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Spinach and Ricotta Cannelloni Recipe

Good morning friends ... on a sunny morning let us make delicious meals using classic recipes are full of flavor and very delicious. The food this time made out of vegetables is very fitting for us to eat during the day or night that is Spinach and Ricotta Cannelloni

The ingredients needed to make 4 servings

60g butter, plus a little extra
300g spinach
2 cloves garlic, finely chopped
425g ricotta cheese, drained
½ teaspoon grated nutmeg
16 cannelloni tubes dry
45g plain flour
450 ml of milk
40g Grana Padano cheese or use Parmesan

The way to make it is easy that the first Preheat the oven to 180C / 350F / Gas 4. Then basting, shallow, oven-proof dish with a little butter medium.

After that prepare a large pot with less water with a depth of approximately 1 cm, and cook until boiling, then we cut spinach, feedback and stir until wilted.

Next we drain and let the water out and chopped spinach to taste. Kemudan we melt 15g butter in a medium saucepan and saute the garlic for a few minutes and stir in the spinach and season well. Remove the heat and stir in ricotta cheese and nutmeg. Fill the cannelloni with the spinach mixture and arrange in a single layer tube on your plate butter (using both ends of a teaspoon to help fill the tube).

Meanwhile, melt 45g remaining butter in a large saucepan. Whisk the flour over low heat and cook for a few minutes. Remove the pan from the heat and gradually rapidly in milk. Return to heat and cook, stirring, until thickened.

Reduce heat to low and continue to cook for 5 minutes, stirring occasionally. Season the sauce generously with salt and pepper and pour over the cannelloni stuffed tubed. Sprinkle cheese on top, place on a baking sheet and bake for 30 minutes.

It is easy and does not require a long time, good cooking J

Grilled Broccoli with Pine Nuts

Good morning rain sahabat..musim still long, and would be more enjoyable if we enjoyed the food tasty, fresh, and also healthy snacks beloved family. On this occasion we will provide grilled broccoli recipe is slightly different, but the sense remains satisfactory. Here's how to prepare materials beserat

Grilled broccoli Ingredients

200 grams of broccoli, cut to taste, not too small
50 ml olive oil
5 cloves garlic, peeled and chopped
25 grams of pine nuts

To cook it is not difficult that is input broccoli that has been cut to taste, into a bowl and toss with garlic and olive oil, then add salt and black pepper to taste.

After the prepared baking sheet, pour all the broccoli that has been given a complete tube, and then input into the oven. After about 10 minutes sprinkle the pine nuts and cook for another 5 minutes until broccoli begin to soften and golden pine nuts.

happy cooking J

original reciepe http://jonoandjules.com

Italian Fettuccine With Bluemuslling

miela-tahril-fettuccine-with-bluemuslling

Good morning moms... .. on a sunny morning is let cook for loved ones to be more in love with his own cooking at home. On this occasion we would share a very tasty recipe that is Italian fettuccine with bluemussling , the following materials required include:

Ingredients :

1 package fettuccine
Salt to taste
500 GRM bluemuslling
½ onion
1 seed garlic
1 cup white wine
150 grams of cheese cheedar
150 grams of parmesan cheese
2 the rod time
½ connective parseli
½ tablespoon pepper
Sugar to taste
3 tablespoons olive oil

How to cook is not so difficult that first boil water in a medium saucepan with adding salt to taste, and then enter the olive oil to the boiling water. After boiling fettuccine input into it let 5 minutes, remove and drain.

After the stir fry spices such as onion until fragrant then enter other spices such as tyme and parsley or pasley add salt and sugar and white wine and cheese all into stir until boiling and inputs also bluemuslling while in stir until evenly mixed approximately 3 minute wait until boiling.

And the latter having input fettuccine boiling water into it, stirring until evenly allow approximately 2 minutes, remove from heat and sprinkle the concoction pasleynya thereon.

Happy cooking J

Original recipe from Rosdiana Pesulima

Apricot Rock Buns

Good afternoon friends ... on this occasion I will prescribe enough delicious snacks to accompany our relaxing with loved ones. The menu this one will be a family favorite, with a crunchy texture on the outside but soft on the inside with the contents of apricot halves is Apricot Rock Buns. The food is very delicious when served cold, but also delicious when enjoyed in warm.

Here are the materials needed to make 12 pieces of Apricot Rock Buns.

250 grams wholemeal tempung
1 tablespoon of spice mix consisting of cinnamon, cloves, coriander, ginger and nutmeg
1 tablespoon baking powder
75 grams of butter
75 grams of refined sugar
125 grams of dried apricots, chopped
Grated lemon peel
1 egg
4 tablespoons of liquid milk

I make are as follows:

The first step is basting pan with hot oil, then sifted flour, mixture of spices and baking powder into a bowl, then input back bran from wholemeal flour left.
Add the butter and stir until crumbs and sugar, and lemon zest
Then whisk eggs and milk, then input into the dry ingredients until the dough is soft.
Put the dough into the pan and smooth surface is then baked in the oven with a temperature of approximately 220 Celsius for 15 minutes
And the last store in the refrigerator for 4-5 days ..and good luck J

(original recipe from Janetta Marshall)

Chianti Beef Rigatoni

Good morning ... this day is bright enough so it's nice to start the day more beautiful. On this occasion we will give you recipes made from beef that is quite tasty. In this time the meat dishes size is rather small so be careful in the process so as not to change the shape. However difficult to believe that so much flavor dishes require a short time to prepare, but not this time. Let's try to cook Chianti Beef Rigatoni

Chianti Beef Rigatoni

320g rigatoni
200g beef fillet
4 cloves of garlic, sliced
50g Parmesan, grated
100g unsalted butter
600g canned tomatoes top quality
Chianti wine 350ml
1tbsp ground black pepper
3tbsp extra virgin olive oil

How to make it not so hard that Cut the beef fillet and cut into 5mm slices. Cut slices into 1cm strips.

Heat the butter in a heavy saucepan believed, add the garlic and fry gently until brown. Add the tomatoes and season. Cook over high heat for 5 minutes, stirring to break up the tomatoes, then add half of red wine. Continue to cook on high heat enough, add more wine as the sauce reduces. Cook for 15 minutes in total, using all the wine, then stir pepper.

Heat the olive oil in a frying pan until very hot. Add chunks of beef and fry briefly, just to brown each piece on both sides. Beef Stir into the sauce with the juice from the pan. Cook the rigatoni in boiling salted until al dente. Drain and add to the sauce.

Happy cooking :)

Catalan - Turkey Food

Good day ... have not memasak..dan this time we will give you a special recipe turkey tool. We, like most people, usually just eat turkey on Christmas Day. This is ridiculous as it is really tasty meat (chicken is far superior in our opinion) and also really cheap. We took some turkey legs at the supermarket for just a few euros. You need to soak the fruit for 12 hours before you cook the turkey.

Catalan-style Turkey

30g raisins
40g pitted prunes
6 tablespoons dry sherry vino rancio or
1 red onion, thinly sliced
2 turkey drumsticks
1 ½ tbsp olive oil
100g chopped tomatoes (we used a couple of cans)
240ml water
2 tablespoons pine nuts

Enter the raisins and prunes in a bowl and pour over the rancio vino or sherry. Let soak for 12 hours.

Thin slice the onion and season the turkey legs with salt and pepper.

Heat a wide frying pan over medium heat and add most of the oil. Brown turkey for about 10 minutes or until golden all over, then add the onions. Fry onion and turkey for 10 minutes, stirring frequently, until onions caramelise and turns into a dark golden brown.

Drain rancio vino or sherry from the fruit and add to the pan. When most has evaporated, add the chopped tomatoes and cook until everything is well caramelised.

Pour the water, turn down the heat and simmer for 30 minutes.

Add raisins and plums. Cover the pan and let it cook for an hour, or until the turkey is really tender and the sauce is thick and delicious.

Meanwhile, heat remaining oil in a frying pan and cook the pine nuts over low heat until golden.

Lift the turkey to a serving dish, cover with sauce and sprinkle with pine nuts.

Wine Suggestion: Stick to the Spanish theme here we think. You can always have a glass of sherry or try Spanish red. We have a fantastic wine called Brao made by the manufacturer called acustic from Montsant (which in addition to the more familiar territory of Priorat), south of Barcelona. Pick one up in your bubble while they still have some left J

Happy Cooking

(original post : http://jonoandjules.com/tag/turkey/ )

Appetizer Kiwifruit is The Beef Rolls

Good morning.... Miela friend. On this occasion I will give you the recipes for an appetizer. The food is quite light, but does not reduce the nutritional value contained in vegetables and beef. Kiwifruit is the Beef Rolls. From the name alone already sounds so good... let's let's see what ingredients are needed to make it, and how to cook it.

Ingredients

• 2 kiwifruit

• 8 slices of beef

• 1/2 yellow bell pepper

• 1/2 red bell pepper

• 2 tablespoons olive oil

Beef Sauce

• 2.5 tsp soy sauce

• 2 tbsp oligosaccharides

• A little pepper

• 2 tablespoons ginger

How to Make

1. Peel the kiwi fruit and cut into 6 sections.

2. Slice peppers finely.

3. Marinate beef in gravy.

4. Place the beef on a cutting board, place the kiwi and peppers on it. Then rolled.

5. Coat a skillet with olive oil and roast beef rolls (4).

easy is not the way to make it .. so what are you waiting for you and your family are unfortunately no harm to immediately make. please enjoy J

Chesse Suffle - Appetizer

This time miela-tahril.blogspot.com will give a recipe to make appetizers, namely chesse soufflé. The food is very delicious in each morning or afternoon, as classified snacks, so it's good when we call appetizers

Here's a recipe to make a soufflé chesse.

100 ml milk ---- > warm
150 gr margarine
5 tablespoons flour versatile
5 egg yolks
5 egg whites
1/8 tsp salt
100 gr grated cheese ( though it feels ngejuu )
4 sheets of smoked beef cut into chunks
100 gr chicken fillets diced and sauteed oregano to taste

And for how to make it very easy and simple. Here's how:

Melt the margarine, flour enters. Stir well.
Beat the egg yolks until fluffy and pale then insert it into the milk that has been heated. Stir well.
Add the milk and egg mixture into the flour stir. Stir well.
Add grated cheese and a little salt. Mix well and set aside.
Beat the egg whites until stiff, and then pour 1/3 egg white mixture into egg yolk mixture. Behind Stir until blended.
Pour this mixture into the remaining egg white mixture. Behind Stir until blended.
Sprinkle with oregano and bake temperature of 200'C for about 15-20 minutes until cooked and lightly browned.
Lift and served immediately while warm.

Make it easy.... and for those of you who can not wait to enjoy it... please try

Creamy Scallop & Mushroom Gratin Recipe

Creamy Scallop & Mushroom Gratin Recipe

Ingredients for 4 portions:

2 tbsp unsalted butter

1/2 cup diced shallots 8 oz button mushrooms, sliced

salt and pepper to taste

1 cup white wine

1 pound sea scallops (about 3 scallops per person)

1/2 cup heavy cream 1 egg yolk

cayenne to taste 2 tsp minced tarragon

1 tsp lemon zest

1/4 cup grated Gruyère cheese

Broil on high, about 8-10 inches under the flame, until the scallops are hot, and the cheese is browned and bubbling. Because of the sugars in the wine and cream, the edges will brûlée or burn, but this is not a problem, and actually how it’s supposed to look.

NOTE: You can make these ahead, and refrigerate until needed. Since they will be cold, you’ll need to bring back to temperature before you broil them. Preheat oven to 350 F. and bake for about 12-15 minutes (will depend on how you constructed them), or until the centers are just warm. Switch oven to broil, and broil on high as shown.

A Tomato and “Dirt” Salad You’ll Really Dig

It’s not unusual for me to steal a recipe idea from a local restaurant, but it’s not everyday that I’m inspired by something I eat at a bowling alley. This happened recently at the Mission Bowling Club, a fun and funky, six-lane bowling alley located just a few blocks from our home, which despite the cacophony, features some of the City’s best bites.

In addition to an otherworldly fried chicken appetizer, and a “granulated,” aged beef burger some (including my wife Michele) consider the best in the City, the MBC also features daily specials, and one such offering was described as an “heirloom tomato salad topped with a crispy rye crumble.”

That sounded great to us, and our server vouched for its excellence, so we happily included it among our starters. What we didn’t know at the time, was that our server had defied the kitchen and refused to use the dish’s official name, “tomatoes and dirt.”

She made this stunning admission as we raved about its deliciousness, and admitted to going rogue and changing the name because she just didn’t think that “dirt” sounded appetizing. What?! I thought this plate of tomatoes and “dirt” was just about the most creative thing I’d heard/seen/tasted in a while.

I was this close to going into that kitchen, ratting her out, and maybe getting a free dessert for my trouble, but thought better of it, and decided to quietly finish the salad, knowing that I would share it here, dirty name and all. Anyway, this is my version, and I hope you give this a try soon. Enjoy!

Ingredients for 4 Small Portions:

8 oz burrata cheese, or fresh ricotta

Enough freshly sliced tomatoes for 4 portions

Wine vinegar, extra virgin olive oil, salt and pepper to taste

Fresh sliced basil leaves

For the crumbs:

2 tbsp olive oil, more if needed

3 large brown mushrooms, minced fine

big pinch of salt

3 slices of dark rye, made into crumbs

1 rounded tablespoon ground almonds (aka almond meal, almond flour, or just crush your own)

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spicy rice vinegar sauce, but that’s another video, and a rather easy one at that. Stay tuned.

There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

Mexican Grilled Corn “Elote” – The Last Grilled Corn Recipe I’ll Ever Need

I know a recipe came out well when my wife Michele says something to the effect of, “we can never have this made any other way, ever,” which is exactly what she said after tearing through two ears of this amazing Mexican-style grilled corn. She wasn’t kidding.

I have no idea how authentic this is, as I’ve never had this in Mexico, or even prepared by actual Mexicans, so let’s play it safe and just say this was inspired by “elote,” as it’s called. I’m sure there are hundreds of variations, but the one constant seems to be the final step, which consists of grating copious amounts of Cotija cheese over the seasoned ears.

Cotija can be found in any large grocery store (at least in California), and for me it’s like a bland, slightly drier Feta cheese. I know that doesn’t sound especially appetizing, but when combined with the creamy chili mayo, and the smoky grilled corn, it’s absolutely to die for. In a pinch, Parmesan or Feta would work, but I can’t imagine it being as perfect.

There should be no shortage of fresh corn on the cob this time of year, so I highly encourage you to get some (twice as much as you think you are going to eat), and give this amazing recipe a try soon. Enjoy!

corn on the cob, boiled in salted water for 5 minutes, drained

melted butter, as needed

grated cotija cheese, as needed

For the chili mayo (makes enough for about 8 ears):

generous 1/2 cup mayonnaise

1 tbsp ground ancho chili powder

1 tsp smoked paprika

juice of one lime
salt to taste if needed

Baked Goat Cheese “Caprese” – Hot and Not

No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened tomatoes…what’s not to love? Well, false advertising for one. With very few exceptions, the tomatoes used on these Caprese salads are not sweet, juicy, ripe tomatoes; they’re the opposite.

They’re almost always your standard, conventionally produced, picked green and left to redden (not ripen) in the case, tomatoes. They’re mealy, flavorless, and completely undeserving of being paired with ingredients as perfect as mozzarella and basil.

While I’m invariably disappointed by the execution of this classic salad, I do love the combination of flavors, and by using cherry tomatoes, I thought it would translate perfectly for a baked goat cheese appetizer. Did it ever. When you take into consideration the taste, appearance, and ease of preparation, there’s a real chance this could become your new favorite summer appetizer.

By the way, as long as you are using high quality, oven safe ramekins, you can also do these on the backyard grill. Place a piece of foil on the grates, set down your ramekins, close the cover, and cook until the juices are bubbling, and the cheese is heated through.

I hope you give this delicious, and so not disappointing “Caprese” a try soon. Enjoy!

Ingredients for 4 portions:

8 oz log fresh goat cheese, cut into 4 equal pieces

2 tbsp olive oil

2 tbsp basil chiffonade

16 cherry tomatoes, halved

freshly ground black pepper and cayenne, to taste

*bake at 400 degrees F. for about 15 minutes

Chilled Sugar Snap Pea Soup – Ain't Nuthin' But a "P" Thang, Baby!

I’ve never been a big cold soup fan. Where I’m from, cold soup gets sent back, but over the years I’ve grown to appreciate things like gazpacho, vichyssoise, and…that’s about it. Well, thanks to this gorgeous chilled sugar snap pea soup, my repertoire just expanded in a very delicious way.

Traditionally (from what I hear), chilled pea soups are made with English peas, but thanks to the very user-friendly sugar snap, not only is there no shelling involved here, but I think they impart an even sweeter flavor. Speaking of sweet flavor, you’re going to want to contrast that by garnishing with some sour cream or crème fraiche. If you can’t get or have that, then use a few drops of lemon juice or rice vinegar to balance the flavors.

As far as the mint goes though, I’d make every effort to obtain some, as I can’t imagine another herb pairing as well. Lastly, the Snoop Dogg reference in the title foreshadows a Snoop Dogg reference made during the garnishing portion of the video. For more information, ask your kids. I hope you give this lovely, spring soup a try soon. Enjoy!

Ingredients for about 6 cups of soup:

1 tbsp olive oil

1 cup sliced leeks

4 cups chicken broth

salt, pepper, and cayenne to taste

1 pound sugar snap peas

2 mint leaves

crème fraiche or sour cream, and more fresh mint to garnish.

Tzatziki Sauce – Can You Say Delicious?

Whenever I do ethnic recipes like this Greek tzatziki sauce, I’ll usually go online and listen to an audio dictionary or some YouTube videos to verify the pronunciation. Of course, just listening to it doesn’t mean I’ll actually be able to pronounce it that way. A western New York accent is a strange and unpredictable thing, but at least I know how far off I am.

This time things were a little different. I must have listened to a half-dozen examples, and they all were fairly unique. Everything from how I say it, TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the way, is my new favorite way to say it. Just for fun, maybe you all can leave your best phonetic spelling of “Tzatziki” in the comments section, and we’ll see what the consensus is.

Unlike the pronunciation, one thing that everyone will agree on is that this garlicky yogurt sauce is truly of one of the world’s great condiments. This is quite literally delicious on anything savory, and with grilling season upon us, you’ll want this one in your regular rotation. I hope you give it a try soon. Enjoy!

Make about 3 cups of Tzatziki:

2 cups Greek yogurt

1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt

4 cloves garlic, very finely minced

juice of half a lemon or vinegar to taste

3 tbsp chopped fresh dill and/or mint

salt, pepper, cayenne to taste

Oven “Grilled” Parsnips – Could These Replace French Fries?

No chance – but that doesn’t take anything away from this simple, delicious, and quite dip-able roasted parsnips recipe. As I mention in the video, I was inspired by some grilled parsnips that showed up as a side dish at a recent meal, and I wanted that same effect without having to go out to the backyard.

The combination of a very hot oven, the generous cooking time, and a pre-roast, lemon-olive oil soak gets you pretty close to grill marks country. Also, this method seems to mellow the root’s bold flavor, and while the outside remains pleasantly fibrous, the inside gets creamy and sweet.

One note about the use of lemon here: As anyone who has ever tried to cook raw green beans in a tomato sauce will tell you, an acidic cooking liquid can toughen the surface of a vegetable. I learned why in culinary school, but that was in 1984, and I’m kind of fuzzy on anything before the Clinton administration. I’m sure one of our resident scientists will chime in with a concise explanation.

Anyway, whether you’re looking for a new and exciting side dish, or something to dip into aioli besides potatoes, I hope you give this oven “grilled” parsnips recipe a try. Enjoy!

Ingredients for 6 servings:

2 pounds parsnips
juice of one lemon
2 tbsp olive oil
salt and pepper to taste
*Aleppo pepper, to taste

*Aleppo pepper is my new favorite ground chili pepper! It’s a moderately hot and fruity pepper that’s said to have “cumin-like undertones,” as Wikipedia puts it.

Shrimp & Jalapeno Nachos for Cinco de Mayo or Cinco de Anytime

These simple and addictive shrimp and jalapeno nachos are not only a nice alternative to more common versions, but a great reminder of how this iconic snack was actually intended to be served. Contrary to current fashion, nachos didn’t start out as a giant pile of chips drenched in ladles of florescent gold cheese sauce.

The earliest versions were made by simply broiling a single layer of cheese-topped chips, which were then garnished with jalapeno peppers – simple and elegant, with every chip genetically identical to the next. Over time we’ve added hundreds of toppings, as well as replaced the broiled (real) cheese with something that you can also use to grease an axel.

Don’t get me wrong, I enjoy the aforementioned version just as much as the next guy wearing pajama jeans, but once in a while it’s good to revisit a simpler time in American snacking. If you’re planning to party, I wish you a fun and safe Cinco de Mayo, and hope you give these very tasty chips a try. Enjoy!

Ingredients for 4 Portions:

1 pound peeled and deveined shrimp (I used 50-60 per pounds size, which are ideal for this)

1 tbsp vegetable or olive oil

pinch of cayenne

1/4 tsp ground chipotle pepper

salt and pepper to taste

50-60 large tortilla chips, or as needed
2 jalapeno peppers, sliced very thin

about 3 1/2 cups of shredded Monterey Jack or cheddar cheese

avocado creama (1 avocado, 1 cup sour cream, and juice of 1 lemon or 2 limes; liquefied in a blender)

sliced cherry tomatoes and freshly chopped cilantro to garnish

Eight Great Christmas Appetizers

It's about time to plan your Christmas menu, and no matter how marvelous your main courses are, the appetizers need to be just as special. Here are eight of my favorite holiday entertaining ideas. Enjoy!

Prosciutto-Wrapped Asparagus

Savory Chocolate Crostini

Turkey Cocktail Meatballs

Artichoke Hearts Gratin

Candied Bacon Strips

Spinach Artichoke Dip

Clams Casino

Calabrese Lollipop

Cream of Asparagus Soup - For the Love of Spring

It’s not quite spring yet, but this young man’s fancy has already turned to love. No, not that kind; I’m talking about my love for this ultra-easy, and gorgeously colored, cream of asparagus soup recipe. For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form.

Don’t get me wrong, I love the fresh spears, and have posted many recipes featuring them, but for pure asparagus goodness, you just can’t beat a perfectly made bowl of soup. There are no tricks or secret techniques here; just make sure your onions are fully cooked before adding the asparagus, and other than not over-cooking it, there’s not a lot that can go wrong.

Testing the vegetable’s doneness by pressing them against the side of the pot should eliminate any guesswork, but if unsure, err on the side of slightly under vs. slightly over cooked. The other decision you’ll have to make is whether to strain or not. I recommend it, but totally understand if you don’t. The soup is great as is, but straining out the woodier fibers does give it a finer, more velvety texture.

Of course, the float of Parmesan and lemon cream on top is optional also, but pretend it isn’t. It adds a great visual element, and adds a little extra richness to the soup’s lean, green goodness. I hope you fall in love with this soup soon. Enjoy!

Ingredients for about 1 1/2 quarts of soup:

2 tbsp butter
1 diced onion

2 pounds asparagus

salt to taste

4 cups chicken broth

2 cups water

cayenne to taste

freshly ground black pepper to taste

pinch of nutmeg (I forgot to mention in video, but just add with other spices!)

1/2 cup of heavy cream

For the cream topping:

1/4 cup heavy cream

1 tbsp finely grated Parmigiano-Reggiano

1 tsp lemon zest

*whisk for minute until frothy and slightly thickened

Cheese Straws – These Don’t Suck

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, which is why I never said as much. I also assumed you’d figure out how, where, and when to use them; as I failed to give my usual serving suggestions. I was so taken by the sound and texture of these cheesy sticks, that it just never occurred to me to state such obvious facts.

So, for the record, let’s make this official. These really tasted great, and that’s without any embellishments whatsoever. There are so many things that will work with this technique, including, but not limited to garlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. As far as approved uses, it’d be easier to list things this wouldn’t work with.

Any soup, stew, or bowl of chili would look substantially better with some of these alongside. A few cheese straws will make that sleepy bowl of leftover pasta suddenly seems special again, and substituting them for toast at breakfast is a proven crowd-pleaser. Dipping toasted bread into a runny 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. I hope you give them a try soon, and report back with all your brilliant adaptations. Enjoy!

Ingredients:
frozen puff pastry

about 2 tsp olive oil , or as needed

about 1/2 cup total finely grated aged cheddar and Parmigiano-Reggiano, or more as needed

salt, pepper, and cayenne to taste

Miela Tahril

Spinach and Ricotta Cannelloni Recipe

Grilled Broccoli with Pine Nuts

Italian Fettuccine With Bluemuslling

Apricot Rock Buns

Chianti Beef Rigatoni

Catalan - Turkey Food

Appetizer Kiwifruit is The Beef Rolls

Chesse Suffle - Appetizer

Creamy Scallop & Mushroom Gratin Recipe

A Tomato and “Dirt” Salad You’ll Really Dig

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

Mexican Grilled Corn “Elote” – The Last Grilled Corn Recipe I’ll Ever Need

Baked Goat Cheese “Caprese” – Hot and Not

Chilled Sugar Snap Pea Soup – Ain't Nuthin' But a "P" Thang, Baby!

Tzatziki Sauce – Can You Say Delicious?

Oven “Grilled” Parsnips – Could These Replace French Fries?

Shrimp & Jalapeno Nachos for Cinco de Mayo or Cinco de Anytime

Eight Great Christmas Appetizers

Cream of Asparagus Soup - For the Love of Spring

Cheese Straws – These Don’t Suck

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