I took a few things for granted in this cheese straws video.I assumed you could tell how delicious they were as I crunched into them, whichis why I never said as much. I also assumed you’d figure out how, where, andwhen to use them; as I failed to give my usual serving suggestions. I was sotaken by the sound and texture of these cheesy sticks, that it just neveroccurred to me to state such obvious facts. So, for the record, let’s make this official. These reallytasted great, and that’s without any embellishments whatsoever. There are somany things that will work with this technique, including, but not limited togarlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. Asfar as approved uses, it’d be easier to list things this wouldn’t work with.
Any soup, stew, or bowl of chili would look substantiallybetter with some of these alongside. A few cheese straws will make that sleepybowl of leftover pasta suddenly seems special again, and substituting them fortoast at breakfast is a proven crowd-pleaser. Dipping toasted bread into arunny egg yolk is nice, but dipping with a warm, crispy cheese straw? That goes way beyond nice.
As long as you use some nice, grate-able pungent cheeses,and cook them long enough to get crisp, there’s no way these won’t be great. Ihope you give them a try soon, and report back with all your brilliantadaptations. Enjoy!
Ingredients:
frozen puff pastryabout 2 tsp olive oil , or as neededabout 1/2 cup total finely grated aged cheddar andParmigiano-Reggiano, or more as neededsalt, pepper, and cayenne to tastePin It Now!
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