We went out to celebrate Abby’s birthday early at Carnaval, a newly opened Brazillian BBQ in Winnipeg. Part of the side dishes that were offered were these Brazillian cheese puffs. One of the most delicious things I had ever tasted. They’re made with tapioca flour so they have this chewy, toothsome texture that I loved! Abby managed to track down a recipe and I’ve made it once and can’t wait to make it again. The recipe I found didn’t yield the same texture as the one we found in the restaurant – it was more airy, more pouf than substance. I’m on a mission to replicate it and my friends can be the willing guinea pigs.
The recipe I used was found on epicurious, I substituted aged cheddar for the parmesean and it turned out delicious. Next time I think I will omit half the eggs since I prefer the denser version of these.
1 cup milk (I use 2%)
1/2 cup butter (or margarine)
1 teaspoon salt
1 1/2 cups grated Parmesan cheese
1. Preheat oven to 400 degrees F.
2. In the mean time bring the milk, salt, and butter to a boil in a sauce pan while constantly stirring mixture.
3. Once boiling remove the mixture of milk, salt and butter from heat.
4. Slowly add tapioca flour, stirring constantly until thoroughly mixed
5. Add the cheese and eggs to mixture
6. Mix until smooth
7. Fill each mini muffin cup all the way up
8. Bake until golden brown, usually about 20 minutes
City and Colour’s paradise is this summer’s song for me. I get nostalgic about summer when I hear it even though it isn’t even over yet. I have/had this fear of heights, but this summer has been all about conquering them. It’s still there, but that fear is something that could never stop me when it comes to city views from up high. Whenever I visit my financial advisor I get excited because she has one of the best office window view of downtown.
I’m also lucky to have a friend that lives on the 15th floor and this is the view.
Last year I started getting these really intense cravings for drumsticks, you know, those ice cream cones that you can get that’s covered in chocolate and sprinkled with peanuts? And that really awesome nugget of pure chocolate at the bottom? So delicious.
I happened to be at Sargent Sundae one day and couldn’t shake the craving. So I asked them to make me my own version. A waffle cone with almond rocha ice cream, topped with chocolate and peanuts. This turned out so much better than I imagined it would. The almond rocha ice cream keeps the cone interesting enough to the end and the peanuts are salted which adds even more depth. Yum. I’m starting to crave one right now..
Summer summer summer!
I can’t believe that having lived my whole life in Winnipeg that I had never been to Folk Fest. I always thought that it wasn’t for me – I don’t know what I was thinking! Once I found out that City & Colour was playing I knew I had to go. It was my first time seeing him live and Dallas Green live is fantastic.
What an awesome night!