Tag Archives: cheese

Pão de Queijo

24 Mar

Greetings from Brasil! I arrived in February and will be spending the next year in Lavras, Minas Gerais teaching English at Universidade Federal de Lavras, and doing research on food security!

Importantly, I’m researching food! And guess what, we’ve got some tasty treats from this wonderfully warm country. This pão de queijo is a naturally gluten-free cheese bread. It’s super soft, chewy and delicious. Everyone loves it, and for Brazilians its that wonderful thing that reminds them all of home, and its a native dish for the state I’m in, Minas Gerais. Lucky me, I ended up in the state known for its delicious food.

I made this tasty treat with the supervision of a native Brazilians who also translated the recipe below (thanks Samuel!) and used the kitchen of a friendly pal, Eduardo (thanks Eduardo!) and got to bake with my fellow Americans, Nakeisha and Molly (pictured here with me!).

So, although this cheese bread is anything but healthy, its incredibly easy compared to other breads, and its SUPER tasty. Hope you try this and enjoy!

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Bacon, Brie, and Basil Breakfast Galette

13 May

Every time I come home for a trip, my mom loves it when I make my galette recipe. It’s dynamic, makes great desserts, appetizers, and here, breakfasts, and you can throw in whatever you like! This time, we just had too much fun with alliteration and decided to use bacon, brie, and basil. It was yummy, and a lightened up version of our savory eggy breakfast dishes.

Traditionally I make my galettes on a board flat, but this one i put in a shallow pie dish so that it could keep form with the egg mixture. So, technically this was was kind of a quiche, but you could take it out of the pie dish and it didn’t lose its shape in the least.

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IPA, Mustard, and Cheese Twist Bread

14 Aug

Ohhhh so good. All my friends have been asking for this recipe and I’ve been quite lame and long to respond. But I am here nonetheless to post!

The original idea of the recipe comes from smittenkitchen.com, I’ve adapted the recipe a bit to make for a curious twist in the bread. Easier and quicker preparation.

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Salvadorian Breakfast Cakes

10 Jan

…They’re so good. I’ve been oogling over this recipe for quite some time and decided to make them today for my Birthday. This is a lightly adapted recipe that I found on Food52, I just tried to make it a little more healthy. Seems to have worked out pretty well- these little cakes are still super super savory, buttery, cheesy delicious and gluten-free.

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Makes 18 cakes.

You’ll need:

  • 1/2 cup of butter
  • 1/2 cup nonfat greek yogurt
  • 1 cup of sugar
  • 1 cup of sour cream
  • 3 eggs
  • 1/2 grated parmesean
  • 1 cup rice flour
  • 1 t baking powder
  • 1 t salt

Directions:

  1. Preheat oven to 350* and line muffin tin with cup-cake tins.
  2. Cream together butter, yogurt, and sugar.
  3. Add eggs 1 by one until fully incorporated.
  4. Add grated parmesean and sour cream and mix thouroughly.
  5. Finally, add rice flour, baking powder and salt gradually into the mix.
  6. Divvy batter into 18 cup cakes (filling batter pretty high in the tin, these guys won’t rise so much since they’re made of rice flour so don’t worry about overflow.)
  7. Sprinkle with sesame seeds. You can use either white or black (or none) but I thought the black gave a nice aesthetic touch.
  8. Bake for 20-22 minutes. Enjoy! Continue reading

Spätzle with Beer-Cheese Sauce and Sauteed Onions

19 Aug

This is for my darling Aunt Rhoda. Hope you enjoy the recipe!

Spätzle, [sh-pay-tzel] is a dish that was introduced to me when I was four or five years old from my German AuPair Tanja when she was living with us. Essentially, spätzle is a soft dough pasta, similar to the Italian gnocchi but made from a mainly flour base rather than potatoes (gnocchi). If you like gnocchi, you’re likely to be a spätzle fan. It became a go-to in our household when Tanja was living with us. Back then, I was a terribly picky eater. Spätzle was my dish of choice.

More recently during a bout of nostalgic cook-book searching, I came across an old German cookbook with my sister and cousin and we decided to make some spätzle, it just made too much sense. It was our favorite and we hadn’t eaten it in years.

To be honest, I did a double take on the sauce. The sauce pictured is not the same sauce that I’m writing for the recipe here, but either way it will look the same. Part of cooking is trying things out, messing up, reformatting the recipe for the next time, and learning from mistakes. The recipe I used said to just pour cream all over the spätzle, then top with cheese and then onions. It was too bland to me, so I put in an open beer from the fridge. Problems? The cream, beer and cheese didn’t get cook together and therefor never gained the creamy consistency I was hoping for.  The sauce that I made in this recipe is more of a bechámel-like white sauce with sharp cheddar cheese and less beer than the original version I made.

When we make it we use this amazing spätzle-dough press gifted to use from Tanja. Nevertheless, some kinds of potato presses could work for this job, or after making the dough I’m about to describe you can alternatively roll out the dough and form it into small dumplings which you will boil the same way you boil the spätzle dough.

So, let’s get cooking!

You’ll need:

  • 1 pound of flour (around 3 cups)
  • 3 egg yolks (save the egg whites for an omelet or something!?), and one whole egg
  • 1 1/2 cups milk
  • a dash of salt, pepper, and nutmeg
  • water if necessary to form into a dough

For the Sauteed onions:

  • 1 onion, sliced
  • 2 T butter
  • garlic

For THE {Beer-Cheese} SAUCE you’ll need:

  • 3 1/2 tablespoons butter
  • 2 1/2 tablespoons flour
  • 1 1/2 cup milk /cream (whole milk would be best)
  • 4T stout beer
  • dash of salt, pepper, and cardoman
  • LOTS of cheese, we used around 8oz of cheddar and shredded it.

Directions:

  1. Mix the flour and eggs in a mixer with a dough hook or with your hands.
  2. Add remaining ingredients and blend for several minutes.
  3. Dough should form, it should be a bit sticky but manageable.
  4. Then, in a large pot, bring about a gallon of water to boil with salt. If you don’t have a spätzle press, you’ll probably want to roll out your dough and make little dumplings which are slightly larger than gnochi dumplings. When the water has boiled, you can start to get your spätzle cooking.
  5. Over boiling water, get your cousin David who’s really strong to help you by squeezing the spätzle through the press into the water, and help him by cutting the dough from the press so it will fall in the boiling water.
  6. Within three minutes, the spätzle should float and be finished. You can take it out using tongs or a sieve thing like the one in this picture!
  7. Fish out your Spätzle and place in a dish like the one pictured. When you’ve made all your dough, you can move on to make the yummy bechámel-like sauce.
  8. For the sauce, cook the butter in a small saucepan until melted, and then carefully dust flour in little by little, whisking it with the butter.
  9. Once all the flour has been added, you’ll have a roux! Add the milk in a slow stream, constantly whisking it into the roux.
  10. Let this mixture come to a boil and thicken up, and add the spices. After it has been boiling for several minutes and the mixture sticks to the back of a wooden spoon, you know you’re ready. Add the beer. Then, add the cheese!
  11. Sauté some onions in butter and garlic. Set aside.
  12. Pour the cheese mixture all over your spätzle in the dish. Top it with the sauteed onions and fresh salt and pepper. Add some sausage if you like! Enjoy!

Crunch Wrap Supreme à la Lizzy

12 Mar

It’s that time of the year again where things are getting busy with school, I’m starting cooking projects when I don’t have the time, but I can’t wait to eat the cooking projects either. Story of my life. My roommate had mentioned she was craving taco bell, and since I am incredibly indecisive I decided that I wanted what she wanted, taco bell… specfically a crunch wrap supreme.

So, I decided to make it.

It turned out AMAZING! The best part is, its nice an compact, I was able to eat it in hand on the way to the library (no joke!). Even was able to run into two people, give them hugs, and not get any of my ridiculous sauce on them. They were impressed, to say the least. This is perfect for girls on the go! Try it. You’ll enjoy.

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