Black Sesame & Herb Double Cheese Twists
As we go into week 8 of our kitchen renovation, I am experiencing deep baking withdrawal. Although I have to admit, being ovenless has been an acceptable excuse for not cooking and baking.
I thought it would be relaxing and a well deserved break, but to be honest, it’s been hard…..like really hard.
So instead of banging out creations week after week, I’ve succumbed to pouring over pictures of wall colours, countertops, taps, lighting and other various kitchen paraphernalia that has landed me into more trouble than you want to know about with my husband (and the contractor).
Just when they thought it was safe ……….I come up with another “brilliant” idea”.
What was it this week?
A pot filler.
Yes.
A pot filler. You’ve seen them. They are stuck on the wall over the cooktop and conveniently dispense hot and cold water directly into your pot on the stove. GENIUS.
When we first started to design our kitchen, the contractor asked me if I wanted one. Then, two of my friends who are interior designers said, “you’re getting a pot filler, right?” Of course I said YES and my husband said NO.
Steve’s justification for his answer was as follows:
“What do you need it for? Can’t you just walk over to the sink and fill the pot? We only have pasta once a month, so it’s a big waste of money.”
Not to mention he would have to do extra plumbing work for this little kitchen thingy.
To which I answered, “BUT IT’S SO PRETTY!”
Then I stopped to think about the fact that I do have two sinks in the kitchen – one on the island and a main one just a few steps from the cooktop. So I eliminated the pot filler option from my mind UNTIL……..last night.
I’m going to blame Pinterest again, because if you key word search “Beautiful Kitchens”, the majority have these damn pot fillers sticking out of the wall.
As you know, Steve needed to change all the lighting in the house. Since he was already in a lousy mood from that task even though he admits he was W.R.O.N.G. , I figured it was an opportune time to ask for another item we clearly DO NOT NEED for the kitchen. Guess what?
HE SAID FINE JUST DO IT.
He said what?
I had to confirm his answer again, because I thought I heard him say something like “YOU WILL BE FINE WITHOUT IT.” But no, in his current state of exasperation, he said YES!
This brings me to today, and as I write this blog I’m thinking about how to rationalize having that thing on the wall. For instance, this recipe has nothing to do with a pot filler except for the fact that it is also really pretty. Oh and it’s easy. Oh oh…….and it’s a great side dish for pasta which means only one thing……….
I need the pot filler. Right Steve?
- 2 sheets frozen puff pastry
- 1 extra large egg
- 1 tablespoon water
- ½ cup shredded jalapeno jack cheese
- ½ cup shredded OKA cheese or Jarlsberg
- 1 teaspoon minced fresh herbs, I used thyme & parsley
- ½ teaspoon kosher salt
- 1 teaspoon black sesame seeds
- Freshly ground black pepper
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it is approximately 10 X 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with both cheeses, fresh herbs, salt, pepper and the sesame seeds. With the rolling pin or your hands, lightly press the flavourings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper or a silicone mat. Brush with additional egg wash.
- Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Serve warm or cold.
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