Tuesday, March 15, 2016

Kathy’s Cheese Rolls

Kathy’s Cheese Rolls


Wonderfully warm, gooey and soul-satisfying cheese roll.  If you let them sit overnight, they make wonderful rolls for a breakfast sandwich.  These are wonderfully flavored with garlic and shallot (feel free to omit either, if they don’t suit you).


These are a take on Bazillion Cheese Bread, PAO DE QUEIJO.  I first had these in a bazillion steakhouse many years ago.  They are usually served with breakfast or with a meal.  They are wonderful. They are gooey, puffy, pillows of cheesiness.  Served warm, they melt in your mouth.  Served room temperature, they are a wonderful base for a breakfast sandwich.  I flavored mine with a mix of onion and garlic, they are strong flavored, but you can cut back on the onion and garlic, or leave it out entirely, to serve your preference.  Word of caution, double the batch, or they will be eaten before you can even make it to the dinner table.              ~Kathy


6 Rolls


                Note: You can make them in any size muffin tin, just watch them close and adjust the time.




1 egg

1/3 cup oil (I like peanut or grapeseed, but olive or vegetable will work also)

2/3 cup milk

1 1/2 cups tapioca flour (sometimes called tapioca starch)

3/4 cup grated cheese (my favorite is queso fresco, but use what you like)

1 large peeled shallot, or 1 small peeled onion

4 cloves of garlic

1 tablespoon of grey salt

3 Dashes of white pepper (or pepper of your preference)


            Preheat oven to 400°

                Spray muffin cups with non-stick spray

Add all ingredients into blender, and blend until smooth, a couple of minutes, scraping down the blender as needed with a spatula

                Pour into muffin tins (not quite half way)


                Bake 15 – 20 minutes, until puffed up and very lightly brown


                Serve warm for gooey-cheesy rolls, or cool overnight for a nice, soft sandwich bun the next day.  These need no embellishment, like butter, they stand wonderfully on their own.

Tasting Notes

            Favorable, warm, gooey, cheesy, and satisfying…so wonderful with a dry sparkling wine before dinner. Or with a warm bowl of soup in the winter.  The next morning, they are a cheesy burst of flavor with coffee or tea.

Printable copy

Monday, August 24, 2015



Wednesday, August 19, 2015





Sunday, November 4, 2012

Potato leek soup

My first recipe out of mastering the art of french cooking, by Julia child, et. Al.

Saturday, November 3, 2012

Pancetta and Gruyère Breakfast Casserole

1 tsp dried rosemary
1 tsp dried thyme
2 tb Milk

4 cups cubed, stale challalha bread

1 tb peanut oil
1/2 pound diced panchette
1 or 2 small shallots (optional)
dash of salt
pinch of sugar

1 cup shredded Gruyère

6 eggs
1 cup milk
1/2 cup cream
dash of salt and pepper

Tuesday, October 30, 2012

Spicy (buffalo) Vinegar

As you use your pickled peppers, or make hot sauce, save the mixture for Spicy Vinegar

Just strain the mixture into a clean container..

Add to veggies, salads or where ever you use vinegar...

Good and spicy!