Evidently the thing people are doing most in lockdown is (besides binge watching Netflix) is baking. We discovered this the hard way by trying to find flour for weeks to try our own secret doughy fantasies. That said, we offer this recipe for one of our favorite things at one of our favorite eateries.
Tom has even admitted that while he’d rather be at Ruth’s or Keith Young’s, and while it is just a classy, well... buffet (dare I utter those words in a publication with his name on it?) Fogo de Chão does indeed buy premium ingredients, and they know what to do with them.
Aside from the best-ever and certainly most beautiful salad bar of all of God’s great plant bounty, and the fun of perfectly grilled meats carved from a sword, this upscale chain from Brazil brings a few things to the table: fried plantains, and mashed potatoes. And these little pillows of cheese air.
Most commonly known as gougères (so be forewarned if you’ve tried these before) they are offered here with their Brazilian name. From Fogo:
Pão de Queijo Recipe
Ingredients:
· 2 eggs
· 1 cup vegetable oil
· 2 cup milk
· 4 cups tapioca flour
· 1 ½ cup grated parmesan
· ½ cup shredded mozzarella
· 1 teaspoon sea salt
· Nonstick spray
· Mini muffin pan (.75 inch muffin pan)
Directions:
1. In a large bowl mix the eggs, vegetable oil and milk until blended together.
2. Fold in the tapioca flour, parmesan, mozzarella and salt until well combined.
3. Spray the mini muffin pan with non-stick cooking spray.
4. Fill a frosting bag or Ziploc bag with the batter mixture.
5. Cut a slit in the corner of the Ziploc bag and use the bag to fill each well in the muffin tray about ½ full. The bread will rise while cooking so it is important to fill only ½ way.
6. Preheat the oven to 350 degrees and bake for 30 minutes.
7. Serve immediately while warm. Enjoy!
