Although my friend Mo and her mom Cat might deny that Cheese Straws are indeed a Southern Classic; I made them and they are wonderful…but what do you eat them with? The boys “liked them” but the oldest said they dried his mouth out a little and maybe some ham on them would be better.
Below is the recipe I used. I am not sure I will make them again anytime soon. Maybe I am not Southern enough or maybe I just wasn’t the biggest fan. I have read other recipes and they say to bake until crisp. Maybe I just need to play around with these some more.
I think more salt, and maybe some dry mustard would be an improvement or even some bacon grease, but then again there are very few things that bacon grease doesn’t improve in the kitchen. Even our cat Thai would likely agree to this idea!
Our family cat: Thai
Sifting the dry ingredients together.
Creaming the butter and cheese together. Total nightmare. Next time I am using the stand Mixer.
Cool it buddy!
A little less than 2 cups all purpose flour
1/2 t cayenne pepper
1/2 t kosher salt
2 sticks butter, at room temperature ( apparently softer than 2 hours in a 73 degree house)
2 cups shredded Cheddar cheese although I hear parmesan works great too.
The How To:
Preheat the oven to 310 degrees F.
Use a mixer to cream together the butter and the cheese then set this aside. At this point I was ready to throw in the towel because cheese and not quite soft enough butter were flinging all over the kitchen. Sift the flour, cayenne pepper and salt together into a bowl. Add the dry mixture 1/2 cup at a time into the creamed butter and cheese. I was told to pipe them onto a cookie sheet using a large star tip. That wasn’t going to happen in a million years. I did not get a soft batter but more like a soft pie dough consistency. Luckily my husband had a cookie spritzer and I used that, which was the perfect tool in my opinion.
Bake for about 15 minutes until set and lightly toasted. Cool on cookie racks.
I have been craving a Bánh mì sandwich for about 2 weeks now. It is an extremely satisfying sandwich; the crunch of the baguette, creamy mayonnaise, heat from the serrano chili, refreshing citrusy notes from the cilantro and the richness of the pork all combine to make kitchen magic.
They sell them everywhere in the Vietnamese section of town about 10 miles from where I live. However close that might seem somehow, as most foodies do, I rationalized that it would be easier and better to go to the market buy the missing pieces and make it myself.
I have never made one myself so the recipe below is mine and mine alone. I left out the carrot because it is my kitchen after all and I couldn’t buy just one carrot. I also substituted daikon radish sprouts for actual daikon radish; sprouts and I typically do not get along. I like the texture and look of them but there is this certain dirty taste to them I cannot shake so I might pluck those off.
The bahn mi came out better than good, but not great – easy fix.
I marinated the pork tenderloin for 2 hours in :
1t minced garlic
1/4 t lime zest
1t chopped cilantro
1/3 cup soy sauce
3T rice vinegar
1/3 light brown sugar – not packed
I grilled the pork tenderloin until it reached an internal temperature of 160 and then removed it from the grill and wrapped it in foil until it settled and reached 170 degrees. So far so good. This was a great pork tenderloin; juicy and flavorful.
I then split the baguette and hollowed out a small trough on both sides. I spread the baguette with a lime mayonnaise (1/4 cup mayonnaise with the juice of one lime) that I added a pinch of salt and 1/3 of a serrano chili minced. This is where I went wrong. The sandwich was missing its signature heat. I wish I had used more serrano and I will for the next one I eat.
I then layered slices of the pork, cilantro and the daikon radish sprouts. Remember when I said I didn’t know how I would like the sprouts? I LOVED them. They provided some of the crunch that was missing with the omitted carrot and had wonderful flavor and texture.
One of my favorite snacks is a baguette with goat cheese and strawberry jam. Lunch is marinating in the fridge but I got hungry! When you find goat cheese in these little packs, a really great tip is to cut off the corner and pipe it out as you need it.
Two or three days a week when I am picking up my very boring lunch in the company provided “cafe” I hear people asking for chives on their baked potato while pointing to scallions. There is a distinct difference between scallions, green onions and chives.
A scallion should not have a white bulb on the bottom but will usually have a white portion towards the bottom. A green onion has a small white bulb on the bottom and is a young onion. A chive is an herb and the smallest edible member of Allium schoenoprasum.
All three are members of the Allium family with each offering different tastes. Chives offer a very delicate flavor and when cut look like tiny beautiful green bugle beads. Not to downplay green onions and scallions but chives will always be my favorite. You can even tie asparagus bundles with them for a beautiful presentation.
We could go on from here to cover other members of the onion family up to and including garlic chives but really I just needed a moment to clarify the difference because I am craving the perfect scrambled eggs with smoked Gouda and chives.
Crock Pot Italian Beef Sandwiches | Iowa Girl Eats.
I was just going to post this recipe to celebrate my new Crockpot, but Kristin had already done such a bag-up job I figured I would save myself the time and share her blog.
I have made this recipe many many many times and it is amazing. I bring it to work when we have department potlucks and it is always a big hit. My two sons, 7 and 10 both devour it as well. My husband loves it but says it stinks up the house when I make it.
I usually brown the meat in a pan before chucking it into the Crockpot because the Crockpot doesn’t do it. I like the extra layer of flavor that caramelizing the outside of the meat provides to the overall flavor.
The last time I made it I used something other than Chuck roast and it became too finely shredded so it is up to you, but I didn’t think it was as good.