Ben and I had left over pasta tonight. Katie gave it a try, but quickly pushed her plate aside. Instead, I chopped up some left over pork tenderloin, nuked it, and then told her it was a burger. It worked really well the other day when I gave her some ketchup to dip it into. Today, despite the ketchup, she seemed to be wise to my "little white lie".
I did make some cheese straws tonight, following a recipe from my Williams-Sonoma cookie press. They turned out pretty good, but a bit on the salty side. I used Parmesan cheese instead of the Parmigiano-Reggiano that the recipe called for. I went for the cheese that was on sale. Here's the recipe.
CHEESE STRAWS
Ingredients:
8 oz. Parmigiano-Reggiano cheese, freshly grated
12 Tbs. unsalted butter, at room temperature
1 egg
1 3/4 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
Directions:
In the bowl of a food processor fitted with a metal blade, combine the cheese, butter, egg, flour, salt and cayenne pepper and process until mixed.
Pack the dough into a cookie press according to the instructions and fit with the star-shaped cookie disk. Holding the cookie press at an angle on an ungreased baking sheet, press the trigger twice, dragging the press away to make a 3-inch-long straw. Space the straws 1 inch apart. To make straws the length of the baking sheet, continually press the trigger and drag the press away, spacing straws 1 inch apart.
Bake until straws are lightly golden, 20 to 25 minutes. Transfer straws to wire racks to cool. Straws may be sotred in an airtight container at room temperature for up to 5 days.
Makes about 60 three-inch straws.
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