Tag Archives: recipe

Pão de Queijo!

I’ve been wanting to make Pão de Queijo since I first came back from Brazil in 1999. Pão de Queijo is a chewy, cheesy, delicious little roll. Many Brazilian restaurants including Rodizios, Tucanos and Fogo de Chão have them, so you may have come across them. They’re often listed as ‘Brazilian Cheese Bread’ or something similar.

Pão de Queijo is made mainly from manioc flour. Back in 1999 you couldn’t get manioc flour in Ironwood, MI where I lived. Actually, I wouldn’t be too surprised if you still couldn’t get it there, but that’s not where I am at the moment, so better success was had.

Mmmmm
Mmmmm

After some friends were recently discussing Brazilian foods on Facebook I decided to try to find tapioca flour again. Manioc is also known as casava or tapioca. It’s a tuber that grows in hot places. Caroline found it at the Easside Food-Coop.

I used this recipe from Tudo Gostoso — Pão de Queijo Mineiro.  It’s very healthy.

The Recipe

  • 4 cups manioc/tapioca/casava flour
  • 1 tablespoon salt
  • 2 cups milk
  • 1 cup oil
    • Note: My dough turned out super oily. I’ll probably cut back by a couple tablespoons next time.
  • 2 large eggs
  • 4 cups shredded dried Minas cheese
    • Note: We used 2 cups Romano, 1 cup Mozzarella and 1 cup Parmesan
  1. Pre-heat an oven to 350
  2. Put the tapioca flour in a big bowl
  3. Heat the salt, milk and oil on the stove
  4. As soon as it starts boiling, pour it over the tapioca flour and mix it really well until no little flour balls remain
  5. Let it cool until you can handle it
  6. Add the eggs and cheese bit by bit, kneading it well after each addition
  7. Make cheese balls and put them on a pan.
    1. The recipe says to make 2cm diameter balls, but we did them bigger
    2. To accommodate the larger dough balls, I lowered the temp to 300 for the 2nd set I put in the oven.
  8. Bake until golden brown (about 30 minutes, but watch them!)

Action Shots

Here are all the ingredients laid out. Cheese, tapioca flour, eggs, oil, salt and milk.

All the Ingredients for Pão de Queijo
All the Ingredients for Pão de Queijo

We bought some Queso Fresco to use next time we make Pão de Queijo. It’s wet right now, so we can shred it. We’ll leave it up here on top of the fridge until it gets hard. Seems a little questionable to just leave it out, but that’s what I remember my host mom doing with the Minas cheese. So we’ll see.

Queso Fresco For The Next Batch
Queso Fresco For The Next Batch

Heating up the milk, oil and salt mixture. As soon as it started boiling I took it off and dumped it into the tapioca flour.

Heating oil, salt and milk
Heating oil, salt and milk

At this point I knew we be successful. It smelled just like Pão de Queijo. It’s super oily, very stretch and pretty hard to stir.

Mixing Hot Liquid With Tapioca Flour
Mixing Hot Liquid With Tapioca Flour

After it had cooled, I folded in the cheese and eggs, then made some balls. Most were just smaller than ping-pong balls, but we made a couple of big ones.

Pão de Queijo Dough Balls
Pão de Queijo Dough Balls

Baking…

Pão de Queijo Baking
Pão de Queijo Baking

Success! They’re stretchy, chewy and super delicious just like they’re supposed to be!

Heaven In a Cheesy Delicious Bun
Heaven In a Cheesy Delicious Bun

 

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Grilled or Broiled Squash and Zucchini

The Fridley Farmer family continues with our summer squash eating adventures. Some of our recent recipes used the squash in place of another ingredient as though I was trying to hide the squash. These two dinners featured squash front and almost foremost. Squash wasn’t the main dish for either of them, but it was the principal side dish in both cases.

Broiled Summer Squash and Zucchini with Red Peppers and Mushrooms

Cut squash and zucchini, red peppers and portabella mushrooms into serving size pieces. Toss lightly with olive oil, then lightly dust with herbs and sessame seeds. Broil on low until the squash is tender, the mushrooms are turning dark and the pepper is getting wrinkly.

Serve and enjoy.

Possible herb suggestions: Rosemary and parsley, garlic and lemon, chives, ginger

Adding tomatoes to the mix would be delicious too.

Broiled Summer Squash and Zucchini with Red Peppers and Mushrooms
Broiled Summer Squash and Zucchini with Red Peppers and Mushrooms

Grilled Squash

Prepared the same way as above, but grilled instead of broiled. These turned out OK, but I think they would’ve been better as part of shish kabobs.

Grilled Summer Squash
Grilled Summer Squash
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Homemade Pizza With Squash

You can add squash to the list of things-that-you-wouldn’t-think-would-be-good-on-pizza-but-are. In our ongoing quest to find great recipes for our summer squash we decided to put some on a pizza. The squash softens up just the right amount and tastes great with the pepperoni and tomatoes.

A very intent Ryan looks at his Pizza with Squash
A very intent Ryan looks at his Pizza with Squash

Pizza with Summer Squash

Our favorite homemade pizzas start with this recipe for fake Papa John’s pizza dough.

We modify it slightly, using regular active dry yeast instead of quick acting yeast and by changing step 3. With the regular active dry yeast we let it rise for 45 minutes instead of the 15 in the recipe.

We have been using canned spaghetti sauce for our pizzas lately, although we have made our own from tomato sauce and spices in the past. We spread the sauce thinly on ours so you can still see the crust through the sauce.

Top the pizza with summer squash, pepperoni, pineapple and tomatoes then sprinkle with cheese and bake until the cheese it starting to brown.

For best results use a cheddar and mozzarella mix for your cheese. The two cheeses combined have a better flavor and color than either of them alone.

The pizza disapeared too quickly to get a picture of a whole one
The pizza disapeared too quickly to get a picture of a whole one

Enjoy!

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