Pao de Queijo

So this "bread" or really, cheese roll, is fluffy, simple and delicious. A friend of mine from the Azores- her mom used to have it in the house every now and again and she would say :"I just buy the dough at the Brazilian store and make them whenever I want." This Brazilian cheese bread is the so simple to make you don't have to bother going to your local Brazilian market to get it. You can make it all by yourself! The one thing you may not carry in your pantry (if you don't make many gluten free products) is tapioca flour. You can buy this at your local grocery or Asian market. You could also use arrowroot flour which is equally good. But if you are looking for a treat that is "flour-less" and has taste, this is your best bet for a dinner roll substitution. 
Also, to make this I used queso fresco, but I think a nice ricotta salata with its buttery and salty texture would add much more- but honestly you could just about any semi-soft to hard cheese- many recipes use parmesan. 


To make this you will need: 

1 cup milk (I used half organic heavy whipping cream and half almond milk)
1/2 cup vegetable/olive oil or butter
1 teaspoon salt
2 cups tapioca flour or cassava flour (I used half tapiopa flour and half arrowroot)
2 eggs
1 1/2 cups Queso Fresco or Ricotta Salata

Preheat the oven to 350°F. Line a baking pan with parchment and set aside.

Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a low boil over medium heat. Remove from heat when you see large bubbles coming to the surface.

Add all of the flour to the saucepan and stir until you see no more flour. The dough a little lumpy.

Place your dough in the bowl for your standing mixer. Using the paddle attachment, beat the dough for a few minutes at medium speed until it is smoother and has cooled.

Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough slowly. Scrape down the sides of the bowl as needed.

With the mixer on medium, beat in the cheese until fully incorporated. The dough will be very sticky and stretchy- thick.

Using your hands, scoop rounded portions (like a little smaller than a golf ball size) of the dough into mounds on the parchment-lined baking sheet. Use your hands to create balls by rolling the dough. Space the dough balls apart like cookies.

Bake for 25-30 minutes until they just get a golden color on the outside. Cool and eat. Leftover puffs can be kept in Tupperware and reheated in a toaster oven or what-have-you. Bon appetit.

Xoxo Renee 

Chana Marsala with Saffron Basmati Rice

When I lived in Tanzania, many of the local shops downtown were owned by Indians. Therefore, nearly half the best restaurants to eat at were: Indian. There was a little place downtown Moshi painted "pepto bismal" pink inside that had really delicious Chana Marsala. I think I went there nearly every Wednesday for the same dish. Below is a recreated version were I substituted half the potato for eggplant- not traditional- but then again, sometimes it's a chickpea only dish depending on where you order it. I like mine just a little spice and filled with spice spice.

It will be helpful if you have a spice grinder or a mortar and pestle to make this dish. Also, when dicing the eggplant and potato, dice them small- like in the same size as a chickpea!

To make the chana marsala you will need:

• one onion, nearly minced (diced fine but little larger than a mince) 
• one half an eggplant, medium
• two medium potatoes (I used red but yellow will work- don't use russet for this!)  
• two 15 oz cans or one large can (32 oz) garbanzo beans (chickpeas) (you cam also soak and cook the dried but I'm totally cheating on this- plus, there is no chance they will be chalky.) 
• 4 tablespoons oil (I used half olive oil and half ghee- clarified butter)
• one bay leaf
• one cube of fresh ginger, grated 
• three cloves garlic, minced
• two chilis (cut lengthwise)*
• one tablespoon cumin
• two tablespoon garham marsala 
• one teaspoon yellow curry 
• one teaspoon fenugreek 
• 1/2 teaspoon mustard seed 
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon salt 
• 1/2 cup regular plain yogurt
• one tomato 
• one large can (32 oz) crushed tomatoes 

*You can find hot chilis at your local asian market. they are like an inch thick and multi-colored and come in a package of like 30 for $2. I don't really know the variety since they are always just labeled "peppers" but really any hot pepper will work with this. 

Combine all your spices excluding fresh things (garlic, chili, ginger) in spice blender until combined. 

Meanwhile, dice the eggplant and potatoes as noted above and rinse out the chickpeas in a strainer in the sink. 

Using large dutch oven or heavy bottom pot heat oil to a high heat.Throw in the bay leaf. Slice chilis lengthwise and throw them right in also put in 3/4 of your spice blend and let the oil absorb. Add in the onion and ginger and the garlic. Keep on a high heat and stir so as not to burn. Add in the potatoes, eggplant and chickpeas.Grate on top of the mixture one tomato (this leaves only the skin to discard) Stir until coated and turn the heat down to medium, Add the rest of your spice mixture as well as your yogurt slowly so as not to "turn" the yogurt. 

Add in your crushed tomatoes and stir thoroughly. Check for salt to see if it needs more and add if necessary. Turn the heat down to a simmer and cover for at least 50-60 minutes stirring occasional. 

Serve atop basmati rice. 

For rice: 

• 2 cups rinsed basmati rice 
• 4 cups water 
• 1 tablespoon ghee 
• several threads saffron 
• salt 

Heat on medium high a medium pot with ghee (careful not to burn). Add rinsed rice, stir. Add water and heat to boil. Turn turn the rice down to simmer and add saffron. Cover and cook for about 10 minutes or until cooked through. 

Un-traditional Latkes with Spiced Pork and Sour Cream

Latkes:

3-4 parsnips
1 teaspoon chives
1 teaspoon onion powder (or 2 tablespoons chopped scallions)
1 teaspoon celery seed
1 tablespoon ground flaxseed
2 very large or 3 medium eggs
1 teaspoon salt (adjust for your taste)
Pepper to taste
½ cup sour cream or greek yogurt (plain) (this will be for after the latke is cooked so set aside in fridge)


Grate parsnips with a box grater. Sometimes parsnips have a tough core, so keep turning the root until you have grated all but the core. (Save it for soup stock. ) You want to end up with three cups. Mix it with remaining ingredients. Drop a tablespoon of the mixture into a hot cast iron skillet and flatten it with a spoon. You may use whatever oil or fat you prefer. (I used half olive oil and butter). Turn over after about three minutes to cook other side.



Pork:

3/4 pound pasture raised pork, ground
1 tablespoon finely minced ginger
2 tablespoons finely chopped onion
1 large garlic clove minced
1 teaspoon fennel seed
2 tablespoons dry sriracha (if you can't find the granulated sriracha, use the liquid)
1 tablespoon fish sauce
2 tablespoons tamari sauce
1-2 teaspoon arrowroot or corn starch
Black pepper- to taste
Pinch salt-optional because of fish and tamari sauces

In the same skillet you cooked the latkes, put more oil or fat - I used duck fat.
Add onion, ginger and garlic. Break up pork. Add it in along with the dry spices and brown the meat. When the meat is mostly done add the liquid seasonings and cook for two minutes more. Sprinkle the starch over the meat and mix it in until liquid is absorbed. Remove from heat.


To assemble:


Spread a generous teaspoon of sour cream on each latke. On top of that place about a tablespoon of the pork mixture. Enjoy.

If you would like to have this dairy free, substitute avocado mashed with a teaspoon of lemon juice.

You will probably have extra pork mixture. Use it for lunch the next day. Take romaine lettuce leaves and fill with cooked rice or shiritaki (carb free) noodles. Top with the pork. Delicious.

Duck Confit with Balsamic Onions

Disclaimer: This is NOT a low calorie meal. However, let's not discount that our brain function depends on good old fat and a measure of this stimulates not just our taste buds but our creativity! This duck inspires just that- so enjoy.
Recipe provided by Debbie Kolaras.






For the duck:

8 duck legs with thighs
3 pounds of duck fat
1 onions
Handful of fresh thyme sprigs

Two days ahead, thinly slice onion. Toss with legs and thyme sprigs. Refrigerate.
On cooking day, shake off onions and thyme. Place duck legs in a single layer in roasting pan. In a large saucepan, slowly melt the fat. Pour over duck until it is completely covered. Place into oven set at 200-215 degrees. Let the duck oil cure in the oven for about three hours. If the oil starts to bubble a lot turn oven down- however an occasional bubble is fine.

When duck is tender remove from oven. At this point you can refrigerate duck in the fat for a couple of weeks. When ready to serve, remove legs from fat and place skin side down in a hot cast iron skillet to crisp up the skin.
Remove from pan, generously salt and serve with balsamic onions.



*Note: don't throw away that fat. Since it was in the oven at a low temperature, you
Can save it to cook with.




For the onions:



10 medium onions
1/4 cup fig or dark chocolate balsamic vinegar
1/4 cup red wine
1/4 cup butter
1 cup chicken stock
1 cup dried cherries
Salt & pepper

Early in the day (or the day before may be better) take top , bottom, and skin from onions. Place cut side down in a buttered casserole pan.
In a saucepan add remaining ingredients. Simmer one minute. Pour over onions, evenly distributing the cherries. Loosely cover pan with foil. Bake 350 degrees for about three hours, turning onions over every thirty minutes.
On serving day, put the onions in the oven during the last hour of cooking the duck so that they warm through. 

Red Velvet Cake - Secret Ingredient ....yes, Beets

The following recipe is yet another gift from my talented mother in law Debbie. I used a recent snow day to test out this decadent red velvet recipe. I'm not a cake person but I have to admit when it involves veggies- I seem to like it more (can you say carrot cake?) There is a depth of flavor here that is missing in a fluffy ol' white cake. The mascrapone cheese frosting makes this especially rich.


Cake:

About six medium beets (2 cups purée)
1 cup butter
1 1/2 cup sugar
2 teaspoons vanilla
6 eggs
1/3 cup almond flour
2/3 cup coconut flour
1 cup tapioca or arrowroot flour
6 tablespoons cocoa powder
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup lemon juice

Quarter about six medium sized beets. Wrap in foil and roast till tender then cool.

Remove skins and purée chunks in blender with the lemon juice. You should end up with 2 1/4 cup purée.


Cream butter and sugar in mixer. Add vanilla. Incorporate eggs one at a time.
In a separate bowl mix flours, cocoa powder, baking powder, salt.
Into butter mixture alternate dry ingredients with beet purée until all ingredients are well blended.


Butter, flour and line three 9"cake pans with parchment paper. Divide batter evenly. Bake 350 degrees for 15-20 minutes or until toothpick comes out clean.
Cool completely.

Frosting:
16 oz heavy cream
16 oz mascarpone cheese
4 oz white baking chocolate
2/3 cup sugar (granulated)
1/2 teaspoon vanilla

Heat 8 oz of heavy cream. Add white chocolate. Stir until melted and chill. Add chilled mixture and all remaining ingredients into mixer bowl. Whip until stiff and ready to frost (cake). Garnish with white chocolate curls.

 

The Anatomy of a Granola Bar

Let's face it. We all have our preferences. Thankfully, most of us are drawn to the humble granola bar but mistakenly pay anywhere from $1-4 a whack to curb our hunger when grabbing it on the go at our local grocery or convenience store. This might be okay once in a blue moon to do, but to restore your faith in the simplicity of making a dozen of these delicious treats at home, let's examine just what goes into your typical granola bar and see how far your dollar can stretch so you can spend it on something more ridiculous like paying for bottled water.

The things that go into granola can seem pricey- why am I paying $8 for a bag of dried fruit? Well, it goes a long way in granola and buying at the "bulk section" of your store can actually save you money in the long run. The variety is endless in this situation so sit back and enjoy.

What the heck goes into a granola bar? It's 3 elements really:

• Dry 
• Semi-dry
• Wet 

These mix together and bond to from your snack or replacement lunch when you have been especially careless. It's magical. 

What can I use for dry, semi-dry and wet ingredients? 

1. Dry: Nuts or Seeds- Cashews, almonds, macadamia, peptia, sunflower seeds, poppy seeds, sesame seeds, brazil nuts, peanuts, chia seeds, flax seeds, hazelnuts etc.                                        Also Grains- Amaranth, quinoa, oats, ground kasha, hemp, bran flakes, corn flakes or things like these. 
2. Semi-dry : Dried fruits- Apricots, apples, cranberries, blueberries, raspberries, goji berries, figs, dates, prunes, coconut flakes, cherries, mango, strawberries, pineapple, pears, etc.(These are not fresh fruits- please!                                                                                                                   Also Chocolates or Spices*- Chocolate chunks or chips, ginger fresh- crystallized or dry, cinnamon, nutmeg, salt etc.                                                                                                              *(and yes, I realize spices are dry but they will stay in this "spot") 
3. Wet: Fats- Butter, coconut oil or other fat                                                                                        Also Sweet- Maple syrup, brown rice syrup, jam, jelly, honey or a combine of any syrup-like sweet that you enjoy. 

Keeping this pantry of ingredients in mind and substituting ANY of them with the following "guide" for making granola bars will help bring you success in your quest for making granola bars. Also, if you hate chocolate or cinnamon or dried raisins- just substitute for another "semi-dry" thing, that is the beauty of making these yourself. 

To make YOUR FAVORITE granola bars you will need: 

• 4 cups of dry ingredients (any combo will do in nearly any shape- you may have to chop nuts)
• 3/4 cup sweet syrup + 2 tablespoons fat (= wet ingredients)
• 1 1/2- 2 cups semi-dry ingredients 
• a dash of salt or vanilla (or other) extract my compliment the bars but is optional

Grease a 9x9 glass baking dash and set aside. 

If you wish to toast your dry ingredients for depth of flavor preheat the oven to 350. If not, preheat the oven to 300. 

If you choose to toast the dry ingredients- place them into a preheated oven on a flat cookie sheet (spread evenly) for 15 minutes. 

Meanwhile, in a small sauce pan heat your wet ingredients until well blended with a whisk. 

Place semi-dry ingredients in a large bowl, add dry ingredients and pour wet ingredients over- stirring with a spatula to coat. Pour your granola mixture into the 9x9 pan and press with a spatula to spread evenly into the pan. Bake at 300 for 25 minutes. 

Let the granola cool before cutting into bars. 

You may choose to store these in Tupperware in or outside of the refrigerator. They will last longer in the cool. You may put them in separate Ziploc bags to have on hand at any time. 

This took 45 minutes out of your Monday night but repeat this every two weeks and eat one granola bar a day? You just saved yourself a little green- your welcome!