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Name: Cheese Straws
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Cake flour; 1 3/4 c Flour; 1/4 ts Cayenne pepper - (to 1/2; 1 c Grated white aged Cheddar; 1/2 c Grated good-quality Parmesan; Hot you want straws; 1/2 c Grated yellow Cheddar cheese; 1 1/2 ts Salt; 6 tb Ice water -; (to 8 tbspns); 1/2 lb Cold unsalted butter; cut in

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INGREDIENTS

1/2 c Cake flour
1 3/4 c Flour
1/4 ts Cayenne pepper - (to 1/2
1 c Grated white aged Cheddar
1/2 c Grated good-quality Parmesan
Hot you want straws
1/2 c Grated yellow Cheddar cheese
1 1/2 ts Salt
; (packed)
6 tb Ice water -; (to 8 tbspns)
1/2 lb Cold unsalted butter; cut in

Servings

INSTRUCTIONS

Mix flours, salt, and cayenne pepper together. With the tips of your fingers, work cold butter quickly into the flour mixture until the butter is the size of peas. Add all cheeses and toss together. Sprinkle the water in by the tablespoon while tossing the flour cheese mixture with your other hand. As soon as the dough begins to form a mixture that sticks together, gently press it out on a lightly floured board in a rectangle about 10 to 12 inches long by 5 to 6 inches wide. Roll quickly with a rolling pin, so the dough is a solid piece. It will look rough at this point, but will smooth out later. Fold 1/3 of the dough towards you from the top and 1/3 of the dough away from you towards the top. The dough will break along the folds; dont worry about it. Turn the dough block sideways so it looks like a book. Roll the dough a second time and fold again. Rest the dough in the refrigerator for 30 minutes. Roll and fold the dough twice more. Rest it in the refrigerator for 1 hour. At this point, the dough may be frozen in one or two pieces or rolled to make cheese straws. To roll dough to make cheese straws, cut dough in half, keeping one half chilled. On a lightly floured board, roll dough about 1/8-inch thick in a rectangle about 8 to 9 inches wide. Trim the edges (but bake the trimmings for a snack). With a sharp knife, cut the straws 1/2-inch wide and lay them on a well-greased baking sheet. Bake at 350 degrees for about 10 minutes until a light brown. They will crisp as they cool. The straws are fragile, so handle them carefully and eat them soon. This recipe yields ?? servings. Source: "TASTE with David Rosengarten - (Show # TS-1G18) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Suggested Wine: Billecart-Salmon Brut Recipe by: Recipe courtesy of Morrison-Clark Historic Inn and Restauran

NOTES

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Cheese Straws

1/2 c Cake flour
1 3/4 c Flour
1/4 ts Cayenne pepper - (to 1/2
1 c Grated white aged Cheddar
1/2 c Grated good-quality Parmesan
 Hot you want straws
1/2 c Grated yellow Cheddar cheese
1 1/2 ts Salt
 ; (packed)
6 tb Ice water -; (to 8 tbspns)
1/2 lb Cold unsalted butter; cut in

Mix flours, salt, and cayenne pepper together. With the tips of your  fingers, work cold butter quickly into the flour mixture until the  butter is the size of peas. Add all cheeses and toss together.  Sprinkle the water in by the tablespoon while tossing the flour  cheese mixture with your other hand. As soon as the dough begins to  form a mixture that sticks together, gently press it out on a lightly  floured board in a rectangle about 10 to 12 inches long by 5 to 6  inches wide. Roll quickly with a rolling pin, so the dough is a solid  piece. It will look rough at this point, but will smooth out later.    Fold 1/3 of the dough towards you from the top and 1/3 of the dough  away from you towards the top. The dough will break along the folds;  dont worry about it. Turn the dough block sideways so it looks like  a book. Roll the dough a second time and fold again. Rest the dough  in the refrigerator for 30 minutes. Roll and fold the dough twice  more. Rest it in the refrigerator for 1 hour. At this point, the  dough may be frozen in one or two pieces or rolled to make cheese  straws.    To roll dough to make cheese straws, cut dough in half, keeping one  half chilled. On a lightly floured board, roll dough about 1/8-inch  thick in a rectangle about 8 to 9 inches wide. Trim the edges (but  bake the trimmings for a snack). With a sharp knife, cut the straws  1/2-inch wide and lay them on a well-greased baking sheet. Bake at  350 degrees for about 10 minutes until a light brown. They will crisp  as they cool. The straws are fragile, so handle them carefully and  eat them soon.    This recipe yields ?? servings.    Source: "TASTE with David Rosengarten - (Show # TS-1G18) - from the  TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey -  joecomiskey@netzero.net"    Suggested Wine: Billecart-Salmon Brut    Recipe by: Recipe courtesy of Morrison-Clark Historic Inn and  Restauran

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Nutrition

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Serving Size: 1 Serving (738g)
Recipe Makes: 1 servings

Calories: 1846
Calories from Fat: 44 (2%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 14mg		0 %
Potassium 645.9mg		17 %
Total Carbohydrate 393.2g		116 %
	Dietary Fiber 13.5g	54 %
	Sugars, other 379.7g
Protein 47.8g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1846

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