YumSugar

52 Weeks of Baking: Brazilian Cheese Bread

YumSugar — Tue, 29 May 2007 14:55:31 -0700

When I ~~dined~~ stuffed my face at the Brazilian steakhouse, it was really difficult to not devour the complementary mini loafs of cheesebread. Known as Pão de Queijo, these little puffs are made from tapioca flour and are so light and fluffy and surprisingly dense at the same time. When we decided to highlight Brazilian food today, I knew I'd have to use the opportunity to dig up a recipe. It's pretty easy to follow, just make sure you don't underbake them (which would result in an uncooked/doughy middle). To knead up your own batch, check out the recipe, just read more

Pão de Queijo
Adapted from Recipezaar and Sonia-Portuguese

1 cup milk
1/2 cup water
1/2 cup vegetable oil
1 tsp salt
2 cups tapioca flour
2-3 eggs (I had a cracking accident and used 2 eggs, 1 yolk and some white)
2 cups Parmesan cheese, grated

Preheat oven to 350F.
In a medium-large sized pot bring milk, water, oil, and salt to a low boil. Remove from heat once boiling.
Add in tapioca flour, stirring as fast as possible. Use a wooden spoon, not a whisk, as the dough will become very sticky. Let cool for about 10 minutes.
Move dough to a large bowl and knead in eggs.
When eggs are kneaded in, add grated cheese and knead until dough is smooth. Note: If your cheese is coarsely grated, it will appear a bit lumpy.
Once kneaded, form into balls about 2 inches wide and place on parchment paper coated (or greased) baking sheet. Note: you may want grease your hands with vegetable oil before trying to form dough balls.
Bake for about 25 minutes or until rolls are golden brown.
Serve warm! If you let them sit too long, reheat in the oven/toaster oven, the microwave will make them too gooey.

Note: Next time I'm going to go 2 1/2 cups of cheese!

View 11 Photos ›

Print recipe with images | without images

52 Weeks of Baking: Basil Cheese Bread

YumSugar — Fri, 05 Jan 2007 13:43:14 -0800

One of my New Year's Resolutions is to bake something every week, preferably something I haven't baked before. So I've been going through all of my cookbooks and magazines and looking for recipes that inspire me. Since one of my other New Year's resolutions is to eat less sweets (I give this one 1 month tops), I've decided to start off with a nice savory bread. However, I knew if I started off with something that needed proofing and a long overnight wait, I would never succeed with my goal. So I found a great book on quick breads and went to town with a Basil Cheese Bread. To see how it turned out, including recipe and pictures, read more

Basil and Cheese Bread
Altered from Quick Breads by Liz Franklin

320 grams (about 2 3/4 cups) all-purpose flour
2 tbsp baking powder
1/2 tsp salt
1 tsp freshly ground black pepper
3/4 cup vegetable oil
2 eggs
3/4 cup 1% milk
1 heaping cup of freshly grated Parmesan cheese
large handful fresh basil, roughly torn

Preheat oven to 350F.
Prepare loaf pan by greasing the sides (I cheated and used spray) and creating a parchment paper sling.
Sift flour, baking powder, salt in to a large bowl. Stir in black pepper. - If you do not have a sifter, then whisk all ingredients together for several minutes.
In another bowl, whisk oil, eggs and milk together.
Stir milk mixture, lightly, but thoroughly into flour mixture. Lightly mix until all flour has been absorbed and dough is even.
Fold parmesan cheese and basil into dough until incorporated. Do not overmix.
Spoon mixture into prepared pan and bake for 1 hour (or until loaf is nicely risen and wooden skewer comes out clean).
Remove from oven and leave in pan for 20 minutes.
Use sling to lift bread and move to wire rack for cooling (don't cool on the sling).
Slice and enjoy plain or with herbed butter!

Notes:

I wish I had added more black pepper and more cheese. A lot more cheese. If I do this recipe again, it will definitely be a 1/2 tbsp of pepper and 1 1/2 cups of cheese.
This recipe had me add the wet to the dry, I should have done it the other way around to prevent clumping.
The original recipe called for sun-dried tomatoes, which I omitted since I didn't have any. I should have upped the black pepper content to make up for the flavor loss.
The end result is more like a savory cake than a bread. The crumb is smooth but falls apart easily.
The crust gets good and crisp, next time I think I'll try adding a bit of cornmeal to the mixture.

View 7 Photos ›

The images ended up being posted backwards, but here are some of the basic steps. Cooling in pan, pulling it out of pan, dough in the pan, lining the pan, mixing the dough, mixing flour mixture, laying out ingredients before hand (important!).

Print recipe with images | without images

Killer App: Blue Cheese and Arugula Crostini

YumSugar — Fri, 02 Oct 2009 03:50:47 -0700

Sometimes a cheese plate is too predictable, and a salad seems boring. In those moments, I like to fix up a platter of these arugula-adorned crostini, which deliver both the richness of blue cheese and some greenery to get your meal going. To balance out the bitter greens and pungent cheese, I slice up a loaf of sweet cranberry-walnut bread, though any fruity and nutty dough will do. This appetizer is super easy to make, so it's perfect for a spontaneous dinner party or a dish that needs to travel. I recommend choosing a very strong cheese that's creamy and easy to spread. Get the other details and check out the recipe.

Taste Test: Domino's Bread Bowl Pastas

YumSugar — Thu, 07 May 2009 14:00:53 -0700

The world of fast food is certainly quick paced, so the second Domino's begun advertising five flavors of pasta housed in a bread bowl, it seemed everybody was buzzing about it. When Party and I first got word of these monsters, we were simultaneously shocked (who came up with the concept?), appalled, and eager to try them. Yesterday turned out to be the Domino's day of reckoning - to find out how the bowls stood up to their shock value, read more.

It's hard to fathom why Domino's rolled out this concept of carbs inside more carbs, but the fact that competitor Pizza Hut has already racked up more than $500 million in sales of its Tuscani Pastas and lasagna, puts things more into perspective. However, as soon as we opened the delivery, we were faced with many unanswered questions: How many people was each bread bowl supposed to feed? Was the dish designed to be eaten like a pizza, or were we supposed to eat the pasta first, then the bowl?

Pasta Primavera: This bread bowl was filled with pasta, baby spinach, diced tomatoes, mushrooms, onions, and a goopy, oily Alfredo sauce. While the sole vegetarian option was filled with vegetables, I questioned whether the dish contained any protein.

Chicken Carbonara: Although this tasted somewhat like carbonara, it was covered with similar globs of white sauce.

Three Cheese Mac-N-Cheese: This was our least favorite. We love macaroni and cheese, but the flavors of the dish - bland, artificial nacho cheese, subpar penne, and a yeasty bread bowl - just did not seem to meld at all.

Italian Sausage Marinara: If we had to choose a best of the tasting, it would have been the Italian Sausage Marinara, which was rather reminiscent of regular pizza delivery with breadsticks. But then again, why not just order pizza and breadsticks?

Chicken Alfredo: All of the bowls were loaded with sodium (I drank water for hours afterward), but the Chicken Alfredo was swimming in a sauce that was over-the-top salty, to the point of being unpleasant to eat.

Unsurprisingly, the Pasta Primavera, Chicken Carbonara, and Chicken Alfredo flavors - which possess the same mysterious creamy white sauce - all taste remarkably similar. The bread bowl itself, which tastes a lot like Domino's breadsticks, was satisfying, but overall, unless we were starving and had no other options, or were carbo loading for a marathon the next day, we wouldn't eat this again.

Have you tried any of the Bread Bowl Pastas? If so, what was your assessment of them?

View 7 Photos ›

'Wich of the Week: Eggplant Grilled Cheese

YumSugar — Wed, 03 Dec 2008 14:30:57 -0800

When dealing with Thanksgiving leftovers, sandwiches are an obvious choice - and believe me, I consumed my fair share of turkey and stuffing on wheat bread last week. But in a more unexpected repurposing, I also used the breadcrumb mixture leftover from my New Orleans-style baked oyster dish to make this twist on a grilled cheese.

In this case, the "bread" is actually sliced eggplant coated with breadcrumbs, and the cheese is provolone (though mozzarella would also be good with a marinara dipping sauce on the side). I can't say this recipe is any healthier than a typical grilled cheese, since the bread crumb mixture is made with butter, but it is a creative take on a classic for all you grilled cheese fans.

What's cool is that the golden-browned breadcrumbs take on both the look and flavor of grilled, buttered bread, and the skins of the eggplant slices resemble bread crust. The breadcrumb mixture is easy to make, even for a weeknight supper. To get the recipe and step-by-step photos, read more.

Eggplant Grilled Cheese Sandwich
Original recipe

Ingredients

2 medium to large eggplants
1/4 cup salted butter
1/4 cup olive oil, plus more for brushing eggplant
2 teaspoons finely minced garlic
2 tablespoons finely minced fresh parsley
2 tablespoons finely chopped green onions (green parts only)
2/3 cup Italian bread crumbs
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 egg
4 slices of provolone cheese

Directions

Preheat oven to 350°F.
After removing the stems from the ends, slice each eggplant lengthwise into 1/2-inch thick slices, discarding the round-edged slices, for a total of eight uniform slices.

Brush eggplant lightly with olive oil and sprinkle with salt and pepper to taste. Place on a greased baking sheet and bake in oven for 30 minutes, flipping the eggplant once during baking.
Meanwhile, make breadcrumb mixture. Melt 1/4 cup butter in a skillet over low heat. Add oil, garlic, parsley, and green onions and cook until softened, about 5 minutes. Mix in 2/3 cup Italian bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon pepper, cayenne, tarragon, and oregano. Stir until well combined and remove from heat.
In a small, shallow bowl, lightly beat the egg.
Transfer the breadcrumb mixture onto a large plate, and wipe the skillet clean with a paper towel.
To prepare each eggplant slice, dip lightly into the egg, then coat generously with breadcrumbs, pressing to stick the bread to the eggplant.

Two slices at a time, place the eggplant in the skillet over medium-low heat and cook for 2 minutes per side, until breadcrumb coating is golden brown. Top one slice of eggplant with provolone cheese and place the other slice of eggplant on top of the cheese to make a "sandwich." Cook for an additional minute per side.

Continue with the remaining eggplant slices. If desired, transfer each completed sandwich to the baking sheet and place in the oven to keep warm.

Makes 4 sandwiches.

Print recipe with images | without images

Killer App: Grape Goat Cheese Crostini

partysugar — Sat, 04 Oct 2008 08:00:17 -0700

I have a weakness for crostini. I simply can't get enough of the thin, crisp toasts with savory toppings. Since I jump at the chance to try a new variation, I recently made this easy, vegetarian crostini recipe. The ingredients are ordinary - baguette, grapes, and goat cheese - but the results are divinely delicious. The superb balance between the crunchy bread, juicy grapes, and creamy goat cheese is rich and luxurious. This dish proves that simple food can be incredibly satisfying - especially if served with a glass of bubbly on the side! To learn how to make this killer appetizer, read more.

Grape Goat Cheese Crostini
From Bon Appetit

Ingredients

1 sourdough baguette
Extra virgin olive oil
Freshly cracked black pepper
8 ounces soft fresh herbed goat cheese
1-1/2 pounds assorted grapes*

Directions

Preheat oven to 375 degrees F.

Holding knife at a slight diagonal, cut 16 1/3- to 1/2-inch thick slices from baguette.
Brush the top of each with a generous amount of olive oil and sprinkle with freshly cracked black pepper. Arrange on rimmed baking sheet.
Bake until beginning to brown, about 10 minutes. Cool on sheet for at least 15 minutes.
Spread each crostini with goat cheese.
Cut about 50 small grapes in half; scatter on crostini.
Arrange crostini on platter. Surround with remaining grape clusters.

Makes 16 crostini.

*I used only one variety.

Print recipe with images | without images

View 5 Photos ›

Come Party With Me: Pumpkin Carving - Menu

partysugar — Tue, 13 Oct 2009 07:50:19 -0700

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more.

Cheddar Cheese Ball
From Martha Stewart

Ingredients

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Serves 12 to 15.

Print recipe with images | without images

Spicy Sausage in Carrozza
From Michael Chiarello

Ingredients

6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought

Directions

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan.
Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over.
Remove garlic to a bowl. Remove sausage to a plate to cool.
Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter than the length of sausage, just enough to wrap around sausage with the ends peeking out.
Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down.
Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Serves 6.

Print recipe with images | without images

Spicy Vegetarian Chili
From Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Serves 6-8.

Nutrition Per serving (about 17oz/495g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein.

Print recipe with images | without images

Jalapeño Corn Muffins
From Everyday With Rachael Ray

Ingredients

One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeño jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper

Directions

Preheat the oven to 350°.
In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Serves 6.

Print recipe with images | without images

Fast & Easy Dinner: Sausage and Pepper Sandwiches

partysugar — Wed, 11 Nov 2009 07:50:55 -0800

Tonight, surprise your loved ones with a homemade version of a ballpark classic, sausage and pepper sandwiches. No grill is necessary, all you need is an oven.

The veggies and sausages are roasted while the bread gets toasty and the cheese melts. The ingredient list calls for bottled balsamic dressing, but if you have the time and skills, why not whisk your own quick vinaigrette?

Serve with mixed greens and a cold beer. To make this mid-week pick-me-up, get the recipe after the break.

Stuffing So Good It Should Be Made All Year Long

partysugar — Wed, 04 Nov 2009 16:15:58 -0800

Last year on Thanksgiving, my older brother, while shoveling stuffing down his throat asked, "How come we only have stuffing once a year? It's so good!" I have to agree with him, stuffing is one of the main reasons I look forward to turkey day. Although I change up the recipe I use, there's one ingredient (besides bread) my stuffing must have: Italian sausage. As the plump sausage renders fat, it imparts an incomparable depth of flavor and porky goodness to the bread and vegetables. This recipe combines the fragrant juicy pork with soft butternut squash, leafy kale, oozing parmesan cheese, and melt-in-your mouth focaccia. The elements may not be traditional, but the resulting stuffing is comforting, addictive, and most-importantly, delicious. To serve this stuffing to your family, get the recipe and read more.

Sausage and Kale Thanksgiving Stuffing
From Food Network Magazine

Ingredients

4 tablespoons unsalted butter, plus more for greasing
1 pound sweet Italian fennel sausage, casings removed, broken into small pieces
3 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale onion focaccia, cubed
1 large egg
2 cups low-sodium chicken broth or turkey stock
1 cup diced parmesan cheese, plus 1/4 cup shredded

Directions

Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes.
Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes.
Add the kale, toss and cover until the kale wilts, about 4 minutes.
Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt.
Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes.
Set aside for 5 minutes before serving.

Serves 8.

Print recipe with images | without images

View 8 Photos ›

'Wich of the Week: Pecan Pumpkin Cakewich

YumSugar — Wed, 30 Sep 2009 14:00:10 -0700

In Autumn I welcome the arrival of all things pumpkin, whether it's pumpkin lattes at Starbucks, pumpkin chocolate cookies, or pumpkin pie at Thanksgiving. So why not pumpkin sandwiches? Inspired by carrot cake with cranberries folded in, this sweet sandwich would make a great dessert or an afternoon snack with cider. Just in time for Halloween, you can make your own pumpkin bread or use a mix from a store like Trader Joe's, which is where I found the apple-cranberry chutney. Get this comfy Fall recipe now.