pão de queijo

12 years ago, a Brazilian man waltzed into my life and swept me off my feet. Well...we weren't quite that graceful, but it has been happily ever after.  10 3/4 years ago I said "I do" to this man.  And, I still do.  Which means, for almost 11 years, I have made these little balls of Brazilian cheese bread...most unsuccessfully.  He is gracious and would tell me how good they were, but we knew better.  The kids would eat them up like they were candy, but we knew better.  I posted the recipe, but knew better.  Until one 4th of July when I watched a friend pull perfect, freshly baked pão de queijo from the oven.  I got her recipe to make them for Andy's birthday, and again...fail.  They tasted good, but were flat - not at all like the perfect ones she had made.  Must. not. give. up.  Sure, it's been 11 years, but they're that good.  I tried, tried again - bought a gram scale, mixed up the dough, and peeked into the oven one day to see victory!  I may have broken out into Kristen Wiig moves.  Andy may have snapped some pics.  And now I share with you!!

The texture is crispy on the outside, gooey-cheesy on the inside.

pão de queijo 

"Brazilian cheese bread"

(Portuguese pronunciation: [pɐ̃w̃ dʒi ˈkejʒu])

500 grams tapioca starch (Buy the gram scale brotha!  It's worth it.)
2/3 cups water

2/3 cups milk

2/3 cups oil

2 teaspoons salt

2 eggs 

100 grams grated Romano cheese 
(you can use other cheese - monterey jack or mozzarella work, but Romano is our fave)

Bring the water, milk, oil and salt to boil in a saucepan.  Pour measured tapioca flour into a large mixing bowl.  Pour boiling water mixture over to scald the flour.  Stir until mixed.  (this is so easy with a kitchen aid mixer, but can be done by hand)  Then knead flour mixture when it is bearable.  Add eggs and cheese and knead some more.  This is the part I messed up for 10+ years...If it's too sticky and you want to give up, drop by spoonfulls onto baking sheet.  Bake, and they will taste good.  But for that authentic texture, work with it.  You may need to add some more tapioca starch.  Don't get it too flour-y, but make sure it's plyable, but not sticky.  Butter your hands when you're getting close to the texture you want.  When it will roll into a ball and keep its shape, you are there!  Place on baking sheet and bake at 375.  This is where the Brazilian comes out in this recipe, 'cuz I don't know for how long.  They never put times with their recipes...maybe 20-30 minutes?  I haven't timed it yet.  I just always watch them.  You'll know when they're done - they'll be crisp on the outside, cheesy in the center, and a light brown on top.  

Makes 30.  I bake 15, then roll the rest into balls, and freeze for later.

Pão de queijo:  A staple in our home, along with rice and beans and smiling brazilians in the background.

P.S.  Happy 1 year Blogg-iversary!  

What I thought would be a place where I could share some GF recipes has become more about sharing our journey. 

Yesterday was the official day.  I thought about the post I could do. Instead, I spent the 83-degree day {in October!} characteristic of how I want this whole blogging-mama thing to be – choosing the faces before me on a gorgeous day {worshiping together, on bike rides, at the park, by the shore, listening to a sister living in Africa share, chatting late over tea} rather than a computer.  Recording our days, but first *living* them!

Tonight I'm back, wishing you a happy blogg-iversary {1 day late}!  
I hope you know my true appreciation for each and every one of you beautiful souls out there.

pao de queijo (cheese bread)

These were one of my favorites long before I had to be gluten-free. I am so relieved they're on the "safe list."  We used to get quick mixes online to make these.   But, after they raised the price of shipping and the mix, I started looking around for a good recipe.  Again, there are many different methods out there of making them.  The first I tried used cold mashed potatoes, and while Andy thought they tasted authentic, it added an extra step to have to think of making mashed potatoes first, and it was just weird to add potatoes ...So, this is the one we found and like. 

• Pao de Queijo 

(Brazilian Cheese Bread)
1/2 cup butter
1/3 cup water
1/3 cup milk
1 teaspoon salt
2 cups tapioca flour (same as tapioca starch)
1 teaspoon garlic powder
2 teaspoons baking powder
2/3 cup freshly grated Parmesan cheese (or Asiago cheese)
1 beaten egg 

Preheat oven to 375 degrees. Pour butter, water, milk, and salt into a large saucepan, and heat on medium-high. When the mixture comes to a boil, remove from heat immediately.  Stir in tapioca flour, garlic powder and baking powder until smooth. Set aside to rest for 10 to 15 minutes. 

Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. (I have found they puff up better if you wait an other 10-15 minutes before putting them on baking sheets.) Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Source: adapted from http://allrecipes.com//Recipe/brazilian-cheese-bread-pao-de-queijo/Detail.aspx

What you have here is a crispy-on-the-outside ball of gooey-cheesy-goodness in the middle.  I place them in a towel-lined bowl and try to hide them so they're not gone before dinner...

We are taking off a few days. Don't miss me too much :)
Destination unknown at this point - we may priceline a hotel in Indy or Chicago...or stay around here. If our boys had their dream, we'd go to LegoLand. If we had ours, it would be Brown County. I'm excited to see where we end up. Last night I felt conviction that wherever we are, it will be sans computer (even if we're here). We need some days of stillness. To quiet ourselves to listen better to His voice.

Teach us to make the most of our time, so that we may grow in wisdom. Satisfy us in the morning with Your unfailing love,

so we may sing for joy to the end of our lives. Psalm 90

rice and beans. beans and rice.

In honor of Dave Ramsey, this post is about rice and beans, beans and rice.  I first started making this dish when I married a Brazilian almost 10yrs. ago.  It became a staple in our home, atleast once a week - more during seminary and even more when we went through "Financial Peace University" with Dave Ramsey.  We eat it daily the week before family vacation (and sometimes daily the week after...)  Awhile ago, I started making extra rice for a quick fried rice the next day.  It's become one of our boys' favorite meals.  And now, with adding a pao di queijo (cheese bread, that happens to be gluten free and delicious!) recipe to it I found, it's one of mine.  Brazilians typically eat rice and beans with every meal.  And, as we look at put an offer on a house this week, we may soon be eating it every meal too :)


There are so many variations to making this.  Have fun tweaking it to your taste.  I have through the years, and have grown to like this method because it's fast, easy, yummy and cheap.


Brazilian Rice and Beans (or atleast my version of it)
Rice:
1 c. brown rice (I personally like basmati rice better, but do this because it's better for us)
1 clove garlic, minced
2 1/2 c. water
1 t. salt (I use arisco, a brazilian garlic salt seasoning)
Rinse rice with water until clear.  Dry saute rice with garlic in skillet over medium heat until it has the nutty smell to it, and is dry.  Add hot water.  Bring to boil.  Reduce to low and cover.  SImmer 45 min.  (Don't peak - keep the lid on!)  Remove from heat and let sit covered 10 min.  Fluff with fork and serve with beans.


Beans:
1 clove garlic, minced
1 can black beans (or dry beans cooked to soft consistency covered in salt water)
cumin (I use lots, maybe 1 T.)
Saute garlic in 1 T. oil.  Add beans, not drained (unless using dry beans, drain the water until it's the amount of liquid in a can and mash some of the beans).  Add cumin and simmer on low until heated through.


Vinaigrette:
2 roma tomatoes (don't have to be, but for an idea of volume of tomatoes)
1/4 green pepper
1/4 red onion
as much cilantro as desired
olive oil
apple cider vinegar (OR freshly squeezed lime juice)
In small bowl, combine finely chopped veggies.  Pour over olive oil and vinegar.  Season with salt (again, I use arisco, but you could use garlic salt).

Stay tuned for a whole other post about the pao di queijo because they're just that good!  I'm glad I was able to crop out the 4 boys who were trying to gnaw off my hand while I had to take a quick picture of them :)