Travel to Brazil, and you are guaranteed to run into “Pão de Queijo” at virtually every restaurant you visit. “Pão de Queijo”, also known as “Cheese Bread” is a beloved favorite in Brazil. “Pão de Queijo” is gluten free and it’s made from flour from the yucca plant in the guise of tapioca starch. The "Grill From Ipanema" in Washington D.C. graciously demonstrates in the following step-by-step video how to make “pão de queijo”. “Pão de Queijo” may also be pre-ordered at the Grill from Ipanema. We guarantee you’ll fall in love with these cheese bites!!!
Grill From Ipanema “Pão de Queijo”
2 cups of tapioca flour
2 cups of shredded blend of Parmesan & provolone cheese (any combination of shredded white cheese will do)
3/4 cup of vegetable oil
1 cup of milk
2 tablespoons of plain yogurt
In a large mixing bowl crack in the 2 eggs, add the vegetable oil, yogurt, milk, and then the cheese. Ensure the wet ingredients are well blended. Next, stir in the tapioca flour. Pour this into the blender and blend until well-mixed.
Take a generous tablespoon of the batter and spoon individually onto a pan/or muffin cups. Bake at 400˚F for 20-25 minutes or until lightly browned.
Note…There are many different recipes versions of Pão de Queijo, and this is one of the many recipes the Grill from Ipanema DC can demonstrate. This recipe above is very easy and can be done in a few minutes at home. If you would like to order Pão de Queijo from the Grill from Ipanema, it's recommended to order in advance.
The "Grill from Ipanema" DC is located at:
1858 Columbia Road NW
Washington DC 20009
By K. Cano
Balsamic vinegar is the 'wine' of Modena, Italy. It is rich, thick, expensive and marries up beautifully with food such as steak to produce an unusual finish that greatly enhances the look and flavor of the meat.
But be warned. Not all vinegars labelled 'balsamic' are the real thing. In fact, most are decidedly not even though the label may insist they are. There are three things to look for on the label; either this; 'Aceto Balsamico Tradizionale di Modena' or this; 'Aceto Balsamico Tradizionale de Reggio Emilia', plus the fermenting age which should be at least 12 years for the very best results.
With the true Modena or Reggio Emilia brands you can tell the age from the label. Both use gold labels for balsamic that has aged for 25 years or more, and you will pay accordingly.
Modena brands use red and silver labels to indicate aging of 12 and 18 years respectively, while Emillio Regio's only other label is white, indicating an age of at least 12 years. They are expensive because the best vinegars will have gone through a seven stage fermenting process, starting with a white grape 'must' that is boiled until reduce by half. This must is then transferred over a period of time to a succession of barrels made from different types of wood. With each fermentation a little more of the liquid is lost, a process that is referred to as 'the angels' share'.
How To Recipe (PHOTOS): Mexican Sardinas Frescas Lambriadas (Lightly Battered & Fried Fresh Sardines)
Mexican cooking is very diverse encompassing everything from Mole to fresh vegetables and great salads. Today I’m making a crowd favorite, Sardinas Lambriadas (Battered & Lightly Fried Sardines) which uses egg batter which is commonly used in Mexican cooking. This egg batter may be used as coating for other foods such as Chile Rellenos, or perhaps other vegetables (similar to Japanese tempura).
These sardines are battered, fried, and delicious. It’s a delicious and simple recipe. In fact, it is my favorite way to prepare fresh sardines.
BRRRrrrr. Ok. NOW it’s cold. It finally got cold outside. A friend called from Texas and said it was 26 degrees. Flash forward to my phone beeping 5 minutes later with a picture of my friend Rob’s plane getting de-iced at DFW.
So in part to warm up cause it’s COLD, and also – It’s Three Kings Day next week “Dia de Reyes”. Here’s a nice recipe for some awesome Rosca de Reyes. Many Hispanics/Latinos in other countries eat Rosca de Reyes to celebrate Three Kings Day. It’s a sweet bread in which typically a toy or fava bean is baked into the bread. Whoever manages to get the piece of the bread with the treat inside is the “king” or “queen” for the meal – or you may also be tasked to have a party on February 2nd.
We saw this recipe, and thought it just looked delicious! We're making it tonight!
2 teaspoons ground red New Mexican chile
½ cup goat cheese
½ cup ricotta cheese
1 cup walnuts, chopped fine
½ cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 large poblano chiles, roasted and peeled, stems left on
Flour for dredging
4 eggs, separated
4 tablespoons flour
2 teaspoons baking powder
1 tablespoon water
1/4 teaspoon salt
Vegetable oil for frying