Pão de Quije, Brazilian Bread, Tastebud Orgasms



Pão de Quije aka Tastebud Orgasms

A couple of weeks ago I met some of my favorite ladies for dinner at a fabulous South American restaurant in Dallas, Nazca Kitchen. While the conversation was fabulous, and we laughed until we cried…what brought the table to a halt were the rolls. Now, I know you are thinking….ROLLS? Honey, these weren’t just rolls. These delicate cheesy pillows called Pão de Quije were heavenly. So delightful that we ordered our second basket before the first was gone. Someone at the table them tastebuds orgasms…let me tell you I had multiple that night.

For the past few weeks I have been craving these little gems, and last night I whipped up a batch. They are dangerously easy, and the ultimate comfort food!!! It takes 5 minutes of prep, 15-20 minutes to bake, and then you’re in trouble. A full pan of hot, steaming, Heaven. Ready to share, or not. Pão de Queija remind me of popovers or cream puffs. Slightly crisp on the outside, but airy and chewy on the inside. Oh, did I mention they’re Gluten Free.

Pão de Quijie aka Tastebud Orgasms

Pão de Quije aka Tastebud Orgasms
Preheat 350° Makes about 24 mini rolls

Lighlty grease mini muffin pan (batter keeps in fridge, so only grease the number you want to devour)

~1 egg (room temperature)

~1/3 cup olive oil

~2/3 cup milk

~Scant 1 1/2 cup Tapioca Flour (aka Tapioca starch)

~1/2 cup packed cheese of your choice…I used a combo of sharp cheddar and parmaseanthese are your babies, though….live on the edge…Gruyere, Mexican Farmer’s Cheese, Swiss…shake it up!!

~1/2 tsp salt (more or less…you’re the boss of your kitchen)

~a little more cheese for sprinkling on top

~maybe some fresh herbs for sprinklingif you’re feeling frisky. Might I suggest parsley sage, rosemary or thyme? They seemed to work Simon and Garfunkel.

Add all ingredients to your blender. (I know…mind blown.) I start with all my liquids. Trust me on this one. Pulse a couple of times to incorporate all ingredients. Scrape down sides. Pulse twice more. Resist the urge to hit the liquefy button…remember…less is more.

Pour into muffin cups filling about 3/4 full. Sprinkle with extra cheese or herbs, or nothing if your lazy…I won’t judge.

**This batter keeps in the fridge up to one week, so only bake the number of rolls you desire today  Then when you can handle more bring the batter back to room temperature, and treat yourself to a few more. You’re welcome !!

Put in oven preheated to °350. Check at 15 min. May take 20. They are done when lightly golden.

Pão de Quije are best devoured as soon as you can handle them. I dare you to share them!!!