Monday, February 13, 2012

I wish I was Brazillian

There are a lot of things that I wish in life, one being that I was born in Brazil. Just think, wonderful food, excellent genes, and an amazing accent. But, since I was born instead to a bunch of scotch/Irish Americans from Indiana, it seems that I am out of luck. Luckily, I can pretend to be Brazilian in my kitchen.

I have been to Fogo de Chao a couple of times with my family for various occasions, and have always loved their table rolls. They told us upon entering that many menu items, including the rolls, were gluten free. Too my surprise, the rolls were not the dry crumbly GF ones that I had grown accustom to, but warm and airy puffs of yummy-ness. So good in fact, that I was eating more of them then the meat I had come for.

Now, it is the heart of winter, and on Saturday's I want nothing more than warm rolls. After combing the web for various incarnations of rolls that take hours to make, I stumbled upon the super easy recipe for Brazilian Cheese Rolls that take a whopping 5 minutes to prep and 17 minutes to cook. 

While they do not keep long once they go cold (although you can wrap them up), it won't matter, because they will be gone in minutes once anyone within steps gets a whiff. I recommend making this recipe a Saturday brunch treat. 

Brazilian Cheese Rolls
There are a lot of recipes out there, but I like these guys for the simplicity.

A couple of tips: This whole recipe can be made in a magic bullet blender, with very little cleanup. Also, I reduced the oil by a table spoon and used skim milk and it didn't hurt anything. The garlic can be a bit overwhelming and the sharp cheddar seemed to work the best. 

Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!
Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.

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