Wednesday, September 14, 2011

Fogo bread

Technically, it's pao de queijo, but I think of it exclusively as attached to the lovely Brazilian steakhouses we go to for mega celebrations.  The bread.  Ooooooh the bread.

I salivate just thinking about it.  I think my toes even twinkle at the thought.

There's actually a "cheaper" Brazilian steakhouse called Brazilian Cowboy in Plano that Tom and I like to go to.  Now, it is not Fogo, not by a long shot, but if you treat it as a different beast--a nice, family-friendly place with limitless servings of good meat (picahna is far and away their best cut), fried bananas and pao de queijo and pretty decent frozen margaritas--well then, you'd be quite pleased.  We've even been known to take out of town guests there, and they have been quite pleased.

But I am really digressing from the point of this post.  The cheese bread.  It starts with a tapioca flour, which seems to just meld with the other ingredients instead of remaining aloof like wheat does.  Then you blend in egg, cheese and oil.... How could that go wrong?  It can't. I will say, however, that I should have chosen a sharper cheese.  I used mozzarella, and the taste was just... flat.  It needs something with some tang.  I'm thinking of using a mix of mozz and parm next time.

Also, you really do need to grease the pan. There's a reason that the only photo is of a pan full of bready goodness.

I got this recipe from Rasa Malaysia.  The pretty little muffin looking breads are definitely more true to the restaurant, but I don't own a mini muffin tin and will probably not be buying one for my overpopulated kitchen any time soon.

1 egg
2/3 c milk
1/3 c olive oil
1.5 c tapioca flour
1/2 c shredded cheese (various recipes indicate you can use any kind you please.  I used mozzarella and would recommend something tangier)
1 generous tsp salt

Preheat oven to 400 degrees and grease muffin tin WELL.

Mix all ingredients together in food processor or blender until well blended. This will be very, very liquid-y. Pour into muffin tin. Sprinkle parmesan on top if you please.  Bake for 20 minutes until golden brown.

Try to restrain yourself from eating the whole batch in one sitting.

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