Cheese Straws want to make them for the holidays
re: toodie jane
I think if you make any of these in a processor they'll do that. That's what I used to make my gougeres the other night, though with no tip attached, since I was just pooping out mounds onto parchment and had small chunks of cheese in there anyway. But that was choux paste, pretty hefty, and had there been no cheese in it I'm sure I could have pushed it through a ribbon tip.
Here's one I picked up, and I don't even remember where. Very similar to above. My own preference is to cut them thin and twist them just a few times, enough to make them not stack too tightly together.
1 stick plus 6 tablespoons butter (14 tablespoons), room temperature
3 cups sharp Cheddar cheese, shredded
1 3/4 cups all-purpose flour, plus more for rolling
1/8 teaspoon salt
1/2 teaspoon ground cayenne pepper, more or less
1 teaspoon Worcestershire sauce
Put the butter and cheese in the container of a food processor. Add the flour, salt, cayenne, and Worcestershire. Cover and blend thoroughly. If a food processor is not used, put the flour, salt and cayenne in a bowl. Add the butter, cheese, and Worcestershire, and using two knives or a pastry blender, blend thoroughly. Wrap in waxed paper or plastic wrap and chill for at least 1 hour.
Preheat oven to 300°.
Roll dough out on a floured surface to about 1/8-inch thickness, cut into strips, and gently twist. Arrange the strips on 1 or 2 ungreased baking sheets.
Bake in preheated 300° oven for 20 to 25 minutes, or until the straws are crisp and lightly browned. Remove and let cool.
re: Will Owen
I use the Barefoot Contessa recipe.Very Good and hold up well.
Here' s the recipe I use now - from Mark Bittman. Really nice and flaky, and rich, I cut them with a pastry wheel and serve them in a tall cup. Makes a ton. Enjoy --
Time: 20 minutes
½ pound Cheddar or other hard, flavorful cheese
1/3 pound Parmesan cheese
2 cups (about 9 ounces) all-purpose flour
8 tablespoons (1 stick) chilled butter, cut into chunks, plus a little more for greasing the baking sheet
Few drops ice water, if necessary
Coarse salt (optional).
1. Heat oven to 450 degrees. Grate cheese by hand or in food processor and place in bowl. Pulse flour and cayenne in processor. Add butter and process until butter and flour are combined. Pulse in cheese.
2. Turn out onto counter or cutting board and knead by hand, adding a few drops of ice water if necessary. (You may wrap in plastic and refrigerate for 2 days, taking it out for about a half hour before proceeding.)
3. Roll out into a rectangle about ¼-inch thick, on a lightly floured surface or between 2 sheets of plastic wrap, then cut into ½-inch-wide strips as long as you like. Place on a lightly greased baking sheet and sprinkle with salt, if using. Bake until golden brown, 5 to 8 minutes. Serve hot, warm or at room temperature.
Yield: At least 10 servings.