Brazilian Cheese Bread (Pão de Queijo)

Are you watching the 2016 Summer Olympics in Rio?  Me too and it inspired me to bake something Brazilian.  So I present to you this cheese bread, Pão de Queijo.  I first tasted these delicious savories at a churrascaria, or Brazilian steak house.  While very similar to the French gougères, the main difference is that the pão de queijo are 100% gluten-free! 

I found this recipe on epicurious.com and tweaked it only slightly.  Tapioca flour is used in place of wheat flour which makes them perfect for anyone with a gluten intolerance.  You can easily find tapioca flour (sometimes called tapioca starch) at any Asian market for next to nothing.  

The dough is essentially a pâte à choux - milk and butter heated together in a saucepan, flour is mixed in and finally eggs are added.  It takes no time at all to make and the crunchy exterior and chewy interior of the cheesy puffs will have you making them again and again.  Make a big batch for your next Olympics viewing party! 

Wannabe Raincoast Crisps

 

If you ever tasted Raincoast Crisps you probably had the same reaction I had, "OMG...these things are delicious and so addictive!" and then "I wish they weren't so expensive."  At about $10 for a small box they definitely weren't an everyday snack.  

Don't know why I didn't think of it sooner but I recently found an amazing recipe online that replicates these dried fruit and nut crisps perfectly.  In fact, a friend who I gave samples to said they tasted even better than the original!  Now if that isn't a seal of approval I don't know what is.   

I highly recommend you try making these yourself - they're so easy to recreate at home and cost a lot less too.  The crisps are really delicious with some cheese and fresh fruit jam.  The recipe is easily adaptable to whatever dried fruit and nut combination you like.  I split one recipe in half so I could have two flavors: fig/hazelnut and cranberry/pecan.  These crackers are fantastic served with your favorite cheese.  I plan on making tons to give as part of my holiday gifts.

Parmesan, Cayenne and Poppy Seed Cheese Straws

These cheese straws are a super quick, easy and delicious appetizer to serve at your next cocktail or dinner party.  It just takes a few ingredients: puff pastry (homemade or store-bought), parmesan cheese, poppy seeds and a dash of cayenne pepper.  Cut in to long strips, twist and then bake in a hot oven.   Buttery, savory and with just a kick of spice, they are perfect accompanied with a glass of bubbly!

Bánh Patê Sô

Growing up I was never much a fan of Vietnamese desserts.  Most were either too sickly sweet or the textures weren't to my liking.  [Xin lỗi to the relatives I may have offended!]   But when it comes  to Vietnamese savories I go crazy for them.

One of my absolute favorites is Bánh Patê Sô, a pork-filled puff pastry.  Their influence is definitely French and the name is actually a play on pâté chaud or "hot pastry."  My mom typically saved these treats for special occasions or when she had Pepperidge Farm Puff Pastry on hand.   In Vietnam they're normally eaten for breakfast but I like to enjoy them any time of day. 

I took it as a sign that I should make these for myself when I had some leftover egg roll filling and quickest puff pastry dough sitting in my freezer.   I'm so glad I did!  I'm kicking myself for not making them from scratch sooner.  The great thing is that the shaped, unbaked pastries can be frozen well in advance of when you need them.  Just thaw them overnight in the fridge and they're ready to go in the oven.

Gougères

Gougères, or  French cheese puffs, are a perfect accompaniment  to a glass of sparkling wine or other aperitif.  Had my first taste when I was at school in Dijon, which is only fitting as gougères are a specialty of the Burgundy region.   I still remember how delicious the savory puffs were with a glass of Kir.

Tartine Bakery here in San Francisco makes the most amazing gougères that are as big as softballs.  What sets theirs apart from the rest is the fresh thyme that's added along with Gruyère cheese to the pâte à choux dough.   This is my homage to their version.  Give them a try!