HOW TO MAKE CHEESE STICKS
These super-simple breadsticks are easy, cheesy, and there's no dough to make because we're going to use frozen puff pastry for this. They're very cool for entertaining.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
- Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
- Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
- Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
- Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
- Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 12.4 g, Cholesterol 5.3 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 134.4 mg, Sugar 0.2 g
SAVORY ROMANO STICKS
It's hard to munch just one of these yummy breadsticks. I can make them quickly using puff pastry. -Tim Ailport, West Lakeland, Minnesota
Provided by Taste of Home
Time 20m
Yield 20 pastry sticks.
Number Of Ingredients 4
Steps:
- Brush one side of each puff pastry sheet with egg; sprinkle with cheese and basil. Cut each sheet into ten 1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 400° until golden brown, 10-13 minute.
Nutrition Facts : Calories 160 calories, Fat 10g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 237mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
SAVORY ROMANO STICKS
Make and share this Savory Romano Sticks recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Breads
Time 20m
Yield 20 pastry sticks, 20 serving(s)
Number Of Ingredients 4
Steps:
- Brush one side of each puff pastry sheet with egg; sprinkle with cheese and basil. Cut each sheet into ten 1-in. strips. Place 1 inches apart on greased baking sheets.
- Bake at 400° for 10-13 minutes or until golden brown.
Nutrition Facts : Calories 205.1, Fat 14.2, SaturatedFat 5.4, Cholesterol 27, Sodium 269.3, Carbohydrate 11.8, Fiber 0.4, Sugar 0.3, Protein 7.5
ROMANO RISOTTO WITH RADISHES
Risotto, the ultimate comfort food of Milan, heads south to sunny Rome in a revamp of a classic. Pecorino Romano-in place of the more traditional Parmigiano-Reggiano-brings a delectably briny tang, while crunchy radishes in a light vinaigrette provide a counterpoint to the creamy Arborio rice.
Provided by Andrea Albin
Time 35m
Yield Serves 8 (first course) or 6 (main course)
Number Of Ingredients 13
Steps:
- Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.
- Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.
RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE
A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!
Provided by Malriah
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Put a pot of salted water on to boil.
- Melt butter in a large skillet over medium to medium/high heat.
- Add prosciutto and let cook for 5 minutes.
- Add chopped roma tomatoes and cook for 4 more minutes.
- Add chopped sage and pepper.
- Add your ravioli to the boiling water.
- Add heavy cream to your tomato/prosciutto mixture and stir well.
- Bring just to a boil and lower heat to a high simmer.
- As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
- Add cheese and gently toss to coat.
- Serve with a green salad and garlic breadsticks.
Nutrition Facts : Calories 445.9, Fat 46.4, SaturatedFat 29, Cholesterol 154.9, Sodium 232.5, Carbohydrate 5.8, Fiber 1.3, Sugar 1.8, Protein 4.2
PARMESAN BLACK-PEPPER BISCOTTI
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Pulse peppercorns in grinder until coarsely ground.
- Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
- Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
- Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
- Reduce oven temperature to 300°F.
- Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
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- In a large bowl, combine the eggs, half + half, cheese, salt and pepper. Whisk well until combined. Heat a large skillet over medium head and add 1 1/2 tablespoons butter. Dip each bread slice in the egg mixture and flip to coat. Add the french toast to the skillet and fry on both sides until golden. Repeat with the remaining bread and butter. Serve immediately with the tomato basil butter for topping, a sprinkling of romano and a few basil leaves.
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