Cheese Rolls (Pão de Queijo)

These delicate rolls are originally from Minas Gerais but have become so popular that they can now be found across the country. But be forewarned, pão de queijo disappear almost as soon as they come out of the oven. Once you have your first taste, you will see why these rolls rarely have the chance to get cold.

Makes 40 to 45 rolls

Ingredients:
• 4 cups manioc starch or tapioca flour or starch
• 1 teaspoon salt
• 4 ounces Parmesan cheese (1 ⅓ cups)
• 1 cup plus 3 tablespoons whole milk
• 2 tablespoons butter
• 3 large eggs
• 1 tablespoon canola oil, for forming the rolls

On your mark, get set . . .
• Add the tapioca fl our and salt to a large bowl.
• Blend together with a whisk.
• Grate the cheese using the largest holes on a box grater. Measure 1 cup and set aside.
• Measure the rest of the ingredients and have them close by.
• You will need an ungreased cookie sheet to bake the rolls.

Cook!

• Preheat the oven to 425°F.
• Pour 1 cup of the milk into a saucepan and add the butter. Bring to a boil over medium-high heat. Be careful the milk does not boil over.
• Pour the milk-and-butter combination over the fl our. Mix together with a fork or spoon. Let the mixture cool a bit.
• Add the eggs, one at a time, mixing each into the dough before adding the next.
• Add the fi nal 3 tablespoons of milk to the dough, a spoonful at a time, until the dough is smooth. If the dough feels dry, add a little more milk, but no more than 1 tablespoon.
• Knead the dough in the bowl until all the ingredients are well blended and the dough is smooth.
• Add the grated cheese and mix it into the dough. Don’t worry if the cheese doesn’t blend in completely.
• Lightly grease the palms of your very clean hands with some of the oil.
• Tear off a piece of the dough about the size of a ping-pong ball.
• Lightly roll the dough into a ball in the palms of your hands.
• Place it on the baking sheet.
• Repeat until all the rolls are formed and placed on the baking sheet, leaving ¼ inch between each roll.
• If you need to bake the dough in two batches, refrigerate the unformed dough while the first batch bakes, or use two baking sheets.
• Bake the rolls on the middle rack of the preheated oven for 10 minutes. Set a timer so you don’t forget.
• Reduce the heat to 375°F and bake an additional 10 to 15 minutes, or until the rolls are a light golden brown.
• Remove the rolls from the oven and lift them with a pair of tongs or a spatula to a cooling rack. Serve warm.

Chef’s Tip
Manioc , cassava , or tapioca flour or starch are the same ingredient just identified with different names . Tapioca starch or flour is available in health food stores. You are most likely to find it with the wheat-free or gluten - free products.

This Salads and Appetizers recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p39 and p40'

Classic Apple Pie

Apple pie is the best-known example of a fruit pie, and for many, it serves as an introduction to doublecrust pie-making. To begin, you’ll need a big bowlful of tart, firm apples; use a mix of varieties for the best flavor. The apples are tossed with lemon juice, sugar, spices, and flour, the last of which thickens the juices. Keeping the dough cool as you work is crucial; refrigerate it between steps and before baking to promote a flaky crust and help the pie maintain its shape. A few vents in the top crust will allow steam to escape. For shine and sparkle, brush the top with an egg wash and sprinkle with sanding sugar. Flute or crimp the edges as desired, and feel free to embellish the top crust with cutouts made from scraps of dough. Finally, resist the temptation to cut into the pie before it has completely cooled (about 3 hours); otherwise it will not have time to set properly.

MAKES ONE 9-INCH PIE

Ingredients:
• 3 tablespoons all-purpose flour, plus more for dusting Pâte Brisée
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• 3 pounds assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into ¼-inch-thick slices
• 2 tablespoons fresh lemon juice
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• 1 tablespoon cold unsalted butter, cut into small pieces
• Coarse sanding sugar, for sprinkling
• Vanilla ice cream, for serving (optional)

Preparation:
1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate (do not trim overhang). Refrigerate or freeze until firm, about 30 minutes.

2. Adjust an oven rack to lowest position. Preheat oven to 425°F. Whisk together egg yolk and cream for egg wash.

3. In a large bowl, toss together apples, flour, lemon juice, granulated sugar, cinnamon, nutmeg, and salt until combined; pour mixture into chilled pie shell, piling in center. Dot mixture with butter.

4. Roll out remaining disk of dough as in step 1. Using a sharp paring knife, cut slits in top of dough. Brush rim of bottom crust with egg wash. Center dough on top of pie plate, and trim with kitchen shears, leaving 1-inch overhang. Tuck dough under bottom piece, and crimp edges as desired. Brush pie with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.

5. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake on lowest rack until crust begins to turn light brown, about 25 minutes. Reduce heat to 375°F, and bake until crust is golden brown and juices bubble, 60 to 75 minutes more. (The high initial temperature helps the crust set quickly, keeping it from becoming soggy. Reducing the heat allows the apples to cook through without burning the crust; if top crust or edges are browning too quickly, tent pie with foil.) Transfer pie to a wire rack to cool completely. Serve with vanilla ice cream, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Mile-High Lemon Meringue Pie

Lemon meringue pie is a perfectly balanced dessert marked by swirling peaks of sweet, nearly weightless meringue atop a rich mouth-puckering filling. A few tricks are in order, however, to help prevent common mishaps, such as a soggy crust or runny filling. First, the crust must be fully blindbaked so that it gets crisp and firm. A half-utter, half-shortening crust like the one used here has a pleasantly crumbly, tender texture. (Substitute an all-butter crust, if you prefer.) The stove-top custard filling is thickened with egg yolks and cornstarch. It must come to a full boil and then cook for several minutes in order to activate the cornstarch and thicken properly.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• ½ recipe Pâte Brisée, Shortening Variation
• ¼ cup cornstarch
• 1 cup sugar
• 1½ teaspoons finely grated lemon zest plus ½ cup fresh lemon juice (from 4 lemons)
• ¼ teaspoon salt
• 2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 4 tablespoons unsalted butter, room temperature
• Mile-High Meringue Topping

Preparation:
1. On a lightly floured surface, roll out dough to a 13-inch round. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 375°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn golden, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 15 to 18 minutes. Let cool completely on a wire rack.

3. Combine the cornstarch, sugar, zest, and salt in a saucepan. Whisk in the water. Cook over medium heat, stirring, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

4. In a medium bowl, whisk egg yolks until combined. Pour in cornstarch mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove from heat, and stir in lemon juice. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next. Let custard cool in saucepan on a wire rack 10 minutes, whisking occasionally.

5. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 6 hours or up to overnight.

6. Heap meringue on top of filling, making sure it extends to edge and touches crust (to prevent shrinking). Use a kitchen torch to lightly brown meringue peaks. Alternatively, place pie under the broiler for 1 or 2 minutes; watch carefully to ensure meringue doesn’t burn. Serve immediately.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Pumpkin Pie

Making a single-crust pie is a natural next step after a free-form galette. Here, the filling—a custard of pumpkin purée, eggs, and evaporated milk—is quickly mixed by hand in one bowl. The pie’s simple construction offers an excellent opportunity to experiment with embellished edges, such as a wreath of autumn leaves (pictured), made with a one-inch leaf cutter, or a wheatlike braid (pictured; you will need one whole recipe pâte brisée for the shell plus the braid). The key to a great pumpkin pie is to partially bake the crust—called blind baking—before adding the filling. The twice-baked crust stays firm and crisp beneath the creamy custard.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• ½ recipe Pâte Brisée
• 2 large whole eggs, lightly beaten, plus 1 large egg yolk, for egg wash
• 1 tablespoon water
• 1 cup packed light brown sugar
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1½ cups unsweetened pumpkin purée, canned or fresh
• 1½ cups evaporated milk Whipped Cream, for serving (optional;)

Preparation:
1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate. Trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Meanwhile, on a lightly floured piece of parchment, roll out scraps. Using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, etch veins in each leaf. Refrigerate until ready to use.

3. In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes.

4. Preheat oven to 375°F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (Keep oven on.)

5. In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.

6. Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Pecan Pie

Home cooks in the South take great pride in their pecan pies, but the Thanksgiving classic is well loved in all corners of the United States. Sometimes it’s flavored with bourbon (add two tablespoons to the egg mixture in step 2) or chocolate (stir in half a cup of coarsely chopped semisweet chocolate along with the pecans in the same step). Cream cheese gives this crust a slightly tangy flavor. A fluted edge, made by shaping the dough with your knuckles or fingertips, is both decorative and practical—it helps anchor the crust to the pie plate, preventing it from shrinking or sliding as it bakes.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting Cream Cheese Pie Dough
• 4 cups (13 ounces) pecan halves, toasted
• 4 large eggs, lightly beaten
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• ½ cup (1 stick) unsalted butter, melted and cooled
• 2 tablespoons pure vanilla extract
• ½ teaspoon salt

Preparation:
1. On a lightly floured surface, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Turn overhang under, flush with rim. Flute edge. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 325°F. Set aside 1¼ cups pecan halves; coarsely chop remaining 2¾ cups pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared pie shell, spreading evenly. Arrange reserved pecan halves on top in concentric circles until surface is completely covered.

3. Place pie on a rimmed baking sheet, and bake until filling is just set and crust is golden brown, about 90 minutes. (If nuts are getting too dark, tent pie loosely with foil.) Transfer to a wire rack, and let cool completely before serving. (Pie can be stored at room temperature, loosely covered, up to 1 day.)

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Peach and Berry Tart

Making a pie, or in this case a tart, can be remarkably simple—as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it’s pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don’t have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.

MAKES ONE 8-INCH TART

Ingredients for the Crust:
• ¾ cup all-purpose flour
• ½ cup yellow cornmeal, preferably stone-ground
• 3 tablespoons sugar
• ¼ teaspoon salt
• 7 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• ½ teaspoon pure vanilla extract

Ingredients for the Filling:
• 3 ripe peaches, pitted and sliced into ½-inch wedges
• ¾ cup assorted fresh berries, such as raspberries, blueberries, and blackberries
• ¼ cup plus 1 tablespoon sugar


Pressing The DoughPreparation:
1. Make the crust: Preheat oven to 400°F. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet. Bake until golden and slightly puffy, about 15 minutes. Using an offset spatula, gently flatten bottom of crust. Reduce heat to 350°F.

2. Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.

3. Arrange fruit in crust. Bake until peaches are juicy and tender, 30 to 35 minutes more. Transfer pan to a wire rack to cool slightly. Serve warm or at room emperature.

This Classic Peach and Berry Tart recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Chicken, Avocado, and Brown Rice Salad: Your New Baby and You (0-6 Months)

Preparation Time 10 Minutes Plus Chilling | Cooking Time 30-35 Minutes | Serves 2-4 Adult

Eating a combination of protein and whole grains at mealtimes is a good way to satisfy hunger pangs and boost energy levels. I love the nuttiness of brown rice in this salad, but you could also use the wonderful quinoa grain from Peru. Cook according to the package directions.

Ingredients:
• 8 cups vegetable stock
• 1¼ cups brown rice
• ¼ cup olive oil
• 2 tbsp lemon juice
• Salt and pepper
• 1 bunch of scallions, thinly sliced
• 6 tbsp pine nuts, toasted
• Handful of fresh cilantro, coarsely chopped
• 1 avocado, skin and pit removed, then thinly sliced
• 2 cooked chicken breasts, thinly sliced

Preparation:
1. Bring the stock to a boil in a large saucepan. Add the rice and stir. Bring back to a boil, then reduce the heat, cover, and cook until the rice is tender and has absorbed all the liquid, 30–35 minutes. Let cool, then keep refrigerated until needed (the rice can be cooked up to 24 hours in advance).

2. When ready to serve, whisk together the olive oil and lemon juice with salt and pepper to taste. Stir this dressing into the rice along with the scallions, pine nuts, and cilantro. Top the salad with the avocado and chicken, and serve.

This recipe was published in 'First Meals & More Your Questions Answered With 50 all-new “recipes to the rescue” by Annabel Karmel - p20'.

Classic Chocolate Cream Pie

With its foolproof crust and easy custard filling, this pie is a breeze to put together, and a good place to start if you’re a novice baker. Instead of rolling out dough, you press a ground-cookie mixture into a pie plate and bake for ten minutes or so. The chocolate filling is a cinch, as are the cream topping and chocolate garnish. The only hard part is waiting for the pie to chill thoroughly, preferably overnight, before savoring the end result. Because of the cornstarch, the filling sets up quite nicely and slices well; nevertheless, if you prefer something with a firmer texture, you can add gelatin (see step 3, below).

Makes One 9-Inch Pie

Ingredients for the Crust:
• 25 chocolate wafers (6 ounces), or 1½ cups wafer-cookie crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar Pinch of salt

Ingredients for the Filling:
• 2½ cups milk
• 4 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon unflavored powdered gelatin (optional)
• 2 tablespoons cold water (optional)
• 4 large egg yolks
• 1 teaspoon pure vanilla extract

Ingredients for the Topping:
• 1 cup heavy cream
• ¼ cup confectioners’ sugar
• Chocolate curls, for garnish

Preparation:
1. Make the crust: Preheat oven to 350°F. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until combined. Press mixture firmly into bottom and up sides of a 9-inch pie dish. Refrigerate until firm, about 15 minutes. Bake until crust is fragrant, about 10 minutes. Let cool completely on a wire rack.

2. Make the filling: In a medium saucepan, heat milk and chocolate over medium-high, whisking occasionally, until chocolate is melted. In a small bowl, whisk together granulated sugar, cornstarch, and salt. Add 1 cup of milk mixture and whisk until smooth. Return mixture to saucepan; whisk to combine. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil).

3. If using gelatin, sprinkle 1 teaspoon over the 2 tablespoons cold water in a small bowl; let stand until softened, about 5 minutes. In a medium bowl, whisk egg yolks. Slowly whisk hot milk mixture into yolks. Return mixture to saucepan, and continue cooking custard over medium heat, stirring constantly, until custard is thick and bubbles appear in center, 1 to 2 minutes. Remove from heat. Add softened gelatin, if using, and whisk until dissolved. Stir in vanilla. Let cool about 10 minutes, whisking 2 or 3 times.

4. Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.

5. Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners’ sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish pie with chocolate curls just before serving.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine - p'.