pao de queijo II.

So, it seems like this is a great tasting recipe but possibly has too much liquid as written below, or at least we need to look at the tips for how to get things to rise and remain ball-shaped. 

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pão de queijo II.

1 cup milk
4 tbsp butter
1/4 cup peanut or corn oil
1/2 tsp salt, or to taste, possibly up to 1 tsp

2 cups tapioca flour
2 eggs, beaten

1 and 1/2 cup cheese, grated (we used a mix of 50% pecorino and 50% dry mozzarella...the important thing is that it should be mostly hard dry cheese)

Preheat oven to 175C. In a sauce pan, combine milk, salt, oil, and butter and bring to the boil. Remove from heat, stir in tapioca flour, then stir in eggs and cheese. Let cool for 15 minutes or until handleable. With floured hands, shape dough into golfball-sized spheres and bake for 20-25 minutes until puffed up and golden. Makes 9 or 10. Maybe 12.

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complicated fries.

Ethan Chlebowski's recipe for oven fries that feel a bit like fryer fries. The secrets are parboiling, vinegar, steam, and high heat. 

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oven fries. 

10-12 small potatoes, cut into 1cm fries, your goal is to fill one baking tray in one layer
2 liters water
1 tbsp table salt
2 tbsp vinegar
2 tbsp neutralish oil

Turn on oven to 232C, convection. Boil water. Add salt and vinegar to water until salt dissolves and bring to a boil again. Add potatoes and boil for 8 minutes. Drain and let steam for 5 minutes in a colander. Add fries to baking sheet in one layer and toss with olive or peanut oil. Bake for 15 minutes, then flip each fry and cook another 8-15 minutes, depending on brown/burntness. 

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oranje.

 Adapted from the wildly successful NYT recipe. 

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carrot risotto. 

600g carrots, peeled
1 and 1/2 tbsp store-bought or homemade chile crisp, plus more for serving

4 cups chicken or vegetable stock
3 tbsp unsalted butter
1 small onion, minced
2 garlic cloves, finely chopped

1/4 tsp ground coriander
½ cup dry white wine

1 cup short grain rice

Parmesan, for serving

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