When I read a post about Gorgonzola Cheese Straws on one of the best blogs out there, Love and Olive Oil, it was 7pm. I had just made a vegetable and macaroni bake for the kids for dinner. I was waiting for them to finish a bath, and decided to catch up on my blog reading.
This post caught my eye on Feedly (have you tried Feedly, BTW? Its quite the best!). When I read it and realized I had everything on hand – and my oven was already pre-heated. I literally jumped up off the chair, iPad in hand, and headed to the kitchen. Got the ingredients together in about five minutes. Put the ingredients together in another five minutes. Rolled out dough, cut and in the oven – 3 minutes. Baked for 20 minutes.
The cheese straws were ready in 35 minutes (from the time I came across the recipe!), and we ate it with our dinner. Now that’s what I call a perfectly quick recipe! And we loved it so much that I’m writing about it at … um… 8.40 pm. Now that’s called enthusiasm.
I made a couple of changes to the original recipe, but mainly substituted Truffle Cheese (i.e. Cheese with Truffles) for the Gorgonzola.
Truffle Cheese Straws
(Original recipe, Gorgonzola Cheese Straws here)
1/2 cup Truffle Cheese, grated
1 cup All-Purpose Flour
5 tablespoons Butter
1/4 tsp Salt (I used a little less salt, since the cheese is super salty)
1/4 tsp Black Pepper
1/4 tsp Crushed Red Pepper (yes, we like our cheese straws spicy)
2 tbsp Milk
1/2 tsp Baking Powder
Mix all the ingredients together. (I was supposed to mix the milk in the end, but forgot and just put all of them together. I don’t think it affected the straws). The dough will be crumbly but smooth enough to roll into a ball.
Roll the dough out into a rectangle, about 1/4″ thick. Cut the dough into 1/2″ strips. Carefully transfer the strips onto a parchment-lined baking tray. Bake for 18-20 minutes or until golden and slightly puffy.
Transfer to a wire rack to cool completely. Store in jars. Okay, if there is anything left over. We ate it off the wire racks. As I said, gone completely! Sorry for the bad photograph. Also, I know they don’t look perfect but it was because I was not being too precise while cutting the strips. Some of them broke off while transferring from the baking tray to the wire rack. Next time I’ll make them thicker. But that’s the only thing I will change, because they were Perfect!!
Thanks, Love and Olive Oil, for a fabulous recipe. My family thanks you too.