkle with 1 teaspoon salt and 3/4 cup of the cheese.
With the long side facing you, fold in half by bringing the top edge down toward you. Sprinkle with remaining teaspoon salt and 1/2 cup cheese. Using a pizza wheel or a very sharp knife, cut the dough horizontally into 1/2-inch-wide strips.
Divide strips between two baking sheets, placing them evenly apart. Holding each end of a dough strip with your fingers, carefully stretch and twist the strip in opposite directions. Repeat process with remaining strips.
Bake until golden brown, 12 to 14 minutes. Let straws cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes about 1 dozen.

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Say Cheese! Parmesan Fricos

partysugar — Thu, 11 Jun 2009 10:15:08 -0700

Parmesan cheese is quite possibly Italy's most popular cheese. The hard, dry cheese has clearly won its way into the hearts of America. It's made from skimmed (or partially skimmed) cow's milk and has a pale golden rind and light-straw interior. Although Parmesan is made in the US, Argentina, and Australia, for it to be authentically Italian it must be called Parmigiano-Reggiano. On average Parmesan is aged for two years. It has a granular texture that's sometimes characterized by crystals.

The flavor of Parmesan is salty, complex, and nutty. Parmesan is insanely versatile: it's obviously delicious in pasta, makes a wonderful addition to any cheese plate, is great shaved on salads or crisped on pizzas, and makes an exceptional frico. What exactly is a frico? Find out when you read more.

Frico, quite simply a crispy disk made of grated cheese, are native to Italy's Friuli region. Traditionally fricos consist of montasio cheese, but authentic Parmigiano-Reggiano is a nice substitute. Fricos can be used in salads, but paired with a glass of Prosecco, they make a light, luxurious appetizer.

Parmesan Fricos
Modified from Food & Wine

Ingredients

4 cups Parmigiano-Reggiano cheese, coarsely grated

Directions

Preheat the oven to 350°. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown. Let the frico cool on the sheet for 2 minutes to firm up.
Using a metal spatula, transfer the frico to a platter to cool completely; they’ll crisp as they cool. Repeat with the remaining cheese. Arrange the frico on a platter and serve.

Serves 8.

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Happy Hour: Trecini Sauvignon Blanc

partysugar — Wed, 03 Oct 2007 15:28:33 -0700

The other day, I attended a fabulous food festival called a Taste Of Petaluma. The day was a whirlwind of tastes and sips from over 40 restaurants, wineries, and cafes. There was a wide range of offerings, such as carne asada tacos, crab won tons, goat cheese ice cream, award winning chili, lots of merlot and even a rum punch. The best taste came at the end of the day when I sampled a flight of Trecini wines at the Vine & Barrel. I loved the Russian River Sauvignon Blanc so much that I bought a bottle to enjoy later that evening. It was a deliciously smooth and crisp white wine. Fruity aromas and a pale straw color enhanced the clean freshness of the finish. I paired it with pizza, but it would be exceptional with seafood or spicy Asian cuisine. At only $15 a bottle, this is an excellent everyday wine.

Come Party With Me: My Birthday Party - Menu

partysugar — Tue, 04 Sep 2007 08:03:18 -0700

I'm planning my birthday party and everything down to the last little detail must be perfect. Although it doesn't start until after dinner, it's a cocktail party and therefore I want to provide my guests with something to nibble on during the course of the night. I'll put together some delectable bites that can be made well in advance and taste fabulous at room temperature. The hors d'oeurves will be some of my favorite snack foods: Marinated olives, candied walnuts, cheese straws, and bacon wrapped dates. All of this will pair perfectly with most types of cocktails, beer or wine. To serve these simple and classic appetizers at your next party, read more

Marinated Olives
From Gourmet magazine

1/2 cup fresh tarragon leaves
1/4 cup fresh thyme leaves
5 flat anchovy fillets
2 cups drained brine-cured black olives such as Kalamata and/or Niçoise
2 cups drained brine-cured green olives such as picholine
1 cup extra-virgin olive oil
1/2 cup thinly sliced fennel bulb (sometimes called anise)
1/4 cup fresh lemon juice
2 tablespoons minced onion
2 tablespoons minced garlic
1 tablespoon anise seeds
2 teaspoons fennel seeds
2 teaspoons dried basil, crumbled
1 teaspoon freshly ground black pepper
2 to 4 tablespoons balsamic vinegar

Chop tarragon and thyme and mince anchovies.
In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days.
Bring olive mixture to room temperature before proceeding.
To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.

Makes about 4 1/2 cups.

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Candied Nuts
From Food Network
Image Source

6 cups sugar
3 1/2 tablespoons cinnamon
2 teaspoons ginger powder
1 teaspoon nutmeg
2 teaspoons salt
6 cups whole pecans or walnuts
Vegetable oil, for frying

In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt.
Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). Place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again.
Carefully remove nuts and shake off excess sugar, let cool and serve.

Serves 12-15.

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Cheese Straws
From Rachael Ray

1 cup all-purpose flour
6 tablespoons frozen unsalted butter, grated
1 cup coarsely grated cheddar cheese (4 ounces)
1 cup coarsely grated Parmesan cheese (4 ounces)
1/4 cup ice water, plus more for sprinkling
Coarse salt

Preheat the oven to 400°. Butter a large baking sheet.
In a medium bowl, combine the flour and grated butter. Add the cheeses and mix, using your hands, until well combined. Stir in the water. On a clean, floured work surface, knead the dough until smooth, sprinkling in a few drops of ice water if the dough is too dry. Shape into a disk.
Roll out the disk to form a large rectangle (about 9 by 12 inches and 1/4 inch thick). Cut 1/2-inch strips from the longer side, then cut those in half to form 6-inch strips.
Sprinkle the cheese straws with salt, transfer to the baking sheet with a spatula and bake until golden brown, about 15 minutes.

Makes 3 dozen straws.

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Bacon Wrapped Dates
From Martha Stewart
Image Source

24 large dates, pitted
12 slices bacon, halved crosswise
1/3 cup crumbled Stilton cheese

Preheat oven to 400 degrees. Place 24 toothpicks in a small bowl filled with water; let soak 15 minutes. Line a baking sheet with parchment paper and fit with a wire rack; set aside.
Halve dates lengthwise being careful not to cut all the way through. Place a small amount of cheese in the center of each date. Wrap a piece of bacon around each date. Secure bacon with a toothpick.
Place dates on prepared baking sheet. Bake until bacon is cooked through, 20 to 25 minutes.

Makes 24.

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What's Yummy This Week: YumSugar Weekly Recap

YumSugar — Sat, 05 May 2007 09:51:31 -0700

First things first, we got ourselves a slight redesign here at the Sugar Network. Hopefully you'll now be able to easily find some of the cool features (group recipes, member posts etc).
We introduced two ridiculously simple tips - one about cheese and one about soda straws.

This week we got ready to celebrate Cinco De Mayo, we've got a full party plan with invites, a full menu, a beer margarita, an agave nectar margarita, and a Mexican inspired dessert.
Speaking of Mexico, act fast, Mexican (aka real sugar) Coke has been spotted at Costco.
If Coke's not your thing, maybe 7UP is? If so, be sure to sign up to get a free 7UP Tasting Kit.
PartySugar took us behind the bash at the SF MOMA's Modern Ball. She also tried to take us behind the scenes at a local fashion show, but instead she learned things that a good host should not do.

Set your Tivos! Top Chef begins June 13 - I can't wait to see what the contestants are like.

This week I baked rosemary crackers, and contemplated pretzels or a luscious lemon cake. Next week I should do something that uses strawberries, as the season has officially begun.
Next time I go on a picnic, I'm definitely bringing these wines in a juice box container. I wonder if juice box containers made the list of top 10 food trends of 2007.