cheese straws

Last night I had some people over for a game night. I haven't been very social lately, so I got excited about it. I went to K Mart and got a new board game (Apples to Apples) and then headed over to the grocery store for some cheese straw and pizza dip fixins.

I'd already had the pizza dip a few years ago when Sarah had visited and she made it for a party. Just thinking about it made me drool, so I figured it was a good time to make it again. And it was again awesome. There are no pictures of this, as it was quickly eaten.

The cheese straws were also awesome. They tasted like a spicy Cheez-It. I'd had this recipe in my 'Things To Make' favorites folder for a while now and am so happy to have finally tried them.


Cheese Straws
from Smitten Kitchen, Adapted from The Lee Bros. Southern Cookbook

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half

1. Preheat oven to 350°F.

2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide. Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.

4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.

5. Serve at room temperature.

scalloped potatoes (and hot dogs)

My boyfriend and I went to Wisconsin a couple of weeks ago. On the way back we stopped in Shullsburg to load up on cheese. I picked out (among others, of course) a smoked sharp cheddar and have had cheese belly ever since. So I made this scalloped potatoes recipe to try and use up some of it. After pulling it out of the oven and letting it cool, I anxiously bit into it.... and all I could taste was hot dogs. You see, my dad used to make dinner sometimes and it would generally be a box of scalloped potatoes with some sort of chopped up meat- hot dogs, ham, turkey ham, etc. And while I love my dad for trying, it seems to have ruined this meal for me.

Anyway, you'll probably have a different experience. Matt tried it and vouched for it not actually tasting like hot dogs. So if you're not a Runchey child, you'll probably like this.

p.s. - the dressing on the salad is whole mustard, balsamic vinegar, and olive oil. I'm pretty into it lately.

port-salut edit

Right, ok. I'll just go back and edit that last post about not buying good cheese anymore. It was a cute idea and all, but come on, let's be real here. Cheese just makes me so happy. Who needs new clothes anyway?

Here are some facts about this delicious soft cheese (via Wikipedia):

• Though Port Salut has a mild flavor, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavor.
• The cheese was originally invented by Trappist monks during the 19th century at the abbey of Notre Dame du Port du Salut in Entrammes. The monks, many of whom had left France to escape persecution during the French revolution of 1789, learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.) later became their registered trademark, and is still printed on wheels of Port Salut cheese distributed today.

feta salsa and rosemary flatbread

Wow. Flatbread is so easy. New favorite thing to make I think. My dip world has been blown wide open by this new discovery.

Oh, and if you decide to make the feta salsa, here's some advice-- if you're probably lactose intolerant but still kinda in denial about it (because of your love for cheese), you don't want to gorge on this. It'll be hard not to, but trust me on this. The alternative is much much worse and embarrassing for everyone. I mean... that's the rumor... I wouldn't know or anything because I don't have that problem.

Crisp Rosemary Flatbread
Adapted from Gourmet, July 2008 (via Smitten Kitchen)

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

using your noodle

I've been kind of sick lately. Not full-blown, but the achy, can't think about anything, sort of want to cry about it kind of sick. So, like any sane person, I've made it a priority to treat myself nice. Yesterday for lunch I warmed up left-over spaghetti noodles in a pan with butter and peas, then shredded a large amount of asiago cheese on top. I paired it with the Chicago Reader crossword (one of my all-time favorite things) and by the end I wanted to cry with joy instead of from whiny-ness.

thanks costco

Costco gave me an amazing gift last week. Leek and morrell jack cheese. As of today I have eaten exactly half of this circle of magic. So good!